Indulge in the irresistible fusion of creamy cheesecake and America’s favorite cookie with this show-stopping Oreo Cheesecake recipe. This decadent dessert takes just over 2 hours to prepare and bake, resulting in the perfect balance of rich, velvety filling and crunchy cookie bits throughout.
At 356 calories per slice, it’s a worthwhile treat that’ll have everyone at your table asking for seconds. Whether it’s for a special celebration or a weekend baking project, this classic combination never disappoints.
Core Ingredients
- Oreo Cookies (30 pieces): Use whole cookies with cream filling intact for the crust
- Cream Cheese (24 oz): Ensure it’s softened at room temperature for smooth mixing
- Eggs (4 large): Best at room temperature for better incorporation
- Butter: 5 tablespoons for crust, 4 tablespoons for ganache
- Sugar: 1 cup granulated for filling, 1 tablespoon powdered for ganache
- Semi-sweet Chocolate Chips: 1/2 cup for rich ganache topping
- Heavy Cream: 1/4 cup for silky ganache texture
- Vanilla Extract: Divided between filling and ganache for flavor depth
Step-by-Step Instructions
- Crust Creation: Pulse Oreos until finely ground, mix with melted butter, and press into springform pan
- Filling Preparation: Beat cream cheese until fluffy, add eggs one at a time, incorporate vanilla and sugar
- Oreo Integration: Gently fold chunked Oreos into the cream cheese mixture
- Baking Phase: Pour into crust and bake at 325°F for 60-70 minutes until edges set
- Ganache Magic: Heat cream and butter, pour over chocolate, add vanilla and powdered sugar
- Final Touch: Spread ganache over cooled cheesecake and refrigerate for at least one hour
Baking Tips for Perfect Cheesecake
Want that dream-worthy cheesecake texture? Let your cream cheese come to room temperature before mixing – this takes about 2 hours on your counter. Beat it until super smooth and creamy.
When you add those eggs, mix them in one at a time, just until blended. Don’t overmix! A little trick: tap your pan gently on the counter a few times before baking to remove any air bubbles.
Storage Tips
Your Oreo cheesecake will stay fresh in the fridge for up to 5 days. Keep it covered with plastic wrap or in an airtight container. If you want to freeze it, wrap individual slices in plastic wrap, then foil. They’ll keep for up to 3 months! Just thaw overnight in the fridge when you’re ready to enjoy.
Serving Suggestions
While this cheesecake is amazing on its own, try warming your serving plates slightly – this brings out the richest chocolate flavors! Add a swirl of whipped cream, a sprinkle of crushed Oreos, or some fresh berries for extra pizzazz. For the prettiest slices, dip your knife in hot water and wipe it clean between cuts.
Simple Substitutions
No springform pan? Use a regular 9-inch cake pan lined with parchment paper. For the ganache, you can swap heavy cream with half-and-half in a pinch. If you’re out of vanilla extract, try almond extract for a fun twist. Want to mix things up? Try different Oreo flavors like mint or golden Oreos – they all work great!
Oreo Cheesecake
Equipment
- 9-inch springform pan
- food processor
- stand mixer or electric mixer
- Saucepan
Ingredients
Oreo Crust
- 30 Oreo cookies
- 5 Tablespoons butter melted
Cheesecake
- 3 8 oz packages cream cheese softened
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- 25 Oreo cookies broken into chunks
Ganache
- 1/2 cup semi-sweet chocolate chips
- 4 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon powdered sugar
Instructions
- Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat oven to 325°F.
- Add the softened cream cheese to a large bowl or stand mixer and beat with your stand mixer or electric mixers until smooth and fluffy. Make sure there are no clumps of cream cheese, and it’s very smooth.
- Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
- Fold in the Oreo chunks. Pour batter into prepared oreo crust.
- Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.
- Once the cheesecake has cooled, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering.
- Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well.
- Pour the ganache over the cooled cheesecake, carefully smoothing to cover the top evenly (you may not use it all, or you can drip some down the sides of the cake if you’d like). Refrigerate for at least one or more hours before serving.
