Oreo Cheesecake

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Delicious Oreo Cheesecake topped with crushed Oreos and whipped cream
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Oreo Cheesecake

Introduction

If you’re a fan of rich, creamy desserts, then Oreo cheesecake is the treat for you! This delicious cake combines the classic taste of Oreos with a smooth, velvety cheesecake filling. It’s the perfect dessert for any party, special occasion, or even just a cozy night in at home.

Why Make This Recipe

Oreo cheesecake is loved by many because it strikes a wonderful balance between sweet and creamy. It’s easy to make, and it’s guaranteed to impress your family and friends. Plus, with its delightful Oreo crust and whipped cream topping, it’s a treat that looks as good as it tastes.

How to Make Oreo Cheesecake

Making Oreo cheesecake is straightforward! Follow these simple steps to create a dessert you’ll want to make again and again.

Ingredients:

  • 2 1/2 cups Oreo crumbs
  • 5 tbsp unsalted butter, melted
  • 24 oz cream cheese (room temperature)
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup heavy cream (room temperature)
  • 1 tsp pure vanilla extract
  • 4 large eggs (room temperature)
  • 1 cup Oreo pieces
  • 1/2 cup Oreo crumbs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup heavy whipping cream (cold)
  • 1/4 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 cup fine Oreo crumbs
  • Half Oreos for decoration

Directions:

  1. Make the Oreo Crust: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper, then spray again. In a food processor, crush the Oreos into fine crumbs. In a small bowl, mix melted butter with Oreo crumbs until well combined. Press the mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes, then remove from the oven.

  2. Prepare the Oreo Cheesecake Filling: In a large mixing bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth. Add sour cream, heavy cream, and vanilla, mixing on medium speed for 1 minute until smooth. Add the eggs one at a time on low speed, mixing just until combined. Gently fold in Oreo crumbs and pieces.

  3. Bake the Cheesecake: Pour the cheesecake batter onto the baked Oreo crust. Prepare a water bath using either method: Place the springform pan inside a larger cake pan, then place both in a roasting pan filled with hot water halfway up the cake pan. Wrap the springform pan tightly in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the sides. Bake for 60-75 minutes, until edges are set and the center has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 30 minutes. Then transfer to a cooling rack and cool completely. Cover and refrigerate for at least 6 hours or overnight.

  4. Make the Chocolate Ganache: Place chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until hot and steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth. If needed, heat in the microwave in 10-second intervals to fully melt.

  5. Assemble the Cheesecake: Remove the cheesecake from the springform pan and discard the parchment paper. Pour the chocolate ganache over the cheesecake and cool in the freezer for at least 10 minutes.

  6. Make the Oreo Whipped Cream: Chill a metal bowl and whisk attachment in the freezer for 10 minutes. Combine cold heavy cream, powdered sugar, vanilla, and Oreo crumbs in the chilled bowl. Beat on high until stiff peaks form.

  7. Decorate: Pipe the Oreo whipped cream on top of the cheesecake. Garnish with extra Oreos and Oreo crumbs. Enjoy your Oreo cheesecake!

How to Serve Oreo Cheesecake

Slice the Oreo cheesecake into wedges and serve it chilled. It’s delightful on its own, but you can also add some fresh berries or a drizzle of chocolate syrup for extra flavor.

How to Store Oreo Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it well to prevent it from absorbing other flavors. It will stay fresh for about 5-7 days.

Tips to Make Oreo Cheesecake

  • Ensure your cream cheese is at room temperature for a smooth batter.
  • Don’t overmix the eggs, as this can cause cracks in your cheesecake.
  • Use a water bath to help the cheesecake bake evenly and avoid cracks on the surface.

Variation

You can switch up the toppings by using different flavors of Oreos, like mint or peanut butter, to give your cheesecake a unique twist. You can also add a layer of fruit preserves beneath the whipped cream for a fruity surprise.

FAQs

1. Can I make Oreo cheesecake without a springform pan?
Yes, you can use a regular round cake pan. Just be sure to line the pan with parchment paper for easy removal.

2. How do I know when my cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.

3. Can I freeze Oreo cheesecake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and foil, and it will last for about 2-3 months in the freezer. Thaw it in the refrigerator before serving.

Whether you’re hosting a gathering or treating yourself, this Oreo cheesecake is sure to be a hit. Enjoy making and sharing this fantastic dessert!

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Oreo Cheesecake

  • Author: olivia
  • Total Time: 435 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy dessert combining the classic taste of Oreos with a smooth cheesecake filling, perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups Oreo crumbs
  • 5 tbsp unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 1 cup Oreo pieces
  • 1/2 cup Oreo crumbs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 cup fine Oreo crumbs
  • Halved Oreos for decoration

Instructions

  1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. In a food processor, crush Oreos into crumbs and mix with melted butter.
  3. Press Oreo mixture into the bottom and halfway up the sides of the pan; bake for 10 minutes.
  4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla; mix until smooth. Add eggs one at a time, folding in Oreo crumbs and pieces.
  5. Pour batter onto the baked crust. Prepare a water bath and bake for 60-75 minutes.
  6. Turn off oven and let the cheesecake cool for 30 minutes, then cool completely and refrigerate for at least 6 hours.
  7. Make chocolate ganache by pouring hot cream over chocolate chips; stir until smooth.
  8. Remove cheesecake from pan, pour ganache on top, and cool in the freezer for 10 minutes.
  9. Make Oreo whipped cream by beating cold heavy cream, powdered sugar, vanilla, and Oreo crumbs until stiff peaks form.
  10. Decorate the cheesecake with whipped cream and extra Oreos.
  11. Serve chilled and enjoy!

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix the eggs to prevent cracks.

  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 120mg

Keywords: cheesecake, dessert, Oreo, party recipe, creamy dessert

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