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Oreo Cheesecake with Chocolate Ganache Recipe

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★★★★★

4.8 from 101 reviews

This decadent Oreo cheesecake combines a rich, creamy cream cheese filling studded with chopped Oreos, nestled on a crunchy Oreo crust, and topped with a smooth chocolate ganache and whipped cream. Baked with a steam-baking technique to ensure a velvety texture and minimal cracking, this dessert delivers the perfect balance of sweet, tart, and chocolate flavors. Ideal for Oreo lovers seeking a luscious, homemade cheesecake with a delightful crunch and luxurious finish.

Ingredients

Scale

Oreo Crust

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

Cheesecake Filling

  • 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)

Ganache Topping

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

Garnish

  • 1 batch whipped cream (recipe not included)
  • 5 Oreos (crushed for topping)

Instructions

  1. Soften the cream cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until completely soft. Alternatively, microwave on low power in 1-minute increments until soft but not melted.
  2. Prep oven and pan: Preheat oven to 325°F. Grease the top 2 inches of sides of a 9-inch springform pan with nonstick spray to allow room for cheesecake to rise without sticking.
  3. Make Oreo crust: In a food processor, combine 36 Oreos, 1/2 tsp kosher salt, and 2 tbsp sugar. Process into fine crumbs. Add melted butter and process until fully incorporated.
  4. Press crust into pan: Transfer crumb mixture to pan and press firmly on bottom and about 2 inches up sides using a measuring cup and thumb to create sturdy crust. Flatten evenly.
  5. Bake crust: Bake crust on center rack at 325°F for 12 minutes. If crust puffs, quickly reshape with back of spoon before cooling. Let cool but keep oven on.
  6. Beat eggs: In a large bowl or stand mixer with whisk attachment, beat 3 eggs on medium speed for 3 minutes until light yellow and foamy, with no lumps.
  7. Beat cream cheese: In the same bowl, add softened cream cheese. Beat 1-2 minutes until smooth and lump-free, scraping bowl sides and bottom.
  8. Add remaining filling ingredients: Add eggs back in, followed by sour cream, sugar, vanilla, lemon juice, and salt. Beat on medium speed 1-2 minutes until smooth.
  9. Chop Oreos: Chop 22 Oreos into thirds: about 1/3 halved, 1/3 quartered, and 1/3 coarsely chopped.
  10. Fold Oreos into filling: Gently fold chopped Oreos and crumbs into cheesecake batter evenly.
  11. Assemble cheesecake: Pour filling into cooled crust and spread evenly, keeping mixture slightly away from pan edges.
  12. Prepare steam bath: Boil water in kettle or pot. Place lower oven rack and a 9×13 pan filled with boiling water on it. Place another rack in center of oven above the water pan.
  13. Bake cheesecake: Place cheesecake on center rack above steaming water. Bake at 325°F for 40 minutes.
  14. Turn oven off and let cheesecake rest: Without opening oven door, turn oven off and leave cheesecake inside for 3-4 hours to cool gradually.
  15. Chill cheesecake: Remove cheesecake, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
  16. Make ganache: Microwave 1/3 cup cream until small bubbles form around edges, do not boil. Add 2/3 cup chocolate chips and let melt for 1 minute. Whisk until smooth, then stir in 2 tbsp butter until glossy.
  17. Cool ganache: Allow ganache to cool 10-15 minutes until pourable but not hot.
  18. Decorate cheesecake: Remove cheesecake from fridge, peel off plastic wrap, gently blot away condensation if any. Pour ganache over top, spreading to edges and letting it drip down sides if desired.
  19. Set ganache (optional): Refrigerate cheesecake for 10-20 minutes until ganache firms slightly.
  20. Serve: Top slices with freshly whipped cream and a sprinkle of chopped Oreos for balance and extra texture.
  21. Storage and freezing: Store cheesecake covered in refrigerator up to 2 weeks (best within 3-4 days). For freezing, wrap tightly with plastic wrap and foil and freeze up to 3-4 months. Thaw in fridge overnight. For freezing slices, flash freeze on parchment-lined sheet for 3 hours, then store in bags with parchment between slices.

Notes

  • Do not overheat cream cheese or it will become melty and ruin texture.
  • The steam bath keeps cheesecake moist and prevents cracking.
  • Gradual cooling in the turned-off oven improves texture and reduces cracks.
  • Use full-fat dairy products for best texture and flavor.
  • Don’t skip the whipped cream topping to balance richness.
  • Press crust firmly and evenly for sturdy structure.
  • Check for lumps in cream cheese mixture to avoid lumpy cheesecake.
  • Careful folding of Oreos ensures even distribution without breaking them too much.
  • Use a springform pan for easy removal.
  • Refrigerate cheesecake overnight for best flavor development and firmness.

Keywords: Oreo cheesecake, Oreo dessert, cream cheese cheesecake, chocolate ganache cheesecake, baked cheesecake, Oreo crust dessert

Find it online: https://amayaharis.com/oreo-cheesecake-with-chocolate-ganache-recipe/