I absolutely love this Oreo Cheesecake with Chocolate Ganache Recipe because it brings together two of my favorite indulgences: creamy cheesecake and classic Oreos, all topped off with a luscious chocolate ganache. It’s the kind of dessert that feels special enough for celebrations yet cozy enough for an everyday treat. When you make it, you’ll find the crunchy Oreo crust perfectly complements the rich filling, and the chocolate ganache adds that elegant finishing touch that takes this cheesecake from great to unforgettable.
When I first tried this recipe, I was amazed at how the cheesecake stayed moist and dense without being overly sweet, thanks to the balance of tangy sour cream and fresh lemon juice in the batter. Plus, folding in chunks of Oreos gives a satisfying crunch and chocolate pops throughout. Whether you’re making it for a party or a weekend indulgence, this Oreo Cheesecake with Chocolate Ganache Recipe is a guaranteed crowd-pleaser that’ll have your family and friends asking for seconds.
Why You’ll Love This Recipe
- Every Bite Bursting with Oreo Goodness: The crust and filling both have Oreos, giving this cheesecake a satisfying Oreo crunch in every mouthful.
- Perfect Balance of Creaminess and Tang: Sour cream and fresh lemon juice keep the cheesecake rich but bright, so it never feels too heavy.
- Chocolate Ganache Finish: The silky ganache not only adds sophistication but also beautifully offsets the Oreo flavors.
- Made with Simple Ingredients: No fancy extras needed—just quality cream cheese, Oreos, and a few kitchen staples to create dessert magic.
Ingredients You’ll Need
All the ingredients for this Oreo Cheesecake with Chocolate Ganache Recipe come together to create an indulgent treat that’s surprisingly easy to make. Using full-fat cream cheese and sour cream ensures that velvety texture, while fresh lemon juice adds just the right zing. Plus, Oreo cookies are featured everywhere—crust, batter, and topping!
- Oreos: You’ll need plenty—36 for the crust and 22 more chopped into the cheesecake filling; grab a party or family-sized pack to have extra for snacking.
- Kosher salt: A pinch in the crust and batter enhances all the sweet flavors beautifully.
- Granulated sugar: Sweetens both crust and filling evenly without overpowering.
- Butter: Melted butter binds the Oreo crust and adds richness.
- Large eggs: Essential for structure; beating them well creates a light, airy batter.
- Full-fat cream cheese: Philadelphia brand works best here for that classic creamy texture.
- Full-fat sour cream: Keeps the cheesecake moist and adds a subtle tang.
- Vanilla extract: Deepens the flavor for an irresistible aroma.
- Fresh lemon juice: Just a touch keeps the richness balanced and bright.
- Semisweet chocolate chips: The base for the silky ganache topping.
- Heavy cream: Adds the perfect smoothness for the ganache.
- Butter (for ganache): A little extra butter enriches the ganache’s shine and texture.
- Whipped cream and crushed Oreos for garnish: I never skip these—they add lightness and extra Oreo crunch on top.
Variations
I love how flexible this Oreo Cheesecake with Chocolate Ganache Recipe can be, making it easy to tweak based on your taste, dietary needs, or what you have in your pantry. Over time, I’ve played around with it to suit guests and occasions, and each time it turned out just as delicious.
- Mini Oreo cheesecake cupcakes: I once made this recipe in muffin tins, cutting down bake time for smaller, portable treats perfect for parties.
- Gluten-free version: Swap out regular Oreos for gluten-free ones; the flavor and texture stay wonderfully similar.
- Peanut butter twist: For a nutty surprise, add a swirl of peanut butter into the cheesecake batter before folding in the Oreos—my family went crazy for this!
- Dairy-free option: I’ve used vegan cream cheese and coconut cream to craft a dairy-free version; the texture is a bit different but still really tasty.
