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I’m obsessed with this Oreo cheesecake because it’s unapologetically rich and wildly textural. Cream cheese, room temperature gives that satin tang and a dense, dreamy bite while a base of Oreo cookies, finely crushed for crust adds crunchy chocolate contrast.

Every forkful scratches the exact itch I crave. And the ganache and whipped cream on top?

Totally unnecessary and totally necessary. I bring this to gatherings because it disappears first, and I hoard the last slice like a small, delicious crime.

Short truth: this is the dessert I make when I want everyone to shut up and eat. Right now.

Ingredients

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Crushed Oreos for crust: crunchy chocolate base that holds everything together.
Unsalted butter: melts into crumbs, makes the crust rich and firm.
Cream cheese: tangy, creamy backbone that makes every bite lush.
Granulated sugar: straight-up sweetener that balances the cheese tang.
Cornstarch: basically the secret for clean, neat cheesecake slices.
Kosher salt: brightens the chocolate and cream, small but mighty.
Sour cream: adds tang and keeps the filling silky, not dense.
Heavy cream in filling: makes it ultra-rich and velvety in texture.
Vanilla extract: warm, familiar note that ties the filling together.
Eggs: they set the filling, giving that custardy, sliceable structure.
Chopped Oreos folded in: fun crunch pockets and peanut-butter-free surprise.
Semi-sweet chocolate for ganache: gives bitter-sweet contrast on top.
Heavy cream for ganache: makes the chocolate smooth and glossy.
Butter for ganache optional: adds sheen and a silkier mouthfeel.
Heavy cream for whipped: whips into clouds for topping and balance.
Powdered sugar: sweetens whipped cream without grainy texture.
Vanilla for whipped: simple flavor lift, it’s comforting and classic.

Ingredient Quantities

24 Oreo cookies, finely crushed for crust (about 1 3/2 cups crumbs)

6 tablespoons unsalted butter, melted

32 ounces cream cheese, room temperature (four 8 ounce blocks)

1 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon kosher salt

1 cup sour cream, room temperature

1/2 cup heavy cream, room temperature

2 teaspoons pure vanilla extract

4 large eggs, room temperature

12 to 15 Oreo cookies, coarsely chopped for folding into filling

4 ounces semi sweet chocolate, chopped (for ganache)

1/2 cup heavy cream (for ganache)

1 tablespoon unsalted butter (optional, for glossy ganache)

1 cup heavy cream (for whipped cream)

2 tablespoons powdered sugar (for whipped cream)

1 teaspoon vanilla extract (for whipped cream)

How to Make this

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1. Preheat oven to 325 F and grease a 9 inch springform pan; combine 24 finely crushed Oreos with 6 tablespoons melted butter, press evenly into bottom of pan and chill while you make the filling.

2. Beat 32 ounces room temperature cream cheese until smooth, then add 1 cup granulated sugar, 1 tablespoon cornstarch and 1 teaspoon kosher salt and beat until combined.

3. Mix in 1 cup room temperature sour cream, 1/2 cup room temperature heavy cream and 2 teaspoons vanilla extract until smooth.

4. Add 4 large room temperature eggs one at a time, mixing gently after each until just combined; avoid overbeating.

5. Fold in 12 to 15 coarsely chopped Oreo cookies, pour batter over the chilled crust, smooth the top and tap the pan to release air bubbles.

6. Optional water bath: wrap the outside of the springform pan in foil and place it in a large roasting pan; add hot water to come about halfway up the sides of the springform. Bake until edges are set and center is slightly jiggly, about 55 to 70 minutes.

7. Turn off the oven, crack the oven door and let the cheesecake cool inside for 1 hour; remove from oven, remove foil if used, then refrigerate at least 4 hours or overnight to fully set.

8. Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semisweet chocolate and 1 tablespoon butter if using, let sit 1 minute then stir until smooth and slightly cooled.

9. Pour the ganache over the chilled cheesecake, smoothing to the edges; return to fridge to set for 15 to 30 minutes.

10. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft peaks, spread or pipe over the ganache and garnish with extra Oreo pieces before serving.

Equipment Needed

1. 9 inch springform pan
2. Food processor or resealable bag and rolling pin for crushing Oreos
3. Electric hand mixer or stand mixer with paddle attachment
4. Large mixing bowls (at least two)
5. Rubber spatula and offset spatula
6. Measuring cups and spoons
7. Large roasting pan for optional water bath and heavy-duty aluminum foil
8. Small saucepan or microwave-safe bowl and heatproof spatula for ganache

FAQ

Can I make the cheesecake ahead of time and how long will it keep? Yes. Bake and cool completely, then refrigerate tightly covered for up to 4 days. You can also freeze for up to 1 month; thaw overnight in the refrigerator before serving.

Why do recipes call for room temperature ingredients? Room temperature cream cheese, eggs, sour cream and cream allow for a smoother, lump free batter and prevent overmixing, which helps avoid cracks and a dense texture.

