Oreo Cheesecake
Creamy Oreo cheesecake with a crunchy cookie crust, rich filling, and chocolate ganache topping - perfect for parties or Oreo fans!
Servings: 12 servings
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
- Preheat oven to 350°F. Line a 9-inch cheesecake pan with a circle of parchment paper.
- Combine the Oreo crumbs with the melted butter until evenly moistened. Press the crust mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes. Reduce oven temperature to 325°F.2 1/4 cups Oreo cookie crumbs, 6 Tablespoons salted butter
- Combine the cream cheese and sugar in a large bowl. Beat for 1–2 minutes until creamy and smooth.4 (8-ounce) packages cream cheese, 1 cup granulated sugar
- Add the sour cream, heavy cream, flour, and vanilla extract. Beat again on medium-low speed until combined, scraping the bottom and sides of the bowl.1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract, 3 Tablespoons all-purpose flour
- Add the eggs one at a time, mixing on low speed between each addition just until incorporated. Scrape the bowl partway through to ensure even mixing.4 large eggs
- Stir in crushed Oreo cookie crumbs until evenly dispersed. Pour the cheesecake filling into the prepared crust and tap the pan gently on the counter to release air bubbles.1 cup broken up Oreo pieces, 1/2 cup crushed Oreo crumbs
- Place the 9-inch springform pan inside a larger 10-inch cake pan. Nest both inside a 12-inch cake pan or roasting pan. Transfer to the oven, then fill the outer pan halfway with boiling water to create a water bath.
- Bake for 80–90 minutes, just until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the door slightly ajar. Let the cheesecake cool slowly in the oven for 30 minutes.
- Carefully remove the springform pan from the water bath. Run a thin knife around the inside edge to loosen the cake. Let cool at room temperature for 1–2 hours.
- Transfer the cheesecake to the fridge and chill for 6 hours until fully set. Run a knife around the edge again before removing from the springform pan.
- To Make the Ganache: Heat the cream in the microwave for 50–60 seconds until nearly boiling. Pour over the chocolate chips in a bowl and let sit for 5 minutes. Stir until the ganache is melted and smooth.1 cup semisweet chocolate chips, 1/2 cup heavy cream
- Pour over the chilled cheesecake and decorate with additional crushed Oreo cookies.Additional Oreos
- Chill for 30 minutes until the ganache is set. Serve with sweetened whipped cream on the side, if desired.Sweetened whipped cream
Notes
Storage & Make Ahead
- Store: Store leftover slices in an airtight container in the fridge for up to 5 days.
- Freeze: You can also freeze the cheesecake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make Ahead: You can bake it 1-2 days in advance. Just chill it fully, cover it with plastic wrap or foil, and keep it refrigerated until ready to serve.
Nutrition
Calories: 534kcal | Carbohydrates: 62g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 270mg | Potassium: 254mg | Fiber: 3g | Sugar: 43g | Vitamin A: 545IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 7mg
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