If you’ve ever dreamed of a dessert that combines the crunchy goodness of Oreos with the creamy decadence of cheesecake, this Oreo Cheesecake with Chocolate Ganache Recipe is going to be your new best friend in the kitchen. I absolutely love this because it takes classic flavors up a notch with a silky chocolate ganache topping that adds the perfect touch of richness. Whether you’re making it for a birthday, a holiday, or just because you deserve it, this cheesecake never fails to impress both family and friends.
When I first tried this Oreo Cheesecake with Chocolate Ganache Recipe, I was blown away by how the cookie chunks embedded throughout made every bite exciting, and the smooth ganache made the whole thing feel downright luxurious. Plus, the step-by-step process is easier than it sounds, and I’ll share all my personal tricks to help you nail it on your very first try. Trust me, there’s nothing like serving this beauty straight from your fridge and watching everyone’s eyes light up.
Why You’ll Love This Recipe
- Chunky Oreo Texture: Unlike smooth cheesecakes, this one is loaded with Oreo pieces for an irresistible crunch in every bite.
- Perfectly Moist and Creamy: The balance of cream cheese and sour cream creates a silky texture that melts in your mouth.
- Rich Chocolate Ganache: The ganache topping adds a glossy, decadent finish that ties the whole dessert together beautifully.
- Simple Prep with Pro Tips: I share my tried-and-true methods that help you avoid common pitfalls and get that perfect bake every time.
Ingredients You’ll Need
This Oreo Cheesecake with Chocolate Ganache Recipe brings together simple, quality ingredients that complement each other perfectly. I’ll give you helpful tips on each one so you can shop smart and prep like a pro.
- Oreos: Grab a party-size pack to have enough cookies for both crust and filling—trust me, you’ll want every crumb.
- Kosher Salt: Use kosher for a clean, balanced saltiness which enhances the sweetness.
- Granulated Sugar: Sweetens the crust and cheesecake just right without overpowering.
- Butter: Melted butter binds the Oreo crust—real butter makes a difference here.
- Large Eggs: They add structure and richness; make sure they’re at room temperature for an even mix.
- Full-fat Cream Cheese: Philadelphia is my favorite because of its creamy texture and consistent flavor.
- Full-fat Sour Cream: Adds some tang and keeps the cheesecake silky and moist.
- Vanilla Extract: A tablespoon rounds out the flavor with warmth and depth.
- Lemon Juice: Freshly squeezed lemon juice cuts through the richness and brightens the overall flavor.
- Heavy Cream: Essential for making a smooth, luscious chocolate ganache.
- Semisweet Chocolate Chips: Provides that perfect bittersweet punch in the ganache.
Variations
I love making this Oreo Cheesecake with Chocolate Ganache Recipe my own depending on the occasion or mood—feel free to get creative and make it suit your taste!
- Double Chocolate Variation: I’ve tried folding in mini chocolate chips along with the Oreos for extra bursts of chocolate in every bite—absolutely heavenly.
- Peanut Butter Twist: Swirl a bit of peanut butter into the cheesecake batter before folding in the Oreos for a nutty surprise that my family went crazy for.
- Gluten-Free Crust: Use gluten-free sandwich cookies in place of Oreos if anyone you’re baking for needs a gluten-free option, it still tastes amazing.
- Berry Garnish: In spring and summer, topping with fresh raspberries or strawberries adds a lovely tart contrast and beautiful color.
How to Make Oreo Cheesecake with Chocolate Ganache Recipe
Step 1: Soften and Prep
Begin by leaving your cream cheese out on the counter for 3 to 4 hours so it softens perfectly—this is crucial for a smooth batter. If you’re short on time, a quick zap in the microwave (low power, 30 seconds at a time) works great, but don’t let it melt or get runny. Preheat your oven to 325°F and grease the upper sides of a 9-inch springform pan; the cheesecake will rise, so this helps it release easily.
Step 2: Make the Oreo Crust
In a food processor, pulse 36 Oreos along with salt and sugar until you get fine crumbs. If you don’t have a processor, don’t worry—pop the Oreos in a ziplock and crush with a rolling pin. Pour melted butter into the crumb mix and pulse a few more times to combine. Press the crust into your pan, pushing it about halfway up the sides to build a sturdy base. Bake for 12 minutes, and if it puffs up, gently press it back down with a spoon while still warm.
Step 3: Whip the Eggs and Cream Cheese
Using a stand mixer with a whisk attachment, beat the eggs on medium speed for 3 minutes until light yellow and foamy—this step helps give your cheesecake a nice lift. Transfer the eggs to a separate bowl. Next, beat your softened cream cheese until completely smooth and lump-free; this is key to avoid texture issues. Then fold the eggs back in along with sour cream, sugar, vanilla, lemon juice, and salt. Beat again for 1-2 minutes until silky smooth.
Step 4: Fold in the Chunky Oreos
Chop 22 Oreos into halves, quarters, and coarse chunks and fold them gently into the cheesecake batter. This creates delicious layers of cookie surprise throughout, and I always make sure some pieces are big enough to really shine.
