Chocolate Oreo Cheesecake
A decadent dessert combining chocolate graham cracker crust, creamy cheesecake, and crunchy Oreos, perfect for any occasion.
Ingredients
For the crust
- 3 cups Chocolate graham cracker crumbs (equivalent to 2 sleeves from a 3-sleeve box)
- 1/2 cup sugar
- 12 tablespoons melted butter
For the cheesecake filling
- 2 cups whipping cream
- 4 packages soft cream cheese (8 ounces each)
- 1 1/3 cups sugar
- 1 package Oreos (1 pound 2 ounces) (broken into thirds or quarters)
Instructions
Preparation
- Combine the Chocolate graham cracker crumbs, 1/2 cup of sugar, and 12 tablespoons of melted butter in a bowl.
- Press this mixture into a 13" x 9" skillet, creating a firm, even crust.
- Place the skillet in the refrigerator to let the crust set and chill.
Whipping the cream
- In a separate bowl, whip the 2 cups of whipping cream until stiff peaks form.
- Place the whipped cream in the refrigerator to keep it cool.
Preparing the cheesecake filling
- In a large mixing bowl, beat the 4 packages of soft cream cheese until it becomes smooth and creamy.
- Gradually add 1 1/3 cups of sugar to the cream cheese and mix thoroughly until well combined.
- Add the broken Oreo cookies to the cream cheese mixture.
- Gently fold in the whipped cream until all the ingredients are well incorporated.
Assembling the cheesecake
- Take the crust out of the refrigerator and spread the Oreo cheesecake filling evenly over it.
- Ensure that the top is smooth and reaches the edges of the skillet.
- Cover the skillet and refrigerate the cheesecake for at least 4 hours, or overnight for the best results.
Notes
You can store the cheesecake in the refrigerator for up to 5 days. For variation, consider adding chocolate shavings, fresh berries, or a drizzle of caramel on top.