Print

Oreo Cheesecake

Oreo Cheesecake - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, creamy Oreo Cheesecake with a crunchy Oreo crust and glossy chocolate ganache topping, perfect for any occasion.

Ingredients

Scale
  • 24 Oreos one 14 oz package
  • 5 Tablespoons (71 g) unsalted butter melted
  • 2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
  • 1 ½ cups (300 g) granulated white sugar
  • pinch salt
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 2/3 cup (160 g) sour cream room temperature
  • 2/3 cup (160 ml) heavy cream room temperature
  • 20 Oreo cookies chopped
  • 4 ounces semi-sweet or bittersweet chocolate chopped
  • ½ cup (120 ml) heavy cream
  • Whipped cream for serving

Instructions

  1. Preheat oven to 350°F (177°C), with rack in middle of oven.
  2. Place cookies in a food processor or blender and pulse until finely ground.
  3. Stir in melted butter until crumb mixture is evenly moist.
  4. Press crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan.
  5. Bake for 10 minutes. Remove from oven and let cool.
  6. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium speed for 4 minutes.
  7. Add salt and vanilla extract, beating after each addition.
  8. Add eggs one at a time, beating for one minute after each addition.
  9. Add sour cream, beat until incorporated.
  10. Add heavy cream and beat until incorporated.
  11. Scrape down the sides of the bowl and along the bottom.
  12. Fold in chopped Oreos until evenly mixed throughout.
  13. Lower oven temperature to 325°F (160°C).
  14. Wrap springform pan in three layers of aluminum foil, ensuring none of the pan is exposed.
  15. Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  16. Prepare 2 quarts of boiling water.
  17. Pour cheesecake filling into the springform pan over the cookie crust.
  18. Smooth the top with a rubber spatula.
  19. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
  20. Bake for 1 hour 30 minutes until edges are set and slightly golden, and center is set but still slightly wobbly.
  21. Turn off oven heat. Crack open oven door and let cheesecake cool in oven for another hour.
  22. Cover cheesecake with paper towel and then foil. Chill for a minimum of 4 hours or overnight.
  23. Chop chocolate into fine pieces and place in a heatproof bowl.
  24. Heat cream in a saucepan over medium heat until simmering, but not boiling.
  25. Pour hot cream over chopped chocolate. Let sit for 5 minutes, then whisk until smooth.
  26. Pour ganache over cooled cheesecake. Smooth with spatula if necessary.
  27. Transfer to refrigerator until set, about 15 minutes.
  28. Cut into slices and serve with whipped cream.

Notes

Make sure the cream cheese is at room temperature for smooth mixing.
Use a water bath to prevent cracking and ensure even baking.
Let the cheesecake chill for at least 4 hours for best results.
If the crust cracks during cooling, cover it with ganache to hide it.

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