Description
This decadent Dark Chocolate Cheesecake features a rich Oreo crust and a smooth cream cheese filling infused with high-quality dark chocolate. Baked in a water bath to ensure a creamy texture, it is finished with a silky dark chocolate ganache topping. Perfect for chocolate lovers seeking an indulgent dessert with a luxurious melt-in-your-mouth experience.
Ingredients
Scale
Crust
- 30 crushed Oreos (not double stuff)
- 6 tablespoons salted butter (room temperature)
- 1 tablespoon granulated sugar
Cheesecake Filling
- 22 ounces cream cheese (2 3/4 blocks, room temperature)
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 21 ounces sour cream (room temperature)
- 14 ounces high quality dark chocolate (at least 60% bittersweet)
- 4 large eggs (whisked, room temperature)
Ganache
- 1 1/2 cups dark chocolate chips (or semi-sweet)
- 1/2 cup heavy cream
Instructions
- Preparation: Plan ahead by ensuring cream cheese, sour cream, and eggs are at room temperature to help the batter blend smoothly without lumps.
- Prepare Pan: Spray a 9-inch springform pan with cooking spray and wrap the outside with two layers of aluminum foil to prevent water from entering during the water bath baking.
- Make the Crust: Preheat oven to 325ºF. In a food processor, pulse Oreos, butter, and sugar until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes or until golden. Allow to cool completely.
- Make the Cheesecake Filling: Using a hand mixer on low speed, cream the room temperature cream cheese until smooth without incorporating too much air. Gradually mix in sugar, vanilla extract, and sour cream until blended. Melt dark chocolate in the microwave in 20-second intervals, stirring each time, then add to the cream cheese mixture and combine.
- Add Eggs: Gently whisk eggs to break yolks without frothing. Mix eggs into the batter on low speed, scraping the bowl, until just combined.
- Assemble and Remove Air Bubbles: Pour filling into crust. Tap pan on counter 4-5 times to release air bubbles. Let sit for 10 minutes and tap again if bubbles appear. This ensures a smooth, dense texture.
- Prepare Water Bath: Heat about 4 quarts of water until steaming. Pour about 1.5 inches of water into a large 10×15″ baking pan. Place the foil-wrapped springform pan into this water bath so water comes halfway up the pan.
- Bake Cheesecake: Place the pan with the water bath in the preheated 325ºF oven. Bake for 75 minutes without opening the door.
- Cool in Oven: Turn off the oven and leave cheesecake inside for 5 hours to cool gradually, preserving texture. Do not open the oven during this time.
- Chill Cheesecake: Remove cheesecake from oven and water bath. Remove foil wrap and run a knife around the edges to loosen. Cover loosely and refrigerate overnight to firm up.
- Make Ganache: Heat heavy cream in the microwave until very hot but not boiling. Place chocolate chips in a bowl, pour hot cream over them, cover, and let sit 3-5 minutes. Stir until smooth and silky.
- Top Cheesecake: Allow ganache to cool 5 minutes, then pour over chilled cheesecake, smoothing to edges. Optionally decorate with mini chocolate chips, M&Ms, or nuts.
- Final Setting: Refrigerate the ganache-topped cheesecake for 30 minutes before serving to allow it to set fully.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for a smooth batter.
- Wrapping the springform pan in foil prevents water from leaking in during the water bath baking process.
- Water bath baking prevents cracking and ensures a creamy texture.
- Do not open oven while baking or cooling inside the oven to avoid temperature fluctuations.
- Ganache topping can be customized with your favorite nuts or candy toppings.
- Allowing the cheesecake to chill overnight enhances flavor and firmness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dark Chocolate Cheesecake, Oreo Crust, Chocolate Ganache, Rich Dessert, Cream Cheese Cheesecake
