Oreo Cheesecake
User Reviews
5
Oreo Cheesecake
Description
The Oreo Cheesecake starts with an Oreo cookie crust made by finely pulsing cookies and mixing with melted butter, then pressing into a springform pan. The filling is a smooth mixture of cream cheese, eggs, sugar, and vanilla with broken Oreo chunks folded in for texture. Baking is done at 325°F for just over an hour until the edges are set and the center is slightly soft but not jiggly, then cooled completely.
The ganache topping blends semi-sweet chocolate chips with butter, heavy cream, vanilla, and powdered sugar for a glossy, smooth finish poured over the chilled cheesecake. The cheesecake offers a rich, creamy base with crunchy Oreo bits and a sweet chocolate topping, balancing textures and flavors.
Chilling improves firmness and flavor melding. It pairs well as a dessert served chilled, suitable for occasions where a decadent sweet treat is desired.
Make-ahead instructions note it can be refrigerated up to 4 days and frozen for a few months with proper wrapping. The recipe can be adapted to pie pans with adjusted cheesecake filling quantities. A water bath is unnecessary due to the ganache cover preventing cracking.
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons butter , melted
Cheesecake:
- 3 oz packages cream cheese , softened*
- 4 large egg
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- 25 Oreo cookies , broken into chunks
Ganache:
- 1/2 cup chocolate chips semi-sweet
- 4 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat oven to 325°F.
- Cheesecake: Add the softened cream cheese to a large bowl or stand mixer and beat with your stand mixer or electric mixers until smooth and fluffy. Make sure there are no clumps of cream cheese, and it's very smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
- Fold in the Oreo chunks. Pour batter into prepared oreo crust.
- Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.
- Ganache: Once the cheesecake has cooled, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well.
- Pour the ganache over the cooled cheesecake, carefully smoothing to cover the top evenly (you may not use it all, or you can drip some down the sides of the cake if you'd like). Refrigerate for at least one or more hours before serving.
Notes
- Make the cheesecake up to 4 days ahead and keep refrigerated for best flavor and texture.
- Freeze wrapped cheesecake for 2-3 months; thaw overnight in the refrigerator before serving.
- To use a pie pan instead of springform, halve the filling recipe but keep crust and ganache amounts the same; bake for less time.
- A water bath isn’t needed since ganache topping prevents surface cracking during baking.
- Ensure cream cheese is very smooth before adding eggs to avoid lumps in the cheesecake filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 232mg | 10% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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