Name: Oreo Cheesecake with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 52 min
Total time: 10 h 15 min
Cuisine: American
Ingredients: 36 Oreos; 1/2 teaspoon kosher salt; 2 tablespoons granulated sugar; 1/4 cup butter (melted); 4 (8-ounce) packages full-fat cream cheese (Philadelphia brand recommended); 3 large eggs; 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 halves, quarters, and coarse pieces); 1/3 cup heavy cream; 2/3 cup semisweet chocolate chips; 2 tablespoons butter; 1 batch whipped cream (recipe not included); 5 Oreos (crushed for topping)

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Introduction

This Oreo Cheesecake is a rich, creamy dessert loaded with chocolate cookies and a luscious ganache topping. Perfect for celebrations or any time you crave a decadent treat, this recipe combines a crisp Oreo crust with a smooth, flavorful filling studded with chopped Oreos.

A tall slice of cake with four visible layers sits on a white plate with a black rim, placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate cookie crust. Above this is a thick cream layer mixed with crushed chocolate cookies, showing small black and white cookie pieces. The third layer is a smooth, pale cream cheese or cheesecake filling with specks of cookie crumbs inside. On top there is a thick, glossy dark chocolate ganache layer spread evenly, decorated with white whipped cream dollops and pieces of chocolate cookies, some standing upright. Crumbs are scattered around the base of the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Oreos
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/4 cup butter (melted)
3 large eggs
4 (8-ounce) packages full-fat cream cheese
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 various sizes)
1/3 cup heavy cream
2/3 cup semisweet chocolate chips
2 tablespoons butter
Whipped Cream (for serving)
Crushed Oreos (about 5, for topping)

Instructions

Step 1: Soften the cream cheese by leaving it out at room temperature for 3-4 hours, or microwave on low power in 1-minute increments until soft but not melty.
Step 2: Preheat the oven to 325°F. Grease the top 2 inches inside the sides of a 9-inch springform pan with nonstick spray.
Step 3: Make the crust by processing 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons sugar into fine crumbs. Add melted butter and process until combined.
Step 4: Press the Oreo mixture evenly into the pan, pushing crumbs up the sides to form a sturdy crust.
Step 5: Bake crust for 12 minutes on the center rack. If it puffs, gently press it back down right after baking. Set aside to cool, leaving the oven on.
Step 6: In a large bowl or stand mixer, whisk 3 eggs on medium speed for 3 minutes until light and foamy with no lumps.
Step 7: Transfer the beaten eggs to another bowl. In the original bowl, beat softened cream cheese until smooth and lump-free.
Step 8: Add eggs back to the cream cheese along with sour cream, 1 and 1/2 cups sugar, vanilla, lemon juice, and salt. Beat until fully combined and smooth.
Step 9: Chop 22 Oreos into halves, quarters, and coarse pieces. Fold these Oreos and any crumbs into the cream cheese mixture.
Step 10: Pour the filling into the cooled crust and even out the top, keeping mixture away from the pan edges if possible.
Step 11: Boil water and place a 9×13 inch pan on the oven’s lower rack. Pour the boiling water into it to create steam.
Step 12: Place the cheesecake on the rack above the water pan and bake at 325°F for 40 minutes with steam.
Step 13: Turn off the oven but do not open the door. Leave the cheesecake inside for 3-4 hours to cool gradually.
Step 14: Remove the cheesecake, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
Step 15: To prepare the ganache, heat heavy cream in 30-second increments until small bubbles appear around the edges. Add chocolate chips without stirring and let sit for a minute.
Step 16: Whisk the chocolate and cream until smooth, then stir in butter until fully melted and combined. Let cool until pourable but not hot.
Step 17: Remove the cheesecake from the fridge, remove plastic wrap, and blot any condensation. Pour ganache over the top and spread to edges, allowing some drips if desired.
Step 18: Chill the cheesecake again for 10-20 minutes if you want the ganache set.
Step 19: Serve with freshly whipped cream and sprinkle with crushed Oreos.

Tips & Variations

Use full-fat cream cheese and sour cream for a rich, creamy texture and better flavor.
If in a hurry, soften cream cheese gently in the microwave but avoid melting it for best results.
Add a touch of espresso powder to the ganache for a mocha twist.
For a fun variation, fold in mini chocolate chips or white chocolate chips with the chopped Oreos.
Make sure to press the crust firmly to prevent crumbling and ensure a sturdy base.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 3-4 days for best quality; it may dry out after that. Keep it in the springform pan with plastic wrap stretched over the top. To reheat slightly, leave it at room temperature for 15-20 minutes before serving. For longer storage, freeze the whole cheesecake wrapped in plastic wrap and heavy-duty foil for 3-4 months. Thaw in the refrigerator overnight before serving.

How to Serve

The image shows a layered cake with a dark crumbly crust at the bottom, topped with a thick white cream layer mixed with pieces of dark cookies embedded inside. Above this is a smooth, shiny dark chocolate layer covering the top, surrounded by a ring of white whipped cream piped in small swirls along the edge. On the surface of the chocolate layer, there are scattered crushed dark cookies in the center. The cake is shown with one slice removed, revealing the inside layers. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat cream cheese or sour cream in this recipe?

For best texture and flavor, full-fat cream cheese and sour cream are recommended. Reduced-fat versions may result in a less creamy and slightly tangier cheesecake.

Why do I need to bake the cheesecake with steam?

Steaming prevents the cheesecake from drying out and helps it bake evenly without cracking. It creates a moist baking environment that results in a smooth, tender texture.