Print

Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This rich and creamy Oreo Cheesecake features a crunchy Oreo crust, a smooth and luscious cream cheese filling studded with chopped Oreos, and a decadent chocolate ganache topping. Perfectly baked with a steam bath for a velvety texture, served alongside whipped cream and extra crushed Oreos for an indulgent dessert experience.

Ingredients

Scale

For the Oreo Crust

  • 36 Oreos
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted

For the Cheesecake Filling

  • 4 (8-ounce) packages full-fat cream cheese (Philadelphia brand recommended), softened
  • 3 large eggs
  • 3/4 cup full-fat sour cream
  • 1 and 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 22 Oreos, chopped into halves, quarters, and coarse pieces

For the Chocolate Ganache

  • 1/3 cup heavy cream
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons butter

For Serving

  • Whipped Cream
  • 5 or 6 Oreos, crushed

Instructions

  1. Soften Cream Cheese: Leave 4 packs of cream cheese out at room temperature for 3-4 hours until fully softened, or microwave in 1-minute intervals on low power until soft but not melty.
  2. Prep Oven and Pan: Preheat to 325°F (163°C). Grease the top 2 inches of a 9-inch springform pan with nonstick spray to prevent sticking from rising cheesecake.
  3. Make Oreo Crust: Process 36 Oreos, 1/2 tsp kosher salt, and 2 tbsp sugar in a food processor until fine crumbs form.
  4. Add Butter to Crust: Pour melted 1/4 cup butter into the crumbs and process until fully incorporated.
  5. Press Crust: Firmly press crust mixture into the bottom and up the sides of the springform pan, creating a sturdy edge with your thumb and the bottom of a glass.
  6. Bake Crust: Bake crust at 325°F for 12 minutes. If crust puffs, reshape immediately with the back of a spoon. Set aside to cool with oven still on.
  7. Whisk Eggs: In a large bowl or stand mixer, beat 3 eggs on medium speed for 3 minutes until light yellow and foamy, ensuring no gloopy bits remain.
  8. Set Eggs Aside: Transfer beaten eggs to another bowl temporarily.
  9. Beat Cream Cheese: In original bowl, beat softened cream cheese on medium speed scraping sides and bottom until smooth and lump-free (1-2 mins).
  10. Add Remaining Ingredients: Add eggs back, 3/4 cup sour cream, 1.5 cups sugar, vanilla, lemon juice, and salt to cream cheese. Beat on medium speed until smooth, scraping bowl as needed (1-2 mins).
  11. Chop Oreos for Filling: Chop 22 Oreos into halves, quarters, and coarse pieces.
  12. Fold Oreos Into Batter: Gently fold chopped Oreos and crumbs into the cream cheese mixture using a rubber spatula.
  13. Pour Filling Into Crust: Pour filling into cooled crust and smooth the top, keeping mixture away from pan edges if possible.
  14. Boil Water: Bring water to boil for steam bath.
  15. Prepare Steam Bath: Place one oven rack center, one rack below center, and a 9×13 inch pan filled with boiling water on lower rack.
  16. Place Cheesecake in Oven: Put cheesecake on upper rack directly above steaming water and quickly close door to trap steam.
  17. Bake Cheesecake: Bake at 325°F for 40 minutes with steam bath.
  18. Turn Off Oven: After 40 minutes, turn off oven, leave door closed, and let cheesecake sit inside for 3-4 hours to cool gradually.
  19. Remove and Refrigerate: Take cheesecake out once room temperature, cover tightly with plastic wrap, refrigerate at least 6 hours or overnight.
  20. Make Ganache: Heat 1/3 cup heavy cream in microwave in 30-second bursts until small bubbles appear, do not boil. Add 2/3 cup chocolate chips, let melt for 1 minute, then whisk until smooth. Stir in 2 tbsp butter until incorporated.
  21. Cool Ganache: Let ganache cool 10-15 minutes until pourable but not hot enough to melt cheesecake top.
  22. Serve Cheesecake: Remove cheesecake from fridge, take off plastic wrap gently soaking any condensation. Pour ganache over top, spreading to edges and allowing drips if desired.
  23. Set Ganache (Optional): Refrigerate cheesecake additional 10-20 minutes for ganache to firm up slightly.
  24. Add Toppings: Serve with freshly whipped cream and a sprinkle of crushed Oreos for balance and texture.
  25. Store Properly: Store leftover cheesecake in springform pan covered with plastic in refrigerator up to 3-4 days, though best fresh.
  26. Freeze Cheesecake: For long-term storage, wrap cooled cheesecake tightly with plastic wrap and foil, freeze up to 3-4 months. Thaw in fridge 12-24 hours. For slices, flash freeze on parchment then store in bags, thaw before serving.

Notes

  • Ensure cream cheese is fully softened for smooth batch; avoid lumps for best texture.
  • Use a steam bath during baking to prevent cracks and help cheesecake set evenly.
  • Do not open oven door during baking to maintain steam and temperature.
  • Do not let ganache boil to avoid grainy texture.
  • Whipped cream topping balances cheesecake’s richness perfectly—do not skip.
  • Pressing crust up the sides creates a sturdy edge to hold filling that rises during baking.
  • Crush Oreos into varied sizes for an interesting texture in filling.
  • Refrigeration overnight improves flavor and consistency before serving.
  • Freeze cheesecake wrapped tightly to avoid freezer burn and maintain texture.

Keywords: Oreo cheesecake, chocolate ganache cheesecake, creamy dessert, baked cheesecake, Oreo crust dessert

Find it online: https://todayfoodrecipe.com/oreo-cheesecake-recipe/