Print

Oreo Cheesecake Recipe (Ultra Creamy & Bakery-Style)

Oreo Cheesecake Recipe (Ultra Creamy & Bakery-Style) - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An incredibly rich and creamy cheesecake featuring a delicious Oreo crust, chunks of Oreos in the filling, and topped with a decadent chocolate ganache and homemade whipped cream.

Ingredients

Scale
  • 32 (367 grams) Oreo cookies* (regular-stuffed, keep filling intact), divided
  • 4 tablespoons (57 grams) butter, melted
  • 32 ounces (907 grams) cream cheese, completely softened to room temperature
  • 5 large eggs, at room temperature
  • 1 cup (200 grams) granulated sugar
  • ½ cup (119 grams) sour cream, at room temperature
  • 1 ½ tablespoons vanilla extract
  • 20 (230 grams) Oreo cookies, quartered
  • 1 cup (170 grams) semisweet chocolate chips
  • ½ cup (119 grams) heavy cream
  • 1 cup (237 grams) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Process 32 Oreo cookies in a food processor until they form fine crumbs.
  3. Remove 22 grams (about ¼ cup) of crumbled Oreo and place it in a small sealed container for later use as topping.
  4. Add the 4 tablespoons of melted butter to the remaining Oreo crumbs in the food processor.
  5. Pulse until the crumbs are moistened and combined with the butter.
  6. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch nonstick springform pan.
  7. Place the springform pan on a rimmed baking sheet.
  8. Bake the crust for 10 minutes. Maintain the oven temperature.
  9. While the crust bakes, beat the 32 ounces of softened cream cheese in the large bowl of an electric mixer until it is smooth.
  10. Add the 5 large eggs one at a time, blending after each addition until just combined.
  11. Scrape down the sides and bottom of the bowl with a spatula.
  12. Add the 1 cup of granulated sugar, ½ cup of sour cream, and 1 ½ tablespoons of vanilla extract to the cream cheese mixture.
  13. Beat on low speed until all ingredients are just combined. Be careful not to overmix.
  14. Using a spatula, gently fold in the 20 quartered Oreo cookies into the cheesecake batter.
  15. Pour the cheesecake batter into the pre-baked crust in the springform pan.
  16. Bake for about 1 hour, or until the edges and top look slightly dry and the center is still slightly wobbly. Err on the side of underbaking.
  17. Turn off the oven heat.
  18. Open the oven door by 1 inch (you can use a wooden spoon to keep it ajar).
  19. Let the cheesecake cool inside the oven for 30 minutes.
  20. Run a thin-bladed, flexible knife around the edge of the cheesecake to prevent sticking.
  21. Let the cheesecake cool completely to room temperature on a wire rack for about 2-3 hours.
  22. Refrigerate the cheesecake overnight until completely chilled, or for at least 5 hours.
  23. Release the cheesecake from the springform pan onto a serving plate or cake stand.
  24. Place the 1 cup of semisweet chocolate chips in a medium heatproof bowl.
  25. In a small saucepan, heat the ½ cup of heavy cream just until it begins to simmer.
  26. Pour the hot cream over the chocolate chips.
  27. Let the mixture sit undisturbed for 3 minutes.
  28. Stir until the chocolate and cream are melted and smooth.
  29. Let the ganache cool slightly until it has thickened.
  30. Pour the ganache over the chilled cheesecake and smooth evenly with a spatula.
  31. Place the cheesecake back in the fridge to allow the ganache to slightly set.
  32. In the bowl of an electric mixer, beat the 1 cup of cold heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on high speed.
  33. Continue beating until stiff peaks form.
  34. Using a spatula, spread half of the whipped cream evenly over the cooled and slightly set ganache, smoothing it to meet the ganache at the edges.
  35. Place the remaining half of the whipped cream into a piping bag fitted with a Wilton 1M tip.
  36. Pipe swirls of whipped cream around the outer edge of the top of the cheesecake.
  37. Lightly sprinkle the saved Oreo cookie crumbs on top of each piped whipped cream swirl.
  38. Pour the remaining saved Oreo crumbs into the center of the cheesecake, gently spreading them evenly.

Notes

Ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth batter.
Do not overmix the cheesecake batter once eggs are added to prevent cracks.
Allow the cheesecake to cool slowly in the oven and then at room temperature to minimize cracking.
Chill the cheesecake overnight for the best texture and clean slices.

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