Description
This rich and indulgent Oreo Cheesecake features a buttery Oreo crust, creamy full-fat cream cheese filling studded with chunks of Oreos, and a smooth chocolate ganache topping. The cheesecake is baked with steam for a perfect texture and finished with whipped cream and crushed Oreos for an irresistible dessert that’s perfect for parties and gatherings.
Ingredients
Scale
For the Oreo crust:
- 36 Oreos
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
For the cheesecake:
- 3 large eggs
- 4 (8-ounce) packages full-fat cream cheese, Philadelphia brand is best
- 3/4 cup full-fat sour cream
- 1 and 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon kosher salt (use 3/4 teaspoon if using table salt)
- 22 Oreos, chopped into a variety of sizes
For the chocolate ganache:
- 1/3 cup heavy cream
- 2/3 cup semisweet chocolate chips
- 2 tablespoons butter
To garnish:
- 1 batch Whipped Cream (refer to recipe)
- Crushed Oreos to top cheesecake, about 5 Oreos
Instructions
- Soften the cream cheese: Leave 4 packs of cream cheese out at room temperature for 3-4 hours until fully softened. Alternatively, microwave them in a microwave-safe bowl at power level 1 for 1-minute increments until soft but not melted.
- Prep oven and pan: Preheat oven to 325°F (163°C). Grease the top 2 inches of a 9-inch springform pan sides with nonstick spray to allow the cheesecake to rise without sticking.
- Make the Oreo crust: In a food processor, combine 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons granulated sugar. Process until thoroughly crushed into fine crumbs. Add melted butter and pulse until well incorporated.
- Press crust into pan and bake: Transfer crumbs to the springform pan and press evenly onto the bottom and about 2 inches up the sides, pressing firmly to create a sturdy crust edge. Bake for 12 minutes on center rack. If crust puffs, immediately reshape with the back of a spoon while still warm. Let cool. Keep oven on at 325°F.
- Beat the eggs: In a large bowl or stand mixer with whisk attachment, beat 3 eggs on medium speed for 3 minutes until light yellow and foamy, ensuring no gloopy bits remain. Transfer eggs to another bowl and set aside.
- Beat cream cheese: In the same bowl, beat the 4 packs of softened cream cheese for 1-2 minutes until completely smooth and lump-free, scraping down the bowl as needed.
- Add remaining cheesecake ingredients: Return beaten eggs to cream cheese bowl. Add sour cream, 1 and 1/2 cups sugar, vanilla extract, lemon juice, and salt. Beat on medium speed for 1-2 minutes until smooth and fully combined.
- Chop and fold in Oreos: Chop 22 Oreos into halves, quarters, and coarse pieces. Fold chopped Oreos and any crumbs into the cheesecake batter evenly with a rubber spatula.
- Pour batter into crust: Evenly pour the cheesecake mixture into the cooled crust, smoothing the top and avoiding the pan edges.
- Prepare steam bath: Boil water in a kettle or pot. Place an oven rack in the center of the oven and another near the bottom. Place a 9×13 inch pan with boiling water on the lower rack.
- Bake with steam: Place the cheesecake on the center rack above the pan of water and bake at 325°F for 40 minutes. Do not open the oven door during baking.
- Turn off oven and cool: After 40 minutes, turn off the oven without opening the door. Leave the cheesecake inside for 3-4 hours to cool gradually.
- Refrigerate: Remove cheesecake from the oven, cover tightly with plastic wrap, and refrigerate overnight or at least 6 hours.
- Make ganache: Heat heavy cream in 30-second increments in the microwave until small bubbles form around edges but not boiling. Add chocolate chips, wait 1 minute, then whisk until smooth. Stir in butter until shiny and combined. Let cool for 10-15 minutes until pourable but not hot.
- Apply ganache and garnish: Remove cheesecake from fridge and unwrap. Dab away any condensation. Pour ganache over top and spread to edges with offset spatula, allowing drips if desired. Return to fridge for 10-20 minutes to set if preferred.
- Serve: Serve topped with freshly whipped cream and crushed Oreos for the perfect balance to the rich cheesecake.
- Storage and freezing: Store cheesecake refrigerated, covered, for up to a couple weeks, though best within 3-4 days. To freeze whole cheesecake, wrap tightly in plastic and foil, freeze for 3-4 months. Thaw in fridge 12-24 hours before serving. For freezing slices, flash freeze cut slices on parchment, then store in ziplock bags with parchment layers; thaw in fridge before eating.
Notes
- How many Oreos to buy: 1 party size pack (approximately 63 Oreos) is sufficient for this recipe, or 2 family packs to have extra for snacking.
- If you don’t have a food processor to crush Oreos for the crust, place Oreos in a ziplock bag and crush finely with a rolling pin and then mix with melted butter and other crust ingredients.
- Lumps in cream cheese can be avoided by adequately softening the cream cheese at room temperature or by gentle microwaving; slight lumps are acceptable in this chunky-style cheesecake.
- Do not overheat cream cheese to melting point as this will affect texture.
- Steam baking helps achieve a moist, smooth cheesecake texture and prevents cracks.
- Keep cheesecake refrigerated to maintain freshness and flavor.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 417
- Sugar: 41g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 59mg
