Oreo Cheesecake is a super decadent, cookies and cream filled cheesecake that's topped with chocolate ganache and whipped cream!
- 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
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.
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 or at least 6 hours. (Do not remove spring-form pan)
How to Assemble
Make the ganache by placing 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.
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.
Store the cheesecake in the fridge, covered for up to 4 days.
Cheesecake can be frozen, without the toppings, wrapped tightly in plastic wrap and foil for up to 3 months.
Serving: 1slice | Calories: 565kcal | Carbohydrates: 37g | Protein: 8g | Fat: 43g | Sugar: 28g