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
Scale
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.
