Description
Oreo Cheesecake brings creamy chocolate cookie magic straight to your dessert table with zero bakery skills required. Crumbly Oreo crust and silky smooth filling guarantee a knockout treat that disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 3 8 oz packages cream cheese
- 4 large eggs
- 1 cup granulated sugar
- 30 Oreo cookies
- 25 Oreo cookies
Supporting Ingredients:
- 5 tablespoons butter
- 2 teaspoons vanilla extract
Finishing Ingredients:
- ½ cup semi-sweet chocolate chips
- 4 tablespoons butter
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- Crush 30 Oreo cookies into fine crumbs using a food processor. Mix thoroughly with 5 tablespoons melted butter until completely combined.
- Press the buttery cookie mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust while preparing the filling.
- Heat your oven to 325°F. Ensure the rack is positioned in the center.
- Place 3 packages of softened cream cheese in a large mixing bowl. Beat with an electric mixer for 3 minutes until smooth and creamy.
- Add 4 large eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl’s sides to ensure even incorporation.
- Pour 1 cup granulated sugar and 2 teaspoons vanilla extract into the mixture. Blend until completely integrated.
- Carefully fold 25 Oreo cookies (broken into chunky pieces) into the cream cheese batter. Distribute evenly without overmixing.
- Transfer the batter into the chilled Oreo crust, smoothing the top with a spatula.
- Bake at 325°F for 60-70 minutes. The edges should look set, with a slight wobble in the center when gently shaken.
- Remove from oven and let cool completely at room temperature for approximately 2 hours.
- Create ganache by melting 4 tablespoons butter and ¼ cup heavy whipping cream in a small saucepan over medium heat.
- Pour hot cream mixture over ½ cup semi-sweet chocolate chips. Whisk until silky and smooth.
- Stir ½ teaspoon vanilla extract and 1 tablespoon powdered sugar into the ganache.
- Pour ganache over the cooled cheesecake, spreading evenly with a clean spatula.
- Refrigerate for at least 4 hours or overnight before serving for optimal texture and flavor.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Crush Oreos into fine crumbs for the crust, pressing firmly to create a solid base that won’t crumble when slicing.
- Avoid overmixing the cheesecake batter, which can introduce air bubbles and cause cracking during baking.
- Cool the cheesecake gradually by turning off the oven and leaving the door slightly open to prevent sudden temperature changes that can cause surface cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 to 12
- Calories: 512 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 110 mg