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Chocolate Cheesecake

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COOK TIME
75 min
TOTAL TIME
90 min
SERVINGS
8-10 servings

Chocolate, chocolate and more chocolate. And cream cheese. There ya go, that’s it. Well basically. Okay, a few more ingredients, but not many. Super easy chocolate cheesecake. 

I feel like I should actually call it double or triple chocolate cheesecake. This is rich and amazing. And has chocolate ganache just in case you felt deprived of chocolate. Then I shaved some chocolate for the top because I was feeling fancy. I’ll take any moment of feeling fancy since most days I have spit up on my clothes. And pants. And hair. Living the dream over here. 

 Leave a comment and let me know what you think! And also if you are currently wearing sweatpants and spit up. Then go over to Instagram and follow me @lolosdesserts.

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Chocolate Cheesecake

Rich and smooth chocolate cheesecake with an oreo crust. Topped off with a smooth chocolate ganache on top. Pure goodness!

Prep time: 15 min  |  Cook time: 75 min  |  Total: 90 min

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Ingredients

Cookie Crust

24 whole Oreo cookies

6 Tablespoons butter, melted

1/4 teaspoon salt

Chocolate Cheesecake

4 (8 ounce) packages of cream cheese, room temperature

3/4 cup sugar

1/2 cup packed light brown sugar

4 large eggs

1/4 cup unsweetened cocoa powder

1 cup bittersweet chocolate, melted

1/4 teaspoon salt

Chocolate Ganache

1 1/2 cup chocolate chips

3/4 cup heavy cream

Chocolate shavings, for garnish if you feel fancy

Instructions

  1. Preheat oven to 350 degrees. In a Ziploc bag or food processor, crush the Oreos into a fine crumb. Transfer to a medium bowl and pour the melted butter over the crumbs. Add salt. Then stir together until everything is well combined.
  2. In a mixer, beat the cream cheese, sugar, brown sugar, cocoa powder and salt on medium high until smooth. About 2 minutes. Add eggs one a time, beating well between each addition. Using a spatula, fold in melted chocolate until all combined.
  3. Spray a 9 inch springform pan with a nonstick spray. Press the Oreo mixture into the bottom of the pan and 1/3 of the way up on the sides. Make sure it’s packed tight. Now pour the cheesecake mixture on top of the crust.
  4. Bake for 60-75 minutes. The middle should still be slightly jiggly. Allow to cool completely.
  5. To make the ganache, place the chocolate chips in a medium size bowl. Then heat the heavy cream in a small saucepan on medium heat just until bubbles begin. Pour the hot cream over the chocolate chips. Stir constantly until smooth, then pour over the cheesecake. Place in the fridge to let the ganache set.
  6. Shave some chocolate and sprinkle over the top because you’re fancy. Then serve and sit back and let the oohs and ahhs roll in.

Notes

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