Creamy Oreo Cheesecake topped with Chocolate Ganache, fresh whipped cream and a sprinkling of Oreos you will love this Oreo Cheesecake Recipe with Chocolate Ganache. The perfect make-ahead birthday cake!
If you know me, you know me and chocolate are soul mates. Chocolate is my number 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 recipe 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.
Since there are a few components to this cheesecake recipe the ingredient list seems long but don't let it discourage you, the effort is so worth it!
For the crust you'll only need:
- Oreos, completely crushed into a crumb
- Melted butter
The key to a good filling is to have all of your ingredients at room temperature so they can all evenly combine. For the filling you'll need:
- Cream Cheese. Make sure it is softened to room temperature. This is CRUCIAL to making cheesecake. Check out the FAQ section below for ways to soften your cream cheese.
- Sugar. Just good old granulated sugar or caster sugar is needed.
- Sour Cream. This needs to be at room temperature, I will either scoop it out ahead of time and let it sit on the counter for an hour or so. You could also try microwaving at 50% power for 5-second increments. You don't want hot sour cream just room temperature! I have also used Greek yogurt but I do prefer sour cream.
- Vanilla Extract. Use the good stuff, trust me!
- Large Eggs. Your eggs need to also be at room temperature. To do this quickly place the eggs in their shell in a bowl of warm water for 5-10 minutes. You can use the leftover egg whites for these meringue cookies.
- Oreos. I like to have a mixture of smaller and bigger chunks of Oreo cookies if you do a fine crumb of Oreos the cheesecake will end up grey, which is fine if that is what you want!
I like to top my cheesecake with a simple chocolate ganache and fresh whipped cream and of course more Oreos.
For the ganache you'll need heavy cream and chocolate. Many people use chocolate chips but I prefer to use good quality chocolate and finely chop it.
📖 How do you make Oreo cheesecake
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 overnight ensures the best end result, in my opinion.
Starting off with a thick crust made of crushed Oreos and butter. I like to pat my crust up the sides of the pan as well as the bottom. I am all about texture and more crust against all that cheesecake filling makes me happy!
Grease a 9-inch springform pan and set aside. Preheat your oven to 325F/163C. In a food processor, crush the Oreos until they become a fine crumb. You could also place the Oreos in a plastic bag and use a rolling pin but I find it easiest to use the food processor for crushing Oreos.
Add in the melted butter, stirring until fully combined, you should have a wet sand-like texture.
Press into bottom and slightly up upsides of prepared pan. I like to use my hands to press it up the sides of the pan and use the bottom of a measuring cup or glass to press the bottom in tightly.
Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.
The cheesecake filling is made with your usual suspects. Cream cheese of course and please make sure it is at room temperature, if not you will end up with a lumpy cheesecake. I cut my cream cheese into chunks to thaw it quicker. And no whipped cream cheese either, just good old blocks of cream cheese.
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric hand mixer beat the cream cheese for 3 minutes on low to medium speed, making sure to scrape the sides and bottom of the bowl. Your cream cheese should be smooth and creamy with no lumps, if you have lumps your cream cheese was too cold still.
Add granulated sugar to cream cheese and beat on low for another 1-2 minutes.
Again, don't forget to scrape the sides and bottom of the bowl to ensure everything is evenly combined.
Add the sour cream and vanilla extract mixing until fully combined.
Add in eggs and yolks one at a time. Mixing on low and scraping down the bowl.
You should have a creamy batter with no lumps.
Gently crush some more Oreos, I like to use bigger chunks so the cheesecake base color doesn't turn grey, its still more of a vanilla cheesecake with curshed Oreos in.
Gently fold in crushed Oreos.
Pour into prepared pan.
Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with aluminum foil.
Bake the cheesecake for 65 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C, if you are not covering the cheesecake in chocolate ganache then keep in mind you will see the poke holes. I use my Thermapen MK4 to check.
Turn the oven off and let the cheesecake cool in the oven for 1 hour with the door slightly propped open, if your oven door won't naturally stay propped you can use a wooden spoon to keep it ajar. Then remove the cheesecake from the oven and out of the roasting pan and let cool on a wire rack on the counter for another 30-60 minutes. Finally, wrap with plastic wrap and chill in the fridge overnight.
