Oreo Cheesecake

Indulge in the Ultimate Oreo Cheesecake: A Decadent Dessert Masterpiece

Cheesecake lovers, gather around! Here’s a decadent treat that combines the classic creamy texture of cheesecake with the irresistible crunch of Oreo cookies. Our Oreo Cheesecake recipe is sure to satisfy all your dessert cravings with its rich layers of flavor, including a chocolatey crust, smooth filling, and a glossy chocolate ganache topping. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is the perfect indulgence.

Ingredients

For the Crust:

• 32 (367 grams) Oreo cookies
• 4 tablespoons (57 grams) butter, melted

For the Filling:

• 32 ounces (907 grams) cream cheese, room temperature
• 5 large eggs, room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup (119 grams) sour cream, room temperature
• 1 ½ tablespoons vanilla extract
• 20 (230 grams) Oreo cookies, quartered

For the Ganache:

• 1 cup (170 grams) semisweet chocolate chips
• 1/2 cup (119 grams) heavy cream

Optional For the Whipped Cream:

• 1 cup (237 grams) heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

Make the Crust:

1. Preparation: Preheat the oven to 325°F (163°C). Place 32 Oreos in a food processor and pulse until fine crumbs form. Reserve about 22 grams for topping later.
2. Bake: Combine the remaining crumbs with melted butter and press firmly into a 9-inch springform pan on a rimmed baking sheet. Bake for 10 minutes; keep the oven on for the next step.

Make the Filling:

1. Mix: In a mixer, beat the cream cheese until smooth. Add eggs one at a time, followed by sugar, sour cream, and vanilla extract.
2. Assemble: Fold in the quartered Oreos, then pour the mixture over the pre-baked crust. Return to the oven and bake on the baking sheet for about 1 hour until the center is set but slightly wobbly.
3. Cool: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes. Remove and let it cool completely at room temperature, then refrigerate for at least 5 hours.

Make the Ganache:

1. Prepare: Heat the cream until it simmers, then pour it over the chocolate chips. Wait 3 minutes, then stir until smooth.
2. Finish: Let the ganache cool slightly, then pour over the chilled cheesecake.

Optional: Make the Whipped Cream:

1. Whip: Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Decorate: Spread half of the whipped cream over the ganache, pipe the rest around the edges, and sprinkle with reserved Oreo crumbs.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 1 hour 10 minutes
• Chilling Time: 5 hours
• Total Time: 6 hours 40 minutes
• Calories: 620 kcal per serving
• Servings: 12 servings

Conclusion

This Oreo Cheesecake is not just a dessert, it’s a showstopper—perfect for when you want to impress your guests or indulge in a luxurious treat. The combination of crunchy Oreos, rich cream cheese, and velvety ganache makes each bite a delightful experience. Dive into this creamy, dreamy cheesecake and let every forkful remind you why sometimes, more is indeed more when it comes to dessert!

Ready to create your own dessert masterpiece? Grab your ingredients and get ready for a baking adventure that ends with possibly the best cheesecake you’ve ever tasted!

Oreo Cheesecake

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• Author: Dulcia
• Total Time: hours 40 minutes (including chilling)
• Yield: 12 1x

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Description

This Oreo Cheesecake takes the beloved cookie to new heights of dessert decadence. Composed of a rich, creamy filling dotted with chunks of Oreo nestled on a crispy Oreo crust and topped with smooth chocolate ganache, each slice offers a luxurious taste experience. The optional whipped cream adds a light, airy touch to balance the dense, indulgent layers, making it a hit at any gathering or a perfect solo treat.

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Ingredients

Scale 1x2x3x

For the Crust:
32 (367 grams) Oreo cookies, divided
4 tablespoons (57 grams) butter, melted
For the Filling:
32 ounces (907 grams) cream cheese, room temperature
5 large eggs, room temperature
1 cup (200 grams) granulated sugar
1/2 cup (119 grams) sour cream, room temperature
1 ½ tablespoons vanilla extract
20 (230 grams) Oreo cookies, quartered
For the Ganache:
1 cup (170 grams) semisweet chocolate chips
1/2 cup (119 grams) heavy cream
Optional For the Whipped Cream:
1 cup (237 grams) heavy cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the Crust:
Preheat oven to 325°F (163°C). Process 32 Oreos to fine crumbs in a food processor; remove 22 grams for topping. Mix remaining crumbs with melted butter and press into a 9-inch springform pan on a rimmed baking sheet. Bake for 10 minutes; keep oven on.
Make the Filling:
2. While the crust bakes, beat cream cheese in a mixer until smooth. Add eggs one at a time, then sugar, sour cream, and vanilla. Fold in quartered Oreos. Pour over crust and bake on the baking sheet for about 1 hour until set but slightly wobbly in the center. Turn off oven, open door slightly, and let cheesecake cool for 30 minutes inside. Cool completely at room temperature, then refrigerate for at least 5 hours.
Make the Ganache:
3. Heat cream until simmering and pour over chocolate chips. Wait 3 minutes, then stir until smooth. Cool slightly, then pour over chilled cheesecake.
Optional: Make the Whipped Cream:
4. Beat cream, sugar, and vanilla to stiff peaks. Spread half on ganache, pipe the rest around the edges, and sprinkle with reserved Oreo crumbs.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes

Nutrition

• Calories: 620