Oreo Cheesecake Recipe

Oreo Cheesecake

Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won’t be able to stop raving about this cheesecake!

Prep: 40min

Total: 490min

Yield: 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 807 kcal, Carbohydrate 75 g, Protein 12 g, Fat 53 g, Saturated Fat 27 g, Trans Fat 0.2 g, Cholesterol 199 mg, Sodium 538 mg, Fiber 2 g, Sugar 57 g, unSaturated Fat 20 g

Ingredients:

• 28 regular Oreo cookies
• 4 tablespoons unsalted butter (melted)
• 2 pounds cream cheese (softened (four 8-ounce packages))
• 8 ounces sour cream
• 1 1/2 cup granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 18 Oreo cookies (roughly chopped)

Instruction:

1. Allow it to cool completely.
2. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

Oreo Cheesecake

My Oreo cheesecake uses NO water bath with beautiful results! It’s simple to make with an easy Oreo crust and topped off with chocolate ganache and homemade whipped cream. Recipe includes a how-to video!

Prep: 25min

Total: 440min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 723 kcal, Carbohydrate 62 g, Protein 10 g, Fat 51 g, Saturated Fat 27 g, Trans Fat 1 g, Cholesterol 163 mg, Sodium 461 mg, Fiber 2 g, Sugar 44 g, unSaturated Fat 19 g

Ingredients:

• 35 Oreo cookies
• 5 Tablespoons unsalted butter (melted)
• 15 Oreo cookies
• 32 oz cream cheese (softened (use full-fat brick-style cream cheese))
• 1 cup granulated sugar
• ¾ cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs (lightly beaten (room temperature preferred))
• 3 oz chocolate (use semisweet chocolate chips or a finely chopped semisweet baking bar)
• ½ cup heavy cream

Instruction:

1. Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened. Press crumbs evenly into the bottom and up the sides of 9” springform pan (go as high up the pan as you can, this will help prevent cracks!). I like to use a glass to help with this. Set aside while you prepare cheesecake filling (you do not need to bake the crust on its own).
2. Remove cheesecake from oven and if any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles). Allow cheesecake to cool for about an hour at room temperature, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
3. Return cheesecake to refrigerator and allow ganache to set before slicing and serving (about 20 minutes). If desired, pipe half a batch of homemade whipped cream over top of firm ganache cheesecake before serving (I piped the whipped cream on top of my cheesecake using an Ateco 848 tip).

Oreo Cheesecake

This Oreo Cheesecake recipe is a super decadent, cookies and cream filled cheesecake that’s topped with chocolate ganache and whipped cream. You will need 2 packs of Oreos for this recipe.

Prep: 20min

Total: 440min

Serving Size: 1 serving

Nutrition Facts: calories 529 kcal, Carbohydrate 60 g, Protein 6 g, Fat 32 g, Saturated Fat 16 g, Trans Fat 1 g, Cholesterol 94 mg, Sodium 279 mg, Fiber 2 g, Sugar 42 g, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 20 Oreo cookies (do not remove cream filling)
• 4 tablespoons unsalted butter
• 4 blocks cream cheese (32 oz.) (room temperature)
• 4 tablespoons unsalted butter (room temperature)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup sour cream (room temperature)
• 2 teaspoons vanilla extract
• pinch of salt
• 20 Oreo cookies (broken into small pieces)
• 4 oz. dark chocolate baking squares
• 4 oz. heavy cream
• whipped cream
• 12 Oreo cookies (broken in half)

Instruction:

1. Preheat oven to 350°F and line the bottom of a 9″ spring-form pan with parchment paper.
2. Make the crust: Place 20 Oreo cookies, with the cream filling, into a food processor and pulse until finely crushed. (If you don’t have a food processor, place the cookies in a ziploc bag and use a rolling pin to crush them.) Add the melted butter and pulse until fully combined. Press the mixture firmly into the bottom of the spring-form pan. Bake for 10 minutes, remove and set aside while making the filling.
3. Prepare the water bath: Turn the oven down to 320°F. