Chocolate Cheesecake with Oreo Cookie Crust
I’ve found most chocolate cheesecakes to be on the dry side,
but not this one. This one, which
contains just a hint of coffee flavor, is moist and creamy and downright
The crust is made with Oreo cookies, a little bit of
confectioner’s sugar and butter. Yummy.
Rich and creamy, perfect with a cup of coffee.
- 24 vanilla-filled chocolate
sandwich cookies (e.g., Oreos)
- 1/4 cup confectioners' sugar
- 6 tablespoons melted butter
- 1/2 cup milk
- 2 cups semisweet or bittersweet
- 1 teaspoon espresso
powder, optional; for enhanced flavor
- 24 ounces (3 standard
packages) cream cheese, at room temperature; reduced-fat is fine
- 1 cup granulated sugar
- 4 large eggs, at room
- 1 teaspoon vanilla
- 2 tablespoons all-purpose
- Preheat the oven to 375°F. Lightly grease a
9" spring form pan.
- To make the crust: Crush, grind, or
otherwise pulverize the cookies together with the sugar; a food processor
works well here. If desired, set aside about a tablespoon of the crumbs to
garnish the finished cake.
- Add the melted butter, processing briefly or
stirring until the mixture is evenly crumbly. Press the moist crumbs into
the bottom and partway up the sides of the prepared pan.
- Bake the crust for 15 minutes. Remove it
from the oven, and set it aside as you make the filling.
- Reduce the oven heat to 350°F.
- To make the filling: Combine the milk and
chocolate chips in a small saucepan or microwave-safe bowl or large cup.
Heat, stirring frequently, until the chips melt and the mixture is smooth.
Remove from the heat, stir in the espresso powder, and set the mixture
- In a large mixing bowl, beat together the
cream cheese and sugar at low speed, until thoroughly combined. Scrape the
bottom and sides of the bowl, and beat briefly, just until smooth.
- Add the eggs one at a time, beating to
combine after each one.
- Stir in the vanilla, then the flour.
- Add the chocolate/milk mixture, beating
slowly until thoroughly combined. Scrape the bottom and sides of the bowl;
beat briefly, just until smooth.
- Pour the batter atop the crust in the pan.
- Bake the cake (remember, the oven
temperature should be 350°F) for 45 to 50 minutes, until a toothpick
inserted into the cake 1" from the outside edge comes out clean. A
digital thermometer, inserted at the same point, should read 175°F. The
center may not look set; that's OK.
- Turn off the oven, crack the door open
several inches, and allow the cake to cool in the oven for 1 hour. Remove
the cake from the oven, and set it on a rack to finish cooling. When it's
completely cool, cover the cake, and refrigerate it until ready to serve.
- Garnish the cake with the reserved crumbs,
if desired. Serve it in small slices, with whipped cream and berries.
- Yield: one 9" cake, 16 to 24 servings.
- To prevent cracking, allow the cheesecake the full hour to partially cool in the
turned-off oven. This is very
important. Cheesecakes have to cool
very gradually. I wasn’t able to do this
and had to remove it about 20 minutes earlier than desired, and it formed a
deep crack. (Which explains why I had to
put whipped cream on top.)
- As soon as you turn the oven off, run a knife
around the top edge of the cheesecake to loosen it from the pan. This, too, will help prevent cracking because
cheesecakes shrink as they cool. Then
leave it in the oven for the full hour.
- If the cheesecake does crack, just cover it with
a bit of whipped cream. Cracking is
unsightly, but it doesn’t affect the flavor
- I personally do not do the toothpick test. This encourages cracks to form when the cake
starts to cool. To test for doneness,
jiggle the cake very slightly. If the
center looks loose and “liquid-y,” bake another 3-5 minutes. If the cake is fully cooked, the center will
appear soft and not set, but it won’t jiggle like liquid. It will firm up as it cools.
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