Oreo Cheesecake with Chocolate Ganache Recipe

There’s something truly irresistible about the combination of creamy cheesecake, crunchy Oreos, and luscious chocolate ganache, isn’t there? That’s exactly why I’m excited to share this Oreo Cheesecake with Chocolate Ganache Recipe with you—it’s the ultimate indulgence that never fails to impress whether you’re serving it for a special occasion or just treating yourself on a lazy Sunday afternoon. You’ll find that this dessert has the perfect balance of textures and flavors, and the chocolate ganache topping adds a rich, silky finish that pulls it all together beautifully.

When I first tried making an Oreo cheesecake, I struggled a bit to get it just right, but this recipe nails it every time—in fact, my family goes crazy for it! It’s not overly complicated, but it’s definitely a showstopper in terms of flavor and presentation. After a few tries, I discovered some tricks that turn this into a fail-proof dessert, and I can’t wait to share those with you so you’ll get the best possible Oreo Cheesecake with Chocolate Ganache Recipe experience.

this …

Ingredients You’ll Need

All the ingredients for this Oreo Cheesecake with Chocolate Ganache Recipe come together to give you that classic, crowd-pleasing dessert taste and texture. You’ll want to use full-fat cream cheese and sour cream here to get that creamy richness, and of course plenty of Oreos for both crust and mix-ins!

• Oreos: Important to have plenty—some crushed for the crust, some chopped for the filling, and more for garnish.
• Kosher salt: Just a pinch to enhance all the sweet flavors without making it salty.
• Granulated sugar: Balances the richness with just the right amount of sweetness.
• Butter: Melted to bind the crust crumbs perfectly.
• Large eggs: Beaten just right to lend structure and fluffiness to the cheesecake.
• Full-fat cream cheese: Softened to room temperature for the best creamy texture—Philadelphia brand is my go-to.
• Full-fat sour cream: Adds tang and extra moisture for a smooth bite.
• Vanilla extract: For that warm, sweet aroma.
• Lemon juice: A splash of fresh squeezed for brightness.
• Semisweet chocolate chips: Base of the ganache; choose good quality for a glossy finish.
• Heavy cream: Heated and combined with chocolate chips for silky ganache.
• Butter (for ganache): Adds richness and shine to your topping.
• Whipped cream: For topping—trust me, it balances the cheesecake’s richness beautifully.

Variations

I love making this Oreo Cheesecake with Chocolate Ganache Recipe my own by swapping out a few details based on what’s available or the occasion. Feel free to personalize it, you’ll enjoy putting your own spin on a classic!

• Gluten-Free Variation: Swap Oreos for their gluten-free variety to keep the crust and mix-ins just as tasty without the gluten.
• Double Chocolate: Mix mini chocolate chips into the batter alongside Oreos for an extra chocolate punch—I tried this once and it was decadently delicious.
• Mint Oreo Twist: Use mint-flavored Oreos for a refreshing twist perfect for spring or summer gatherings.
• No-Bake Version: If you’re short on time or want an easier version, skip baking and chill the crust and filling instead—just remember it won’t be as firm.

How to Make Oreo Cheesecake with Chocolate Ganache Recipe

Step 1: Soften Your Cream Cheese Right

The first thing I always do when making this Oreo Cheesecake with Chocolate Ganache Recipe is to let the cream cheese come to room temperature — at least 3 to 4 hours on the counter. This softening step is crucial to avoid lumps later. Sometimes when I’m short on time, I carefully microwave each block for 1 minute on low power, checking super frequently so it softens evenly without melting. You want it soft enough so your finger easily presses in but not melty.

Step 2: Prep the Oven and Springform Pan

Preheat your oven to 325°F and grease the top 2 inches of your 9-inch springform pan with nonstick spray. This will help prevent the crust from sticking as the cheesecake rises slightly above the crust during baking—a neat trick I learned to keep edges clean and easy to remove.

