Oreo Cheesecake Recipe
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4.67 from 12 votes

Oreo Cheesecake

Oreo Cheesecake is a super decadent, cookies and cream filled cheesecake that's topped with chocolate ganache and whipped cream!
Prep Time30 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 565kcal
Author: Amy Duska

Ingredients

Oreo Crust

  • 14 Oreo cookies the whole cookie with filling
  • 4 tablespoons unsalted butter melted

Oreo Cheesecake Filling

  • 32 oz. cream cheese 4 blocks, 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)

Chocolate Ganache (optional)

  • 4 oz. 60-70% dark chocolate baking squares
  • 4 oz. heavy whipping cream

Whipped Cream (optional)

    Instructions

    • Preheat oven to 350° and line the bottom of a 9" spring-form pan with parchment paper.

    Oreo Crust

    • Place the Oreo cookies, with the white filling, into a food processor and pulse until finely crushed. Add the melted butter and pulse until fully combined. Firmly press the mixture into the bottom of the spring-form pan.
    • Bake for 10 minutes, remove and set aside while making the filling.

    Oreo Cheesecake Filling

    • Beat the cream cheese, butter and granulated sugar on low speed with an electric hand mixer until it is smooth and creamy. Scrape down the sides of the bowl.
    • Add the eggs, one at a time, fully incorporating before adding the next egg.
    • Scrape down the sides of the bowl and then add the sour cream, vanilla extract and pinch of salt, mixing until smooth.
    • Gently fold the crushed Oreos into the batter with a spatula.
    • Pour the batter into the spring-form pan and smooth the top with the spatula.
    • Bake for 45 minutes, turn oven off and let the cheesecake sit inside the oven for 30 minutes.
    • Crack the door of the oven to release some of the heat and let sit inside for another 30 minutes.
    • Remove the cheesecake from the oven and run a sharp knife around the inside edge of the pan to release it from the sides of the pan. Allow to cool on a heat-safe counter-top for 1 hour before placing in the refrigerator overnight. (Do not remove spring-form pan)

    How to Assemble

      Make the Chocolate Ganache

      • Place the chocolate and heavy cream in a microwave safe bowl and microwave on high for 1 minute. Remove the bowl from microwave and let sit for 3-5 minutes to allow the chocolate to melt in the cream. Stir the mixture until it is smooth and set aside to cool to room temperature.
      • Smooth the ganache on top of the cheesecake and place back into the refrigerator to set-up for 30 minutes.
      • 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.

      Notes

      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!
      Use a stand mixer or food processor if you do not have an electric hand mixer to make the filling.

      Nutrition

      Serving: 1slice | Calories: 565kcal | Carbohydrates: 37g | Protein: 8g | Fat: 43g | Sugar: 28g