Chocolate Cheesecake Turkey Chili
This rich chocolate cheesecake is baked to perfection with a crunchy Oreo crust, making it the perfect dessert to follow up cozy turkey chili.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch, greased and lined with parchment
- 1 Food processor for crushing cookies
Ingredients
Cheesecake Ingredients
- 4 Tablespoons butter melted (salted or unsalted)
- 25 Oreos crushed
- 10 oz dark chocolate melted and smooth
- 32 oz cream cheese softened to room temperature
- 1 ⅓ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- ⅔ cup sour cream room temperature
- 4 large eggs lightly beaten and room temperature
Instructions
Instructions
- Preheat your oven to 325°F and grease the 9-inch springform pan. Line the bottom with parchment paper.
- Process Oreos until fine crumbs, stir in melted butter, press into pan and bake for 10 minutes. Let cool.
- Melt dark chocolate over simmering water or in microwave until smooth, let cool to room temperature.
- Beat cream cheese and sugar until smooth. Add vanilla and sour cream, mix until combined.
- Add melted chocolate and mix until well combined.
- Slowly add beaten eggs on low speed, mixing just to combine. Do not overmix.
- Pour batter over crust and smooth top.
- Wrap pan in foil, place on cookie sheet, and bake for 55 to 65 minutes until mostly set with slight jiggle in center.
- Turn off oven and crack door, allowing cheesecake to cool gradually in oven.
- Refrigerate cheesecake for at least 4 hours before serving.
- Optional: Top with whipped cream before serving.
Notes
This chocolate cheesecake can be made ahead of time and kept chilled or frozen until ready to serve. Perfect for using up extra holiday turkey alongside chili.