Description
This decadent Oreo Cheesecake features a rich and creamy full-fat cream cheese filling studded with crunchy Oreo cookie pieces, all nestled on a buttery Oreo crust. Finished with a smooth chocolate ganache and whipped cream topping, it’s an irresistible dessert perfect for parties or a special treat.
Ingredients
Scale
Oreo Crust
- 36 Oreos
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
Cheesecake
- 3 large eggs
- 4 (8-ounce) packages full-fat cream cheese (Philadelphia brand recommended)
- 3/4 cup full-fat sour cream
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
- 22 Oreos, chopped into halves, quarters, and coarse pieces
Chocolate Ganache
- 1/3 cup heavy cream
- 2/3 cup semisweet chocolate chips
- 2 tablespoons butter
To Garnish
- Whipped cream (see separate whipped cream recipe)
- Crushed Oreos (about 5 Oreos, medium chopped)
Instructions
- Soften the cream cheese: Leave 4 packages of cream cheese out on the counter for 3-4 hours until room temperature. Alternatively, microwave unwrapped cream cheese in a microwave-safe bowl on power level 1 for 1 minute increments until soft but not melted.
- Prepare oven and pan: Preheat oven to 325°F. Grease the top 2 inches of a 9-inch springform pan with nonstick spray. This helps prevent sticking as the cheesecake rises above the crust.
- Make the Oreo crust: Using a food processor, pulse 36 Oreos with kosher salt and sugar until fine crumbs form. Add melted butter and process until fully combined. Press crumbs evenly into the prepared pan, pressing some crumbs up the sides to create a sturdy edge. Bake on center rack for 12 minutes. If crust puffs, reshape with the back of a spoon immediately. Let cool with oven remaining on.
- Beat the eggs: In a large bowl or stand mixer with whisk attachment, beat 3 eggs on medium speed for 3 minutes until light yellow and foamy, with no lumps. Transfer to a separate bowl.
- Cream the cream cheese: In the same bowl, beat softened cream cheese with whisk attachment for 1-2 minutes until very smooth and lump-free, scraping sides and bottom frequently.
- Add remaining cheesecake ingredients: Add beaten eggs back in. Add sour cream, sugar, vanilla, lemon juice, and kosher salt. Beat on medium for 1-2 minutes until mixture is smooth and homogeneous. Scrape bowl as needed.
- Chop Oreos for filling: Chop 22 Oreos on a cutting board: 1/3 halved, 1/3 quartered, 1/3 coarse chopped. Include fine crumbs. Fold all Oreos into cheesecake batter evenly with a rubber spatula.
- Assemble cheesecake: Pour cream cheese mixture into cooled Oreo crust pan. Smooth top, keeping batter slightly away from pan edges if possible.
- Prepare steam bath: Place oven rack in center and another below it. Place a 9×13 inch pan on lower rack. Boil water and pour it into the lower pan to create steam for baking.
- Bake cheesecake: Place cheesecake on the upper rack directly above steaming water. Bake at 325°F for 40 minutes.
- Turn off oven and cool: After 40 minutes, turn off oven and leave cheesecake inside with door closed for 3-4 hours. The cheesecake will slightly deflate and may crack — this is normal.
- Refrigerate: Remove cheesecake from oven and cover tightly with plastic wrap. Refrigerate overnight or for at least 6 hours.
- Make ganache: Heat heavy cream in a small bowl in 30-second microwave increments until small bubbles appear around edges but not boiling. Add chocolate chips and let sit 1 minute to melt. Whisk smooth, then stir in butter until silky. Let cool 10-15 minutes until pourable but not hot.
- Decorate cheesecake: Remove cheesecake from fridge and unwrap. Wipe off any condensation with paper towel if needed. Pour ganache over cheesecake top and spread to edges with an offset spatula, allowing drips if desired. Return to fridge for 10-20 minutes to set ganache (optional).
- Serve: Top with freshly whipped cream and sprinkle with crushed Oreos. Serve chilled.
- Storage: Store cheesecake in refrigerator, covered tightly. Keeps 3-4 days best, up to 2 weeks with some drying. To freeze, wrap well with plastic wrap and foil; thaw in fridge 12-24 hours. Individual slices can be flash frozen on parchment before bagging.
Notes
- Purchase one party-size Oreo pack (about 63 Oreos) or two family packs to have extras for snacking.
- If you don’t have a food processor, place Oreos in a ziplock bag and crush finely with a rolling pin. Mix crushed Oreos with melted butter, sugar, and salt before pressing into pan.
- Lumps in cream cheese are usually due to insufficiently softened cream cheese. Be patient and soften fully at room temperature or gently microwave without melting.
- This cheesecake has chunky Oreo pieces, so slight lumps in cream cheese are less noticeable and acceptable.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 417
- Sugar: 41g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 59mg
