Black Bottom Chocolate Chip Cheesecake

Oh my gosh, let me tell you about this Black Bottom Chocolate Chip Cheesecake, it’s the dessert that makes people’s eyes roll back in pure bliss! I first made this beauty for my sister’s birthday years ago, and now it’s our family’s go-to celebration cake. That Oreo crust? Crunchy perfection. The creamy cheesecake layer packed with melty chocolate chips? Absolute heaven. And that glossy ganache topping? Well, let’s just say it disappears faster than you can say “second slice.”

What I love most is how impressive it looks while being surprisingly simple to make. The contrast between the dark Oreo base and the golden cheesecake filling gets me every time. And those little chocolate chips peeking through? They’re like happy little surprises in every bite. Trust me, once you try this Black Bottom Chocolate Chip Cheesecake, you’ll understand why I make it for every special occasion, and sometimes just because it’s Tuesday!

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Why You’ll Love This Black Bottom Chocolate Chip Cheesecake

This cheesecake isn’t just delicious, it’s downright magical. Here’s why it’ll become your new favorite dessert:

• Texture heaven: That crunchy Oreo crust against the velvety cheesecake filling? Perfection. And those melty chocolate chips add little bursts of joy in every bite.
• Showstopper looks: The glossy ganache topping makes it look bakery-fancy, but it’s actually super easy to pull off. Your guests will think you’re a pastry chef!
• Make-ahead dream: It actually tastes better after chilling overnight, which means no last-minute dessert stress. Just slice and serve when you’re ready.

Seriously, this Black Bottom Chocolate Chip Cheesecake checks all the boxes, it’s rich, creamy, chocolatey, and impossible to resist. You’ve been warned!

Black Bottom Chocolate Chip Cheesecake Ingredients

Okay, let’s gather our ingredients! I’ve learned through trial and error that quality matters here – this isn’t the time to skimp. Everything should be at room temperature (yes, even the eggs!) for that perfectly smooth texture we’re after. Here’s what you’ll need:

For the Oreo Crust:

• 36 Oreo cookies, crushed into fine crumbs (yes, the whole cookie – cream filling and all!)
• 6 tbsp unsalted butter, melted (I always use the good European-style butter)

For the Cheesecake Filling:

• 4 blocks (32 oz) cream cheese, room temperature (full-fat only – don’t even think about low-fat!)
• 1 cup full-fat sour cream, room temperature
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract (the real stuff, please)
• 4 large egg yolks, room temperature
• 3 large eggs, room temperature
• 1/2 cup heavy cream, room temperature
• 1 1/2 cups mini semi-sweet chocolate chips, divided
• 1 1/2 tbsp all-purpose flour

For the Ganache Topping:

• 4 oz semi-sweet chocolate, chopped (I like Ghirardelli or Guittard)
• 1/3 cup heavy cream
• 2 tsp light corn syrup (optional, but gives that gorgeous shine)
• Chocolate curls for garnish (optional, but oh-so-pretty)

Ingredient Substitutions & Notes

Don’t panic if you’re missing something! Regular chocolate chips work if you don’t have minis – just chop them roughly first. Greek yogurt can sub for sour cream in a pinch. No corn syrup? A teaspoon of honey works for shine. And if you’re feeling fancy, swap the semi-sweet chocolate for dark chocolate in the ganache. Just remember – room temperature ingredients are non-negotiable for that silky smooth texture!

How to Make Black Bottom Chocolate Chip Cheesecake

Alright, let’s get baking! I know cheesecakes can seem intimidating, but trust me, this one’s foolproof if you follow these steps. The secret is in the details: that foil wrapping, the water bath, and the patient cooling. Here’s exactly how I make mine:

Step 1: Prepare the Oreo Crust

First things first, that glorious Oreo crust! I take my time crushing those cookies until they’re fine crumbs (a food processor works great, but a ziplock bag and rolling pin do the job too). Mix them with melted butter until it feels like wet sand. Now here’s my trick: I use the bottom of a measuring cup to press the crumbs firmly into the pan, really packing them in so they hold together. Bake it for just 10 minutes, this sets the crust and gives it that perfect crunch. Let it cool while you work on the filling.

Step 2: Make the Cheesecake Filling

This is where room temperature ingredients save the day! I beat the cream cheese and sour cream until they’re completely smooth, no lumps allowed. Add the sugar and vanilla, then those eggs one at a time, mixing just until combined. Overmixing is the enemy here! Gently fold in the heavy cream, most of the chocolate chips (save some for topping!), and flour. The batter should be silky and luxurious. Pour it over your cooled crust and sprinkle those reserved chocolate chips on top, they’ll give you those beautiful chocolatey pockets!

