Why You’ll Love This Recipe
I love this cheesecake because it’s a showstopper that’s surprisingly easy to pull off. The crushed Oreo crust adds a delicious crunch, while the filling is smooth, creamy, and packed with cookies in every bite. The chocolate ganache layer on top seals the deal—rich, glossy, and irresistibly decadent. Whether I’m hosting a party or just treating myself, this dessert always hits the mark.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
24 Oreo cookies, crushed
5 tablespoons unsalted butter, melted
For the cheesecake filling:
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup (240 ml) sour cream
15 Oreo cookies, roughly chopped
For the chocolate ganache:
1 cup (240 ml) heavy cream
8 oz (225 g) semi-sweet or dark chocolate, chopped
Directions
1. Prepare the crust:
– I preheat the oven to 325°F (160°C).
– I mix the crushed Oreos with the melted butter until everything is combined and crumbly.
– I press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even.
– I bake it for 10 minutes, then set it aside to cool while I prep the filling.
2. Make the cheesecake filling:
– In a large bowl, I beat the cream cheese and sugar together until it’s smooth and creamy.
– I add the vanilla, then mix in the eggs one at a time, beating after each until fully incorporated.
– I fold in the sour cream and then gently stir in the chopped Oreos.
– I pour the filling over the pre-baked crust, smoothing the top.
3. Bake the cheesecake:
– I bake it for 50–60 minutes, just until the edges are set but the center still has a slight jiggle.
– I turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
– After that, I transfer it to the fridge and chill it for at least 4 hours, or overnight for best results.
4. Prepare the ganache:
– I heat the heavy cream in a small saucepan until it’s just about to boil.
– I pour it over the chopped chocolate in a bowl and let it sit for 2 minutes.
– I stir until smooth, glossy, and luxurious.
– I pour the ganache over the chilled cheesecake and spread it evenly to the edges.
– I return the cheesecake to the fridge for another 30 minutes to let the ganache set.
Servings and timing
This cheesecake serves 12 slices and takes about 1 hour and 40 minutes total:
20 minutes prep, 60 minutes bake time, and at least 4 hours chilling (plus 30 minutes for ganache setting).
It’s best made a day ahead, which makes it perfect for entertaining or prepping in advance.
Variations
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Make it gluten-free: I use gluten-free chocolate sandwich cookies instead of regular Oreos.
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Use different cookies: I’ve swapped Oreos for chocolate chip cookies or peanut butter cookies for a twist.
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Add a swirl: I’ve folded in a little melted peanut butter or caramel for a marbled effect.
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Change the ganache: Sometimes I use white chocolate ganache for a completely different finish.
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Add whipped cream topping: I pipe whipped cream around the edges and top with extra crushed Oreos.
Storage/Reheating
I store the cheesecake in the fridge, covered, for up to 5 days. It holds its shape well and stays creamy.
To freeze, I let it chill completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. I thaw it overnight in the fridge before serving.
I don’t reheat it—it’s meant to be served chilled.
FAQs
Can I use a different pan?
Yes, I’ve used a deep 9-inch cake pan lined with parchment in a pinch, but I prefer a springform pan for easy release.
How do I know when the cheesecake is done?
I check that the edges are firm and the center still has a gentle wobble. It’ll firm up more as it cools.
Can I use store-bought ganache?
I prefer making it fresh—it’s just two ingredients and makes a big difference in flavor and texture.
Why do I let it cool in the oven?
This helps prevent cracks by cooling the cheesecake gradually. It also helps set the texture just right.
Can I use light cream cheese or sour cream?
I’ve tried it, but the texture isn’t as rich or stable. Full-fat gives the best result here.
Conclusion
This Chocolate Ganache Oreo Cheesecake is the ultimate dessert for chocolate and cookie lovers. I love how every bite is rich, creamy, and full of Oreo crunch. It’s indulgent, impressive, and surprisingly simple to make—perfect for any special occasion or whenever I’m craving something truly unforgettable.
Print
Chocolate Ganache Oreo Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This ultra-creamy cheesecake is packed with Oreo cookies and topped with rich chocolate ganache—an irresistible dessert for true chocolate lovers!
Ingredients
For the Crust:
24 Oreo cookies (crushed)
5 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup (240 ml) sour cream
15 Oreo cookies, roughly chopped
For the Chocolate Ganache:
1 cup (240 ml) heavy cream
8 oz (225 g) semi-sweet or dark chocolate, chopped
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix crushed Oreos with melted butter until fully combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Remove and let cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla extract and eggs one at a time, mixing well.
Mix in sour cream until fully incorporated.
Gently fold in chopped Oreos.
Pour filling over cooled crust.
3. Bake:
Bake for 50–60 minutes, until edges are set but the center still jiggles.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
Transfer to refrigerator and chill at least 4 hours or overnight.
4. Make the Ganache:
Heat heavy cream in a small saucepan until just about to boil.
Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes.
Stir until smooth and glossy.
Pour over chilled cheesecake, spreading evenly. Chill 30 more minutes to set.
Notes
Decorate with extra Oreos, crushed cookie crumbs, or whipped cream.
Cheesecake is best served chilled.
To slice cleanly, dip a sharp knife in warm water and wipe clean between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Bake, Chill
- Cuisine: American
