Oreo Cheesecake
This indulgent Oreo Cheesecake is every cookies-and-cream lover's dream! Featuring a buttery Oreo cookie crust, a creamy cheesecake center filled with chunks of Oreo cookies, and a smooth chocolate ganache topping, this rich and decadent dessert is perfect for special occasions or whenever you're craving a sweet treat.
Servings: 8
Calories: 474kcal
Ingredients
Crust
- 15 Oreos see Note 1
- 2 ½ tablespoons butter melted
Cheesecake Batter
- 2 8 oz packages cream cheese, softened (see Note 2)
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream see Note 3
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 Oreos chopped into ½-inch pieces
Chocolate Ganache (Optional)
- 1 cup dark chocolate chips
- 2 to 3 tablespoons heavy cream
Toppings (Optional)
- Whipped cream see Note 4
- Oreos cut in half
Instructions
Preheat Oven & Prepare Pan
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Double-wrap the outside of the pan with heavy-duty aluminum foil to prevent leaks in the water bath.
Make the Crust
- Crush the Oreos using a food processor or by sealing them in a bag and smashing with a rolling pin. Mix with melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan.
- Bake for 8–10 minutes, then set aside. Lower oven temperature to 325°F.
Make the Cheesecake Filling
- In a stand mixer or with a hand mixer, beat cream cheese, eggs, sugar, sour cream, vanilla extract, and salt on medium-high speed until smooth and creamy. Scrape down the sides of the bowl halfway through. Reduce speed to low and mix for 1–2 minutes to remove large air bubbles.
Add the Oreos
- Gently fold the chopped Oreos into the batter.
Assemble & Bake in Water Bath
- Pour the cheesecake batter into the crust. Tap the pan on the counter (on top of a towel) to remove air bubbles. Place the pan in a larger roasting dish and carefully pour hot water into the roasting dish until it reaches halfway up the sides of the springform pan.
- Bake at 325°F for 75 minutes.
Cool Slowly
- Once done baking, turn off the oven and crack the oven door open using a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
Chill
- Remove the cheesecake from the water bath and discard the foil. Let it cool to room temperature, then loosely cover and refrigerate for at least 4 hours or overnight.
Chocolate Ganache (Optional)
- Melt chocolate chips with heavy cream using a double boiler or microwave in 20-second intervals at half power, stirring in between. Pour over the cooled cheesecake and gently tilt to spread evenly. Add extra warmed cream, a teaspoon at a time, for a thinner ganache.
Decorate & Serve
- Top with whipped cream and halved Oreo cookies if desired. Slice with a thin knife dipped in hot water and wiped dry between each cut. Serve chilled and enjoy!
Notes
Note 1: Do not remove the filling from the Oreos for the crust.
Note 2: Ensure cream cheese is fully softened for a smooth batter.
Note 3: Use full-fat sour cream for best results.
Note 4: Homemade or store-bought whipped cream can be used for topping.