If you’re a cookie enthusiast with an undying love for all things Oreo, this Oreo Lover’s Cheesecake Recipe is about to become your new obsession. Imagine a creamy, dreamy cheesecake bursting with chunks of Oreo cookies, all nestled on a rich Oreo crust and topped with luscious chocolate ganache—a slice of pure bliss that’s just perfect for sharing (or not!).
Why You Should Make This Recipe
Irresistible Oreo flavor in every bite: This cheesecake is infused with Oreo in the crust, filling, and topping, making it a triple-threat for Oreo lovers.
Perfectly creamy texture: Thanks to the combination of cream cheese, sour cream, and heavy cream, each slice melts in your mouth like velvet.
Impressive yet approachable: While it looks stunning, this cheesecake is straightforward enough for home bakers to conquer with confidence.
Great for celebrations or cozy nights in: Whether it’s a party centerpiece or a quiet dessert indulgence, this recipe fits every occasion beautifully.
Ingredients & Substitutions
One of the joys of this Oreo Lover’s Cheesecake Recipe is its simply fantastic ingredients list. Each component plays a vital role—from the buttery crust that sets the stage, to the rich cream cheese filling punctuated with Oreo crunch, and finally, the silky ganache that adds the perfect finishing touch.
- Oreo cookie crumbs: Use classic Oreos for the iconic flavor; you can replace with gluten-free Oreos if needed.
- Salted butter: Melts into the crumbs to bind the crust with a rich, savory depth.
- Cream cheese: The heart of the filling—softened for that ultra-smooth texture.
- Granulated sugar: Sweetens the filling evenly without overpowering.
- Sour cream and heavy cream: These add moisture and silkiness that keep your cheesecake luscious.
- Eggs: Provide structure and create that perfect creamy consistency.
- Vanilla extract: A splash of warmth and complexity to enhance all the flavors.
- Semisweet chocolate chips & heavy cream (for ganache): Combine to form a rich, glossy topping that’s pure indulgence.
- Extra Oreos and whipped cream: For decorative touches and added fun!
How to Make Oreo Lover’s Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by preheating your oven to 350°F and lining a 9-inch cheesecake pan with parchment paper on the bottom. Combine those irresistible Oreo crumbs with melted salted butter until every crumb is evenly coated. Press the mixture into the base of your pan and about an inch up the sides for a sturdy, flavorful crust. Bake this for 10 minutes, then lower the oven temperature to 325°F — this step gives the crust a perfect crunch that holds up beautifully against the creamy filling.
Step 2: Make the Creamy Cheesecake Filling
In a large bowl, beat softened cream cheese and granulated sugar together until the mixture is smooth and silky—this is the secret to a dreamy cheesecake texture. Next, blend in sour cream, heavy cream, flour, and vanilla extract on medium-low speed, scraping the sides to ensure every bit is combined. Add eggs one by one, mixing on low just until incorporated; this prevents overmixing, which keeps your cheesecake perfectly dense without cracks.
Step 3: Mix in Those Oreo Pieces
Fold in your chopped and crushed Oreos gently but thoroughly, ensuring every creamy bite gets that classic cookie crunch. Pour the filling into your baked crust and tap the pan lightly on your counter to release any air bubbles—it’s these thoughtful details that make a huge difference in your finished cheesecake.
Step 4: Bake in a Water Bath for Perfection
Place the cheesecake pan inside progressively larger pans to create a water bath, then carefully pour boiling water halfway up the sides. This gentle moist heat slows baking and prevents cracks. Bake for 80 to 90 minutes until the edges are set but the center still jiggles slightly—this is the hallmark of a beautifully creamy texture. Turn off the oven, crack the door, and let your masterpiece slowly cool inside for 30 minutes before moving it to room temperature.
Step 5: Chill and Prepare the Ganache
After cooling the cheesecake for 1-2 hours at room temperature, transfer it to the fridge for at least 6 hours (or overnight) to fully set. For the ganache, warm heavy cream in the microwave until nearly boiling, then pour over semisweet chocolate chips, allowing them to melt for 5 minutes—then stir until glossy and smooth. Pour this velvety ganache over the chilled cheesecake and sprinkle more crushed Oreos on top. Let it chill again until the ganache firms up, about 30 minutes.
How to Serve Oreo Lover’s Cheesecake Recipe
Garnishes
Elevate each slice by adding whole Oreo cookies or halved Oreos around the edges for a playful, inviting touch. A dollop of sweetened whipped cream on the side not only adds lightness but also creates a lovely contrast to the rich ganache and cheesecake filling.
Side Dishes
Serve your Oreo Lover’s Cheesecake Recipe alongside fresh berries or a bright raspberry coulis to cut through the richness. If you want to keep it indulgent, a scoop of vanilla bean ice cream makes a dreamy companion.
Creative Ways to Present
For a special occasion, slice the cheesecake into mini portions using a hot, wet knife for clean edges and plate with a drizzle of chocolate sauce and a sprinkle of cookie crumbs. You can also serve it in jars as individual cakes—such a fun twist that’s perfect for parties!
