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Oreo Cheesecake Recipe

Oreo Cheesecake Recipe
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★★★★★

4.8 from 24 reviews

This rich and creamy Oreo Cheesecake recipe features a crunchy Oreo crust, a smooth and luscious cheesecake filling studded with chopped Oreos, and a decadent chocolate ganache topping. Finished with whipped cream and crushed Oreos, this dessert is perfect for Oreo lovers looking for an indulgent treat that’s sure to impress.

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:

  • 3 large eggs
  • 4 (8-ounce) packages full-fat cream cheese, Philadelphia brand recommended
  • 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

To garnish:

  • 1 batch Whipped Cream (recipe not included)
  • About 5 crushed Oreos

Instructions

  1. Soften the cream cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until completely soft. Alternatively, microwave them in a microwave-safe bowl at power level 1 for 1 minute increments until softened but not melted.
  2. Prep the oven and pan: Preheat oven to 325°F. Grease the top 2 inches of the sides of a 9-inch springform pan with nonstick spray to prevent sticking.
  3. Make the Oreo crust: In a food processor, combine 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons sugar. Process until fine crumbs form. Add melted butter and process to combine. Press crumbs evenly into the prepared pan, pressing up the sides and flattening the bottom. Bake for 12 minutes on center rack. If crust puffs, reshape immediately. Cool and keep oven on.
  4. Beat the eggs: In a large bowl or stand mixer, beat 3 eggs on medium speed for 3 minutes until light yellow and foamy, with no lumps. Remove and set aside.
  5. Beat the cream cheese: Using the same bowl, beat the softened cream cheese until smooth and lump-free, scraping the bowl as needed.
  6. Add remaining cheesecake ingredients: Add the beaten eggs back in along with 3/4 cup sour cream, 1 and 1/2 cups sugar, 1 tablespoon vanilla, 2 tablespoons lemon juice, and 1 teaspoon kosher salt (or 3/4 teaspoon table salt). Beat until fully smooth, about 1-2 minutes.
  7. Chop the Oreos: Chop 22 Oreos into halves, quarters, and coarse pieces.
  8. Fold in Oreos: Carefully fold chopped Oreos and any crumbs into the cheesecake batter evenly.
  9. Assemble the cheesecake: Pour the cheesecake mixture into the cooled crust and smooth the top while keeping mixture away from pan edges.
  10. Prepare the steam bath: Boil water in a kettle. Place one oven rack in center, another below it with a 9×13 inch pan filled with boiling water on the lower rack. Place cheesecake on upper rack directly above steaming water. Close oven quickly.
  11. Bake the cheesecake: Bake at 325°F for 40 minutes with steam. The cheesecake will rise high and edges may be light golden.
  12. Turn off oven: Turn oven off and leave cheesecake inside with door closed for 3-4 hours to cool gradually. This helps prevent cracks.
  13. Chill overnight: Refrigerate wrapped tightly with plastic wrap for at least 6 hours or preferably overnight.
  14. Make the ganache: Heat 1/3 cup heavy cream in 30-second increments until bubbles form at edges but not boiling. Add 2/3 cup chocolate chips, let sit 1 minute, then whisk smooth. Stir in 2 tablespoons butter until melted and combined. Cool ganache for 10-15 minutes until pourable but not hot.
  15. Decorate the cheesecake: Remove cheesecake from fridge and unwrap carefully, blotting condensation if needed. Pour ganache over top and spread to edges, allowing optional drips down sides.
  16. Set ganache (optional): Return cheesecake to fridge 10-20 minutes to slightly firm ganache.
  17. Serve: Top with whipped cream and crushed Oreos before serving. The whipped cream balances the rich cheesecake perfectly.
  18. Storage: Store cheesecake in the refrigerator covered tightly. It will keep for 3-4 days optimally, up to 2 weeks but may dry out.
  19. Freezing: For whole cheesecake freezing, wrap tightly with plastic and foil and freeze up to 3-4 months. Thaw completely in refrigerator for 12-24 hours. For individual slices, flash freeze on a parchment-lined tray then transfer to freezer bags with layers of parchment between slices.

Notes

  • Do not over-soften cream cheese to the point of melting, as this affects texture.
  • Press crust firmly and up sides to create sturdy structure.
  • The steaming water bath helps prevent cracking and promotes even baking.
  • Do not open oven during initial baking to maintain steam and stable temperature.
  • Leaving cheesecake in the warm but turned-off oven after baking improves texture and prevents cracks.
  • Use full-fat dairy ingredients for best texture and flavor.
  • Chop Oreos into varied sizes to add texture to the cheesecake.
  • Whipped cream garnish is highly recommended to balance the richness.
  • Store cheesecake tightly wrapped to prevent drying out and absorbing fridge odors.
  • Allow ganache to cool slightly before pouring to prevent melting the cheesecake surface.

Nutrition

Keywords: Oreo cheesecake, no-bake cheesecake, chocolate ganache, Oreo crust, creamy cheesecake, dessert recipe, Oreo dessert

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