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Oreo Cheesecake Recipe

Oreo Cheesecake Recipe
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★★★★★

4.9 from 25 reviews

This rich and creamy Oreo Cheesecake features a buttery Oreo crust, a smooth cream cheese filling mixed with chunks of Oreo cookies, and a luscious chocolate ganache topping. Perfectly balanced with a hint of lemon and vanilla, this decadent dessert is finished with whipped cream and crushed Oreos for an indulgent treat.

Ingredients

Scale

For the Oreo crust:

  • 36 Oreos
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted

For the cheesecake:

  • 3 large eggs
  • 4 (8-ounce) packages full-fat cream cheese, Philadelphia brand recommended
  • 3/4 cup full-fat sour cream
  • 1 and 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 22 Oreos, chopped into a variety of sizes

For the chocolate ganache:

  • 1/3 cup heavy cream
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons butter

To garnish:

  • 1 batch whipped cream
  • Crushed Oreos, about 5 Oreos, for topping

Instructions

  1. Soften Cream Cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until completely soft, or microwave in 1-minute increments at power level 1 until easily pressed but not melty.
  2. Prep Oven and Pan: Preheat oven to 325°F. Grease top 2 inches of the sides of a 9-inch springform pan with nonstick spray.
  3. Make Oreo Crust: In a food processor, pulse 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons sugar until fine crumbs form. Add melted butter and pulse until fully incorporated.
  4. Press and Bake Crust: Press crumbs evenly into the pan, pushing crumbs up the sides about 2 inches and flatten bottom. Bake 12 minutes at 325°F. Reshape crust if puffed and set aside to cool, leaving oven on.
  5. Beat Eggs: Whisk 3 eggs in a large bowl or stand mixer on medium speed for 3 minutes till light yellow and foamy with no gloopy bits. Transfer eggs to another bowl.
  6. Cream Cream Cheese: Beat 4 packs softened cream cheese on medium speed until smooth and lump-free, scraping bowl sides and bottom.
  7. Add Remaining Ingredients: Return beaten eggs to cream cheese. Add sour cream, sugar, vanilla, lemon juice, and salt. Beat on medium for 1-2 minutes until smooth.
  8. Chop Oreos: Chop 22 Oreos into halves, quarters, and coarse chunks to create texture.
  9. Fold in Oreos: Gently fold chopped Oreos and crumbs into cheesecake batter until evenly distributed.
  10. Assemble Cheesecake: Pour batter into cooled Oreo crust, smoothing the top and avoiding edges if possible.
  11. Prepare Steam Bath: Boil water in kettle. Place one oven rack in middle position and one rack lower. Place 9×13 inch pan on lower rack and pour boiling water into it.
  12. Bake Cheesecake: Place cheesecake on middle rack directly above water pan. Bake 40 minutes at 325°F until edges are set and top rises.
  13. Cool in Oven: Turn off oven and leave door closed. Let cheesecake cool inside oven for 3-4 hours to prevent cracking.
  14. Refrigerate: Cover cheesecake with plastic wrap and refrigerate overnight or at least 6 hours to fully set.
  15. Make Chocolate Ganache: Heat cream in microwave in 30-second bursts until bubbles form but not boiling. Add chocolate chips and let sit 1 minute, then whisk until smooth. Stir in butter until fully combined.
  16. Pour Ganache: Cool ganache slightly until pourable but not hot. Pour over chilled cheesecake and spread evenly, allowing some drips on sides if desired.
  17. Chill and Garnish: Refrigerate cheesecake 10-20 minutes if you want ganache firmer. Top with whipped cream and crushed Oreos before serving.
  18. Storage and Freezing: Store cheesecake in the refrigerator tightly covered up to 1-2 weeks (best before day 4). For freezing, wrap tightly with plastic and foil and freeze up to 3-4 months. Thaw in refrigerator overnight.

Notes

  • Softened cream cheese is critical for a smooth batter to avoid lumps.
  • Using full-fat dairy products yields the best flavor and texture.
  • Press crust firmly and evenly to create a sturdy base that won’t crumble.
  • Do not open oven during baking to maintain steam and temperature for smooth texture.
  • If cracks form, the ganache topping will cover them perfectly.
  • Let ganache cool slightly before pouring to prevent melting the cheesecake surface.
  • Whipped cream balances the richness of the cheesecake and adds a light finishing touch.
  • For freezing, flash freeze individual slices before storing to prevent sticking.
  • Use kosher salt for best flavor measurement; adjust if using table salt.
  • Allow the cheesecake to come to room temperature for 10-15 minutes before slicing.

Nutrition

Keywords: Oreo cheesecake, Oreo crust, chocolate ganache, creamy cheesecake, dessert recipe

Find it online: https://frommamamaya.com/oreo-cheesecake-recipe/