How to Make Oreo Cheesecake with Chocolate Ganache Recipe
Step 1: Soften Your Cream Cheese Properly
This step is key. I discovered this trick when I first struggled with lumpy cheesecake batter. Let your cream cheese sit out at room temperature for 3-4 hours until it’s so soft you can press your finger right in without resistance. If you’re short on time, carefully microwave each package for a minute at low power, checking after every 30 seconds to avoid melting. Trust me, perfectly softened cream cheese makes the smoothest, creamiest filling.
Step 2: Prepare and Bake the Oreo Crust
Pop 36 Oreos into a food processor with salt and sugar, then pulse until fine crumbs form. Pour in melted butter and give it a good mix so the crust holds together when pressed. Press this mixture firmly into your springform pan, making sure to press some crumbs up along the sides for an extra sturdy edge. Bake it at 325°F for 12 minutes, then reshape any puffed areas immediately with the back of a spoon before it cools. A well-baked crust gives your cheesecake a firm, buttery base that won’t sog.
Step 3: Beat Eggs and Cream Cheese to Perfection
Whisk the eggs on medium speed for about 3 minutes until foamy and light yellow—this adds air and helps keep your cheesecake from feeling too dense. Remove and set aside. Next, beat your softened cream cheese until it’s irresistibly smooth and lump-free. Scrape the bowl well and keep beating for a couple of extra minutes—no one wants cheesy lumps in their creamy dream! Then add eggs back in, along with sour cream, sugar, vanilla, lemon juice, and salt. Beat everything together until perfectly silky.
Step 4: Chop and Fold in Oreos
I like to chop the Oreos into a mix of halves, quarters, and chunks for texture—this way you get little bursts of cookie marvel in every bite. Fold these in gently with a rubber spatula, being careful not to over-mix so you don’t break them up too much. This adds that fun, chunky Oreo surprise that sets this cheesecake apart.
Step 5: Bake Cheesecake with Steam for Creamy Perfection
Pour the filling into your cooled crust, smoothing the top but keeping some distance from edges to avoid tears. Now, here’s the game changer: boil water and pour it into a 9×13 pan placed on the oven’s lower rack to create steam. The cheesecake goes on the rack above it, baking at 325°F for 40 minutes. This steam bath keeps the cheesecake moist and prevents cracks. When it looks golden around edges and slightly puffed, turn off the oven but leave the cheesecake inside with the door closed for 3-4 hours. Patience here really pays off.
Step 6: Make the Silky Chocolate Ganache
When your cheesecake has chilled overnight, warm heavy cream gently in the microwave until tiny bubbles appear around the edges. Pour over semisweet chocolate chips and let them melt without stirring for a minute. Then whisk until smooth and glossy before adding butter for extra shine and richness. Let this cool for 10-15 minutes until just pourable—hot ganache could melt your cheesecake’s top, so don’t rush this part.
Step 7: Pour Ganache and Garnish
Remove any plastic wrap and gently dab away condensation on the cheesecake’s surface before pouring ganache on top. Use an offset spatula to spread it evenly, nudging it over the edges for pretty drips if you like. Pop it back in the fridge for 10-20 minutes if you want the ganache set firmer. I always serve mine with a generous dollop of freshly whipped cream and a sprinkle of chopped Oreos for that perfect balance of creamy, crunchy, and chocolatey delight.
Pro Tips for Making Oreo Cheesecake with Chocolate Ganache Recipe
- Room Temperature Ingredients: I learned that using cream cheese and eggs at room temp helps batter mix smoothly, avoiding lumps and ensuring even baking.
- Steam Baking Method: Adding boiling water on the lower oven rack creates steam that keeps your cheesecake moist and prevents cracks.
- Gentle Folding: Fold in chopped Oreos gently to keep chunks intact so you get that delightful texture contrast in the filling.
- Avoid Overbaking: Turn off the oven once edges look set but middle is slightly jiggly, then let it finish cooking with residual heat for perfect creaminess.
How to Serve Oreo Cheesecake with Chocolate Ganache Recipe
Garnishes
I love topping this Oreo Cheesecake with freshly whipped cream—it adds airiness and cuts through the cheesecake’s richness beautifully. Plus, sprinkling chopped Oreos on top adds a fun textural contrast and makes the presentation super inviting. If you’re feeling fancy, a few mini chocolate chips or a dusting of cocoa powder works great too.
