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