Oreo Cheesecake

5 from 2 votes

Oreo Cheesecake combines two of the best desserts around - classic oreos and creamy cheesecake! My luscious, not-too-sweet, new york style cheesecake base is full of oreo cookie pieces, baked atop a crisp oreo crust, topped with chocolate ganache, oreo whipped cream, and mini oreo cookies. You won't be able to stop at just one slice!

Prep Time30

Cook Time1 15

Chilling Time6

Total Time7 45

Course: Dessert

Cuisine: Dessert

Keyword: cheesecake

Servings: to 16 slices

Author: Stephanie Simmons

Ingredients

For the Crust:

35 whole chocolate sandwich cookies yes, with the cream included - 407 grams
5 tbsp salted butter, melted 70 grams

For the Cheesecake:

32 ounces full fat cream cheese, at room temperature use the block style - 904 grams
1 and 1/2 cups granulated sugar 308 grams
4 large eggs, at room temperature
3/4 cup full fat sour cream, at room temperature 180 grams
1 and 1/2 tsp corn starch
2 tsp vanilla extract
pinch of salt
20 whole oreos yes, cream included

For the Chocolate Ganache Drip

5 ounces semi-sweet chocolate, finely chopped 141 grams
5 ounces heavy cream 150 grams

For the Oreo Whipped Cream

4 oreos, without the cream filling! 33 grams
3 tbsp powdered sugar
1 tbsp vanilla extract
1 cup cold heavy cream

Instructions

Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
5 tbsp salted butter, melted
Prep the Oreos: Break up the 20 oreos for the cheesecake filling by adding them to a ziploc bag and smashing them up with the back of a measuring cup. You want a mix of crumbs, small pieces, and medium pieces.
Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out.
In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated - if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Add the vanilla, sour cream, corn starch, and salt and mix until just combined. Stir in the oreo pieces from the previous step.
32 ounces full fat cream cheese, at room temperature , 1 and 1/2 cups granulated sugar , 4 large eggs, at room temperature , 3/4 cup full fat sour cream, at room temperature , 1 and 1/2 tsp corn starch, 2 tsp vanilla extract , pinch of salt, 20 whole oreos
Prepare the Water Bath: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
Assemble & Bake Cheesecake: Pour the batter over your prepared curst.
Bake the cheesecake for 88 to 95 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the center will have just a small bit of thick batter. An instant read thermometer inserted into the center should read about 156℉ to 160℉ (avoid poking the bottom of the pan as this will give you a false reading).
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool to room temperature, about 1 hour more, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
For the Chocolate Ganache Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium high heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Pour over the center of the cheesecake, spreading it to and over the edges with an offset spatula. Pop in the fridge for a few minutes to let the ganache set before adding whipped cream.
5 ounces semi-sweet chocolate, finely chopped, 5 ounces heavy cream
For the Oreo Whipped Cream: Pulse the four oreo cookies (cream removed this time!) in a food processor until you have fine crumbs. Set aside. In a medium to large bowl, add the powdered sugar, vanilla, and heavy cream. Begin mixing on high speed (to avoid splatter, use a kitchen towel to cover the mixer and the bowl until the cream starts to thicken) until the cream starts to thicken. Add the oreo crumbs and continue mixing on high speed until stiff peaks form. Learn how to stabilize whipped cream in this post.
Pipe the whipped cream onto the cheesecake, or serve on the side.
3 tbsp powdered sugar , 1 tbsp vanilla extract , 1 cup cold heavy cream, 4 oreos, without the cream filling!
Serve + Store: Once decorated, slice, and enjoy! Store leftovers, in an airtight container, in the fridge for 3-4 days.

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