Description
This indulgent Oreo Cheesecake is a dream for cookies-and-cream lovers. It features a buttery Oreo cookie crust, a creamy cheesecake center filled with chunks of Oreo cookies, and a smooth chocolate ganache topping. This rich and decadent dessert is perfect for special occasions or whenever you crave a sweet treat. It’s easy to make and has an impressive presentation.
Ingredients
- 15 Oreos (for the crust)
- 2 ½ tablespoons melted butter
- 2 packages (8 oz each) cream cheese, softened
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- 12 chopped Oreos (for the filling)
- Optional: Chocolate ganache made from dark chocolate chips and heavy cream
Instructions
- Preheat oven to 350°F. Prepare a 7-inch springform pan by lining the bottom with parchment paper and double-wrapping the outside with heavy-duty aluminum foil.
- Crush the Oreos for the crust using a food processor or by sealing them in a bag and smashing with a rolling pin. Mix with melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake for 8–10 minutes, then set aside. Lower oven temperature to 325°F.
- In a stand mixer or with a hand mixer, beat together cream cheese, eggs, sugar, sour cream, vanilla extract, and salt on medium-high speed until smooth and creamy. Scrape down the sides of the bowl halfway through. Reduce speed to low and mix for an additional 1–2 minutes to remove large air bubbles.
- Gently fold in chopped Oreos into the batter until evenly distributed.
- Pour cheesecake batter into the crust. Tap the pan on the counter (on top of a towel) to remove air bubbles. Place this pan in a larger roasting dish and carefully pour hot water into it until it reaches halfway up the sides of your springform pan. Bake at 325°F for about 75 minutes.
- Turn off oven heat and crack open the door using a wooden spoon. Let cheesecake cool in this environment for about an hour.
- Remove from water bath and discard foil. Let it cool at room temperature before loosely covering it and refrigerating for at least four hours or overnight.
- Melt chocolate chips with heavy cream using either a double boiler or microwave in short intervals at half power while stirring between each session. Pour over cooled cheesecake and gently tilt to spread evenly. Add warmed cream as needed for desired thickness.
- Top with whipped cream and halved Oreos if desired. Use a thin knife dipped in hot water and wiped dry between cuts when slicing. Serve chilled and enjoy!
Notes
- For the crust, you can use regular Oreos or gluten-free Oreos if needed.
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother batter.
- Sour cream adds richness and a slight tang to the cheesecake filling.
- Whipped cream is an optional topping for added creaminess.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 394
- Sugar: 27g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
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