Chocolate Velvet Cheesecake
Indulge in the ultimate dessert experience with this luxurious Chocolate Velvet Cheesecake, a rich and creamy masterpiece perfect for chocolate lovers. Featuring a dreamy filling made from velvety cream cheese, melted semisweet chocolate, and a hint of cocoa powder, this cheesecake is layered on a crisp Oreo cookie crust for the perfect balance of textures. Baked gently in a water bath to ensure a flawless, crack-free finish, this decadent treat is topped with endless possibilities, from whipped cream swirls to fresh berries. Ideal for special occasions or as an irresistible centerpiece, this dessert is as indulgent as it is stunning. With just 30 minutes of prep time, it’s surprisingly easy to create. Perfect keywords for this recipe include "chocolate cheesecake," "creamy dessert," and "Oreo crust cheesecake."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 24 pieces Oreo cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (room temperature)
- 1 cup Granulated sugar
- 0.5 cup Heavy whipping cream
- 8 ounces Semisweet chocolate (melted and cooled)
- 2 tablespoons Cocoa powder
- 2 teaspoons Vanilla extract
- 4 large Eggs (room temperature)
- 0.5 cup Sour cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the baking process.
In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Using a stand mixer or handheld mixer, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2–3 minutes.
Add the heavy whipping cream, melted semisweet chocolate, cocoa powder, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
With the mixer on low speed, add the eggs one at a time, mixing just until the yolks are fully incorporated. Avoid overmixing at this stage to prevent cracks in the cheesecake.
Gently fold in the sour cream and powdered sugar using a rubber spatula until the mixture is smooth.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan, creating a water bath that comes about halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 60–70 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to gradually cool.
Remove the springform pan from the water bath and allow it to cool to room temperature. Then, refrigerate the cheesecake for at least 6 hours, preferably overnight.
Once chilled, release the cheesecake from the springform pan. Garnish as desired (whipped cream, chocolate shavings, or fresh berries work great) and serve.
Nutrition Facts
Calories |
6734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.2 g | 580% | |
| Saturated Fat | 249.6 g | 1248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1626 mg | 542% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 599.5 g | 218% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 489.3 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1124 mg | 86% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
