I think one the most popular types of cheesecakes has to be, hands down, the Oreo Cheesecake. All of that yummy chocolate mixed with their creamy middle and cheesecake filling makes for one crazy good dessert. It is absolutely amazing!
The Oreo cookie is one of the classic cookies from just about everyone’s childhood. Eating an Oreo always makes me feel like a little kid again. 🙂
Is there anyone in this whole wide world that doesn’t know what an Oreo is?
This should be called the Ultimate Oreo Cheesecake not only because of the Oreo cookies in the crust and the filling…there’s also an extra layer of cookies right in the center of the cheesecake. You are guaranteed to have a cookie in every single bite!
I love sinking my teeth into a big chunk of Oreo every time I take a bite. My mouth is watering just thinking about it!
Just when you think you can’t get anymore chocolate packed into one dessert…here comes the chocolate gananche topping…and whipped cream…and more Oreos!
I know you’ll enjoy this Oreo Cheesecake and so will your family and friends. Don’t forget to check out my video after the recipe. It will show you how to use a water-bath and there is also a nice little trick I learned to keep the water from leaking into the spring-form pan while it bakes!
You may need more than one pack of Oreos depending on how much you want in your cheesecake. I only used one pack but feel free to add more!
- 14 Oreos, finely crushed in food processor
- 4 Tablespoons unsalted butter, melted
Oreo Cheesecake Filling
- 32 oz. cream cheese, room temperature
- 4 Tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- pinch of salt
- 14 Oreos, broken into large and small pieces (reserve some for topping, optional)
- 4 oz. dark chocolate
- 4 oz. heavy whipping cream
- 8 oz. heavy whipping cream
- 4 Tablespoons powdered sugar
- 8 Oreos cut in half
- Preheat oven to 350° and line a spring-form pan with parchment paper.
- Combine the Oreos and melted butter in a bowl and stir until well combined.
- Press the mixture into the bottom only of the spring-form pan. Make sure the crust is evenly spread and firmly packed.
- Bake for 10 minutes, remove and allow the crust to cool.
Oreo Cheesecake Filling
- Beat the cream cheese, butter and granulated sugar on low speed with a stand or electric mixer until it is smooth and creamy. Scrape down the sides of the bowl as necessary to make sure the ingredients are well combined.
- Add eggs, one at a time, making sure that each one is fully incorporated before adding the next.
- Scrape down the sides of the bowl and then add the sour cream, vanilla extract and pinch of salt.
- Mix until everything is fully combined and the mixture is smooth.
- Gently fold 1/2 of the crushed Oreos into the batter with a spatula.
- Pour half of the batter into the spring-form pan.
- Cover the first layer of cheesecake filling with the remaining crushed Oreos.
- Pour the remaining cheesecake filling over the layer of Oreos and smooth the top with a off-set spatula.
- Place the cheesecake into a water-bath and cook for 45 minutes. (see video below)
- Turn the oven off and let it finish cooking with the door closed for 30 minutes.
- Bake at 350° for 45 minutes, turn oven off and let the cheesecake sit inside the oven for another 30 minutes.
- Crack the door of the oven and let sit inside for another 45-60 minutes.
- Remove the cheesecake from the oven and run a sharp knife around the inside edge of the pan to release the cheesecake from the sides.
- Allow it to cool on the counter top while you are making the chocolate ganache.
- Place the chocolate and heavy cream in a microwave safe bowl.
- Microwave on high for 1 minute.
- Let sit for 3-5 minutes before stirring.
- Stir the mixture until it is fully combined and smooth.
- Set aside to cool to room temperature.
- Smooth the ganache on top of the cheesecake and place back into the refrigerator to chill overnight. (Do not remove spring-form pan until ready to decorate.)
- Beat the heavy cream with an electric mixer until it starts to thicken.
- Add the powdered sugar and continue to beat until stiff peaks form.
- Keep chilled until ready to decorate the cheesecake.
- When ready to serve, take the cheesecake out of the refrigerator and remove the spring-form pan.
- Pipe dollops of whipped cream over the top of the cheesecake and place half slices of Oreos in a pattern on top of the whipped cream.