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Oreo Cheesecake

Oreo Cookies Cheesecake Recipe with Rich Ganache

by Sylvia Hofer
This cheesecake is chock full of Oreos, nestled on an Oreo crust and covered in a perfectly set ganache, finished with swirls of whipped cream.
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Prep Time 20 minutes
Cook Time 1 hour
Chill time 12 hours
Total Time 1 day
Course Dessert
Cuisine American
Servings 12
Calories 897 kcal

Equipment

  • 1 9 inch springform pan
  • 1 Roasting pan
  • 1 Stand mixer
  • 1 Medium bowl
  • 1 Whisk
  • 1 Knife
  • 1 piping bag
  • 1 Smoothing tool
  • 1 Saucepan

Ingredients
  

Crust

  • 35 Oreo cookies
  • 4 tbls melted butter

Cheesecake

  • 20 Oreos
  • 32 oz Cream cheese room temperature
  • 1 cup granulated sugar
  • ¾ cup sour cream room temp
  • 1 teaspoon vanilla
  • 4 eggs room temp

Ganache

  • 1 cup semi-sweet chocolate finely chopped
  • 1 cups heavy cream
  • ¼ cup butter

Whipped Cream

  • 1 cup cream
  • ¼ cup powdered sugar

Oreos for decorating

Instructions
 

  • Preheat oven to 300 degrees.
  • Fill a roasting pan with an inch of water and set it in the oven on the middle rack.
  • Wrap your cheesecake springform pan with foil.

Oreo Crust

  • Pulverize 35 Oreos into fine crumbs, and mix in 4 tbls melted butter. Press into springform pan.

Cheesecake filling

  • Beat the 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. Scrape down bowl as needed. Crush 20 Oreos until there's no big chunks remaining, but you don't want it completely fine. Fold that into the batter.
    Pour into prepared crust. Set that into the larger 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 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.

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 remaining cream, and carefully whisk until smooth. Add the butter and stir until completely melted and glossy.

Whipped topping

  • Whip the heavy cream and sugar until stiff peaks form.

Assemble

  • Run a hot knife around the cheesecake and remove from the springform pan. Pour the ganache over it and help it drip down the sides with a smoothing tool. Put in fridge for chocolate to set up before you add whipped cream.
    Scoop into piping bag and pipe swirls on the cheesecake, or just serve with a scoop of whipped cream.

Notes

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.

Nutrition

Calories: 897kcalCarbohydrates: 72gProtein: 12gFat: 64gSodium: 519mgFiber: 3gSugar: 51g
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