Oreo Cheesecake Recipe

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 flavor is the bomb!

The creamy cheesecake, the chocolate ganache, fresh whipped cream, and crunch of the Oreos really put the cheesecake in its own league.

If you're looking for another delicious recipe for dessert try my Chocolate Cheesecake next. Or my Oreo Brownies Recipe.

Jump to:

• Ingredients
• 📖 How do you make Oreo cheesecake
• How to make chocolate ganache
• FAQ
• Recipe Card
• 🎂 More cheesecake recipes
• Recipe Ratings & Comments

Ingredients

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. Otherwise, you risk lumps of cream cheese in your cheesecake. 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. You'll use a combination of whole eggs and additional egg yolks for a flavor and richer texture. 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.

Check out all my cheesecake baking tips here.

📖 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 Oreo 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 a lage 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 for the water bath.

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. This slow-cooling process will help prevent cracks.

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 the finely chopped chocolate. In a saucepan heat the heavy cream until just before the boiling point. Pour the hot cream on top 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.

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. Oreo Milkshake or Oreo Cake should be next on your list!

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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.

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