Oreo Cheesecake
This indulgent Oreo Cheesecake is a cookies-and-cream lover’s dream. With a buttery Oreo crust, ultra-creamy cheesecake center studded with Oreo chunks, and a glossy chocolate ganache topping, this dessert is rich, decadent, and sure to impress at any gathering.
Servings: 8
Calories: 474kcal
Ingredients
Crust
- 15 Oreos with filling
- 2 ½ tablespoons butter melted
- Cheesecake Batter
- 2 8 oz packages cream cheese, softened
- 2 eggs
- ⅔ cup sugar
- ⅔ cup full-fat sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 Oreos chopped into ½-inch pieces
- Chocolate Ganache Optional
- 1 cup dark chocolate chips
- 2 to 3 tablespoons heavy cream
Toppings (Optional)
- Whipped cream
- Oreos cut in half
Instructions
Preheat Oven & Prepare Pan
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap the outside of the pan with heavy-duty foil to prevent leaks during the water bath.
Make the Crust
- Crush the Oreos using a food processor or rolling pin. Mix with melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom and slightly up the sides of the springform pan.
- Bake for 8–10 minutes. Remove from oven and lower temperature to 325°F.
Make the Cheesecake Filling
- In a stand mixer or with a hand mixer, beat together the cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy, scraping down the bowl halfway. Reduce speed to low and mix for another 1–2 minutes to remove large air bubbles.
Add the Oreos
- Gently fold the chopped Oreos into the batter.
Assemble & Bake in Water Bath
- Pour the batter into the prepared crust. Tap the pan gently on the counter to release air bubbles. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake at 325°F for 75 minutes.
Cool Slowly
- Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
Chill
- Remove cheesecake from the water bath and foil. Cool to room temperature, then loosely cover and refrigerate for at least 4 hours or overnight.
Make the Chocolate Ganache (Optional)
- Melt chocolate chips with heavy cream using a double boiler or in the microwave in 20-second intervals at half power, stirring in between. Pour over cooled cheesecake and gently tilt to spread. Add more cream, 1 teaspoon at a time, for a thinner consistency.
Decorate & Serve
- Top with whipped cream and halved Oreos if desired. Slice with a knife dipped in hot water and wiped dry between each cut. Serve chilled.
Notes
Keep Oreo filling intact when making the crust.
Fully softened cream cheese is key to a smooth batter.
Use full-fat sour cream for best texture and flavor.
Both homemade and store-bought whipped cream work well for topping.