Oreo Cheesecake

This Oreo Cheesecake is a dessert masterpiece. It's made with an Oreo cookie crust, creamy cheesecake filling, marbled white and dark chocolate ganache, and homemade whipped cream. Serve it for a special occasion or any time!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Chill Time 12

Total Time 13 30

Servings servings

Calories 949kcal

Author John Kanell

Equipment

8" springform pan

Ingredients

For the Crust:

26 Oreos
¼ cup unsalted butter melted (plus more if needed) (56g)

For the Cheesecake:

3 (8-ounce/226g) blocks cream cheese room temperature
1 cup granulated sugar (200g)
½ teaspoon salt
½ cup sour cream room temperature
1 tablespoon vanilla extract
3 large eggs room temperature
1 large egg yolk room temperature
3 tablespoons all-purpose flour
12 Oreos crushed
12 Oreos roughly chopped

For the White Chocolate Ganache:

1 cup finely chopped white chocolate (175g)
⅓ cup heavy cream (80mL)

For the Dark Chocolate Ganache:

2 tablespoons finely chopped semisweet chocolate (20g)
1 tablespoon heavy cream

For the Whipped Cream:

1 cup heavy whipping cream cold (240mL)
¼ cup powdered sugar (30g)
1 teaspoon vanilla extract

For the Assembly:

7 Oreos

Instructions

For the Crust:

Preheat oven to 350F.
Add the Oreos to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. If the crumbs do not hold together when squeezed, mix in an additional tablespoon of melted butter at a time until they do. (See Pro Tips for instructions on making this without a processor or stand mixer.)
Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Bake for about 10 minutes at 350, or until fragrant. Remove from oven, set aside.

For the Filling:

Crush about 12 Oreos either by hand or in your food processor then set aside. Chop 12 more Oreos, you can quarter them or just give a very rough chop. set aside as well.
Add ROOM TEMPERATURE cream cheese, sugar and salt to a stand mixer fitted with a whisk attachment then sift in the three tablespoons of flour and mix at medium speed to cream. Scrape bowl down and mix until completely homogenous.
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
Fold in the crushed Oreos and make sure to scrape the bowl down as you go!
Pour a third of the batter into the springform pan. Smooth out to the edge then sprinkle some of the chopped Oreos in. Add another third of the batter smooth and sprinkle in more of the chopped cookies then add the final layer of batter and smooth.
Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it's easier to remove from the oven.
Bake at 350F for 10 minutes then reduce temperature to 300F and bake another 50 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional half hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after about 3-4 hours of chilling but it's MUCH easier to cut if you've chilled it overnight.

For the Ganaches:

You'll be making two batches of ganache, one white and one dark. They can be made in a double boiler or you can use your microwave. If you're using the microwave add the chocolates to separate bowls then zap in the microwave at half power in a few 20-30 second bursts. Pour hot cream over and mix then set aside. If there are some stubborn lumps then mix a little more cream and apply a little more heat until smooth.
Pour the white chocolate ganache onto the cake and smooth close to the edge. Add small spoonfuls of the dark chocolate ganache and then use a skewer or small knife to swirl them together. Transfer to the refrigerator to chill while you make the whipped cream.

For the Whipped Cream:

Add the cold cream, powdered sugar, vanilla to the bowl of your stand mixer fitted with a whisk attachment and beat on high until soft peaks form. It's best to use a cold bowl and whisk straight out of the freezer but room temperature works too.
Transfer whipped cream to a piping bag fitted with a large closed star tip and pipe the edge of the cake in a tight corkscrew pattern. Cut 7 Oreos in half and place in the whipped cream straight side down.

Video

Notes

Don't overbeat the batter. When mixing the cheesecake, blend the ingredients until just combined. Overmixing can incorporate too much air, leading to cracks on the surface of the cheesecake. Mix on medium speed and scrape down the bowl often to ensure even mixing.
Allow to cool properly. This is crucial to achieving the best texture and preventing cracks. After baking, turn off the oven and leave the cheesecake inside with the door closed for about 30 minutes. Then cool at room temperature on a wire rack, refrigerating for at least four hours before slicing.
Easy release. Quickly run a knife around the sides of the cheesecake pan when it comes out of the oven (after sitting for 30 minutes) to release any stuck batter. This prevents cracks from the cheesecake shrinking and pulling at the sides when removed from the pan.
Use other cookies for the crust. While classic Oreos are a popular choice, you can get creative with other Oreo flavors, or use Graham crackers, chocolate chip cookies, or even gingersnaps for a tasty variation.
Slice with precision. For clean cheesecake slices, use a sharp knife dipped in hot water and wiped dry before each cut. This prevents the cheesecake and crushed Oreos from sticking to the knife for a neat, professional-looking presentation.

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