Make Ahead and Storage
Storing Leftovers
Once sliced, store any leftovers in an airtight container in the refrigerator. This cheesecake maintains its freshness and flavor for up to 5 days, so you can enjoy it slowly without worry.
Freezing
If you’re planning ahead, freeze the whole cheesecake wrapped tightly in plastic wrap and foil. It stays delicious for up to 2 months. Thaw it overnight in the fridge and you’ll have a cake that tastes just freshly made.
Reheating
Cream cheesecakes are generally best served chilled, so reheating isn’t necessary. However, you can let slices sit out at room temperature for 15-20 minutes before serving to bring out the flavors and soften the texture slightly.
FAQs
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Can I use gluten-free Oreos for this Oreo Lover’s Cheesecake Recipe?
Absolutely! Gluten-free Oreos work perfectly in the crust and filling, making this dessert accessible to those with gluten sensitivities without sacrificing flavor.
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How do I prevent cracks on my cheesecake surface?
Using a water bath as described helps maintain a moist baking environment, reducing cracks. Also, avoid overmixing the batter and make sure not to overbake—removing the cheesecake while the center still jiggles slightly is key.
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Can this cheesecake be made ahead of time?
Definitely! In fact, making your Oreo Lover’s Cheesecake Recipe 1-2 days ahead allows the flavors to meld beautifully. Just keep it well-covered in the fridge until serving.
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What’s the best way to serve cheesecake with ganache without making a mess?
Chill the ganache until it firms up properly before slicing. Warm your knife slightly and wipe it clean between cuts to achieve neat, clean slices topped with that luscious ganache.
Final Thoughts
This Oreo Lover’s Cheesecake Recipe isn’t just dessert—it’s a celebration of your favorite cookie in a rich, creamy form that’s endlessly satisfying. Once you try it, you’ll understand why it’s become a personal favorite for so many. So go ahead, whip it up, share it (or don’t!), and savor every decadent bite—you deserve it!
Print
Oreo Lover’s Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oreo Lover’s Cheesecake is a decadent dessert featuring a crunchy Oreo cookie crust, a creamy and smooth cheesecake filling swirled with crushed Oreo pieces, and topped with a rich chocolate ganache. Perfect for Oreo enthusiasts, this cheesecake combines classic flavors with a luscious texture, finished with extra Oreos for decoration and optional whipped cream for added indulgence.
Ingredients
Crust
- 2 1/4 cups Oreo cookie crumbs
- 6 Tablespoons salted butter, melted
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 3 Tablespoons all-purpose flour
- 4 large eggs, room temperature
- 1 cup broken up Oreo pieces
- 1/2 cup crushed Oreo crumbs
Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Topping
- Additional Oreos for decorating
- Sweetened whipped cream (optional)
Instructions
- Prepare the crust: Preheat the oven to 350°F. Line a 9-inch cheesecake pan with a parchment paper circle. In a bowl, combine the Oreo cookie crumbs and melted salted butter until evenly moistened. Press this mixture into the bottom and about 1 inch up the sides of the pan. Bake the crust for 10 minutes. Then reduce the oven temperature to 325°F.
- Make the cream cheese base: In a large bowl, beat the softened cream cheese and granulated sugar together for 1–2 minutes until creamy and smooth.
- Add wet and dry ingredients: Mix in the sour cream, heavy cream, all-purpose flour, and vanilla extract at medium-low speed until fully combined. Scrape down the bowl sides to incorporate all ingredients evenly.
- Incorporate eggs: Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Scrape the bowl halfway through to ensure even mixing.
- Fold in Oreo pieces: Stir in the broken up Oreo pieces and crushed Oreo crumbs until they’re evenly dispersed throughout the filling. Pour the filling into the prepared crust and gently tap the pan on the counter to release any air bubbles.
- Prepare water bath and bake: Place the 9-inch springform pan inside a larger 10-inch cake pan, and nest both inside a 12-inch cake or roasting pan. Transfer to the oven and carefully pour boiling water into the outer pan halfway up the sides to create a water bath. Bake for 80–90 minutes, until the edges are set but the center has a slight jiggle.
- Cool in oven: Turn off the oven and leave the door slightly ajar. Let the cheesecake cool slowly inside the oven for 30 minutes to prevent cracking.
- Remove and cool: Carefully remove the springform pan from the water bath. Run a thin knife around the inside edge to loosen the cake. Let it cool at room temperature for 1–2 hours.
- Chill the cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or until fully set. Before removing from the pan, run a knife around the edge again to loosen.
- Make the ganache: Heat the heavy cream in the microwave for 50–60 seconds until nearly boiling. Pour it over the semisweet chocolate chips in a bowl and let sit for 5 minutes. Stir until smooth and melted.
- Decorate the cheesecake: Pour the ganache evenly over the chilled cheesecake. Decorate with additional crushed Oreo cookies and whole Oreos as desired.
- Set ganache and serve: Chill the cheesecake for 30 minutes to let the ganache set. Serve with sweetened whipped cream on the side if desired.
Notes
- Store leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.
- Cheesecake can be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.
- You can bake the cheesecake 1-2 days ahead of time; after chilling fully, cover with plastic wrap or foil and keep refrigerated until ready to serve.
