Description
This decadent Oreo Cheesecake features a rich and creamy full-fat cream cheese filling studded with chunks of Oreos on a crunchy Oreo crust. Finished with a luscious chocolate ganache topping and whipped cream, this dessert is perfect for Oreo lovers seeking an indulgent and crowd-pleasing treat. The cheesecake is baked in a water-steamed method to ensure a smooth, creamy texture and is best chilled overnight for the ultimate flavor and consistency.
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 recommended)
- 3/4 cup full-fat sour cream
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon kosher salt (or 3/4 teaspoon 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 (recipe referenced)
- 5-6 Oreos, crushed for topping
Instructions
- Soften the cream cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until completely soft, or soften in the microwave in 1-minute intervals at power level 1, ensuring not to melt it.
- Preheat oven and prepare pan: Preheat oven to 325°F. Grease the top 2 inches of the sides of a 9-inch springform pan with nonstick spray to prevent sticking due to the cheesecake rising over the crust.
- Make the Oreo crust: In a food processor, grind 36 Oreos with 1/2 teaspoon kosher salt and 2 tablespoons sugar until finely ground. Add melted butter and process until fully incorporated. Press the mixture firmly into the springform pan, pushing most of it up the sides and smoothing the bottom flat.
- Bake the crust: Bake crust at 325°F for 12 minutes on center oven rack. If the crust puffs up, immediately press it back flat with the back of a spoon. Allow to cool. Leave oven on at 325°F.
- Beat eggs: Using a mixer and the whisk attachment, beat 3 eggs on medium speed for 3 minutes until light yellow and foamy with no gloopy bits. Set aside in a separate bowl.
- Beat cream cheese: In the original mixing bowl, beat softened cream cheese for 1-2 minutes until smooth and lump-free, scraping the sides and bottom.
- Add remaining cheesecake ingredients: Add beaten eggs back to the bowl, then add sour cream, sugar, vanilla, lemon juice, and salt. Beat on medium speed for 1-2 minutes until smooth, scraping bowl sides as needed.
- Prepare Oreos for folding in: Chop 22 Oreos on a board into halves, quarters, and coarse pieces (about one-third each).
- Fold Oreos into batter: Gently fold chopped Oreos and crumbs into the cream cheese mixture evenly using a rubber spatula.
- Fill crust with batter: Pour the cheesecake mixture into the cooled crust, smoothing the top and keeping batter slightly away from the pan edges.
- Prepare steam bath: Bring water to boil in kettle or pot. Place one oven rack in center and another below it. Place a 9×13 inch pan on lower rack and pour in boiling water to create steam in the oven.
- Bake cheesecake with steam: Place springform pan with cheesecake on upper rack above water pan and close oven. Bake at 325°F for 40 minutes. Edges should be set with slight golden color.
- Turn off oven and cool: Turn off oven, keep door closed, and let cheesecake cool in oven for 3-4 hours. The cake will sink slightly and may develop small cracks.
- Refrigerate: Cover cheesecake tightly with plastic wrap and chill overnight or at least 6 hours before serving.
- Make the ganache: Heat heavy cream in microwave in 30-second increments until small bubbles form at edges (do not boil). Add chocolate chips without stirring and let sit for 1 minute. Whisk smooth, then add butter and stir until fully incorporated.
- Cool ganache: Let ganache cool 10-15 minutes to slightly thick but pourable consistency.
- Decorate cheesecake: Remove cheesecake from fridge and unwrap. Dab any condensation with paper towel. Pour ganache over top, spreading to edges and allowing drips if desired. Optionally chill 10-20 minutes until ganache firms.
- Serve: Garnish with whipped cream and crushed Oreos. Serve chilled for best taste.
- Storage: Store cheesecake covered in refrigerator for up to 2 weeks. For freezing, wrap tightly in plastic and foil and freeze up to 4 months. Thaw in fridge overnight before serving.
Notes
- One party-size pack of Oreos contains enough cookies (63 Oreos) for this recipe. Alternatively, buy two family packs for extra snacking.
- If you don’t have a food processor to crush Oreos for the crust, place 36 Oreos in a ziplock bag and crush finely with a rolling pin. Then mix with melted butter, salt, and sugar as directed.
- Lumps in the cream cheese can be avoided by ensuring it’s fully softened before beating. Slight lumps are less noticeable in this chunky cheesecake because of cookie pieces.
- Do not overheat cream cheese as it will melt and ruin texture; soften gently.
- Do not skip the whipped cream topping as it balances cheesecake richness.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 417 kcal
- Sugar: 41 g
- Sodium: approx. 380 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 59 mg
