Oreo Cheesecake Recipe
This Oreo Cheesecake recipe is luscious, and you don’t have to take just my word for it. My family, including my daughter in laws, have voted it #1 of all my cheesecake recipes. I can’t think of a better way to satisfy your sweet tooth.
You might think Oreo cookies would make a cheesecake over-the-top sweet, but they really don’t. This festive cake is definitely rich, but its sweetness is not overwhelming. It’s a must for any of you cheesecake lovers.
We serve this wonderful dessert every Christmas, but I’ve just been asked to make it for a birthday, too. Actually, why wait for a special occasion? Anytime is a good time to treat yourself with Oreo cheesecake.
How to Make This Oreo Cheesecake Recipe
Cheesecake Ingredients
This luscious cake doesn’t stint on richness! Along with Oreo cookies, it features full-fat cream cheese and heavy whipping cream instead of Cool Whip topping.
Here are the ingredients you’ll need:
The Oreo Crust
- 20 Oreo cookies
- butter
- salt
The Chocolate Ganache
- 8 oz. bittersweet chocolate
- 1 cup cream
The Creamy Cheesecake Filling
- 4 packages of cream cheese
- 1 1/2 cups sugar
- 6 eggs, room temperature
- teaspoon vanilla extract
- crushed Oreo cookies
The Topping
- more crushed Oreos
- whipped cream
Special Equipment
You’ll need a food processor to make the Oreo cookie crust of this recipe, or you’ll be doing a lot of tedious manual cookie grinding.
I also recommend using a double boiler to melt the chocolate ganache, an extra-rich chocolate layer that holds the crust together. In a pinch, you can do this:
- Add water to the bottom of a medium saucepan and place a bowl over the top of the saucepan, but don’t allow the bottom of the bowl to touch the water.
- Boil the water, turn off the heat, and stir the ingredients until melted.
That can suffice as a double boiler, or get my favorite here!
For a creamy cheesecake filling, I recommend always using a stand mixer, as hand mixing tends to leave lumps.
Instructions and Tips
What are the secrets to a good cheesecake? As mentioned above, you’ll want to use a mixer to smooth out all the lumps. Another tip is to beat the eggs into the filling last, after the cream cheese and sugar are already fluffy. This will help to prevent cracks in your cheesecake.
Finally, be sure to avoid either under or over baking. The top should be only lightly browned and the center of the filling should be just a little jiggly when you pull your Oreo cheesecake out of the oven.
- Preheat the oven to 350F.
- In a food processor, add Oreos and pulse until ground into fine crumbs. Pour in the melted butter and a pinch of salt with the machine running. Scrape down the sides and pulse a few more times. Press into the bottom of a 9-inch springform pan.
- For the chocolate ganache: Over a double boiler, Heat the cream and pour the chocolate into the cream and let sit for 1 minute. Stir until the chocolate has completely melted and fully incorporated.
- Pour the chocolate over the cookie crust and spread to the edges. Place in freezer while you mix the cheesecake ingredients.
- In the large bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the vanilla to the mixture and beat on medium speed for about 2 minute. Gently stir the crushed Oreos into the cheesecake batter.
- Pour the Oreo cheesecake filling over the frozen crust with ganache, using a rubber spatula to scrape the bowl. Place the cheesecake on a baking sheet. Sprinkle the remaining crushed Oreos over the top.
- In a preheated oven, place the pan on the middle rack and bake for 60-70 minutes, until the top is lightly browned and the middle is just a little jiggly. Carefully remove the cheesecake from the oven and allow to cool (preferably on a wire rack) for 30 to 40 minutes. Place in refrigerator and chill until completely cool. Cut and serve with whipped cream.
How to Store Cheesecake
Odds are that you won’t have any of this cheesecake left over. It’s just that good. However, here are some tips in case you do need to store leftover cake.
Unlike other kinds of cakes, a baked cheesecake can’t be stored at room temperature on the counter. This is both a health issue–the dairy and eggs spoil fast–and a flavor and texture issue. Cheesecake is best served chilled.
So store your Oreo cheesecake in the fridge. You can use an airtight container made especially for cake storage, or you can wrap the cheesecake in plastic wrap or other close wrapping. Either one will help lock in the moisture.
If you need to store the cheesecake for longer than 5 days, then you can freeze it. First, slice it up into individual servings so that you can thaw out just as much as you need. Then wrap each piece with airtight plastic wrap. Double wrap with aluminum foil or pop the plastic-wrapped slices into a freezer storage bag, and freeze for up to 3 months.
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More Luscious Cheesecake Recipes
As much as I love this Oreo cheesecake recipe, sometimes the occasion calls for a different take on homemade cheesecake. All of these holiday cheesecake recipes are family tested and heartily approved.
Italian Cheesecake
Best Butterfinger Cheesecake
Stacy Lyn’s Ultimate Chocolate Cheesecake with Silky Ganache
Eggnog Cheesecake – No Fail Recipe!
Stacy Lyn’s Oreo Cheesecake Recipe
Ingredients
For the Crust
- 20 Oreo cookies
- 5 tablespoons butter
- pinch of salt
For the Chocolate Ganache
- 8 oz. bittersweet chocolate
- 1 cup cream
For the Filling
- 4 8 oz. pkgs cream cheese room temperature
- 1 1/2 cups sugar
- 6 eggs room temperature
- 1 tsp vanilla extract
- 16 Oreo cookies crushed
For the Topping
- 5 Oreos crushed
- Whipped cream for serving
Instructions
- Preheat the oven to 350F.
- In a food processor, add Oreos and pulse until ground into fine crumbs. Pour in the melted butter and a pinch of salt with the machine running. Scrape down the sides and pulse a few more times. Press into the bottom of a 9-inch springform pan.
- For the chocolate ganache: Over a double boiler (see note below), heat the cream and pour the chocolate into the cream and let sit for 1 minute. Stir until the chocolate has completely melted and fully incorporated.
- Pour the chocolate over the cookie crust and spread to the edges. Place in freezer while you mix the cheesecake ingredients.
- In the large bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the vanilla to the mixture and beat on medium speed for about 2 minutes. Gently stir the crushed Oreos into the cheesecake batter.
- Pour the Oreo cheesecake filling over the frozen crust with ganache, using a rubber spatula to scrape the bowl. Place the cheesecake on a baking sheet. Sprinkle the remaining crushed Oreos over the top.
- In a preheated oven, place the pan on the middle rack and bake for 60-70 minutes, until the top is lightly browned and the middle is just a little jiggly. Carefully remove the cheesecake from the oven and allow to cool for 30 to 40 minutes. Chill in refrigerator until completely cool. Cut and serve with whipped cream.
