OREO Chocolate Cheesecake

Updated: Jul 6

Easy baked chocolate cheesecake with a smooth chocolate ganache and a crunchy OREO cookie base

Silky smooth chocolate cheesecake, thick dark chocolate ganache and crunchy thin OREO cookie base. This is what dreams are made of (at least mine).

How to make cheesecake crackfree?

  • Pre-bake the cookie crust on a slightly higher temperature then the cheesecake and let it com to room temperature before adding the cheesecake batter. These steps ensure a stable base for the cheesecake to bake in.

  • Use a Baine-marie to bake the cheesecake. A water bath helps baking the cheesecake with gentle heat and enough humidity to prevent cracking.

  • Another important step is to keep the oven door shut. Once the cake finished baking it needs to cool gently. Just turn off the oven and let it cool for at least 1 hour inside the oven. I recommend to let it cool for about 1.5 hours. Then transfer it to the kitchen counter and let it set for another 30 minutes before cooling it in the fridge for another 2 hours or overnight.

More tips needed? read here all my tips for a crackfree and silky smooth cheesecake!

How to get a thick chocolate ganache layer

One of the best thing about this cake is its thick chocolate ganache topping. It is rich and has an intense chocolate flavor. When covering the cheesecake with the chocolate ganache it is important that the ganache does not feel warm. It should have almost room temperature. This helps to let the ganache set quickly after it is applied.

To apply the ganache I recommend layering it. You can first add a thin layer of ganache and let it set. You will get a feeling for its consistency. If it is too runny let it cool for a bit longer. If the ganache is too cold it does not float well. To get the ganache back to a good flooding properties, warm it in the microwave for about 8 seconds and stir it until smooth. Add another layer of ganache on the cake and let it drip from the sides. If you still have some ganache left over add another layer and smooth it out.

OREO Chocolate Cheesecake

Ingredients for a 9 inch cake

For the OREO crust:

3 cups (330 g) OREO cookie crumbs

1/4 cup (57 g) butter, melted

For the chocolate cheesecake batter:

32 oz (900 g) cream cheese, softened at room temperature

2 tbsp all-purpose flour

3 tbsp (22 g) cocoa powder, sifted

3/4 cup (150g) white sugar

1/4 cup (50g) brown sugar

5 large eggs

1 cup (240 g) sour cream

1 tsp vanilla

1/2 cup (120 ml) heavy cream