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Fork holding a bite of dense chocolate cheesecake with a brownie crust.

Creamy Chocolate Cheesecake Recipe

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Aliana Recipes
This rich Chocolate Cheesecake features a buttery Oreo crust and a silky, dark chocolate filling topped with glossy ganache. It delivers a dense, fudge-like texture that balances tanginess and sweetness perfectly.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 6 hours 40 minutes
Servings:6 slices
Course:Dessert
Cuisine:American
Calories:480kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 140 g Oreos Whole cookies including the filling
  • 28 g salted butter, melted Binds the crust together
  • 227 g cream cheese, room temperature Full fat brick style is essential
  • 100 g granulated sugar Adds sweetness and structure
  • 10 g unsweetened cocoa powder Dutch process or natural works
  • 60 g sour cream, room temperature Adds moisture and tang
  • 1 teaspoon vanilla bean paste Or pure vanilla extract
  • ⅛ teaspoon fine sea salt Balances the sugar
  • 1 large egg, room temperature Binds the filling
  • 53 g dark chocolate, melted and cooled For the filling
  • 53 g dark chocolate For the ganache topping
  • 30 ml heavy cream Creates a smooth ganache
  • 1 pinch flaky sea salt Optional garnish

Equipment

  • 1 6-inch springform pan Essential for removal
  • 1 Food processor For the crust
  • 1 stand mixer Or hand mixer
  • 1 Rubber Spatula For folding

Method
 

  1. Preheat your oven to 300°F (148°C) and line a 6-inch springform pan with parchment paper.
  2. Pulse the Oreos in a food processor until they break down into fine, sandy crumbs.
  3. Pour in the melted butter and pulse briefly until the mixture resembles wet sand.
  4. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan using a flat-bottomed cup.
  5. Place the crust in the freezer for 10 minutes to firm up while you prepare the filling.
  6. Beat the room temperature cream cheese, sugar, and cocoa powder on low speed until completely smooth.
  7. Mix in the sour cream, vanilla, and salt, followed by the egg just until combined.
  8. Fold in the melted dark chocolate using a rubber spatula, scraping the sides well to remove any streaks.
  9. Pour the batter over the chilled crust and bake on the middle rack with a separate pan of hot water nearby for 30 minutes.
  10. Turn the oven off and let the cheesecake sit inside with the door slightly ajar for 15 minutes.
  11. Remove from the oven, cool to room temperature, then refrigerate for at least 4-6 hours.
  12. Microwave the remaining dark chocolate and heavy cream in 30-second intervals, stirring until smooth.
  13. Pour the ganache over the chilled cheesecake and sprinkle with flaky sea salt before serving.

Nutrition

Serving: 130gCalories: 480kcalCarbohydrates: 42gProtein: 6gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 280mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 15IUCalcium: 60mgIron: 3mg

Notes

Ensure all dairy ingredients are at room temperature before mixing to prevent lumps; if the batter looks grainy, the cheese was likely too cold. For clean slices, wipe your knife with a warm towel between cuts.