Step 5: Bake with Steam for Creaminess
Pour your cheesecake mixture into the cooled crust and smooth the top gently. Bring a kettle of water to a boil and place a pan of it on the lower oven rack to create steam—this moist heat method helps keep the cheesecake from cracking and drying out. Bake on the higher rack at 325°F for 40 minutes, then turn off the oven but leave the cheesecake inside for 3-4 hours with the door shut. It will settle and develop that classic cheesecake texture.
Step 6: Make and Pour the Chocolate Ganache
Heat cream in short bursts in the microwave until you see tiny bubbles—don’t let it boil. Pour over chocolate chips and let sit to melt, then whisk in butter until smooth and glossy. Let the ganache cool just until it’s thick but pourable, then spread over your chilled cheesecake, pushing a bit over the edges for gorgeous drips. Return to the fridge to set the topping for 10-20 minutes before serving.
Pro Tips for Making Oreo Cheesecake with Chocolate Ganache Recipe
- Room Temperature Ingredients: Always soften your cream cheese and bring eggs to room temp for the smoothest batter and to avoid lumps.
- Steam Bake Technique: Adding boiling water on a lower rack traps steam, which prevents cracks and gives a tender finish. I learned this after many cracked cheesecakes!
- Chop Oreos Varied Sizes: Mixing halves, quarters, and coarse chunks ensures wonderful texture contrast that makes this cheesecake stand apart.
- Don’t Skip the Whipped Cream: The fresh cream balances the richness and brings freshness to every bite—trust me, it’s a game changer.
How to Serve Oreo Cheesecake with Chocolate Ganache Recipe
Garnishes
I always top mine with a generous swirl of freshly whipped cream and sprinkle the ganache with crushed Oreos for added texture and visual appeal. The whipped cream really cuts through the richness and adds a light, fluffy contrast that makes every bite feel special.
Side Dishes
Pair your cheesecake with fresh berries or a simple berry compote for a touch of tartness, or serve alongside a cup of rich espresso or bold black coffee to complement the sweet, chocolatey flavors perfectly.
Creative Ways to Present
For parties, I’ve served this cheesecake as individual mini jars layered with extra whipped cream and Oreo crumbles on top. It’s an easy, impressive presentation that lets everyone enjoy perfectly portioned servings. Alternatively, drizzling a little salted caramel over the ganache adds a dazzling final touch that’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Cheesecake keeps best in the refrigerator, tightly wrapped with plastic wrap to prevent drying out. I like to store it right in the springform pan, covered on top, and it stays fresh tasting for about 3 to 4 days. If you leave it out longer, it starts to dry, so plan to enjoy it within that timeframe.
Freezing
I’ve frozen whole cheesecakes wrapped in plastic and foil with great results—just thaw it slowly in the fridge overnight before serving. For individual slices, flash freezing on a baking sheet first then storing in bags works perfectly and lets you grab a dessert on the fly!
Reheating
Since cheesecake is best served cold, I usually enjoy leftovers chilled. If you prefer a softer texture, letting it sit at room temperature for 20 minutes before serving is all you need; avoid microwaving as it can melt the ganache and ruin the texture.
FAQs
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Can I use regular cream cheese instead of full-fat?
While full-fat cream cheese gives the best creamy texture and flavor balance, you can substitute light cream cheese in a pinch, but the cheesecake may be less rich and slightly less smooth. I recommend sticking with full-fat for the classic taste and mouthfeel.
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How do I avoid cracks in my cheesecake?
The steaming water bath method used in this Oreo Cheesecake with Chocolate Ganache Recipe helps keep cracks at bay by maintaining moisture and moderate heat. Also, avoid overmixing and sudden temperature changes. Let the cheesecake cool slowly inside the oven with the door closed.
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Can I make the cheesecake a day ahead?
Absolutely! In fact, chilling the cheesecake overnight improves its texture and flavor. Just cover tightly with plastic wrap after it cools and ganache is applied, then serve the next day for optimal deliciousness.
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What if I don’t have a food processor for the crust?
No worries! You can crush the Oreos in a ziplock bag using a rolling pin or even the bottom of a heavy pan. Just make sure they’re finely crushed and mix thoroughly with the melted butter to get a solid crust.
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Is it necessary to chop the Oreos into different sizes for the filling?
Chopping Oreos into varied sizes means some bigger chunks for delightful texture, while smaller pieces blend nicely into the creamy cheesecake. This mix keeps each bite interesting and is one of the secrets I discovered that makes this recipe so special.
Final Thoughts
From my kitchen to yours, this Oreo Cheesecake with Chocolate Ganache Recipe is honestly one of my all-time favorites to make and share. It’s the kind of dessert that feels indulgent but never too complicated, and everyone seems to agree it’s worth every bite. I hope you’ll try it out soon—whether you’re impressing guests or just treating yourself, it’ll become a dessert you reach for again and again.
