Description
Silky Oreo cheesecake delivers a luxurious chocolate cookie experience with creamy layers of indulgence. Crumbly Oreo crust and rich cream cheese blend create a dessert that melts in your mouth, leaving pure dessert bliss on your palate.
Ingredients
Scale
Oreo Cheesecake
Main Ingredients:
- 32 (367 grams) Oreo cookies, divided
- 20 (230 grams) Oreo cookies, quartered
- 32 ounces (907 grams) cream cheese, room temperature
- 5 large eggs, room temperature
Binding/Flavor Ingredients:
- 4 tablespoons (57 grams) butter, melted
- 1 cup (200 grams) granulated sugar
- ½ cup (119 grams) sour cream, room temperature
- 1 ½ tablespoons vanilla extract
Topping Ingredients:
- 1 cup (170 grams) semisweet chocolate chips
- ½ cup (119 grams) heavy cream
- 1 cup (237 grams) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Create a crumbly foundation by pulverizing Oreo cookies in a food processor until finely ground, reserving a small portion for later decorative use.
- Combine the cookie crumbs with melted butter, pressing the mixture firmly into the bottom of a springform pan to form a compact base.
- Briefly bake the crust in a preheated oven to set its structure, ensuring a crisp and stable foundation for the cheesecake.
- In a large mixing bowl, whip cream cheese until exceptionally smooth and free of lumps, creating a velvety texture.
- Gradually incorporate eggs into the cream cheese mixture, blending thoroughly after each addition to maintain a silky consistency.
- Fold in sugar, sour cream, and vanilla extract, stirring gently to distribute ingredients evenly throughout the batter.
- Carefully fold quartered Oreo cookies into the creamy mixture, distributing them uniformly for a delightful texture and flavor.
- Pour the luscious filling over the prepared crust, ensuring an even distribution and minimal air pockets.
- Bake the cheesecake in a controlled oven environment, allowing it to set with a slight wobble in the center, indicating perfect creaminess.
- After baking, allow the cheesecake to cool gradually inside the oven with the door slightly ajar, preventing sudden temperature changes.
- Once completely cooled, refrigerate the cheesecake for several hours to achieve optimal firmness and flavor melding.
- Prepare a luxurious chocolate ganache by gently heating cream and pouring it over chocolate chips, creating a smooth, glossy topping.
- Allow the ganache to cool slightly before carefully drizzling over the chilled cheesecake, creating an elegant finish.
- Whip heavy cream with sugar and vanilla until stiff peaks form, creating a light and airy garnish.
- Artfully spread half the whipped cream over the ganache and pipe the remaining cream around the edges for a professional presentation.
- Sprinkle the reserved Oreo crumbs over the top, adding a final touch of texture and visual appeal.
Notes
- Prep ahead by crushing Oreos in advance and storing crumbs in an airtight container to save time during baking.
- Room temperature ingredients ensure smoother cream cheese mixture and prevent lumps in the cheesecake filling.
- Use a water bath or place a pan of hot water on the bottom oven rack to prevent surface cracking and create a more even bake.
- Refrigerate cheesecake overnight for the best texture and flavor development, allowing the filling to set completely.
- Gently run a knife around the pan’s edge before removing springform to prevent cracking and ensure clean slices.
- Serve chilled and store covered in the refrigerator for up to 5 days for maximum freshness and flavor preservation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 469
- Sugar: 27 g
- Sodium: 345 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg