Easy Chocolate Cheesecake
Servings: 16
Calories: 363kcal
This easy-to-make Chocolate Cheesecake is rich, creamy, smooth, and big on chocolate flavor. With an Oreo crust and a thick layer of filling, it's a chocolate lover's dream dessert!
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Ingredients
CRUST:
- 2 cups finely crushed Oreos
- 2 tablespoons butter, melted
- ¼ teaspoon salt
CHEESECAKE:
- 12 ounces (454g) bittersweet chocolate, chopped
- 4 (8 ounce) (226g) block style cream cheese, room temperature
- 1½ cups (335g) granulated sugar
- ¼ cup (25g) cocoa powder
- ¾ cup (180g) sour cream, room temperature
- 1½ teaspoon vanilla
- 4 large eggs, room temperature
Instructions
CRUST:
- Preheat oven to 350°F. Wrap a 9" springform pan with heavy-duty foil to prevent water from leaking into the cheesecake; set aside.
- In a medium bowl combine the Oreo crumbs, butter, and salt. Press into prepared pan and halfway up the sides. Pack this firmly so it doesn't crumble when slicing. Bake for 10 minutes.
CHEESECAKE:
- In a medium bowl melt the chocolate over a double boiler or in the microwave. If using the microwave do it in short intervals (20 seconds) stirring well after each just until melted.
- In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese, melted chocolate, sugar, cocoa powder, sour cream, and vanilla on medium speed until smooth and creamy. Scrape sides often.
- Add the eggs, one at a time, mixing on low speed just until combined. Don't overmix. Scrape the sides often.
- Pour filling into crust. Place a large roasting pan in the oven and set the cheesecake in the middle. Carefully pour hot water in the roasting pan. Pour enough to come halfway up the springform pan. Bake for 1 hour 10 minutes. Turn off the oven and crack the door. DO NOT remove the cheesecake or disturb the cheesecake for 1 hour.
- Remove from the oven and run a sharp knife around the pan to loosen the cheesecake. Allow to cool for 2 hours at room temperature then for a minimum of 6 hours in the refrigerator. To serve remove outer ring and slice into 16 slices.
Notes
- STORAGE: Store cheesecake covered in the refrigerator for up to 10 days.
- FREEZER-FRIENDLY: Wrap completely cooled cheesecake in plastic wrap then in heavy-duty foil. Freeze for up to 3 months.
- WATER BATH: If you don’t have a large enough roasting pan place a large pan of water beneath the cheesecake while baking.
Nutrition
Calories: 363kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 140mg | Potassium: 257mg | Fiber: 4g | Sugar: 39g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 5mg
