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Oreo Cheesecake with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 117 reviews
  • Author: Emily
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Fill Crust: Pour the batter into the cooled crust, smoothing the top and keeping batter slightly away from pan edges if possible.
  10. 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.
  11. 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.
  12. 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.
  13. Refrigerate: Remove cheesecake, cover tightly with plastic wrap, and refrigerate overnight or at least 6 hours.
  14. 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.
  15. 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.
  16. 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

Find it online: https://emilyquickdinners.com/oreo-cheesecake-with-chocolate-ganache-recipe/