An easy chocolate cheesecake, no water bath required! Recipe from SugarSpunRun.com
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 25 minutes
Servings 12 slices
- 1 Oreo Crust it does not need to be baked, just assembled
- 10 oz dark chocolate 60-75% (285g)
- 32 oz cream cheese softened to room temperature (907g)
- 1 1/3 cup sugar 266g
- 1 1/2 teaspoon vanilla extract
- 2/3 cup sour cream (160g)
- 4 eggs room temperature
- 1 1/3 cup dark or semisweet chocolate chips (240g)
- 1/2 cup heavy cream (120ml)
- 1/2 batch homemade whipped cream optional
Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Prepare Oreo crust according to recipe instructions and set aside.
Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
Stir in vanilla extract.
Stir in melted chocolate until completely combined.
Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
Spread cheesecake batter evenly over prepared cookie crust.
Bake on 350F (175C) for 40-45 minutes or until cheesecake is set in the center and springs back to the touch.
Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before covering with ganache.
Serving: 1slice (whipped cream not included in calorie count) | Calories: 850kcal