Description
Oreo Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the irresistible crunch of Oreo cookies. With a cookie crust, Oreo-studded filling, and optional chocolate ganache topping, it’s a showstopping treat for any occasion.
Ingredients
Scale
- 30 Oreo cookies: Crushed to form the flavorful and crunchy crust.
- 5 tablespoons melted butter: Used to bind the Oreo crust together.
- 3 (8 oz) packages cream cheese, softened: The creamy base of the cheesecake filling.
- 4 large eggs: Bind the filling and give it a rich, smooth consistency.
- 2 teaspoons vanilla extract: Enhances the overall flavor of the cheesecake.
- 1 cup granulated sugar: Sweetens the filling to balance the tang of the cream cheese.
- 25 Oreo cookies, broken into chunks: Folded into the batter for extra Oreo flavor and texture.
- Optional Add-Ons:
- 1/2 cup semi-sweet chocolate chips: For a richer chocolate flavor in the filling or topping.
- 4 tablespoons butter: Used to create the ganache topping.
- 1/4 cup heavy whipping cream: Adds smoothness and shine to the ganache.
- 1/2 teaspoon vanilla extract: Boosts flavor in the ganache.
- 1 tablespoon powdered sugar: Adds a touch of sweetness to the ganache.
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Crush 30 Oreo cookies in a food processor. Mix with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Stir in vanilla extract. Gently fold in broken Oreo chunks.
- Bake the cheesecake: Pour the filling over the cooled crust. Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.
- Cool and chill: Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
- (Optional) Make the ganache: In a saucepan, melt chocolate chips and butter over low heat. Stir in cream, vanilla extract, and powdered sugar until smooth. Let cool slightly, then pour over the chilled cheesecake.
Notes
- To prevent cracks, consider baking the cheesecake in a water bath.
- Use room temperature cream cheese and eggs for a smoother filling.
- For extra garnish, top with mini Oreos or whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
Keywords: Oreo cheesecake, cookies and cream cheesecake, chocolate cheesecake, easy cheesecake recipe, Oreo dessert