Description
This Oreo Cheesecake is an Oreo lover’s dream! A rich, buttery Oreo crust topped with a creamy cheesecake and filled with chunks of whole Oreos for an indulgent, showstopping treat.
Ingredients
Scale
- 32 (367 grams) Oreo cookies (regular-stuffed, keep filling intact), divided
- 4 tablespoons (57 grams) butter, melted
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 5 large eggs, at room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (119 grams) sour cream, at room temperature
- 1 ½ tablespoons vanilla extract
- 20 (230 grams) Oreo cookies, quartered
- 1 cup (170 grams) semisweet chocolate chips
- ½ cup (119 grams) heavy cream
- 1 cup (237 grams) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F.
- In the bowl of a food processor, process the cookies until they are fine crumbs.
- Remove 22 grams (about ¼ cup) of crumbled Oreo and place in a small sealed container. You’ll use this later for topping the cheesecake.
- Add the butter to the food processor and pulse until moistened.
- Press into the bottom and half up the sides of a 9-inch nonstick springform pan.
- Place the pan on a rimmed baking sheet and bake for 10 minutes. Maintain oven temperature.
- While the crust bakes, in the large bowl of an electric mixer, beat the cream cheese until smooth.
- Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl.
- Add the sugar, sour cream, and vanilla, and beat on low speed until combined. Be careful not to overmix.
- Using a spatula, fold in the Oreo cookies.
- Pour the batter into the baked crust. This will fill your pan to about 80%, but don’t worry about it overflowing in the oven.
- With the pan still on the baking sheet, bake for about 1 hour, or until set. The edges and top should look slightly dry. If the middle is somewhat wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
- Turn off the oven heat and open the oven door by 1 inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes. This helps to prevent large cracks from forming.
- Run a thin-bladed, flexible knife around the edge of the cheesecake to make sure it’s not sticking to the sides of the pan, which can cause cracks as it cools.
- Let the cheesecake cool completely to room temperature on a wire rack, about 2-3 hours. Refrigerate overnight until completely chilled, or for at least 5 hours. Release the cheesecake from the pan onto a serving plate or cake stand.
- Place the chocolate chips in a medium heatproof bowl.
- In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips.
- Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool slightly until thickened.
- Pour over the cheesecake and smooth evenly. Place the cheesecake in the fridge to slightly set the ganache while you make the whipped cream.
- Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form.
- Using a spatula, spread half of the whipped cream evenly over the cooled and slightly set ganache. Smooth to meet ganache at the edges of the cheesecake.
- Place the remaining half of the whipped cream in a piping bag fitted with a Wilton 1M tip. Pipe swirls around the outer edge of the top of the cheesecake.
- Lightly sprinkle the saved Oreo cookie crumbs on top of each piped swirl, then pour the remaining crumbs in the center of the cheesecake, gently spreading evenly.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg