Oreo Cheesecake Recipe
Oreo Cheesecake is a creamy, decadent dessert with a crunchy Oreo crust, a smooth cheesecake filling loaded with Oreo chunks, and a rich chocolate ganache topping. It’s the perfect indulgence for Oreo lovers and special occasions!
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Calories: 723kcal
Servings: 16
Equipment
- Food Processor
- Stand Mixer
- Spatula
- Saucepan
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons butter melted
Cheesecake:
- 3 8 oz packages cream cheese softened*
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- 25 Oreo cookies broken into chunks
Ganache:
- 1/2 cup semi-sweet chocolate chips
- 4 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon powdered sugar
Instructions
- Make the Crust: Pulse whole Oreos in a food processor until fine crumbs form. Mix with melted butter. Press into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate.
- Preheat Oven: Set oven to 325°F.
- Prepare Cheesecake Filling: Beat softened cream cheese in a bowl until smooth and fluffy. Add eggs one at a time, mixing after each. Stir in sugar and vanilla, scraping the bowl as needed.
- Add Oreos: Gently fold in chopped Oreo chunks.
- Assemble: Pour the filling into the prepared Oreo crust.
- Bake: Bake for 60-70 minutes, until the edges are set and the center is slightly soft but not jiggly. Cool completely.
- Make Ganache: Heat butter and cream in a saucepan until simmering. Pour over chocolate in a bowl and stir until smooth. Add vanilla and powdered sugar.
- Top with Ganache: Spread ganache evenly over the cooled cheesecake. Refrigerate for at least 1 hour before serving.
Nutrition
Calories: 723kcal | Carbohydrates: 62g | Protein: 10g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 461mg | Potassium: 287mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1477IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 7mg