Oreo Cheesecake

This Oreo Cheesecake recipe is ultra creamy, indulgent, & topped with chocolate ganache. Easy to make with pro tips, tricks, and secrets!

Course Dessert

Cuisine Dessert, North American

Keyword Baked Oreo Cheesecake

Prep Time 30

Cook Time 1

Chilling time 6 30

Total Time 8

Servings servings

Calories 648kcal

Author Chrissie

Equipment

Ingredients

22-24 Oreo cookies or 250 grams Oreo cookie crumbs
4 tablespoons butter, melted if using ready made crumbs, add 2 additional tablespoons of butter
32 ounces cream cheese
1 cup sugar
3/4 cup sour cream
1 tablespoon vanilla extract
3 eggs
24 Oreo cookies

Ganache

9 ounces semi sweet chocolate
1 cup heavy cream heated to melt the chocolate

For garnish

1 cup whipped cream
8 Oreo cookies broken in half

US Customary - Metric

Instructions

Prepare a 9-inch springform pan by lining it with parchment paper and lightly greasing the sides. Preheat the oven at 355 degrees Fahrenheit (180 degrees Celsius). Remove the cream cheese from the fridge and let it come to room temperature.
Melt the butter (4 tablespoons if using whole Oreo cookies or 6 tablespoons if you're using Oreo cookie crumbs).
Crush the Oreo cookies or measure out the cookie crumbs and mix them with the melted butter.
Add the cheesecake base mixture to the bottom of the pan and press down firmly with a measuring cup. Make sure you spread the mixture evenly and create the sides, going up about 2/3 to 3/4 of the spring form height.
Bake the crust for 15 minutes at 355 degrees Fahrenheit (180 degrees Celsius). Remove the crust from the oven and let it cool while you prepare the filling. Lower the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius).
In a large bowl mix the cream cheese with the sugar and sour cream using a hand mixer or stand mixer fitted with the paddle attachment. In a different bowl or in a liquid measuring cup, whisk the eggs well. Add them into the cream cheese mixture gradually on low speed, being careful to not incorporate air in the mixture. This will keep your cheesecake from cracking.
Break the 24 Oreo cookies in quarters by hand over the cheesecake mixture. Carefully fold them in with a silicone spatula.
Use two pieces of aluminum foil and place them one on top of the other, forming a cross, or an "x". Place the spring form pan in the middle and fold the foil up the sides, tightly wrapping the bottom and sides of the pan. If your pan is still hot from baking the crust, handle it with extra caution. This foil wrap will prevent water from seeping into your springform pan from the water bath.
Pour the cheesecake mixture in the spring form pan over the base and place the pan into a deep baking dish.
Pour hot water into the baking dish 2/3 way up the spring form pan, being careful to not get water between the aluminium foil and the cheesecake pan.
Bake your cheesecake at 300 degrees Fahrenheit (150 degrees Celsius) in the water bath for 1 hour to 1 hour and 15 minutes. You will know your cheesecake is done when it's mostly set and the centre is just a little bit wobbly.
Let the pan cool in the oven for 2 hours, leaving the door cracked open open with a wooden spoon.
After the two hours, chill in the fridge for at least 4-6 hours or up to overnight (for best results).
After your cheesecake has set in the fridge, heat up the heavy cream in a microwave safe bowl. In another bowl, chop the chocolate in small chunks. Add the hot cream to the chocolate and cover to let it melt.
Mix the heavy cream and chocolate well to create a ganache. Pour the ganache over the top of the cheesecake and spread it out to the edges, creating small drip lines down the sides of the cheesecake. Return the cheesecake to the fridge for 30-45 minutes to set the ganache.
Garnish with whipped cream and Oreo cookies.
Slice and enjoy!

Video

Notes

Storage Instructions

This cheesecake keeps well in an airtight container in the fridge for up to 3 days. You can also freeze this cheesecake after it's completely chilled and set, for up to 3 months (wrap it well and store in an airtight container to protect it from freezer burn). Defrost it in the fridge overnight and then add the ganache.

Nutrition