Oreo Cookies Cheesecake Recipe with Rich Ganache

I have made many cheesecakes in my life, but I still keep coming back to this Oreo cheesecake. It is one of my very favorites. There’s just something about the chocolate ganache over the heavily Oreo infused cheesecake layer that has my heart. The whipped cream on top is also a key element, and I try to get some in every bite.

Why you will love this recipe:

• Oreo Lovers Delight. I am one of them. Groing up one of the only times we got to have a treat from a restaurant, was getting ice cream from McDonalds. I ALWAYS chose the Oreo Mcflurry. Oreo Mcflurries, Oreo cake, oreo balls, oreo cheesecake cookies, or just regular Oreos,.. I am a fan of all Oreo desserts.  
• Rich and Creamy Texture: Cheesecake is known for its rich and creamy texture, and when combined with crushed Oreos, it becomes even more indulgent.
• Crowd Pleaser – Fancy enough for a special occasion and the perfect treat for a family dessert. No matter who you serve this cheesecake to, it will be a hit.
• Elegant. Topping this cheesecake with ganache, then whipped cream swirls and placing an entire cookie between the swirls makes this such a beautiful fancy dessert.
• Perfect make-ahead dessert: Cheesecake needs to be made a day or so ahead of time, making it the perfect make-ahead dessert.

Crust ingredients: 

• 35 crushed Oreos
• 4 tbsp butter

Cheesecake Batter Ingredients:

• 32 oz full-fat Cream cheese 
• 3/4 cup Sour cream
• 4 Eggs. 
• 20 crushed Oreos
• 1 cup Sugar
• Vanilla extract 

Ganache Ingredients:

• 1 cup melting chocolate, chopped
• 1 cup Heavy Cream
• 1/4 cup butter

Whipped Topping:

• 1 cup Heavy cream
• 1/4 cup Powdered Sugar
• 1 tbsp corn syrup

Whole Oreos for decorating

To make the crust-

Preheat oven to 300 degrees.

First thing you want to do is pulverize 35 Oreos into fine crumbs in a food processor.  Add 4 tbsp melted butter. Mix and press the Oreo crumbs into springform pan. This Oreo crust does not need to be baked. Wrap the pan with foil to prepare it for a water bath, which is the best way to bake a cheesecake. 

Fill a roasting pan, or any pan you have with an inch of water. The round pan I used is a 12 inch, so it was plenty big enough for my 9 inch springform pan to sit in. Then set it into your oven on the center rack to heat up while you make the filling.

For the cream cheese filling-

You want your cream cheese, eggs and sour cream to have been sitting out to come to room temperature. In the bowl of a stand mixer, mix cream cheese and sugar until creamy and smooth. Scrape down sides of bowl, and add sour cream, and vanilla. Mix on low speed. Add the eggs and mix only until those are fully combined with the mixture and you have a creamy cheesecake filling. Scrape down bowl as needed. Crush 20 Oreos in a ziplock bag with a rolling pin until there’s no big chunks remaining, but you don’t want it completely fine. Fold the crushed cookies into the cream filling. 

Pour into prepared crust. Set that into the pan in the oven.    

Bake for 1 hour and 15 minutes, check and assess. If it’s still completely jiggly and looks raw, bake an additional 12-15 minutes. If it’s slightly jiggly but looks like it’s set, then turn the oven off and let it rest in there for one hour.

After that, take it out and let it rest on the counter for 2 hours or more before placing in fridge to completely set up overnight.

Next day…

Chocolate ganache

Add chopped chocolate to a medium bowl, set aside. In a saucepan over medium heat, bring the cream to a low simmer. Pour half of the cream over the chocolate. With a whisk, incorporate the melted chocolate into the cream, carefully whisk until smooth. Add the butter and stir until completely melted and glossy.

To assemble…

Run a hot knife around the cheesecake and remove from the springform pan. Pour the ganache over the cream cheese layer and help it drip down the sides with a smoothing tool.  Put in fridge for chocolate to set up before you add whipped cream. 

Whip the heavy cream, corn syrup and sugar until stiff peaks form. Scoop into piping bag and pipe swirls on the cheesecake, and place cookies between the swirls.

Oreo cheesecake do’s and don’ts:

• Do bring your ingredients to room temperature. This ensures that they will all mix easily, and not cause the cream cheese to solidify and make the batter lumpy. Even if your cream cheese is room temp but your eggs are cold, this can still happen. 
• Don’t skip the resting periods. If you don’t want your cheesecake to crack, or sink in the center, it’s very necessary. Cheesecakes set after they’re finished baking, they are not set when the bake time is over. For best results, follow instructions resting times. And any sudden movements or change of temperature will cause it to crack or fall back. 
• Do master slicing. When you are ready to serve your cheesecake on your special occasion, I have a tip for you. In order for your slices to come our perfectly smooth every time, run your knife under hot water before cutting, and wipe it dry. Not doing so will result in crumby looking slices. I eat with my eyes first, it’s my motto, so these things matter a great deal to me. 
• Don’t overbake. I know the uncertainty of “is this too jiggly” all too well. The hardest part of baking a cheesecake is the guesswork if it’s ready. But if your ovens temperature is accurate, and hour and 15 minutes should be perfect for an 8 or 9 inch pan. The outer ring will look slightly puffy and firm, while the center should be a little wobbly, not raw. If it looks like that, trust the resting process.

faq’s

Do I Need to Use a Water Bath for Oreo Cheesecake? 

Water baths ensure that the batter is heated and cooked evenly from all sides. Because cheesecakes take so long to bake, the outside gets ready much sooner than the center. That results in brown edges and a curdled texture versus creamy. Another option would be these pans from Amazon, they have thick aluminum sides that dispense heat evenly, so the outside doesn’t get as well done.

Can I make this ahead of time?

You have to make cheesecakes in advance. You can make this a couple days in advance, I would just leave the whipped topping to make and add the day of serving. 

How do I store this cheesecake?

I never bother putting a cheesecake into a container when it’s whole, it does not dry out. But leftovers, I’ll store in an airtight container up to a week. They also freeze well. Cover it well before freezing. To thaw, place it in the refrigerator overnight.

More cheesecake recipes-

Caramel Pecan Pumpkin Cheesecake

Pecan Praline Cheesecake