Creamy Oreo Cheesecake topped with Chocolate Ganache, fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.
If you know me, you know me and chocolate are soul mates. Chocolate is my numba one. My lovah. My best friend…. you get the picture.
And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one. But damn every time I do I am in heaven. Seriously go get one.
You’d think with my cheesecake obsession that I would have had an Oreo cheesecake before? Well no, I hadn’t. As my friend Hayley said this was the best cheesecake so far. It really was.
The creamy cheesecake, the chocolate ganache, fresh whipped cream and crunch of the Oreos really put the cheesecake in its own league.
Like any cheesecake you must be patient, it’s not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake over night ensures the best end result, in my opinion.
I know you have an Oreo lover in your life. Make this Oreo Cheesecake for them. You will be forever their favorite person. This is decadance in its finest form.
These are a few things I always do when baking a cheesecake:
- Room temperature Cream Cheese, NEVER use cold cream cheese
- Bake my Cheesecake in a Springform Pan
- Place the Springform Pan in a Large Round Cake Tin
- Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
- When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
- Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
- Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
- When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut