Dreamy Oreo Cheesecake Recipe: A Heavenly Dessert Treat

Creamy and decadent, this oreo cheesecake recipe promises a luxurious dessert experience that’ll make your taste buds dance.

Chocolate sandwich cookies create an irresistible crunchy base for the silky smooth filling.

Rich cream cheese blends perfectly with crushed cookies, creating a dessert that looks as spectacular as it tastes.

Indulgent layers of sweet and tangy flavors meld together in each delightful bite.

Minimal kitchen skills are required to craft this showstopping treat that’ll impress anyone who tries it.

Cool and refreshing, this cheesecake delivers a perfect balance of textures and intense chocolate notes.

We guarantee you’ll want to savor every single crumb of this incredible dessert.

What Makes Oreo Cheesecake So Tempting

Indulge in Decadence: Reasons to Love This Oreo Cheesecake

• Cookie Lover's Dream: Transform classic Oreo cookies into a rich, creamy cheesecake that satisfies deep chocolate cravings with every single bite.
• Perfect Party Showstopper: Designed to steal the spotlight at gatherings, potlucks, birthdays, and special celebrations with its stunning ganache and whipped cream topping.
• Customizable Creativity: Enjoy the flexibility to adjust decorations, play with piping techniques, and personalize the final presentation to match any event or mood.

Oreo Cheesecake Ingredient Breakdown

• Oreo Cookies: Classic chocolate sandwich cookies with cream filling.
• Unsalted Butter: Rich dairy ingredient for binding the crust.

• Cream Cheese: Soft, smooth dairy product for creamy texture.
• Large Eggs: Binding agent for the cheesecake.
• Granulated Sugar: Sweet ingredient for flavor.
• Sour Cream: Tangy dairy product for moisture.
• Vanilla Extract: Aromatic flavoring.
• Oreo Cookies: Chocolate cookies chopped and mixed into filling.

• Chocolate Chips: Smooth chocolate for ganache.
• Heavy Cream: Rich dairy for ganache.
• Powdered Sugar: Sweet ingredient for whipped cream.
• Vanilla Extract: Aromatic flavoring for whipped cream.

• Extra Oreo Cookies: Crushed for decorative topping.

Baking Instructions for Oreo Cheesecake

Step 1: Prepare Crumbly Crust

Preheat your oven to 325°F.

Grab your food processor and crush Oreo cookies into fine crumbs.

Set aside a small portion of crumbs for decorating later.

Mix the remaining crumbs with melted butter until moistened.

Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan.

Bake the crust for 10 minutes on a rimmed baking sheet.

Step 2: Create Luscious Filling

Grab your electric mixer and beat cream cheese until silky smooth.

Add eggs one at a time, blending gently after each addition.

Scrape down the bowl’s sides.

Pour in sugar, sour cream, and vanilla, mixing on low speed.

Gently fold in crushed Oreo cookies.

Step 3: Bake Cheesecake Perfectly

Pour the creamy batter into the pre-baked crust.

Bake for approximately 1 hour until the edges look slightly dry.

The center might jiggle slightly – that’s perfectly okay!

Leave the cheesecake in the warm oven with the door slightly open for 30 minutes after turning off the heat.

Step 4: Cool and Chill

Let the cheesecake cool completely at room temperature for 2-3 hours.

Carefully run a knife around the edges to prevent sticking.

Refrigerate overnight or for at least 5 hours.

Step 5: Create Chocolate Ganache

Place chocolate chips in a heatproof bowl.

Heat cream until it just starts simmering.

Pour hot cream over chocolate and let sit for 3 minutes.

Stir until smooth and glossy.

Allow to cool and thicken slightly.

Step 6: Add Dreamy Whipped Topping

Whip cream, powdered sugar, and vanilla until stiff peaks form.

Spread half the whipped cream over the ganache.

Pipe remaining cream around the cheesecake’s edges.

Sprinkle reserved Oreo crumbs on top for a stunning finish.

Step 7: Serve and Enjoy

Refrigerate your masterpiece until ready to serve.

The cheesecake stays fresh for up to 2 days in the refrigerator.

Slice, serve, and watch everyone swoon!

Oreo Cheesecake Success Tips

• Open the oven door slightly after baking and let the cheesecake cool gradually to minimize surface cracks.
• Beat cream cheese until smooth and add eggs one at a time to ensure a creamy, lump-free texture without overmixing.
• Reserve some Oreo crumbs before making the crust for a beautiful decorative topping that adds extra cookie flavor.
• Bake at a lower temperature (325°F) and slightly underbake to maintain a silky, creamy cheesecake consistency.
• Allow ganache to cool and thicken before pouring over the cheesecake for a perfect, glossy finish that won't run off the sides.

Keep Oreo Cheesecake Fresh and Delicious

• Store the cheesecake in an airtight container or cover tightly with plastic wrap in the refrigerator for up to 5 days.
• Wrap the entire cheesecake or individual slices in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Avoid reheating cheesecake, as it can change the texture. Instead, let it sit at room temperature for 15-20 minutes before serving to soften slightly.
• For the best taste and texture, enjoy the cheesecake cold directly from the refrigerator within 2-3 days of preparation.