Step 3: Bake and Chill

Here’s where many cheesecakes fail, but not ours! Wrap your springform pan tightly in foil (I do two layers just to be safe). Place it in a roasting pan and pour hot water halfway up the sides, this water bath keeps our cheesecake moist and crack-free. Bake at 325°F for about 1 hour 20 minutes until the edges are set but the center still jiggles slightly. Now comes the hardest part: turn off the oven, crack the door, and leave it in there for 30 minutes. Then let it cool completely on the counter before refrigerating for at least 6 hours (overnight is even better!).

Step 4: Add Ganache Topping

The grand finale! Heat your heavy cream (and corn syrup if using) until it’s steaming but not boiling. Pour it over the chopped chocolate and let it sit for a minute, this is called “blooming” and it makes your ganache extra smooth. Stir gently until glossy, then let it cool slightly so it thickens just a bit. Pour it over your chilled cheesecake, letting it drip down the sides artistically. If you’re feeling fancy, add some chocolate curls on top. Now try to resist slicing into it immediately, I dare you!

Tips for the Best Black Bottom Chocolate Chip Cheesecake

After making this cheesecake more times than I can count, here are my foolproof tips for absolute perfection:

• Say no to cracks: That water bath is your best friend! And never skip the gradual cooling process – oven off with door cracked, then counter, then fridge.
• Room temp matters: Cold ingredients cause lumps and cracks. Take everything out 2 hours before baking.
• Storage smarts: Keep it covered in the fridge for up to 5 days, or freeze slices wrapped in plastic then foil for 2 months.
• Garnish game: Try crushed Oreos, fresh berries, or salted caramel drizzle for extra wow factor!

Trust me, these little things make all the difference between good and “oh-my-gosh-I-need-the-recipe” amazing!

Serving & Storing Black Bottom Chocolate Chip Cheesecake

Here’s how to keep your masterpiece looking and tasting its best! For picture-perfect slices, run your knife under hot water and wipe it clean between cuts – you’ll get those clean, sharp edges every time. The cheesecake keeps beautifully in the fridge for up to 5 days (if it lasts that long!). Want to save some for later? Freeze individual slices wrapped in plastic wrap then foil – they’ll stay delicious for 2 months. Just thaw overnight in the fridge before serving!

Nutrition Information

Okay, let’s be real – we’re not eating cheesecake for our health! But if you’re curious about what’s in each glorious slice, here’s the breakdown for this Black Bottom Chocolate Chip Cheesecake:

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 530 kcal
• Sugar: 40 g
• Sodium: 280 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 150 mg

Just remember – these numbers can vary based on the exact ingredients you use (I won’t tell if you add extra chocolate chips!). And hey, sharing is caring – cut smaller slices if you’re watching portions, but good luck stopping at just one!

Black Bottom Chocolate Chip Cheesecake FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this showstopping dessert:

Can I use a different crust?
Absolutely! Graham crackers or chocolate wafer cookies work great. Just use the same amount (about 2 1/2 cups crumbs) with 6 tbsp melted butter.

Why did my cheesecake crack?
Usually from sudden temperature changes. Always cool gradually – oven off with door cracked first, then counter, then fridge. And don’t overmix the batter!

Can I make this without a springform pan?
You can try a deep 9-inch cake pan lined with parchment, but springform makes removal much easier. Worth the investment!

How do I know when it’s done baking?
The edges should be set but the center still jiggles slightly when gently shaken – like Jell-O. It’ll firm up as it cools.

Can I skip the water bath?
I wouldn’t! The steam prevents cracks and keeps the texture creamy. Just wrap your pan really well with foil to keep water out.

Tried This Black Bottom Chocolate Chip Cheesecake? Tag Us!

I’d love to see your masterpiece! Snap a pic of your gorgeous cheesecake and tag me on Instagram @recipesbycharlotte, there’s nothing I love more than seeing your baking triumphs. Did you add any fun twists? Maybe some sea salt on top or a drizzle of caramel? Share your creations so we can all drool over them together!

And hey, if you ran into any trouble along the way, don’t hesitate to reach out. I’ve made every cheesecake mistake imaginable (including that time I forgot the foil wrap – oops!), so I’m happy to help troubleshoot. Now go enjoy that slice you’ve earned – you deserve it!

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