Oreo Cheesecake

There’s something incredibly satisfying about indulging in a slice of Oreo Cheesecake. I remember the first time I made it; the combination of creamy cheesecake and crunchy Oreo cookies just felt like a match made in dessert heaven. Every bite takes you on a delightful journey, where the rich and velvety cream cheese filling melds perfectly with the sweet, chocolatey notes of the Oreo crust. It’s a dessert that brings back memories of family gatherings, birthday celebrations, and quiet nights in with a good movie. It’s hard to resist its pull, whether you’re a seasoned baker or a novice in the kitchen.

As you prepare this dessert, you’ll find that the process is just as enjoyable as the final product. The way the cream cheese whips into a fluffy texture, the sound of the rolling pin crushing those Oreo cookies, and the sweet aroma that fills the kitchen as it bakes is truly something special. Plus, the beautiful layers of whole and crushed Oreos create a stunning presentation that will wow your guests. This Oreo Cheesecake is a celebration of flavors and textures that invites everyone to gather around the table, share stories, and enjoy something delicious together.

If you’re looking for a showstopper for your next gathering or simply want to treat yourself, this Oreo Cheesecake is just what you need. You’ll want to make it time and time again, and I guarantee it will become a favorite in your home as it has in mine. So, let’s get started!

What You Need for Oreo Cheesecake

The ingredients for this Oreo Cheesecake are what make it truly special. Each element plays a vital role in creating that perfect balance of flavors and textures. The star players include creamy cream cheese, sweet Oreo cookies, and luscious heavy cream. Together, they form a rich cheesecake that’s both satisfying and delightful.

• Oreo Cookies: 20 for the crust and 16 whole for layering in the filling.
• Unsalted Butter: 6 tablespoons, melted, to bind the crust together.
• Cream Cheese: 24 ounces, softened to room temperature for a smooth filling.
• Granulated Sugar: 1 and 1/2 cups to sweeten the cheesecake.
• All-Purpose Flour: 2 tablespoons to stabilize the batter.
• Salt: 1/2 teaspoon to enhance flavor.
• Large Eggs: 2, at room temperature, for a rich texture.
• Sour Cream: 1 cup, adds creaminess and tang.
• Heavy Whipping Cream: 1/3 cup for the ganache.
• Semi-Sweet Chocolate Chips: 1 cup, for the ganache topping.
• Heavy Cream: 2 cups, cold, to whip for topping.
• Sugar: 2 tablespoons for sweetening the whipped cream.
• Whipped Cream Stabilizer: 1 packet, keeps the whipped cream firm.

Step by Step Instructions for Oreo Cheesecake

Making an Oreo Cheesecake is a delightful journey that brings together simple ingredients into a stunning dessert. Follow these steps closely for the best results, and enjoy the process!

1. Lightly coat a 9-inch springform pan with nonstick spray and set it aside. This creates a non-stick environment for your cheesecake, making it easier to remove later.
2. Add the Oreo cookies to a ziplock bag. Crush them using a rolling pin until they turn into fine crumbs. This crust will provide a delicious, chocolatey base for your cheesecake.
3. In a large bowl, combine the crushed cookies and melted butter. Stir until well combined. The mixture should hold together when pressed, creating a perfect crust.
4. Press the cookie mixture into the bottom and up the sides of the prepared springform pan, using a measuring cup for even pressure. Aim for about an inch up the sides to get that delicious crust.
5. Refrigerate the crust for at least 20 minutes to allow it to firm up before adding the filling.
6. Preheat your oven to 325 degrees Fahrenheit. Preheating ensures your cheesecake bakes evenly.
7. In a large mixing bowl, beat the softened cream cheese on medium speed for 1 minute until smooth. Add the granulated sugar, salt, and flour, mixing until completely combined and no lumps remain. Scrape down the sides of the bowl as necessary.
8. With the mixer on low, add the eggs, one at a time, beating until just mixed through. Avoid over-beating to prevent cracks.
9. Add the vanilla extract and sour cream to the mixture. Beat until just combined, ensuring to scrape the sides and bottom of the bowl.
10. Pour half of the cheesecake batter into the prepared crust. Arrange the whole Oreo cookies evenly on top. Pour the remaining batter over the cookies and level the top with a spatula. Sprinkle the crushed cookies on top, pressing them slightly into the batter.
11. Transfer the cheesecake to the preheated oven and bake for 45 to 50 minutes. It should be slightly wobbly in the center, but fully set around the edges.
12. Turn off the oven and crack the door open. Let the cheesecake cool completely in the oven. This gradual cooling helps prevent cracks.
13. Once cooled, refrigerate the cheesecake for at least 5 to 6 hours, or overnight if possible. This helps the flavors meld beautifully.
14. Run a butter knife around the edges of the pan to release the cheesecake. Carefully remove the sides of the springform pan.
15. In a heat-proof bowl, heat the heavy cream in the microwave for 45 seconds until it just begins to bubble. This will be used for the ganache.
16. Add the semi-sweet chocolate chips to a medium bowl and pour the hot heavy cream over them. Allow the mixture to sit for 1 minute.
17. Stir slowly until combined. If some chocolate bits are not fully melted, heat the mixture again for 20 seconds, and stir until smooth and shiny.
18. Let the ganache cool slightly before drizzling over the cheesecake. It should be thick but pourable.
19. In a large bowl, combine the heavy cream, stabilizer, and sugar. Whisk until stiff peaks form.
20. Add the whipped cream to a piping bag fitted with a star tip and pipe around the edges of the cheesecake, or serve on the side of individual slices.

Side Dish Ideas for Oreo Cheesecake

Serving your Oreo Cheesecake can be as fun as making it! Here are some delightful ideas for what to serve alongside this decadent dessert.

