adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Oreo Cheesecake
0 Likes
Prep Time:
75 minutes
Cook Time:
75 minutes
Total Time:
510 minutes
Decadent Oreo cheesecake baked in an Oreo crust, topped with white chocolate ganache, whipped cream, and extra Oreos. Perfect for cookie and cream lovers!
Ingredients:
  • For the Oreo crust;
  • 20 Oreos
  • 1/4 cup (57g) unsalted butter, melted
  • For the cheesecake:
  • 4 (8 ounce) packages full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (35g) all-purpose flour
  • 5 large eggs, at room temperature
  • 1/3 cup (75g) sour cream
  • 1 tablespoon vanilla extract
  • For the white chocolate ganache:
  • 6 ounces (170g) white chocolate chips or chopped white chocolate
  • 1/3 cup (80ml) heavy cream
  • For the whipped cream;
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (14g) powdered sugar
  • Oreos
Instructions:
  • Preheat the oven to 350°F and position a rack on the lower third.
  • For the crust, finely crush the Oreos: Use a food processor with the blade attachment to pulse the Oreos until they turn into crumbs. Add the melted butter and pulse briefly to mix. If you don't have a food processor, place the Oreos in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a large bowl and mix in the melted butter using a rubber spatula.
  • Create a firm crust: Spread the Oreo crumbs in the base of an ungreased 9x2 3/4-inch round springform pan. Firmly press the crumbs using your fingers or a glass to make a consistent and compact crust, extending slightly up the sides.
  • Place the crust in the preheated oven for 10 minutes until it smells chocolatey and buttery. Let it cool before making the cheesecake filling.
  • Lower the oven temperature to 325°F. Place a kettle or large pot on the stove over medium-high heat to bring water to a boil for the water bath. Fill a roasting pan halfway with the boiling water for later use.
  • In a stand mixer or large mixing bowl, combine cream cheese, sugar, and flour. Beat on medium-low speed for 2 minutes until smooth to avoid incorporating too much air into the batter, which helps prevent cracks while baking.
  • Add the eggs one at a time, beating thoroughly on medium-low speed after each addition. Remember to scrape down the bowl with a rubber spatula between each egg.
  • Combine the sour cream and vanilla extract in the mixture on low speed until the batter is creamy and smooth.
  • Incorporate crushed Oreos into batter: Achieve a mix of large Oreo pieces and fine crumbs by pulsing Oreos in a food processor or crushing them in a sealed bag using a rolling pin. Gently fold the crushed Oreos into the cheesecake batter using a rubber spatula.
  • To prevent water from seeping into the cheesecake while baking, securely wrap the outside of the springform pan in 3 layers of heavy-duty aluminum foil. Then, pour the cheesecake batter over the crust in the pan and place it in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 60 to 75 minutes, until the middle two inches are set but slightly jiggly.
  • After baking, allow the cheesecake to cool in the water bath for 1 hour, then transfer it to a wire rack to cool for an additional hour before refrigerating uncovered. Chill in the refrigerator overnight or for at least 4 hours before serving.
  • Prepare the white chocolate ganache by placing white chocolate chips or chopped white chocolate in a medium bowl. In a small saucepan over medium heat, warm heavy cream until it almost reaches a simmer, about 1 to 2 minutes. Pour the hot cream over the chocolate and let it sit for 2 minutes. Gently stir the mixture until smooth using a whisk or heat-proof spatula. Set the ganache aside to cool slightly as you prepare the whipped cream.
  • Prepare the whipped cream: Using a stand mixer with a whisk attachment or a hand mixer in a large bowl, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3 to 4 minutes. The whipped cream should thicken and hold a peak when the whisk is lifted.
  • Pour the slightly cooled ganache over the chilled cheesecake and spread it evenly for a perfect finishing touch. Adjust the ganache's consistency by microwaving in 10-second intervals until smooth. For clean sides, keep the cheesecake in the pan; for artistic drips or complete coverage, decorate after removing the cheesecake from the pan. Use an offset spatula or butter knife for precise spreading.
  • Prepare a piping bag with whipped cream using a large star tip. Pipe 12 rosettes of whipped cream along the edge of the cheesecake.
  • For a stunning presentation, split 6 Oreos in half and nestle one half into each dollop of whipped cream. Then, finely chop or crush the leftover Oreos and generously sprinkle them at the center of the cheesecake over the ganache.
  • Chill and enjoy: Let the cheesecake cool in the fridge until you're ready to enjoy.

Similar Recipes