Print
Oreo Cheesecake with Chocolate Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oreo Cheesecake recipe features a rich, creamy cream cheese filling studded with chopped Oreos, nestled on a crunchy Oreo cookie crust, and topped with a smooth chocolate ganache. Perfect for any celebration or indulgent dessert craving, it combines the beloved cookie with a classic cheesecake, finished with whipped cream and extra Oreo crumbles for a delightful texture contrast.
Ingredients
For the Oreo crust:
- 36 Oreos
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
For the cheesecake:
- 3 large eggs
- 4 (8-ounce) packages full-fat cream cheese (Philadelphia brand is best), softened
- 3/4 cup full-fat sour cream
- 1 and 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
- 22 Oreos, chopped into a mix of halves, quarters, and coarse pieces
For the chocolate ganache:
- 1/3 cup heavy cream
- 2/3 cup semisweet chocolate chips
- 2 tablespoons butter
To garnish:
- 1 batch whipped cream
- 5-6 Oreos, crushed
Instructions
- Soften Cream Cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until fully softened. Alternatively, microwave on low power in 1-minute increments until soft but not melted.
- Prep Oven and Pan: Preheat oven to 325°F. Grease the upper 2 inches of a 9-inch springform pan with nonstick spray to prevent sticking as the cheesecake rises.
- Make Oreo Crust: Using a food processor, pulse 36 Oreos with 1/2 teaspoon kosher salt and 2 tablespoons sugar into fine crumbs. Add melted butter and process until fully combined. Press crumbs evenly into the springform pan bottom and up 2 inches on the sides, pressing firmly to create a sturdy crust.
- Bake Crust: Bake the crust for 12 minutes on the center oven rack. If crust puffs up, immediately press it back into shape with the back of a spoon. Let cool, keeping oven on at 325°F.
- Beat Eggs: In a large bowl or stand mixer, whisk 3 eggs on medium speed for 3 minutes until light yellow and foamy; remove and set aside.
- Beat Cream Cheese: Using the same bowl and whisk attachment, beat softened cream cheese for 1-2 minutes until completely smooth and lump-free, scraping bowl edges and bottom.
- Add Remaining Ingredients (Except Oreos): Return beaten eggs to bowl, add sour cream, sugar, vanilla, lemon juice, and salt. Beat on medium for 1-2 minutes until smooth, scraping bowl as needed.
- Prepare Oreos: Chop 22 Oreos into thirds: about one-third in halves, one-third in quarters, and one-third coarsely chopped. Fold all pieces and crumbs into cheesecake batter evenly with a rubber spatula.
- Fill Crust: Pour the batter into the cooled crust, smoothing the top and keeping batter slightly away from pan edges if possible.
- Prepare Steam Bath: Boil water on the stove. Place one oven rack in the middle and another lower down. Put a 9×13-inch pan on the lower rack and pour boiling water into it to create steam.
- Bake Cheesecake: Place cheesecake on the middle rack above the steaming water. Bake at 325°F for 40 minutes. The cheesecake will rise to the top of the pan and the edges may turn very light golden.
- Turn Off Oven and Cool: After baking, turn off the oven but leave the door closed. Let cheesecake cool inside oven for 3-4 hours to set.
- Refrigerate: Remove cheesecake, cover tightly with plastic wrap, and refrigerate overnight or at least 6 hours.
- Make Ganache: Heat heavy cream in 30-second microwave increments until small bubbles appear around edges. Add chocolate chips, let sit for 1 minute, then whisk until smooth. Stir in butter until melted and incorporated. Cool ganache for 10-15 minutes until pourable but not hot.
- Decorate Cheesecake: Remove cheesecake from fridge and plastic wrap, blot any condensation. Pour ganache evenly over top, spreading to edges with an offset spatula, optionally allowing drips down the sides.
- Set Ganache and Serve: Return cheesecake to fridge for 10-20 minutes to set ganache if desired. Serve topped with whipped cream and crushed Oreos. Enjoy!
Notes
- Buying Oreos: One party-size pack (approximately 63 Oreos) is sufficient. Alternatively, two family packs will leave extras for snacking.
- Crushing Oreos Without Food Processor: Place Oreos in a ziplock bag and crush finely with a rolling pin. Mix with melted butter, salt, and sugar before pressing into pan.
- Handling Lumps in Cream Cheese: Softening cream cheese properly is key to a smooth batter. If lumps persist, gently warm mixture in microwave on low power to soften further without melting.
- Storage: Keep cheesecake refrigerated in springform pan covered with plastic wrap. Best consumed within 3-4 days to avoid drying out; it can last up to 2 weeks refrigerated.
- Freezing: Cool completely, wrap several times in plastic wrap and foil, freeze up to 3-4 months. Thaw in fridge overnight. For single servings, freeze slices on parchment paper before storing individually.
- The whipped cream garnish balances the richness of the cheesecake and should not be skipped.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 417 kcal
- Sugar: 41 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 59 mg
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