Dark Chocolate Cheesecake
A dark chocolate cheesecake with Oreo crust, ganache topping, and milk chocolate turkeys.
Equipment
- (1) 9-inch springform pan
- 1 large pan with sides
Ingredients
Crust
- 22 dark chocolate cookies such as Oreos, crushed into crumbs
- 6 tablespoons butter, melted
Filling
- 1 ¼ cups semi-sweet chocolate chips
- 1 ½ pounds cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
Instructions
Crust
- Preheat the oven to 350°F.
- Grease the springform pan with shortening or butter.
- Blend the crumbs and butter until well mixed.
- Press the crumb mixture into the bottom of the pan.
- Bake for 8-10 minutes. Cool.
Filling
- Preheat the oven to 275°F.
- Fill a large pan with warm water and place it on the bottom oven rack.
- Place the chocolate into a microwave-safe bowl with a handle. Melt the chocolate for 30-second intervals on high, stirring between each interval. Set aside to cool.
- Beat the cream cheese and sugar in a large mixing bowl until smooth.
- Beat in the eggs and vanilla, being careful not to overbeat.
- Stir the melted chocolate and sour cream into the batter until well blended.
- Pour the batter into the prepared crust and place it on the rack above the pan of water. Bake for 1 hour 15 minutes. Turn off the oven and let the cake cool in the oven for 4 hours. Chill overnight or for 4-5 hours and serve cold.
Ganache
- Heat the cream in a saucepan or microwave until the mixture begins to steam, just before boiling. It should be about 180°-190°F.
- Pour hot cream over the chopped chocolate in a bowl. Let sit for 5 minutes. Add vanilla extract. Stir until smooth.
- Use ganache while the chocolate is still warm but has started to thicken. Reheat if it thickens too much as you work.
- Pour ganache over the cake a few minutes before serving. Then add milk chocolate turkey decorations.
Notes
Crust
You can use dark chocolate sandwich cookies (such as Oreos) to make the crust. It is okay to leave the filling in the cookies before crushing. Quickly crush cookies by placing them into a food processor or blender and pulsing until they are reduced to crumbs.Water Pan
A pan of water will help keep the oven heat from drying out the top of the cheesecake, thus helping to prevent cracks on the top.Nutrition
Calories: 426kcalCarbohydrates: 43gProtein: 13gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 81mgSodium: 554mgPotassium: 360mgFiber: 2gSugar: 32gVitamin A: 402IUVitamin C: 0.2mgCalcium: 243mgIron: 4mg
Tried this recipe?Let us know how it was!