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Mocha Oreo Cheesecake with Chocolate Ganache

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This decadent mocha Oreo cheesecake features a creamy, espresso-spiked filling packed with Oreos, a crunchy Oreo crust, and a glossy chocolate ganache topping. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for any celebration or special occasion.

Ingredients

Scale
  • 24 whole Oreos (about 250g), regular or double-stuffed
  • 1/4 cup (60g) unsalted butter, melted
  • 24 oz (675g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) sour cream
  • 1 tablespoon (6g) espresso powder or instant coffee, dissolved in 2 tablespoons (30ml) hot water
  • 3 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1/2 cup (90g) semisweet chocolate chips, melted and cooled slightly
  • 8–10 Oreos, roughly chopped
  • 1 cup (180g) semi-sweet or dark chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) butter, optional

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with nonstick spray.
  2. Let cream cheese, eggs, and sour cream sit at room temperature for 30-45 minutes. Preheat oven to 325°F (163°C).
  3. Crush 24 Oreos into fine crumbs using a food processor or by hand in a zip-top bag. Mix with melted butter until the mixture resembles wet sand.
  4. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then let cool.
  5. In a large mixing bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and beat until combined.
  6. Blend in sour cream and vanilla extract until smooth.
  7. Dissolve espresso powder in hot water, cool slightly, then add to the batter.
  8. Beat in eggs one at a time, mixing just until combined.
  9. Fold in melted chocolate chips and chopped Oreos.
  10. Pour batter over the cooled crust and smooth the top. Tap the pan to release air bubbles.
  11. Bake at 325°F (163°C) for 55-65 minutes, until edges are set and center jiggles slightly. Tent with foil if browning too quickly.
  12. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  13. Remove from oven, run a knife around the edge, cool to room temperature, then refrigerate at least 4 hours or overnight.
  14. For ganache, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips (and butter, if using) in a bowl. Let sit 2-3 minutes, then stir until smooth.
  15. Cool ganache for 5 minutes, then pour over chilled cheesecake and spread to the edges.
  16. Decorate with extra Oreos, chocolate curls, or espresso powder if desired. Slice with a hot, dry knife for clean edges.

Notes

Let all ingredients come to room temperature for a smooth batter. Don’t overmix after adding eggs to prevent cracks. Chilling overnight yields the best texture. The ganache covers any cracks, so don’t worry if the top isn’t perfect. For gluten-free, use GF Oreos and chocolate chips. For dairy-free, use vegan cream cheese and coconut cream for the ganache.

Nutrition

Keywords: mocha cheesecake, oreo cheesecake, chocolate ganache, coffee dessert, easy cheesecake, cookies and cream, espresso cheesecake, holiday dessert, birthday cake, make ahead dessert

Find it online: https://jodierecipes.com/mocha-oreo-cheesecake-recipe-easy-chocolate-ganache-dessert/