Why I’ll Love This Recipe
I love this recipe because it combines the classic flavors of Oreos with the luxurious texture of cheesecake. The crust provides a crunchy contrast to the creamy filling, and the ganache adds a rich chocolate finish. It’s a show-stopping dessert that’s perfect for special occasions or when I want to treat myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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32 Oreo cookies (regular-stuffed, keep filling intact)
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4 tablespoons (57 grams) butter, melted
For the filling:
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32 ounces (907 grams) cream cheese, softened to room temperature
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5 large eggs, at room temperature
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1 cup (200 grams) granulated sugar
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1/2 cup (119 grams) sour cream, at room temperature
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1 ½ tablespoons vanilla extract
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20 Oreo cookies, quartered
For the ganache:
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1 cup (170 grams) semisweet chocolate chips
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1/2 cup (119 grams) heavy cream
For the whipped cream (optional):
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1 cup (237 grams) heavy cream, cold
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
Directions
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Preheat the oven to 325°F (163°C).
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In a food processor, pulse 32 Oreo cookies until finely ground.
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Remove 22 grams (about ¼ cup) of crumbs and set aside for topping.
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Add melted butter to the remaining crumbs and pulse until moistened.
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Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
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Place the pan on a baking sheet and bake for 10 minutes.
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Maintain oven temperature.
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In a large bowl, beat softened cream cheese until smooth.
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Add sugar and beat until combined.
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Add sour cream and vanilla extract, mixing until smooth.
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Add eggs one at a time, beating on low speed until just combined.
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Fold in quartered Oreo cookies.
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Pour the filling into the prepared crust and smooth the top.
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Bake for 1 hour, or until the center is set and the top looks dry.
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Turn off the oven and let the cheesecake cool inside for 30 minutes.
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Remove from the oven and cool completely at room temperature.
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Refrigerate for at least 8 hours, preferably overnight.
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For the ganache, heat heavy cream until simmering and pour over chocolate chips.
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Let sit for 3 minutes, then stir until smooth.
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Pour ganache over the chilled cheesecake and spread evenly.
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Refrigerate for 30 minutes to set the ganache.
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For the whipped cream, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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Pipe or dollop whipped cream on top of the cheesecake and sprinkle with reserved Oreo crumbs.
Servings and Timing
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Servings: 10
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Prep Time: 40 minutes
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Cook Time: 1 hour
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Chilling Time: 8 hours 30 minutes
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Total Time: 10 hours 10 minutes
Variations
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Use flavored Oreos, like mint or peanut butter, for a unique twist.
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Add a layer of caramel sauce between the crust and filling for extra decadence.
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Incorporate chopped nuts into the crust for added texture.
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Top with fresh berries instead of whipped cream for a fruity contrast.
Storage/Reheating
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Store the cheesecake covered in the refrigerator for up to 5 days.
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To freeze, wrap the cheesecake (without whipped cream) in plastic wrap and place in an airtight container.
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Freeze for up to 2 months.
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Thaw in the refrigerator overnight before serving.
FAQs
Can I use Double Stuf Oreos?
It’s recommended to use regular Oreos, as Double Stuf may alter the texture of the crust and filling.
Do I need a water bath for this cheesecake?
No, this recipe does not require a water bath, making it simpler to prepare.
Can I make this cheesecake ahead of time?
Yes, it’s best to make it a day in advance to allow it to set properly.
What can I use instead of a springform pan?
A deep 9-inch cake pan can be used, but removing the cheesecake may be more challenging.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and ensure all ingredients are at room temperature before mixing.
Conclusion
This Oreo Cheesecake is a delightful fusion of crunchy cookies and creamy filling, topped with rich ganache and fluffy whipped cream. It’s a crowd-pleaser that’s sure to impress at any gathering. Whether you’re an Oreo enthusiast or a cheesecake lover, this dessert offers the best of both worlds.
Print
Oreo Cheesecake
- Total Time: 10 hours 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This ultra-creamy Oreo cheesecake is packed with cookies and topped with rich chocolate ganache—an irresistible dessert for any cookies & cream fan.
Ingredients
For the crust:
32 regular Oreo cookies (with filling)
4 tablespoons (57g) melted butter
For the filling:
32 oz (907g) cream cheese, room temperature
5 large eggs, room temperature
1 cup (200g) granulated sugar
½ cup (119g) sour cream, room temperature
1½ tablespoons vanilla extract
20 Oreo cookies, quartered
For the ganache:
1 cup (170g) semisweet chocolate chips
½ cup (119g) heavy cream
For the whipped cream (optional):
1 cup (237g) cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (163°C).
Pulse 32 Oreos into fine crumbs. Set aside ¼ cup for topping.
Combine remaining crumbs with melted butter and press into the bottom and halfway up a 9-inch springform pan.
Bake crust for 10 minutes. Leave oven on.
Beat cream cheese until smooth. Add sugar and beat until combined.
Mix in sour cream and vanilla.
Add eggs one at a time, mixing on low until just combined.
Fold in quartered Oreo cookies.
Pour filling into crust and smooth the top.
Bake for 1 hour, then let sit in the turned-off oven for 30 minutes.
Cool to room temp, then refrigerate for at least 8 hours or overnight.
Heat cream for ganache and pour over chocolate chips. Let sit 3 mins, then stir until smooth.
Pour ganache over cheesecake and chill 30 minutes.
For whipped cream, beat cream, sugar, and vanilla to stiff peaks. Pipe or spoon on top. Sprinkle with reserved crumbs.
Notes
Use regular Oreos, not Double Stuf, for best crust and texture.
Avoid overmixing the batter to prevent cracks.
Great made a day ahead for better flavor and texture.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