Side Dishes
Serve this cheesecake alongside a simple fruit salad or fresh berries to brighten up the plate and complement the dense, chocolatey flavors. A hot cup of coffee or rich espresso is also my go-to pairing because the bitterness balances the sweetness so well.
Creative Ways to Present
I once made this Oreo Cheesecake with Chocolate Ganache Recipe for a birthday party and topped it with Oreo cookie halves arranged in a pretty circle around the edges, which made it look like a bakery masterpiece. Another time, I served slices with chocolate drizzle and edible gold flakes for a festive touch. The ganache naturally lends itself to creative drips and swirls, so have fun with it!
Make Ahead and Storage
Storing Leftovers
Store your Oreo Cheesecake with Chocolate Ganache in the refrigerator, keeping it in the springform pan wrapped tightly with plastic wrap on top. My experience is that it stays fresh and moist for up to 4 days, though it’s usually devoured faster! Just be sure to keep it covered well to prevent it from drying out or absorbing fridge odors.
Freezing
You can freeze the whole cheesecake after it’s fully cooled and covered tightly with plastic wrap and foil for up to 3-4 months. When ready to enjoy, let it thaw in the fridge overnight—this slow thaw keeps its creamy texture intact. For individual servings, I flash freeze slices laid apart on parchment, then transfer to ziplock bags, which is perfect for quick treats later.
Reheating
Cold cheesecake tastes amazing, but if you want it closer to room temperature, let a slice sit out for 15-20 minutes before eating. Avoid microwaving as it can make the texture grainy and melt the ganache unevenly. My favorite way to enjoy leftovers is just chilled with a cup of tea or coffee.
FAQs
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Can I use regular cream cheese instead of Philadelphia brand?
Yes, you can use other brands of full-fat cream cheese, but Philadelphia is often recommended because it delivers a consistently smooth and creamy texture that really shines in cheesecakes. If using a different brand, make sure it’s full-fat and well softened for best results.
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How do I prevent cracks in my Oreo Cheesecake with Chocolate Ganache Recipe?
Using a steam bath while baking and turning off the oven when the edges are set but the center still jiggles are key tricks. Also, let the cheesecake cool slowly in the closed, turned-off oven to minimize cracks. Lastly, don’t overmix the batter once the eggs are added to avoid excess air bubbles.
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Can I make this cheesecake ahead of time?
Absolutely! In fact, this Oreo Cheesecake with Chocolate Ganache Recipe tastes even better the next day after chilling overnight, which allows flavors to meld perfectly. Just make the ganache fresh on serving day for best shine and texture.
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What if I don’t have a food processor for crushing Oreos?
No worries. Put your Oreos in a sealed plastic bag and crush them finely with a rolling pin or a heavy pan. Then mix with melted butter directly in a bowl before pressing into the pan.
Final Thoughts
This Oreo Cheesecake with Chocolate Ganache Recipe holds a special place in my heart because it effortlessly combines decadence and nostalgia in every bite. Whether you’re serving it for a big family gathering or indulging in a quiet weekend treat, it delivers that dreamy, creamy, chocolate-cookie magic we all crave. I hope you enjoy making and sharing this as much as I do—it’s honestly one of those recipes you’ll want to keep in your back pocket forever.
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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 decadent Oreo Cheesecake combines a rich and creamy full-fat cream cheese filling with chunks of Oreo cookies throughout, all resting on a buttery Oreo crust. It’s topped with a smooth chocolate ganache and finished with whipped cream and crushed Oreos for the ultimate indulgence dessert perfect for parties and celebrations.
