Description
A rich and creamy Oreo cheesecake topped with dark chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 24 Oreo cookies crushed
- 5 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/3 cup Kahlua coffee liqueur
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup dark chocolate chopped
- 3/4 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Combine crushed Oreos and melted butter to form crust. Press into the bottom of a springform pan and bake for 10 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, then blend in sour cream, Kahlua, and vanilla. Add eggs one at a time, mixing gently.
- Pour filling over baked crust. Place springform pan in a roasting pan filled with hot water halfway up the sides.
- Bake for 55–65 minutes, until the center is set but slightly jiggly.
- Turn off oven and leave cheesecake inside with the door cracked for 1 hour. Cool completely at room temperature, then refrigerate for 4 hours or overnight.
- Heat heavy cream and pour over chopped dark chocolate. Stir until smooth to make ganache.
- Spread ganache over chilled cheesecake. Chill for 30 minutes more to set ganache.
- Run a knife around the pan edges and release the springform. Slice and serve chilled.
Notes
- For best results, refrigerate the cheesecake overnight before serving.
- Feel free to add extra crushed Oreos on top of the ganache for garnish.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg