Oreo Cheesecake
User Reviews
5
Oreo Cheesecake
Description
The Oreo Cheesecake recipe features a layered dessert starting with a buttery Oreo crust formed from crushed cookies and melted butter, baked until fragrant. The filling is cream cheese-based, sweetened and thickened with eggs, sour cream, vanilla, and flour, folded carefully to avoid incorporating excess air. Crushed and chopped Oreos are folded in to add texture and flavor throughout the filling. Once baked, it is topped with a white chocolate ganache and a contrasting dark chocolate ganache to enrich the dessert visually and in taste. The whipped cream topping lightens the richness and completes the presentation. This cheesecake offers a mix of creamy, crunchy, and smooth textures, with chocolate playing a starring role alongside the sweet tang of cream cheese and subtle vanilla notes.
The baked crust provides a firm base that holds the shape well when slicing, especially when pressed firmly into the pan. The dessert is chilled sufficiently before serving to enhance the texture and flavor meld, resulting in a dense yet smooth cheesecake with Oreo cookie surprises in every bite. The ganaches add glossy, creamy layers that complement the cream cheese filling while the whipped cream topping adds lightness and balance.
Proper mixing technique is important to avoid cracks on the surface by not overbeating the batter. Cooling the cheesecake in the turned-off oven before room temperature and refrigeration further prevents cracking and promotes an even texture. A sharp, warmed knife helps to slice the cheesecake neatly, preserving the Oreo pattern inside. Diverse cookie crust options can be swapped for the Oreos to vary flavor and texture.
Ingredients
For the Crust:
- 26 Oreo cookies
- ¼ cup butter melted (plus more if needed) (56g, unsalted
For the Cheesecake:
- 3 (8-ounce/226g) blocks cream cheese room temperature
- 1 cup granulated sugar (200g)
- ½ teaspoon salt
- ½ cup sour cream room temperature
- 1 tablespoon vanilla extract
- 3 large egg room temperature
- 1 large egg room temperature, yolk
- 3 tablespoons all-purpose flour
- 12 Oreo cookies crushed
- 12 Oreo cookies roughly chopped
For the White Chocolate Ganache:
- 1 cup white chocolate 175g, finely chopped
- ⅓ cup heavy cream (80mL)
For the Dark Chocolate Ganache:
- 2 tablespoons semisweet chocolate 20g, finely chopped
- 1 tablespoon heavy cream
For the Whipped Cream:
- 1 cup heavy whipping cream cold (240mL)
- ¼ cup powdered sugar (30g)
- 1 teaspoon vanilla extract
For the Assembly:
- 7 Oreo cookies
Instructions
For the Crust:
- Preheat oven to 350F.
- Add the Oreos to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. If the crumbs do not hold together when squeezed, mix in an additional tablespoon of melted butter at a time until they do. (See Pro Tips for instructions on making this without a processor or stand mixer.)
- Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Bake for about 10 minutes at 350, or until fragrant. Remove from oven, set aside.
For the Filling:
- Crush about 12 Oreos either by hand or in your food processor then set aside. Chop 12 more Oreos, you can quarter them or just give a very rough chop. set aside as well.
- Add ROOM TEMPERATURE cream cheese, sugar and salt to a stand mixer fitted with a whisk attachment then sift in the three tablespoons of flour and mix at medium speed to cream. Scrape bowl down and mix until completely homogenous.
- Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
- Fold in the crushed Oreos and make sure to scrape the bowl down as you go!
- Pour a third of the batter into the springform pan. Smooth out to the edge then sprinkle some of the chopped Oreos in. Add another third of the batter smooth and sprinkle in more of the chopped cookies then add the final layer of batter and smooth.
- Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it's easier to remove from the oven.
- Bake at 350F for 10 minutes then reduce temperature to 300F and bake another 50 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional half hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after about 3-4 hours of chilling but it's MUCH easier to cut if you've chilled it overnight.
For the Ganaches:
- You'll be making two batches of ganache, one white and one dark. They can be made in a double boiler or you can use your microwave. If you're using the microwave add the chocolates to separate bowls then zap in the microwave at half power in a few 20-30 second bursts. Pour hot cream over and mix then set aside. If there are some stubborn lumps then mix a little more cream and apply a little more heat until smooth.
- Pour the white chocolate ganache onto the cake and smooth close to the edge. Add small spoonfuls of the dark chocolate ganache and then use a skewer or small knife to swirl them together. Transfer to the refrigerator to chill while you make the whipped cream.
For the Whipped Cream:
- Add the cold cream, powdered sugar, vanilla to the bowl of your stand mixer fitted with a whisk attachment and beat on high until soft peaks form. It's best to use a cold bowl and whisk straight out of the freezer but room temperature works too.
- Transfer whipped cream to a piping bag fitted with a large closed star tip and pipe the edge of the cake in a tight corkscrew pattern. Cut 7 Oreos in half and place in the whipped cream straight side down.
Notes
- Avoid overmixing the cheesecake batter to prevent cracks, blending ingredients until just combined.
- Allow the cheesecake to cool in the turned-off oven for 30 minutes with door closed before cooling on a rack; refrigerate at least 4 hours before slicing.
- Run a warm knife around the pan edges after baking to prevent cracking on removal.
- Other cookie crust options can be used, including different Oreo flavors or crackers like graham or ginger snaps for variation.
- Use a sharp knife warmed and wiped dry between cuts to slice cleanly without cookie crumbles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 949 kcal
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 88g | 29% |
| Protein | 12g | 24% |
| Fat | 63g | 97% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 202mg | 67% |
| Sodium | 643mg | 27% |
| Potassium | 380mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 1728IU | 35% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 155mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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