Ingredients
For the Oreo crust:
- 36 Oreos
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 3 large eggs
- 4 (8-ounce) packages full-fat cream cheese (Philadelphia brand recommended), softened
- 3/4 cup full-fat sour cream
- 1 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 halves, quarters, and coarse chunks
For the chocolate ganache:
- 1/3 cup heavy cream
- 2/3 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
To garnish:
- 1 batch whipped cream
- About 5 Oreos, crushed for topping
Instructions
- Soften the cream cheese: Let the cream cheese sit out at room temperature for 3-4 hours to reach room temperature, or microwave in 1-minute increments at low power (power level 1) until soft but not melted. This is crucial for a smooth texture.
- Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick spray, focusing on the top 2 inches of the sides to help the cheesecake release easily.
- Make the Oreo crust: In a food processor, pulse 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons sugar until finely ground. Add melted butter and pulse again until mixed. Press this mixture evenly into the bottom and slightly up the sides of the springform pan using a measuring cup or glass. Use your thumb to reinforce the crust edge for sturdiness.
- Bake the crust: Bake the crust at 325°F (163°C) for 12 minutes on the center rack. If it bubbles, gently reshape with the back of a spoon immediately after removing from the oven. Let it cool while leaving the oven on.
- Beat the eggs: Using a stand mixer or hand mixer with the whisk attachment, beat 3 large eggs on medium speed for 3 minutes until light yellow and foamy, making sure no chunky bits remain. Remove and set aside.
- Beat cream cheese: In the same bowl, beat the softened cream cheese on medium speed for 1-2 minutes until smooth and lump-free, scraping down the bowl edges and bottom as needed.
- Add remaining cheesecake ingredients: Add the beaten eggs back in along with sour cream, sugar, vanilla extract, lemon juice, and salt. Beat on medium speed for 1-2 minutes until the mixture is completely smooth and creamy.
- Prepare Oreo pieces: Chop 22 Oreos into halves, quarters, and coarse chunks. Fold them gently into the cream cheese mixture with a rubber spatula to distribute evenly.
- Assemble the cheesecake: Pour the filling into the cooled Oreo crust, smoothing the top and keeping mixture off the pan edges when possible.
- Prepare steaming water bath: Boil water on the stove. Place one oven rack in the center and another rack below it. Put a 9×13 inch pan on the lower rack and carefully pour in the boiling water.
- Bake the cheesecake with steam: Place the cheesecake on the upper rack, directly above the steaming water. Close oven door quickly to keep steam inside. Bake at 325°F (163°C) for 40 minutes.
- Turn off oven and rest: After 40 minutes, check cheesecake edges for firmness. If set, turn off oven but leave cheesecake inside with door closed for 3-4 hours to cool gradually. If not set at edges, continue baking in 3-minute increments until lightly golden and set.
- Chill overnight: Remove cheesecake from oven, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight to fully firm up.
- Make ganache: Heat heavy cream in microwave in 30-second bursts until small bubbles form around edges but not boiling. Add chocolate chips, let sit 1 minute, then stir until smooth. Stir in butter until fully incorporated. Let cool 10-15 minutes until pourable but not hot.
- Serve: Remove cheesecake from fridge and plastic wrap gently, blotting any condensation with a paper towel. Pour ganache over top, spreading to edges and allowing some drips to sides if desired. Return to fridge 10-20 minutes to set ganache slightly (optional). Garnish with fresh whipped cream and crushed Oreos. Serve chilled.
Notes
- One party-size pack of Oreos contains approximately 63 Oreos, perfect for this recipe.
- If you do not have a food processor, crush Oreos inside a ziplock bag with a rolling pin and melt butter separately before mixing.
- Lumps in cream cheese indicate it was not softened fully. Let it sit longer at room temperature or gently warm in microwave on low power in short intervals, but avoid melting.
- This cheesecake features Oreo chunks, so a few lumps won’t be noticeable and fits the chunky texture expectation.
- Cheesecake must be refrigerated and stored covered; it is best consumed within 3-4 days but can last up to 2 weeks when tightly wrapped.
- For freezing, wrap the entire cheesecake well with plastic and foil or freeze individual slices using flash freezing on a parchment-lined tray, then store in ziplock bags. Thaw in fridge for 12-24 hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/16th of cheesecake)
- Calories: 417
- Sugar: 41g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 59mg
