Description
Indulge in a rich and decadent Coca Cola Cheesecake featuring a chocolatey Oreo crust and a creamy, fluffy filling infused with the unique flavor of Coca Cola. This dessert is perfect for chocolate lovers looking for a twist on the classic cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups Oreo crumbs (about 20 Oreos)
- 4 tablespoons butter, melted
Filling
- 4 packages (32 oz) cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 tablespoons flour
- 8 oz. semi-sweet chocolate, melted and slightly cooled
- ½ cup Coca Cola
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons maraschino cherry juice (optional)
- 3 large eggs
Topping
- Whipped cream
- Maraschino cherries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and set it aside for later use.
- Make the crust: Place about 20 Oreos into a food processor and pulse until they become fine crumbs measuring about 1 ½ cups. Combine the Oreo crumbs with the melted butter by pulsing until evenly mixed. Pour this mixture into the prepared pan and gently press it down using the back of a spoon, bringing the crust about 1 inch up the sides. Bake for 10 minutes until golden brown, then remove and cool on a wire rack.
- Cream the cream cheese: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 5-6 minutes until light and fluffy. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add dry ingredients: On low speed, slowly add the sugar, flour, and cocoa powder, mixing until just combined. Increase speed to medium and beat for an additional 2-3 minutes.
- Incorporate melted chocolate: Add the melted semi-sweet chocolate and mix until just combined. Scrape the bowl again to ensure thorough blending.
- Add liquids: With the mixer on low speed, slowly pour in the Coca Cola, heavy whipping cream, vanilla extract, and maraschino cherry juice if using. Mix gently to combine.
- Mix in eggs: Reduce mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next.
- Pour batter and release air bubbles: Pour the cheesecake batter over the cooled crust in the prepared pan. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake first phase: Place the pan in the oven and bake at 350°F (175°C) for 15 minutes without opening the oven door.
- Bake second phase at lower temperature: Without opening the oven, reduce the temperature to 200°F (93°C) and bake for an additional 50-55 minutes until the edges are set but the center slightly jiggles.
- Cool in oven: Turn off the oven and slightly crack the oven door open. Let the cheesecake cool inside the oven for 15 minutes to prevent cracking.
- Cool completely and refrigerate: Remove the cheesecake from the oven and cool on a wire rack until completely cooled. Then refrigerate for at least 6 hours or overnight for best results.
- Serve with toppings: Before serving, garnish the cheesecake with whipped cream and maraschino cherries if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Do not open the oven door during the first 15 minutes and while lowering the temperature to ensure proper baking.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- Using maraschino cherry juice is optional but adds a subtle fruity flavor.
- Refrigerate cheesecake overnight for the best texture and flavor.
- This recipe serves 8 people.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes plus 15 minutes initial bake
- Category: Dessert
- Method: Baking
- Cuisine: American
