Oreo Cheesecake
This Oreo Cheesecake features a deeply chocolate cookie crust filled with a smooth cream cheese mixture and studded with Oreo chunks, all topped with a glossy chocolate ganache.
Ingredients
Crust Ingredients
- 30 pieces Oreo cookies (for crust) Remove filling for less sweetness if desired.
- 5 tablespoons melted butter Unsalted, melted and cooled.
Filling Ingredients
- 3 packages cream cheese, softened Full-fat for creaminess.
- 4 large eggs Room temperature for better incorporation.
- 2 teaspoons vanilla extract Use pure vanilla for best flavor.
- 1 cup granulated sugar Avoid liquid sweeteners.
- 25 pieces Oreo cookies, broken into chunks For folding into filling.
- 1/2 cup semi-sweet chocolate chips (optional) For extra chocolate flavor.
Ganache Ingredients
- 4 tablespoons butter For sheen and salt balance.
- 1/4 cup heavy whipping cream Provides richness.
- 1/2 cup semi-sweet chocolate chips For the finishing glaze.
- 1/2 teaspoon vanilla extract (for ganache) Enhances chocolate flavor.
- 1 tablespoon powdered sugar (for ganache) Optional for sweetness.
Instructions
Prepare the Crust
- Pulse 30 Oreo cookies in a food processor until fine crumbs form.
- Stir in 5 tablespoons of melted butter until the mixture holds together.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator.
Make the Filling
- Preheat your oven to 325°F (163°C).
- Beat 3 packages of softened cream cheese on medium speed until smooth.
- Add 1 cup granulated sugar and 2 teaspoons vanilla extract; beat until light and homogenous.
- Add eggs one at a time, mixing gently after each addition.
- Fold in 25 broken Oreo cookies and optional chocolate chips.
Bake the Cheesecake
- Pour filling over the chilled crust and smooth the top.
- Bake for 60–70 minutes, until edges set and center has a slight jiggle.
- Cool slowly in the oven with the door cracked.
Prepare the Ganache and Serve
- Heat 1/4 cup heavy cream and 4 tablespoons butter until warm.
- Pour over 1/2 cup chocolate chips and let sit, then stir until smooth.
- Pour the ganache over the cooled cheesecake and refrigerate to set.
- Slice and serve with desired toppings.
Notes
Chill the cheesecake overnight for best texture. Optional add-ons include flaky sea salt, whipped cream, or extra Oreo crumbs for serving.