To release the cheesecake from the pan I use an angled spatula to gently loosen the crust from the sides of the pan then gently release the springform pan. Then I use the same spatula to gently loosen the base crust from the bottom of the pan.
If you want to transfer to another plate I use two spatulas to hold it.
How to make chocolate ganache
In a bowl add finely chopped chocolate. In a saucepan heat the heavy cream until just before the boiling poing. Pour the hot cream ontop of the chocolate, ideally you want all of the cream to cover the chocolate.
Let sit for 5 minutes then use a whisk to combine the cream and chocolate. The chocolate should have melted and will turn into a glossy chocolate mixture after whisking.
I like to also add whipped cream to my cheesecake, you can check out my how-to-make stabilized whipped cream post for how I make mine or you can also use store-bought!
Then pipe the whipped cream around the sides of the cheesecake and top with crushed Oreos.
There you have it another perfect cheesecake!
I know you have an Oreo lover in your life. Make this cheesecake recipe for them. You will be forever their favorite person. This is decadence in its finest form.
Use a large knife dipped in hot water, then wiped clean with a clean towel to slice the cheesecake. Dip the knife in hot water and wipe clean after each slice.
Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
Bake the Cheesecake in a Springform Pan (affiliate link) for easy release when you serve it
Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off
Bake the cheesecake in a water bath
A water bath ensures your cheesecake bakes at a more even temperature in a moist environment. There are two methods to prevent water from seeping into the springform pan. You can place your springform pan in a larger pan and place that larger pan in the roasting pan full of water. Or you can wrap your springform pan with heavy-duty foil and place that directly in the roasting pan with hot water. Obviously with the foil make sure there are no rips or tears as the water could seep in.
The bare minimum time to chill a full cheesecake is 6-8 hours. I suggest baking a cheesecake the day before you want to serve it so you have plenty of time to let it chill.
The easiest way is to let your cream cheese sit on your counter at room temperature for a few hours. You can chop the cream cheese into small chunks and let it sit on a plate or sheet pan for 45-60 minutes, depending on your environment and size of the chunks. You could also place the foil packed cream cheese in a bowl of warm water for 15-30 minutes, again depending on your environment. Be careful you don't want it to become melted. I do not recommend softening in the microwave as it can end up melting-quickly.
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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.
- 12oz Oreos, completely crushed into a crumb
- 3 Tablespoon Butter, melted
- 32oz Cream Cheese, very soft at room temperature
- 250 Grams (1 ¼ Cup) Granulated/ Caster Sugar
- 139 Grams (½ heaping cup) Sour Cream or Greek Yogurt
- 1 Tablespoon Vanilla Extract
- 4 Large Eggs + 2 Large Egg Yolks, at room temperature
- 5oz Oreos, crushed with some larger pieces
- 8oz Dark Chocolate Finely Chopped
- 4oz Heavy Cream
- 8.4 ounces (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Dry Milk Powder
- 2oz Oreos, crushed
- Grease a 9-inch springform pan set aside. Preheat oven to 325F/163C. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan.
- Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat cream cheese for 3 minutes on low to medium speed, making sure to scrape the sides and bottom of the bowl. Add granulated sugar to cream cheese and beat on low for another 1-2 minutes. Add sour cream and vanilla extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 65 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C, if you are not covering the cheesecake in chocolate ganache then keep in mind you will see the poke holes. Turn the oven off and let cool in the oven for 1 hour with the door slightly propped open, then take out of the oven and out of the roasting pan and let cool on a wire rack on the counter for another 30-60 minutes. Finally, wrap with plastic wrap and chill in the fridge overnight.
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
- Using an electric stand mixer fitted with a whisk attachment whisk heavy cream for 1 minute, add vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge for up to 5 days.
*Total Time includes Chill Time
Keywords: oreo cheesecake recipe, cookies and cream cheesecake, how to make an oreo cheesecake
After completing more testing this recipe has been updated with new pictures, text, and an updated recipe as of June 16, 2020. The original recipe was posted on February 18, 2017.