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Baked Chocolate Cheesecake

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This Baked Chocolate Cheesecake is a luxurious dessert featuring a buttery Oreo crust, a silky dark chocolate filling, and a glossy ganache topping, finished with rich chocolate whipped cream for the ultimate indulgence.

Ingredients

For the Crust:

1 1/2 cups (180g) Oreo cookie crumbs

1/4 cup (57g) unsalted butter, melted

For the Chocolate Cheesecake Filling:

16 oz (455g) cream cheese, room temperature

3/4 cup (150g) white sugar

1/4 cup (50g) light brown sugar

3 large eggs

2 egg yolks

1 tbsp vanilla extract

3 tbsp unsweetened cocoa powder

1/2 cup (120ml) whipping cream

9 oz (255g) dark chocolate, melted

For the Chocolate Ganache:

1/2 cup (120ml) whipping cream

6 oz (175g) semi-sweet chocolate, finely chopped

For the Chocolate Whipped Cream:

1 1/2 cups (360ml) cold whipping cream

1 tbsp vanilla extract

3 tbsp unsweetened cocoa powder

3 tbsp icing sugar

Instructions

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine Oreo crumbs and melted butter; press evenly into the bottom of the pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat cream cheese, white sugar, and brown sugar until smooth and creamy.
  4. Add eggs and egg yolks one at a time, mixing on low after each addition. Do not overmix.
  5. Stir in vanilla extract and cocoa powder until just combined.
  6. Add whipping cream and melted dark chocolate, mixing until smooth.
  7. Pour batter over the cooled crust and smooth the top.
  8. Place springform pan inside a larger roasting pan. Pour hot water into the outer pan halfway up the sides for a water bath.
  9. Bake for 60–70 minutes, until edges are set but center is slightly jiggly. Turn off oven, crack door, and cool inside for 1 hour.
  10. Cool completely at room temperature, then refrigerate at least 6 hours or overnight.
  11. For ganache: heat whipping cream until just simmering, then pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Spread over chilled cheesecake and refrigerate for 30 minutes to set.
  12. For whipped cream: beat cold cream, vanilla, cocoa powder, and icing sugar until soft peaks form. Pipe or spoon around edges of cheesecake before serving.

Notes

Use high-quality dark chocolate for a deep, rich flavor.

A water bath helps prevent cracks and keeps the texture smooth.

Chill overnight for the best flavor and structure.

Add espresso to intensify the chocolate flavor.

Freeze slices (without whipped cream) for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/baked-chocolate-cheesecake/