Milk Chocolate Cheesecake
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.
Servings: 12 slices
Calories: 435kcal
Ingredients
Ingredients for Oreo Crust
- 24 Oreos
- 2 tbls sugar
- 3 tbls melted butter
Instructions
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.24 Oreos, 2 tbls sugar, 3 tbls melted butter
- Combine 8 oz chocolate and 1/2 cup plus 2 tablespoons of heavy cream in a medium glass bowl and microwave at 50 percent power for 2 minutes. Whisk until smooth. Set aside and let cool.8 oz milk chocolate, ½ cup heavy cream, 2 tblsp heavy cream
- In a separate bowl, whisk cocoa powder, sugar and salt until no lumps remain.3 tbls cocoa powder, ½ cup sugar, ¼ teaspoon salt, 2 tbls sugar
- 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.4 - 8 oz packages cream cheese
- 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.1 tbls vanilla extract, 5 eggs
- 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.
Instructions for drizzling chocolate over top of cheesecake
- 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.4 oz milk chocolate
Nutrition
Serving: 1slice | Calories: 435kcal | Carbohydrates: 48g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 228mg | Potassium: 210mg | Fiber: 3g | Sugar: 38g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 4mg
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