Pairings for Oreo Cheesecake

• Pair with Chocolatey Dessert Wine: Select a rich port or chocolate-infused dessert wine that complements the cheesecake's creamy texture and enhances its chocolate notes.
• Match with Espresso Martini: Create a sophisticated cocktail pairing that balances the sweet cheesecake with bold coffee and vodka undertones, cutting through the richness.
• Serve with Cold Milk: Embrace a classic childhood-inspired beverage that perfectly neutralizes the intense chocolate and cream flavors, providing a refreshing contrast.
• Accompany with Raspberry Sorbet: Add a tart and light palate cleanser that offers a bright, fruity counterpoint to the dense, sweet cheesecake, creating a balanced dessert experience.

Oreo Cheesecake Creative Ideas

• Gluten-Free Oreo Cheesecake: Swap traditional Oreos with gluten-free chocolate sandwich cookies and use gluten-free graham crackers for the crust to accommodate those with gluten sensitivities.
• Vegan Chocolate Cheesecake: Replace cream cheese with cashew-based cream cheese, use coconut cream instead of dairy cream, substitute eggs with flax eggs, and choose vegan chocolate sandwich cookies for a plant-based version.
• Low-Carb Chocolate Cheesecake: Use almond flour and crushed sugar-free chocolate cookies for the crust, replace sugar with stevia or erythritol, and select low-carb chocolate chips for the ganache to create a keto-friendly dessert.
• No-Bake Oreo Cheesecake: Skip baking by using gelatin to set the cheesecake, create a chilled crust with crushed Oreos and melted butter, and refrigerate the filling instead of baking for a quick, cool summer dessert.

FAQs

• Can I use a different type of cookie for the crust?

Yes, you can substitute Oreo cookies with graham crackers or chocolate wafer cookies for a similar texture and flavor profile.

• Is it necessary to use a springform pan?

A springform pan is ideal because it allows you to remove the cheesecake easily without damaging its structure. If you don’t have one, use a regular cake pan lined with parchment paper, but removal might be trickier.

• Why do I need to bake the cheesecake with the door slightly open?

Opening the oven door slightly helps the cheesecake cool gradually, which prevents sudden temperature changes that can cause unsightly cracks in the surface.

• Can I make this cheesecake ahead of time?

Absolutely! You can prepare the cheesecake up to 2 days in advance and store it in the refrigerator. The flavors actually improve as it sits, making it perfect for advance preparation.

Oreo Cheesecake Recipe

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4.6 from 39 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Indulgent Oreo Cheesecake beckons dessert enthusiasts with its creamy layers and chocolate cookie crunch. Silky filling nestled atop a crumbly base promises pure bliss that you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 32 (367 grams) oreo cookies* (regular-stuffed, keep filling intact)
• 4 tablespoons (57 grams) butter

Crust Ingredients:

• 20 (230 grams) oreo cookies* (crushed for base)

Filling Ingredients:

• 12 (137 grams) oreo cookies* (chopped for filling)

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Instructions

1. Preheat the oven to 325°F and prepare a 9-inch springform pan by placing it on a rimmed baking sheet.
2. Pulverize the Oreo cookies in a food processor until they become fine crumbs. Set aside 22 grams of crumbs for later decoration.
3. Mix the remaining cookie crumbs with melted butter and press the mixture firmly into the bottom and partway up the sides of the springform pan.
4. Bake the crust for 10 minutes, then maintain the oven temperature for the next stage.
5. In an electric mixer, cream the cream cheese until smooth and silky.
6. Incorporate eggs one at a time, mixing gently after each addition to prevent overmixing.
7. Add sugar, sour cream, and vanilla, blending on low speed until just combined.
8. Carefully fold in the whole Oreo cookies into the cheesecake batter.
9. Pour the batter into the prepared crust, filling approximately 80% of the pan.
10. Bake for about 1 hour, watching for a slightly dry edge and a slightly wobbly center.
11. Turn off the oven, crack the door open with a wooden spoon, and allow the cheesecake to cool inside for 30 minutes.
12. Run a thin knife around the cheesecake’s edge to prevent sticking and potential cracking.
13. Cool the cheesecake completely at room temperature for 2-3 hours, then refrigerate overnight.
14. For the ganache, heat cream until simmering and pour over chocolate chips.
15. Let the mixture sit for 3 minutes, then stir until smooth and glossy.
16. Pour ganache over the chilled cheesecake and allow to set slightly in the refrigerator.
17. Whip cream with powdered sugar and vanilla until stiff peaks form.
18. Spread half the whipped cream over the ganache and pipe the remaining cream around the edges.
19. Sprinkle reserved Oreo crumbs over the piped cream and center of the cheesecake.
20. Refrigerate until ready to serve, consuming within 2 days.

Notes

• Prevent Cracks: Avoid overmixing the batter and use the wooden spoon oven-cooling technique to minimize surface cracks on your cheesecake.
• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for smoother, lump-free batter that blends easily.
• Underbaking Secret: A slightly wobbly center is perfect – the cheesecake will continue setting while cooling, ensuring a creamy, soft texture.
• Gluten-Free Adaptation: Replace regular Oreos with gluten-free chocolate sandwich cookies to make this dessert accessible for those with gluten sensitivities.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 18 g
• Sodium: 250 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 20 mg