Step 3: Make the Oreo Crust

Pop 36 Oreos, salt, and sugar into your food processor and pulse until finely crumbed. If you don’t have a food processor, no worries—I crush Oreos in a ziplock bag with a rolling pin. Then add melted butter and pulse again to combine. Press this crust mixture evenly into your prepared pan, pushing up the sides about an inch. Press your thumb into the edges for a sturdier crust, then bake for 12 minutes. If the crust puffs too much while baking, quickly smooth it back down with the back of a spoon before it cools—the crust sets as it cools so you want it flat!

Step 4: Whip Up the Cheesecake Filling

Beat your eggs for about 3 minutes until light and foamy, then set aside. Next, blend the softened cream cheese until totally smooth—no lumps allowed! Scrape down the bowl and beat some more if needed. Add the eggs back in along with sour cream, sugar, vanilla, lemon juice, and salt, mixing well until silky. My tip: don’t rush—scraping the sides frequently really helps achieve the ideal texture.

Step 5: Fold in the Chopped Oreos

Chop 22 Oreos into thirds: some halves, some quarters, and some chunkier pieces. Folding these into the batter gives the cheesecake that perfect balance of creamy and crunchy. The uneven sizes make each bite a little different, which is my favorite part!

Step 6: Prepare the Water Bath and Bake

Pour your filling into the cooled crust and smooth the top, careful not to push batter up the edges. Boil water and place a pan with it on the bottom oven rack to create steam; then put your cheesecake on the center rack above it. This gentle steam bath is my secret for keeping cracks at bay and maintaining a creamy texture. Bake for 40 minutes, then turn off the oven but leave the door closed to let the cheesecake cool slowly for 3-4 hours. This *patience* step is so important!

Step 7: Make and Add the Chocolate Ganache

When you’re ready to serve, heat the cream until bubbling around the edges (don’t let it boil!) and pour over the chocolate chips without stirring. After a minute, whisk until smooth and glossy, then stir in butter until melted and silky. Let it cool just until pourable but not hot enough to melt your cheesecake topping. Pour the ganache over your chilled cheesecake, spreading it to edges, letting some drip down for that gorgeous, gourmet look. Chill 10-20 minutes to set if you like.

Step 8: Garnish and Serve

Top with freshly whipped cream and scatter with crushed Oreos for the perfect finishing touch—don’t skip the whipped cream; it cuts through the richness wonderfully!

How to Serve Oreo Cheesecake with Chocolate Ganache Recipe

Garnishes

I love topping my Oreo Cheesecake with a generous swirl of freshly whipped cream and a scattering of roughly chopped Oreos for texture. The whipped cream adds a light contrast to the dense cheesecake and creamy ganache, making each bite perfectly balanced.

Side Dishes

Pair this cheesecake with a simple cup of espresso or a glass of cold milk to complement the richness. Sometimes, I also serve fresh berries on the side for a refreshing touch that cuts through the sweetness nicely.

Creative Ways to Present

For a party, I’ve layered slices on a cake stand, adding extra Oreo crumbles and edible gold dust for a glam look. Another time, I served mini cheesecakes in individual jars topped with ganache and a cookie piece—total crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped in plastic wrap and stored in the fridge, still in the springform pan if possible. This cheesecake holds up well for up to 4 days but tends to dry out a bit past that, so I recommend enjoying it sooner rather than later.

Freezing

Freezing works great if you want to save some for later. I completely cool and wrap the cheesecake multiple times—plastic wrap followed by foil—to prevent freezer burn. When ready, thaw it overnight in the fridge. For individual slices, I flash freeze on a parchment-lined tray and then store them in freezer bags so you can grab a piece anytime.

Reheating

Since cheesecake is best enjoyed chilled, I don’t recommend heating leftovers, but if you prefer it slightly less cold, just let it sit at room temperature for 15-20 minutes before serving. This softens the ganache a bit and brings out all the flavors beautifully.

FAQs

Final Thoughts

This Oreo Cheesecake with Chocolate Ganache Recipe has become one of my favorite go-to desserts for impressing friends and family with minimal fuss. I love how creamy, rich, and fun it is to eat, especially with those distinct chunks of Oreo throughout. If you’re craving a dessert that feels both nostalgic and a little bit fancy, give this a try—you’ll end up making it over and over, just like I do!

Print