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sliced cheesecake on a cake stand

Chocolate Oreo Cheesecake

Rich, decadent, and super chocolatey, this chocolate Oreo cheesecake is a must for chocolate lovers!

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 1 hour 15 minutes
Servings 10
Author Kelsie

Ingredients

Oreo crust

  • 24 Oreo cookies
  • 4 tablespoons unsalted butter melted

Chocolate cheesecake filling

  • 4 ounces dark chocolate finely chopped
  • 3 8-ounce packages full-fat cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12 Oreos chopped

Assembly

  • Whipped cream
  • Chopped Oreos or other garnish

Instructions

Oreo crust

  1. Preheat the oven to 350 degrees. Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
  2. Place the cookies in the bowl of a food processor and pulse until they form crumbs. With processor running, stream in the melted butter. Process until the crumbs are evenly saturated, stopping to scrape the sides of the bowl with a rubber spatula as necessary.
  3. (Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin, then transfer to a bowl to mix in the butter.)
  4. Press the crumbs into the bottom and about an inch up the sides of the prepared pan. Freeze the crust for 10 minutes.
  5. Remove crust from the freezer, set the pan on a large rimmed baking sheet, and bake for 10 minutes. Cool the crust on a wire rack while you make the filling.

Chocolate cheesecake filling

  1. Place the chopped chocolate in a small heat-proof bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
  2. Set aside to cool while you continue with the filling.
  3. Place the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on high speed for 5 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
  4. Add the eggs, vanilla, and salt and beat to combine.
  5. Scrape down the sides and bottom of the bowl, then beat in the chocolate until well combined. Scrape down the sides and bottom of the bowl, then beat 30 seconds more.
  6. Use a rubber spatula to fold in the chopped Oreos, then pour the filling into the crust.
  7. Set the cheesecake on a large rimmed baking sheet and bake 36 to 46 minutes, until the edges are set but the center of the cheesecake jiggles a bit with you tap the pan.
  8. Cool cheesecake to room temperature on a wire rack, then cover loosely with plastic wrap and refrigerate for at least 8 hours.

Assembly

  1. Once your cheesecake has chilled, spread or pipe whipped cream on top of the cheesecake and garnish with chopped cookies. Slice and serve.

Recipe Notes

  • Uneaten cheesecake can be stored in the fridge, covered, for 3 or 4 days.
  • You can also store slices of cheesecake in the freezer, tightly wrapped, for up to 3 months.
  • A 14.3-ounce package of Oreos is exactly 36 Oreos; you’ll need to buy a larger package if you want to have extra for decorating.
  • I used Trader Joe’s Pound Plus dark chocolate in the cheesecake filling. You can use chocolate chips but I prefer to use good baking chocolate because the flavor is so much better.
  • Baker's and Ghirardelli are also good chocolate options for your filling.
  • Be sure to set your pan on a baking sheet when you bake both the crust and the cheesecake; it will catch any butter that seeps out of the pan and save you from having to clean your oven.
  • See the body of this post for step-by-step photos.