Description
This is cheesecake like you’ve never seen it before—thick Oreo crust, creamy vanilla New York-style filling loaded with crushed cookies, and a rich, glossy dark chocolate ganache topping that steals the show. Topped with whipped cream swirls and Oreo crumbs, it’s pure dessert elegance on a plate!
Ingredients
Oreo Crust:
• 30 Oreo cookies (with filling)
• 5 tbsp unsalted butter, melted (71 g)
Oreo Cheesecake Filling:
• 24 oz brick-style cream cheese (680 g)
• 1 cup granulated sugar (200 g)
• 1 tbsp cornstarch
• 1 cup sour cream (240 ml)
• 1 tsp vanilla extract
• 3 large eggs
• 12–15 Oreo cookies, chopped
• Boiling water (for water bath)
Glossy Dark Chocolate Ganache:
• 4 oz finely chopped semi-sweet or dark chocolate (50–60% cocoa)
• ½ cup whipping cream (120 ml)
Optional Decorations:
• Whipped cream for piping
• Crushed or mini Oreos for garnish
Instructions
1️⃣ Prep the Pan:
• Preheat oven to 325°F (170°C).
• Wrap a 9-inch springform pan in 3 layers of foil to prevent leaks. Lightly grease.
2️⃣ Make the Crust:
• Crush Oreos finely and mix with melted butter.
• Press into bottom and halfway up the sides of the pan.
• Bake 10 minutes, then set aside. Leave oven on.
3️⃣ Make the Filling:
• Beat cream cheese, sugar, and cornstarch until smooth.
• Mix in sour cream and vanilla.
• Beat in eggs one at a time until just combined.
• Fold in crushed Oreos.
4️⃣ Bake the Cheesecake:
• Pour batter into crust and tap to remove air bubbles.
• Place springform pan inside a large roasting pan.
• Pour ½–1 inch boiling water into outer pan.
• Bake 50–60 minutes, until center is slightly wobbly.
• Cool in the water bath until lukewarm. Remove from bath and cool completely on counter.
• Cover and chill at least 6 hours or overnight.
5️⃣ Make the Glossy Ganache:
• Heat cream until just below boiling.
• Pour over chopped chocolate and let sit 2 minutes.
• Stir until smooth and glossy. Microwave briefly if needed to fully melt.
• Pour over chilled cheesecake and spread evenly to edges.
6️⃣ Decorate:
• Once ganache is set (after 15–30 minutes in fridge), pipe swirls of whipped cream around the top edge.
• Garnish with crushed Oreo crumbs or mini Oreos for a bakery-style finish.
Notes
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Room Temperature Ingredients: For a silky smooth texture, always use room-temperature cream cheese, eggs, and sour cream. Cold ingredients may cause lumps or uneven mixing.
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Don’t Overmix: Overbeating the batter can introduce too much air, leading to cracks or a sunken center. Mix just until combined at each step.
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Water Bath Tip: Wrap your springform pan tightly in 3 layers of heavy-duty foil to prevent water from leaking in. This keeps your crust crisp and your filling moist.
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Ganache Options: Use dark, semi-sweet, or even white chocolate for the ganache based on your preference. Let it cool slightly before pouring.
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Make-Ahead Friendly: This cheesecake actually tastes better after chilling overnight—perfect for prepping a day in advance.
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No-Bake Version: Swap eggs for stabilized whipped cream, skip baking, and chill until set (6+ hours).
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: ~530 kcal
- Sugar: ~36 g
- Sodium: ~340 mg
- Fat: ~37 g
- Saturated Fat: ~21 g
- Unsaturated Fat: ~13 g
- Trans Fat: ~0.8 g
- Carbohydrates: ~45 g
- Fiber: ~1.5 g
- Protein: ~7 g
- Cholesterol: ~115 mg
Keywords: Baked Cheesecake Recipes, Oreo Desserts, Dark Chocolate Ganache Topping, Cookies & Cream Treats, Cream Cheese Cakes, Party-Worthy Bakes, Holiday Cheesecakes, Chocolate Crust Recipes, Elegant Sweets, Oreo Lovers Desserts