Oreo Cheesecake Recipe
This Oreo Cheesecake Recipe satisfies people at every age level thus becoming the star attraction during festivities and memorable events and weekend celebrations.
Ingredients
Oreo crust
- 20 Oreo cookies
- 4 tablespoons Unsalted butter
Cheesecake Filling
- 4 blocks of cream Cheese (32 ounces) room temperature
- 4 tablespoons Unsalted butter at room temperature
- 1 cup Granulated sugar
- 3 Large eggs room temperature
- 1 cup Sour cream room temperature
- 2 teaspoons Vanilla extract
- Pinch of salt
- 20 Oreo cookies broken into small pieces
- Chocolate Ganache
- 4 ounce Dark chocolate baking squares
- 4 ounce Heavy cream
Toppings
- Whipped cream
- Oreo cookies broken in half= 12
Instructions
1. Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line the bottom of a 9-inch springform pan with parchment paper for easy removal later.
2. Make the Oreo Crust
- Place 20 Oreo cookies (with the cream filling) into a food processor. Pulse until finely crushed.
- No food processor? Place the cookies in a ziplock bag and crush them with a rolling pin.
- Add 4 tablespoons of melted butter to the crushed cookies. Pulse (or mix) until fully combined.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, then remove and set aside to cool.
3. Prepare the Water Bath
- Reduce the oven temperature to 320°F (160°C).
- Place a large roasting pan on the middle rack of the oven.
- Pour hot water into the roasting pan until it’s about 1 inch deep. Close the oven door.
- Note: The water bath helps prevent cracks in the cheesecake. If you’re not using a water bath, skip this step.
4. Make the Cheesecake Filling
- In a large bowl, beat 4 blocks of cream cheese (32 ounces), 4 tablespoons of softened butter, and 1 cup of granulated sugar on low speed with an electric mixer until smooth and creamy.
- Scrape down the sides of the bowl.
- Add 3 large eggs, one at a time, mixing fully after each addition.
- Scrape down the sides of the bowl again, then add 1 cup of sour cream, 2 teaspoons of vanilla extract, and a pinch of salt. Mix until smooth.
- Gently fold 20 crushed Oreo cookies (broken into small pieces) into the batter using a spatula.
5. Bake the Cheesecake
- Pour the filling into the springform pan over the baked crust. Smooth the top with an offset spatula.
- Place the springform pan inside a 10-inch cake pan (to prevent water from leaking into the cheesecake).
- Carefully place the cake pan into the water bath in the oven.
- Tip: Ensure the water level covers about half the depth of the cake pan. Add more hot water if needed.
- Bake for 1 hour.
6. Cool the Cheesecake
- Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the oven. Run a sharp knife around the edges of the pan to loosen the sides.
- Let the cheesecake cool completely on the counter.
7. Chill the Cheesecake
- Place the uncovered cheesecake in the refrigerator for at least 6 hours or overnight to firm up.
- Do not remove the springform pan yet.
8. Make the Chocolate Ganache
- Place 4 ounces of dark chocolate and 4 ounces of heavy cream in a microwave-safe bowl.
- Microwave on high for 1 minute, then let it sit for 3-5 minutes to allow the chocolate to melt.
- Stir the mixture until smooth and let it cool to room temperature.
- Spread the ganache evenly over the top of the chilled cheesecake.
- Return the cheesecake to the refrigerator for at least 30 minutes to set the ganache.
9. Serve the Cheesecake
- Remove the cheesecake from the refrigerator. Carefully release the sides of the springform pan.
- Transfer the cheesecake to a serving platter or cake stand.
- Pipe dollops of whipped cream over the top and decorate with 12 Oreo cookie halves.
- Slice and serve!