Most of us have tried and love cheesecake, but have you tried chocolate cheesecake? The person that invented this is brilliant, in my opinion! It is like eating the creamiest chocolate cake ever with an Oreo cookie crust. I really can’t think of anything better. It really is the best Chocolate Cheesecake Recipe out there.
What’s In a Chocolate Cheesecake?
To make this decadent cheesecake you will need:
- Oreo cookies
- Unsalted butter
- Chocolate chips
- Milk
- Cream cheese
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Eggs
- Salt
How Do I Make The Best Chocolate Cheesecake?
- Start by preheating your oven to 375 F and measuring all your ingredients.
- Crumble the Oreo cookies using a food processor. Pour in the melted butter and pulse until well combined.
- Spray a 9-inch round spring-form pan with butter-flavored cooking spray and press the cookie mixture evenly on the bottom. You can use the back of a measuring cup, a spoon, or your hands to make sure it is firmly packed.
- Bake this crust for 12-15 mins, remove from the oven, and let it cool completely while you prepare the cheesecake batter. Reduce the heat in the oven to 350 F.
- Melt the chocolate chips with the milk in the microwave or in a saucepan over low heat until fully melted. Set aside.
- Using a hand-held or electric mixer, beat the cream cheese, sugar, flour, vanilla extract, and salt until smooth. Add the eggs, one at a time, beating after each addition, until smooth.
- Mix in the melted chocolate chips and beat until smooth.
- Pour the batter into the pan and over the cookie crust. If necessary, use a spatula to even it out.
- Bake for 40-50 mins or until a toothpick inserted near the edge comes out clean and the center is just a bit jiggly. Turn the oven off and leave the cheesecake into the oven for one hour with the door ajar.
- Transfer the cooler cheesecake to the counter and let cool completely. Refrigerate before serving.
What Is The Secret For Baking a Perfect Cheesecake?
The secret is turning the oven off when it is still a little jiggly in the middle, but the edges are set. Also, leave the cheesecake in the oven for one hour after you turn it off, with the door ajar. This helps the cheesecake cool down gentry and prevents cracks from forming on the surface.
Other Cheesecake Recipes For You:
- No-Bake Classic Woolworth Cheesecake
- Easy Oreo Cheesecake Bars
- Philadelphia Classic Cheesecake
- Nova-Scotia Blueberry Cream Cake
The Best Chocolate Cheesecake Recipe
If you want to know what a creamy chocolate cake tastes like, this is it!
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Servings: 12 SERVINGS
Calories: 516kcal
Ingredients
For the crust:
- 24 Oreo cookies
- 4 tbsp unsalted butter, melted
For the cheesecake:
- 2 cups chocolate chips
- ½ cup milk
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 tbso all-purpose flour
- 1 ½ tsp vanilla extract
- Pinch of salt
- 4 large eggs, room temperature
Instructions
- Start by preheating your oven to 375 F and measuring all your ingredients.
- Crumble the Oreo cookies using a food processor. Pour in the melted butter and pulse until well combined.
- Spray a 9-inch round spring-form pan with butter-flavored cooking spray and press the cookie mixture evenly on the bottom. You can use the back of a measuring cup, a spoon, or your hands to make sure it is firmly packed.
- Bake this crust for 12-15 mins, remove from the oven, and let it cool completely while you prepare the cheesecake batter. Reduce the heat in the oven to 350 F.
- Melt the chocolate chips with the milk in the microwave or in a saucepan over low heat until fully melted. Set aside.
- Using a hand-held or electric mixer, beat the cream cheese, sugar, flour, vanilla extract, and salt until smooth. Add the eggs, one at a time, beating after each addition, until smooth.
- Mix in the melted chocolate chips and beat until smooth.
- Pour the batter into the pan and over the cookie crust. If necessary, use a spatula to even it out.
- Bake for 40-50 mins or until a toothpick inserted near the edge comes out clean and the center is just a bit jiggly. Turn the oven off and leave the cheesecake into the oven for one hour with the door ajar.
- Transfer the cooler cheesecake to the counter and let cool completely. Refrigerate before serving.
Notes
- All ingredients should be measured and room temperature before you start making your cake.
- Add the eggs one at a time and beat until smooth after each addition.
- Turn the oven off and leave the cake in the oven, with the door ajar, for one hour before taking it out.
Nutrition
Calories: 516kcal | Carbohydrates: 55g | Protein: 7g | Fat: 33g