• Coffee: A rich cup of coffee pairs beautifully with the sweetness of the cheesecake, enhancing its flavors and offering a balanced experience.
• Fruit Salad: Serve a refreshing fruit salad on the side to contrast the creaminess of the cheesecake. The natural sweetness and acidity of fruits like berries or citrus can brighten up the dessert.
• Chocolate Sauce: For extra indulgence, drizzle some chocolate sauce over the top of your cheesecake slices or serve it on the side for dipping.
• Ice Cream: A scoop of vanilla or chocolate ice cream complements the flavors of the Oreo Cheesecake perfectly and adds a delightful creaminess.
• Whipped Cream: Additional whipped cream can be served on the side or piped on top of the cheesecake slices for added texture and sweetness.
• Seasonal Desserts: In the fall, consider serving with pumpkin spice treats, or in the spring, light lemon bars for a refreshing touch.
• Cheese Plate: Add a small cheese plate with mild cheeses and crackers for a savory contrast to the sweet cheesecake.
• Nut Toppings: Offering a combination of chopped nuts like pecans or almonds can provide a crunchy texture that enhances each bite.

Variations to Try

There are endless possibilities to put a unique spin on your Oreo Cheesecake. Here are some variations to consider:

• Flavor Infusions: Add flavored extracts like almond or hazelnut to the filling for a unique twist.
• Different Cookies: Swap Oreo cookies for other sandwich cookies like peanut butter or lemon for a different flavor profile.
• Layering: Create a layered cheesecake by adding fruit preserves or chocolate ganache between layers of batter.
• Mini Cheesecakes: Make mini versions using muffin tins for individual desserts that are perfect for parties.
• Chocolate Crust: Use crushed chocolate cookies instead of plain Oreo cookies for an even richer crust.
• Swirl in Nutella: Swirl in some Nutella or any chocolate-hazelnut spread into the filling for a decadent treat.
• Different Toppings: Experiment with various toppings like caramel sauce, fresh fruit, or even a drizzle of peanut butter for added flair.

Serving Suggestions for Oreo Cheesecake

When it comes to serving your Oreo Cheesecake, presentation and pairing can elevate your dessert experience. Here are some ideas:

• Fresh Berries: Top each slice with fresh strawberries or raspberries for a colorful and refreshing touch.
• Chocolate Shavings: Garnish with chocolate shavings or curls for an elegant touch.
• Whipped Cream: Serve with a dollop of freshly whipped cream on each slice, making it extra indulgent.
• Festive Decor: For special occasions, decorate with edible glitter or themed sprinkles for a festive look.
• Seasonal Fruits: Pair with seasonal fruits like pomegranate seeds in winter or peach slices in summer for freshness.
• Coffee or Tea: Serve with a cup of coffee or a flavored tea to complement the rich flavors of the cheesecake.

FAQ

Conclusion

This Oreo Cheesecake is a delightful treat that combines rich flavors with a beautiful presentation. It’s perfect for both special occasions and everyday indulgence, making it a versatile dessert to master. I encourage you to give it a try; the joy it brings is truly unparalleled. Remember, every slice is an invitation to enjoy life’s sweetest moments!

Oreo Cheesecake

The ultimate dessert indulgence! This Oreo Cheesecake is rich, creamy, and bursting with flavor. Perfect for any occasion, it's an easy recipe that's sure to impress. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine American

Servings 12 slices

Calories 450 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 20 pieces Oreo Cookies
• 6 tablespoons Unsalted Butter melted
• 24 ounces Cream Cheese softened to room temperature
• 1.5 cups Granulated Sugar
• 2 tablespoons All-Purpose Flour
• 0.5 teaspoons Salt
• 2 large Eggs room temperature
• 0.5 tablespoons Vanilla Extract
• 1 cup Sour Cream room temperature
• 16 pieces Oreo Cookies whole
• 10 pieces Oreo Cookies crushed
• 1/3 cup Heavy Whipping Cream
• 1 cup Semi-Sweet Chocolate Chips
• 2 cups Heavy Cream cold
• 2 tablespoons Sugar
• 1 packet Whipped Cream Stabilizer

Instructions

 

• Lightly coat a 9-inch springform pan with nonstick spray and set aside.
• Add the Oreo cookies to a ziplock bag, and crush them using a rolling pin.
• Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
• Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
• Refrigerate for at least 20 minutes.
• Preheat oven to 325 degrees F.
• In a large bowl, beat cream cheese for 1 minute. Add sugar, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
• With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
• Add vanilla extract and sour cream, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
• Pour half of the batter into the prepared pan. Arrange the whole Oreo cookies on top and top with the remaining batter. Level the top with a spatula and add the crushed cookies on top, slightly pressing them into the batter.
• Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
• Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
• Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
• Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.
• Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it just begins to bubble.
• Add chocolate chips to a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
• Stir slowly until combined. Some bits of chocolate will not be fully melted yet, in that case, heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
• If the mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream. The ganache should be smooth and shiny.
• Let the ganache slightly cool and drizzle over the cheesecake or pour on top.
• Add the heavy cream, stabilizer and sugar to a large bowl and whisk until stiff peaks form.
• Add to a piping bag fitted with the star tip and pipe around the cake edges or just serve on the side of individual cut slices.

Notes

• Storage: Keep your cheesecake covered in the fridge to maintain its freshness. It can last up to a week if stored correctly.
• Freezing: You can freeze cheesecake for up to 2 months. Ensure it’s well-wrapped to avoid freezer burn.
• Pairing: Serve with coffee or fruit for a delightful contrast to the richness.
• Variation: Feel free to experiment with different cookie flavors for the crust!

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