This milk chocolate cheesecake is a fluffy, chocolaty treat! The crust is made with Oreos, and the chocolatey cheesecake is drizzled with more milk chocolate to form a pretty design. If you are looking for the perfect dessert to impress a cheese cake and chocolate lover, you are in the right place.Print
Ingredients for Milk Chocolate Cheesecake:
- 24 Oreos
- 2 tbls sugar
- 3 tbls melted butter
- 8 oz milk chocolate
- ½ cup plus 2 tbls heavy cream
- 3 tbls cocoa powder
- ½ cup plus 2 tbls sugar
- ¼ tsp salt
- 4 – 8 oz packages cream cheese
- 1 tbls vanilla extract
- 5 eggs
- 4 oz milk chocolate, melted for decorating
Directions for Milk Chocolate Cheesecake:
Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan by covering the bottom and sides with aluminum foil. Place Oreos in a food processor and pulse until no large chunks remain. Add in sugar and melted butter and pulse to combine until no dry crumbs remain. Press the mixture evenly into the prepared pan and bake until set, about 15 minutes. Let cool completely on a wire rack. Reduce oven temperature to 250 degrees.
Combine 8 oz chocolate and heavy cream in a medium glass bowl and microwave at 50 percent power for 2 minutes. Whisk until smooth. Set aside and let cool. In a separate bowl, whisk cocoa powder, sugar and salt until no lumps remain. Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and no lumps are visible. Scrape down the sides of the bowl as needed. Add in cocoa mixture and beat until combined. Add in melted chocolate mixture and vanilla extract and beat until combined. Add the eggs 1 at a time and mix until incorporated. Scrape the sides of the bowl after each addition.
Pour batter into springform pan and cover pan tightly with aluminum foil. Place on rimmed baking sheet and bake for 1 hour. Remove foil and bake until the edges are set and the middle has a slight wobble, about 45 more minutes. Remove from the oven and let cool completely on a wire rack. Cover with plastic wrap and refrigerate overnight.
The next day, slide a thin metal knife around the edges of the pan and remove the side of the pan. Melt remaining chocolate in microwave at 50 percent power for 1 minute. Whisk until smooth. Let cool for 5 minutes. Pour chocolate into a bag and pipe over the top of the cheesecake.
Keywords: chocolate, cheesecake, dessert