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Oreo Cheesecake

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A rich and creamy Oreo cheesecake with a crunchy cookie crust, loaded with Oreo pieces and topped with chocolate ganache and Oreo whipped cream. Perfect for special occasions and cookie lovers alike.

Ingredients

  • 35 whole chocolate sandwich cookies, cream included (407 grams)
  • 5 tbsp salted butter, melted (70 grams)
  • 32 ounces full fat cream cheese, room temperature (904 grams)
  • 1 and 1/2 cups granulated sugar (308 grams)
  • 4 large eggs, room temperature
  • 3/4 cup full fat sour cream, room temperature (180 grams)
  • 1 and 1/2 tsp corn starch
  • 2 tsp vanilla extract
  • Pinch of salt
  • 20 whole Oreo cookies, cream included
  • 5 ounces semi-sweet chocolate, finely chopped (141 grams)
  • 5 ounces heavy cream (150 grams)
  • 4 Oreo cookies, cream removed (33 grams)
  • 3 tbsp powdered sugar
  • 1 tbsp vanilla extract
  • 1 cup cold heavy cream

Instructions

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Crush the 35 chocolate sandwich cookies and mix with melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes and set aside.
  2. Crush the 20 Oreo cookies into a mixture of crumbs and small chunks. Set aside.
  3. Beat cream cheese until smooth and creamy. Add sugar and mix until incorporated. Add eggs one at a time, mixing just until combined after each addition. Mix in sour cream, corn starch, vanilla extract, and salt. Fold in the crushed Oreo pieces.
  4. Bring a large pot of water to a boil and prepare a water bath for baking.
  5. Pour the cheesecake batter over the cooled crust. Bake for 88 to 95 minutes until the center has only a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  6. Remove from the oven and cool completely at room temperature for about 1 hour. Cover and refrigerate for at least 6 hours or overnight.
  7. For the ganache, place chopped chocolate in a bowl. Heat 5 ounces heavy cream until simmering and pour over the chocolate. Let sit for 4 minutes, then stir until smooth. Spread over the chilled cheesecake and chill briefly to set.
  8. For the Oreo whipped cream, pulse the 4 Oreo cookies into fine crumbs. Beat powdered sugar, vanilla extract, and 1 cup cold heavy cream until slightly thickened. Add Oreo crumbs and continue beating until stiff peaks form. Pipe or spoon onto the cheesecake.
  9. Slice and serve. Store leftovers covered in the refrigerator for 3 to 4 days.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for the smoothest texture.
  • A water bath helps prevent cracks and promotes even baking.
  • Chill overnight for the best flavor and clean slices.
  • Store refrigerated in an airtight container for up to 4 days.
  • Serve well chilled for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/oreo-cheesecake/