Introduction

This Oreo Cheesecake is a luscious, crowd-pleasing dessert featuring a rich cream cheese filling packed with chunks of Oreos and a chocolate ganache topping. Perfect for celebrations or anytime you’re craving something indulgent and impressive yet easy to make at home.

A close-up of a tall slice of layered Oreo cheesecake on a white plate with black rim. The bottom layer is a dark, crumbly Oreo crust. Above it is a thick, pale cream cheese layer mixed with chunks of Oreo cookies, creating dark spots and textures throughout. On top of the cream cheese layer is a smooth, glossy dark chocolate ganache that spreads evenly. The top edge is decorated with fluffy white whipped cream, piped in swirls, with small Oreo cookie pieces and half cookies placed on the cream. Some Oreo crumbs and bits are scattered on the plate around the slice. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Oreos*
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/4 cup butter (melted)
3 large eggs
4 (8-ounce) packages full-fat cream cheese (Philadelphia brand recommended)
3/4 cup full-fat sour cream
1 and 1/2 cups granulated sugar
1 tablespoon vanilla
2 tablespoons fresh squeezed lemon juice
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
22 Oreos (chopped into a variety of sizes)
1/3 cup heavy cream
2/3 cup semisweet chocolate chips
2 tablespoons butter
Whipped Cream (for serving)
Crushed Oreos (about 5 Oreos, for topping)

Instructions

Step 1: Soften the cream cheese by leaving it out at room temperature for 3-4 hours or microwaving on low power in 1-minute intervals until soft but not melty.
Step 2: Preheat your oven to 325°F and prepare a 9-inch springform pan by spraying the top 2 inches of the sides with nonstick spray.
Step 3: Make the crust by processing 36 Oreos with 1/2 teaspoon kosher salt and 2 tablespoons sugar until fine crumbs form. Add melted butter and process again to combine.
Step 4: Press the Oreo crumb mixture into the prepared pan, pushing some crumbs up the sides. Use the bottom of a glass to press firmly and evenly.
Step 5: Bake the crust for 12 minutes on a center oven rack. If it puffs, gently press it back down before it hardens. Let cool while leaving the oven on.
Step 6: Beat 3 eggs in a large bowl on medium speed for 3 minutes until light yellow and foamy, then transfer to another bowl.
Step 7: Beat the softened cream cheese in the original bowl until smooth and lump-free, scraping sides and bottom as needed.
Step 8: Add the beaten eggs, sour cream, 1 and 1/2 cups sugar, vanilla, lemon juice, and salt to the cream cheese. Beat until completely smooth, about 1-2 minutes.
Step 9: Chop the 22 Oreos into halves, quarters, and coarse pieces. Fold them gently into the cheesecake mixture.
Step 10: Pour the cheesecake filling into the cooled crust, smoothing the top and keeping it away from the pan edges.
Step 11: Bring a kettle of water to a boil. Place a 9×13 inch pan on the lower oven rack and pour the boiling water into it for steam.
Step 12: Place the cheesecake on the center rack above the water pan. Bake for 40 minutes at 325°F with the oven door shut tightly.
Step 13: After 40 minutes, turn the oven off without opening the door. Let the cheesecake sit in the closed oven for 3-4 hours to cool gradually.
Step 14: Remove the cheesecake from the oven, cover tightly with plastic wrap, and refrigerate overnight or for at least 6 hours.
Step 15: To make the ganache, warm heavy cream in a microwave-safe bowl until bubbles form at the edges but not boiling. Add chocolate chips, let sit 1 minute, then whisk smooth.
Step 16: Stir in butter until melted and smooth. Allow the ganache to cool for 10-15 minutes until pourable but not hot.
Step 17: Remove cheesecake from fridge, peel off plastic wrap, and blot any condensation with a paper towel.
Step 18: Pour ganache evenly over the cheesecake, spreading to the edges. Optionally, chill 10-20 minutes to set the ganache.
Step 19: Serve with fresh whipped cream and a sprinkle of crushed Oreos on top for the perfect finishing touch.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
If you don’t have a food processor, crush Oreos in a sealed bag with a rolling pin for the crust.
For a citrus twist, add an extra teaspoon of lemon zest to the filling.
Make individual cheesecake cups by using a muffin tin lined with cupcake liners and adjust baking time accordingly.

Storage

Store the cheesecake covered tightly with plastic wrap in the refrigerator for up to 4 days to keep it moist and fresh. For longer storage, wrap tightly and freeze for up to 3-4 months. Thaw in the refrigerator overnight before serving. Ganache may harden in the fridge; let it soften slightly at room temperature before slicing.

How to Serve

A round chocolate and cream cake with three clear layers is shown on a white marbled surface. The bottom layer is a thick, dark chocolate crumb crust, dark black and rough in texture. The middle layer is a creamy white cheesecake filled with chunks of dark chocolate cookie pieces. On top, there is a thick, shiny dark chocolate ganache layer covered with a pile of crushed dark chocolate cookies. Around the edge of the top is a ring of white whipped cream piped in swirl shapes, sprinkled with small chocolate bits. One large slice is removed, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of kosher salt?

Yes, use about 3/4 teaspoon of table salt instead of 1 teaspoon kosher salt to avoid over-salting, as table salt has finer grains.

How do I avoid cracks in my cheesecake?

Allow the cheesecake to cool slowly in the turned-off oven and avoid overbaking. Using the water bath (steam method) during baking helps keep the cake moist and prevents cracking.