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
Scale
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
