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American Oreo Chocolate Cheesecake

This American Oreo Chocolate Cheesecake blends two beloved chocolate traditions—creamy cheesecake and Oreo cookie crust—into one luxurious dessert. Cheesecake itself traces back to ancient Greece but evolved into the rich, tangy style we know today in mid-20th-century America. Here, a dense Oreo crust lays the foundation for a mousse-like filling studded with bittersweet chocolate and a whisper of espresso, creating layers of deep, complex flavor. A water bath ensures a crack-free bake and a silky texture, while an overnight chill deepens the taste and firms the structure. Topped with a glossy chocolate ganache and piped rosettes of cocoa-kissed whipped cream, each slice balances sweet, tart, and bitter notes. Ideal for special occasions or weekend indulgences, this cheesecake showcases precision in technique—room-temperature ingredients, gentle mixing, and careful cooling—transforming everyday elements into an unforgettable centerpiece. Whether you crave classic comfort or chocolate decadence, this recipe elevates a timeless dessert with modern flair and American innovation.

Dessert | Vegetarian | Cheesecake | Food Processor | Oven | Saucepan | Springform Pan | Stand Mixer | Butter | Cornstarch | Cream Cheese | Egg | Graham Cracker | Lemon | Sugar | Baking | Simmering | Straining | Whipping | Festive | Overnight
Time to complete

Prep

45min

Cook

1h 13min

Wait

14h

Total

15h 58min

Ingredients (Makes 12 servings)

Ingredients

  • 285 g (about 25) Oreo or chocolate-creme cookies
  • 70 g (5 tbsp) unsalted butter, melted
  • 1 tsp instant coffee or espresso powder
  • 680 g (24 oz) cream cheese, room temperature
  • 200 g (1 cup) granulated sugar
  • ½ tsp kosher salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 15 g (2 tbsp) cocoa powder
  • 340 g (12 oz) semi-sweet chocolate
  • 240 ml (1 cup) heavy cream

For Topping

  • 100 g (3.5 oz) semi-sweet chocolate, chopped
  • 120 ml (½ cup) heavy cream
  • 240 ml (1 cup) heavy cream, chilled
  • 50 g (¼ cup) granulated sugar
  • 20 g (3 tbsp) cocoa powder
Nutrition Information (per 100g)
  • Calories: 428
  • Fat: 28
  • Protein: 6
  • Carbohydrates: 29
  • Fiber: 1
Directions

Prepare Pan & Crust

  • 1. Preheat oven to 350 °F (175 °C). Brush a 9″ (23 cm) springform pan with butter, line bottom and sides with parchment, then wrap exterior with two sheets of foil.
  • 2. Pulse cookies in a food processor to fine crumbs, add melted butter, pulse until combined. Press firmly into the bottom of the pan. Bake 8 minutes, then reduce oven to 325 °F (160 °C).

Make Filling Ganache

  • 3. Place 340 g chocolate and coffee powder in a heat-proof bowl. Heat 240 ml cream to a boil; pour over chocolate, cover and rest 5 minutes. Stir until smooth and let cool.

Mix Cheesecake Batter

  • 4. Beat cream cheese, 200 g sugar, and salt in a stand mixer at medium speed until fluffy, about 3 minutes, scraping the bowl sides occasionally.
  • 5. Whisk eggs in a bowl, add to mixer with vanilla, blend on low until just combined. Sift in 15 g cocoa powder and mix until uniform.
  • 6. Fold in cooled ganache gently until streak-free. Pour batter over crust and tap the pan on the counter to release air bubbles.

Bake in Water Bath

  • 7. Place a rimmed baking sheet in the oven and fill with 2.5–5 cm (1–2″) boiling water. Set the cheesecake inside and bake 65 minutes at 325 °F (160 °C), until edges are set and center jiggles slightly.

Cool & Chill

  • 8. Remove the pan from the water bath. Cool on the counter for 2 hours, then refrigerate at least 12 hours (overnight).

Prepare Toppings

  • 9. For ganache topping: heat 120 ml cream to a boil, pour over 100 g chopped chocolate, rest 5 minutes, then stir until glossy.
  • 10. For whipped cream: whisk 240 ml chilled cream, 50 g sugar, and 20 g cocoa powder to stiff peaks; transfer to a piping bag.

Assemble & Serve

  • 11. Release the cheesecake from the pan onto a stand. Pour ganache over the top, letting it drip over the edges. Pipe whipped cream rosettes around the perimeter and serve.
Cookix's Secrets

Cooling Process

  • Cool on the counter first; rapid temperature changes can cause cracks.

Even Texture

  • Tap the filled pan on the counter to release air bubbles before baking.

Flavor Pairing

  • Serve with a raspberry or salted-caramel sauce to contrast the rich chocolate.

Gluten-Free

  • Use gluten-free chocolate sandwich cookies for the crust and ensure all chocolate is certified gluten-free.

Ingredient Prep

  • Ensure cream cheese and eggs are at room temperature to prevent lumps and overmixing.

Nutty Crust

  • Blend Oreo crumbs with finely chopped pistachios or almonds for extra crunch and flavor complexity.

Prevent Cracks

  • Wrap the pan tightly in foil and use a water bath to maintain even baking and avoid cracks.

Serving

  • Slice with a hot, clean knife for neat edges—dip and wipe between cuts.

Spicy Twist

  • Add a pinch of cayenne or chili powder to the ganache for a warming Chocolate-Espresso mole note.

Vegan

  • Substitute cream cheese with silken tofu blended with coconut cream and use dairy-free chocolate and butter alternatives.