Oreo Cheesecake

Oreo Cheesecake

This easy Oreo Cheesecake recipe features a homemade Oreo crust, creamy cheesecake filling, and a chocolate ganache topping. It’s great for special occasions, yet simple for beginners to whip up.

SERVINGS: 16
PREP: 1 HOUR 30 MINUTES
COOK: 55 MINUTES
TOTAL: 2 HOURS 25 MINUTES

Ingredients

Oreo Crust:

  • 30 Oreo cookies
  • 5 tbsp butter melted

Cheesecake:

  • 3 8 oz packages of cream cheese softened
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 25 Oreo cookies broken into chunks

Ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 tbsp powdered sugar

Instructions

Oreo Crust:

  1. Crush whole Oreo cookies in a food processor until fine crumbs form.
  2. Mix in melted butter.
  3. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the back of a measuring spoon.
  4. Refrigerate while preparing the cheesecake filling.

Cheesecake:

  1. Preheat oven to 325°F (165°C).
  2. In a large bowl or stand mixer, beat softened cream cheese until smooth and fluffy.
  3. Add eggs one at a time, beating after each addition. Mix in vanilla and sugar, scraping down the sides of the bowl.
  4. Gently fold in Oreo chunks.
  5. Pour batter into the prepared Oreo crust.
  6. Bake for 60-70 minutes until the edges are set and the center is slightly soft. Let cool completely.

Ganache:

  1. Once the cheesecake has cooled, make the ganache by heating butter and cream in a saucepan until simmering.
  2. Pour hot cream mixture over chocolate in a small bowl and stir until smooth.
  3. Add vanilla and powdered sugar, stirring well.
  4. Pour ganache over cooled cheesecake, smoothing it evenly on top. You may not need to use all of it.
  5. Refrigerate cheesecake for at least one hour before serving.

Notes

  • For Make-Ahead Convenience: You can definitely prepare this cheesecake in advance, and I highly recommend it. You can make it up to 4 days ahead of time and store it in the refrigerator until you’re ready to serve.
  • For Freezing: You can freeze this cheesecake for up to 2-3 months. Make sure to cover it well before freezing to maintain its freshness. When you’re ready to enjoy it, simply thaw it by placing it in the refrigerator overnight.
  • To Make Oreo Cheesecake in a Pie Pan: If you prefer using a pie pan instead of a springform pan, press the Oreo crust into a 9-inch deep dish pie pan. Prepare only half of the cheesecake filling recipe by halving all the ingredients. Follow the instructions as usual. The crust and ganache amounts remain the same. Pour the cheesecake batter into the Oreo crust and bake for 35-45 minutes.
  • Water Bath: Typically, a water bath is used for cheesecakes to prevent the top from cracking. However, since this recipe covers the cheesecake with ganache, you don’t need to use a water bath.

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Indulge in the heavenly decadence of our Oreo Cheesecake, a dessert that combines the creamy richness of cheesecake with the irresistible crunch of Oreo cookies. Picture a velvety smooth cheesecake filling, swirled with crushed Oreo cookies, nestled atop a buttery Oreo cookie crust. Each bite is a symphony of textures and flavors, with the creamy cheesecake perfectly complementing the crunchy Oreo bits. The cheesecake is topped with a layer of whipped cream and garnished with additional Oreo cookie crumbs, adding an extra layer of indulgence. Whether enjoyed as a special treat for yourself or shared with loved ones, our Oreo Cheesecake is a delightful indulgence that will satisfy any sweet tooth.

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