Died and Gone to Heaven Cheesecake
Indulge your sweet tooth with the ultimate dessert experience: the "Died and Gone to Heaven Cheesecake." This decadent masterpiece starts with a buttery Oreo cookie crust that sets the stage for a silky-smooth cream cheese filling infused with sour cream and vanilla for added richness. Expertly baked in a water bath for that perfect, crack-free texture, this cheesecake is crowned with a luscious layer of semisweet chocolate ganache that cascades elegantly over the edges. Finished with airy chocolate shavings for a touch of sophistication, this dessert is pure bliss in every bite. Perfect for special occasions or whenever you want to treat yourself, this heavenly cheesecake will have everyone at the table reaching for seconds.
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Recipe Information
Ingredients
- 2 cups Oreo cookies (crushed into crumbs)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Heavy cream
- 8 ounces Semisweet chocolate (chopped)
- 0.5 cup Chocolate shavings or curls (for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the crushed Oreo cookies and melted butter until evenly combined. Press the mixture into the bottom of the prepared springform pan to form the crust. Set aside.
Using a stand mixer or hand mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, mixing until combined.
Reduce the mixer speed to low and add the eggs one at a time, mixing just until incorporated. Do not overmix.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove it from the heat and pour it over the chopped semisweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Spread the chocolate ganache over the chilled cheesecake, letting it drip slightly over the edges. Garnish with chocolate shavings or curls.
Chill the cheesecake for another 30 minutes to set the ganache. Slice and serve!
Nutrition Facts
Calories |
8128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 599.1 g | 768% | |
| Saturated Fat | 348.5 g | 1742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1852 mg | 617% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 633.9 g | 231% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 525.0 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1355 mg | 104% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2288 mg | 49% | |
*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.
