Chocolate Cheesecake Filling
Looking for the perfect chocolate cheesecake filling recipe? Look no further! Our easy step-by-step guide will help you create a rich and creamy filling that's simply irresistible that is made with only 5 ingredients! With a mix of premium quality chocolate and creamy cheesecake, this recipe is perfect for all your cheesecake needs!
Ingredients
Chocolate Cheesecake Crust
- 24 whole OREO Double Chocolate Sandwich Cookies
- 5 tablespoons unsalted butter
Chocolate Cheesecake Filling
- 24 oz. cream cheese (softened)
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 8 oz. Bakers semi-sweet chocolate (melted and cooled)
- 3 large eggs
Instructions
Chocolate Cookie Crust
- Crush the cookies into fine crumbs and combine with the melted butter.
- Press the crumbs into the bottom of a 9-inch springform pan.
- Place the crust in the freezer to firm up while you mix the cheesecake filling.
Chocolate Cheesecake Filling
- In a large mixing bowl beat the softened cream cheese, sugar and vanilla extract with a handheld mixer until well blended.
- Add the cooled melted chocolate to the bowl and beat until evenly combined. Scrape down the sides of the bowl and the bottom of the bowl.
- Add the eggs to the bowl one at a time, beating well between each egg. Scrape the bowl down again and beat 1 more minute.
- Pour the chocolate cheesecake filling into the cheesecake crust in the springform pan. Smooth the top with a spatula or back of a spoon.
- Bake the chocolate cheesecake in the preheated 325 °F degrees oven for 60 minutes.
- Turn off the oven and wedge open the door for 1 hour to allow the cheesecake to cool down slowly. Remove the chocolate cheesecake from the oven and place on a wire rack cool completely.
- Once the cheesecake has cooled completely cover the pan with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
Recipe Expert Tips
- softening the cream cheese: Remove the cream cheese from the refrigerator at least one hour before using. I may take longer if your home is cold.
- do not skip scraping the bowl: There will be bits of cream cheese stuck to the bottom of the bowl. If you don't scrape the bowl down when you pour the chocolate cheesecake filling into the cookie crust you will see streaks of white through out the chocolate filling.
- baking cheesecake: Baking if using a dark pan bake at 325 degrees. Darker pans heat up more than light aluminum pans.
- cooling: the cheese cake slowly prevents the top from cracking. The longer you chill the cheesecake the easier it will be to slice.
- unmolding the cheesecake: You can run a sharp pointed knife around the edges to separate the cheesecake from the pan but if you greased the pan with butter this step is usually not necessary. The cheesecake edges should pull away when you open the springform pan release. If an edge looks stuck use a knife.
- how to tell if the cheesecake is completely cooled? Lift the pan up and place the palm of your hand on the bottom. It should feel cool to the touch. If you feel any warmth the center of the cheesecake is still warm. Leave it on the counter for another hour.
Nutrition
Serving: 1ServingCalories: 331kcalCarbohydrates: 23gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 88mgSodium: 155mgPotassium: 155mgFiber: 1gSugar: 20gVitamin A: 738IUCalcium: 57mgIron: 1mg
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