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.

Ingredients and Their Importance:

For the Oreo Crust:

• 24 Oreos: Provide a sweet, chocolatey base that complements the cheesecake filling.
• 2 tablespoons sugar: Adds extra sweetness to balance the bitterness of the cocoa.
• 3 tablespoons melted butter: Binds the crushed cookies and sugar together to form a cohesive crust.

For the Milk Chocolate Cheesecake Filling:

• 8 oz milk chocolate: Imparts a smooth, creamy chocolate flavor to the cheesecake.
• ½ cup plus 2 tablespoons heavy cream: Adds richness and helps achieve a silky texture.
• 3 tablespoons cocoa powder: Intensifies the chocolate flavor.
• ½ cup plus 2 tablespoons sugar: Sweetens the filling to balance the tanginess of the cream cheese.
• ¼ teaspoon salt: Enhances the overall flavor by balancing sweetness.
• 4 packages (8 oz each) cream cheese: Provides the creamy, tangy base characteristic of cheesecake.
• 1 tablespoon vanilla extract: Adds depth and enhances the chocolate flavor.
• 5 eggs: Act as a binding agent, giving structure to the cheesecake.
• 4 oz milk chocolate (melted, for decorating): Used for the decorative drizzle on top, adding visual appeal and extra chocolate flavor.

Preparation Steps:

1. Prepare the Crust:

   • Preheat the oven to 350°F (175°C).
   • Wrap the bottom and sides of a 9-inch springform pan with aluminum foil.
   • In a food processor, pulse the Oreos until finely crushed.
   • Add the sugar and melted butter; pulse until well combined.
   • Press the mixture evenly into the prepared pan.
   • Bake for 15 minutes; let cool completely on a wire rack.
   • Reduce oven temperature to 250°F (120°C).

2. Prepare the Filling:

   • Combine 8 oz milk chocolate and ½ cup plus 2 tablespoons heavy cream in a microwave-safe bowl.
   • Microwave at 50% power for 2 minutes; whisk until smooth and let cool.
   • In a separate bowl, whisk together cocoa powder, sugar, and salt until no lumps remain.
   • Using a stand mixer with the whisk attachment, beat the cream cheese until smooth.
   • Add the cocoa mixture; beat until combined.
   • Add the melted chocolate mixture and vanilla extract; beat until combined.
   • Add the eggs one at a time, mixing until incorporated after each addition.

3. Bake the Cheesecake:

   • Pour the batter into the prepared crust.
   • Cover the pan tightly with aluminum foil; place on a rimmed baking sheet.
   • Bake for 1 hour; remove foil and continue baking for an additional 45 minutes, until the edges are set and the center slightly wobbles.
   • Remove from oven; let cool completely on a wire rack.
   • Cover with plastic wrap; refrigerate overnight.

4. Decorate:

   • The next day, run a thin knife around the edges of the pan; remove the side of the pan.
   • Melt 4 oz milk chocolate in the microwave at 50% power for 1 minute; whisk until smooth and let cool for 5 minutes.
   • Pour the melted chocolate into a piping bag; drizzle over the top of the cheesecake.

Three Reasons You’ll Love This Cheesecake:

1. Rich Chocolate Flavor: The combination of milk chocolate and cocoa powder delivers a deep, satisfying chocolate experience.
2. Creamy Texture: The blend of cream cheese and heavy cream creates a smooth, velvety consistency.
3. Oreo Crust: The classic Oreo crust adds a delightful crunch and complements the creamy filling perfectly.

Storage Instructions:

• Refrigeration: Cover the cheesecake with plastic wrap or store in an airtight container; refrigerate for up to 5 days.
• Freezing: For longer storage, freeze the cheesecake.
  • To Freeze: Place the cheesecake (whole or in slices) on a baking sheet; freeze until firm.
  • Wrap in plastic wrap and then in aluminum foil; place in a freezer-safe bag or container.
  • To Thaw: Transfer to the refrigerator; allow to thaw overnight before serving.

Enjoy crafting and savoring this indulgent Milk Chocolate Cheesecake!

Milk Chocolate Cheesecake

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate

Servings: 12 slices

Calories: 435kcal

Author: theperksofbeingus

Equipment

• mixer
• Spatula
• large mixing bowl
• small bowl
• Springform pan
• Knife

Ingredients

Ingredients for Oreo Crust

• 24 Oreos
• 2 tbls sugar
• 3 tbls melted butter

Ingredients for Milk Chocolate Cheesecake Filling

• 8 oz milk chocolate
• ½ cup heavy cream
• 2 tblsp heavy cream
• 3 tbls cocoa powder
• ½ cup sugar
• 2 tbls sugar
• ¼ teaspoon salt
• 4 - 8 oz packages cream cheese
• 1 tbls vanilla extract
• 5 eggs
• 4 oz milk chocolate melted for decorating

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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