Chocolate Cheesecake with Hazelnut Oreo Crust Recipe

The tallest chocolate cheesecake features a crunchy Oreo hazelnut crust. The tangy, creamy filling is equal parts dark chocolate and cream cheese. It's covered in sea salt flakes for decadence.

Hazelnut Oreo Crust – 2 cups or 235g oreo crumbs from about 24 oreos, cream removed – 1/2 cup or 113g butter – 1 cup 125g ground hazelnuts (if using raw hazelnuts, toast them at 350 F for 10 minutes on a baking sheet then let cool completely and then grind) Chocolate Filling – 2 packages cream cheese at room temperature, 452g – 1 cup sour cream at room temperature, 240g – 1 can sweetened condensed milk 396g – 260 g dark chocolate chips or chopped dark chocolate – 3 large egg – 2 teaspoons pure vanilla extract – 1 teaspoon flaky sea salt or sub with 1/4 tsp fine sea salt Chocolate ganache – 100 g heavy cream – 100 g dark chocolate finely chopped – Chopped hazelnuts optional (garnish)




Preheat oven to 350 F. Grease or spray an 8- or 9-inch round cake pan and press parchment paper into it . Hold parchment paper with metal clips.  

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STEP  1 .

Mix cookie crumbs, hazelnuts, and melted butter in a bowl. Press crumbs into the parchment-lined pan's sides and bottom. Be your best, not perfect. 

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 After 10 minutes, remove the crust from the oven and lower the temperature to 325 F. If time allows, freeze it while making batter.

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In a bain marie or microwave, melt 2 cups chocolate every 30 seconds. Be calm. Using a rubber spatula, smooth cream cheese in a stand mixer bowl.  

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Process or paddle lump-free cream cheese. Combine sour cream and sweetened condensed milk. Mix vanilla and fine sea salt. Mix low-mix bowl with cooled chocolate. Stir before adding more eggs 

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Avoid egg overmixing. Chill sieved crust. Hot-water a 13 x 9" cake pan half-way. Oven rack middle for cheesecake and water bath. Cheesecake rack in waterbath.  

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One hour bakes sides and jiggly center. Open oven, stop cooking with wooden spoon. Therms cheesecake. Cool cheesecake on counter after 30 minutes in water bath. Overnight fridge.  

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Small pot, heat heavy cream. As sides bubble, add chopped chocolate. Smooth ganache. Put hazelnuts and ganache on chilled cheesecake. Ten minutes in fridge firms ganache. Chill and serve. 

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See Also

Blueberry Rhubarb Bars Recipe