How do I prevent cracks on the cheesecake surface? Avoid overmixing once eggs are added, bake in a water bath or place a pan of hot water on the oven rack below to stabilize temperature, and cool gradually with the oven door slightly open for 30 minutes before removing to room temperature.

Can I use different cookies or reduced sugar? Yes. Use any sandwich cookie for the crust and filling, but adjust sweetness if cookies are very sweet. For reduced sugar, use less granulated sugar though texture and firmness may change slightly.

How do I make the ganache smooth and glossy? Warm the cream and pour over chopped chocolate, let sit 1 minute, then stir until smooth. For extra shine stir in the optional tablespoon of butter while warm.

Why is the crust soggy and how can I fix it? A wet filling or insufficient butter can make the crust soft. Press crumbs firmly into the pan, bake the crust for 8 10 minutes before adding filling, and avoid overpouring filling onto the edges.

Oreo Cheesecake Recipe Substitutions and Variations

Oreo cookies (for crust): chocolate sandwich cookies or chocolate graham cracker crumbs mixed with two tablespoons cocoa powder to mimic Oreo flavor
Cream cheese: Neufchatel at same measure for lower fat or mascarpone for a richer, silkier texture; reduce sugar slightly with mascarpone
Eggs: one quarter cup unsweetened applesauce or one quarter cup pureed silken tofu per egg to bind and add moisture; expect a slightly denser set
Sour cream: full fat Greek yogurt or crème fraîche at a one to one swap for comparable tang and creaminess

Pro Tips

1. Make the crust extra sturdy by packing the crumbs firmly with the bottom of a measuring cup or glass and chilling the pan for at least 15 minutes before adding the filling. That prevents a soggy, crumbly base when you slice.

2. Room temperature is not optional. Let the cream cheese, sour cream, heavy cream and eggs sit out until truly warm to the touch. Cold ingredients make a lumpy batter and encourage overmixing as you try to smooth it.

3. Be gentle with the eggs and folding. Add eggs one at a time and stop mixing as soon as they are incorporated. Overbeating whips air into the batter, which causes large cracks or a sunken center after baking.

4. Use a proper water bath and keep the pan edges sealed with foil. It creates a gentler, more even oven environment that prevents cracking and gives you silky texture. For the ganache, pour it when slightly cooled and chill briefly before whipping cream so layers stay neat and the ganache does not sink.

Oreo Cheesecake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

811

kcal

Equipment: 1. 9 inch springform pan
2. Food processor or resealable bag and rolling pin for crushing Oreos
3. Electric hand mixer or stand mixer with paddle attachment
4. Large mixing bowls (at least two)
5. Rubber spatula and offset spatula
6. Measuring cups and spoons
7. Large roasting pan for optional water bath and heavy-duty aluminum foil
8. Small saucepan or microwave-safe bowl and heatproof spatula for ganache

Ingredients

24 Oreo cookies, finely crushed for crust (about 1 3/2 cups crumbs)
6 tablespoons unsalted butter, melted
32 ounces cream cheese, room temperature (four 8 ounce blocks)
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 cup sour cream, room temperature
1/2 cup heavy cream, room temperature
2 teaspoons pure vanilla extract
4 large eggs, room temperature
12 to 15 Oreo cookies, coarsely chopped for folding into filling
4 ounces semi sweet chocolate, chopped (for ganache)
1/2 cup heavy cream (for ganache)
1 tablespoon unsalted butter (optional, for glossy ganache)
1 cup heavy cream (for whipped cream)
2 tablespoons powdered sugar (for whipped cream)
1 teaspoon vanilla extract (for whipped cream)

Directions

Preheat oven to 325 F and grease a 9 inch springform pan; combine 24 finely crushed Oreos with 6 tablespoons melted butter, press evenly into bottom of pan and chill while you make the filling.
Beat 32 ounces room temperature cream cheese until smooth, then add 1 cup granulated sugar, 1 tablespoon cornstarch and 1 teaspoon kosher salt and beat until combined.
Mix in 1 cup room temperature sour cream, 1/2 cup room temperature heavy cream and 2 teaspoons vanilla extract until smooth.
Add 4 large room temperature eggs one at a time, mixing gently after each until just combined; avoid overbeating.
Fold in 12 to 15 coarsely chopped Oreo cookies, pour batter over the chilled crust, smooth the top and tap the pan to release air bubbles.
Optional water bath: wrap the outside of the springform pan in foil and place it in a large roasting pan; add hot water to come about halfway up the sides of the springform. Bake until edges are set and center is slightly jiggly, about 55 to 70 minutes.
Turn off the oven, crack the oven door and let the cheesecake cool inside for 1 hour; remove from oven, remove foil if used, then refrigerate at least 4 hours or overnight to fully set.
Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semisweet chocolate and 1 tablespoon butter if using, let sit 1 minute then stir until smooth and slightly cooled.
Pour the ganache over the chilled cheesecake, smoothing to the edges; return to fridge to set for 15 to 30 minutes.
Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft peaks, spread or pipe over the ganache and garnish with extra Oreo pieces before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.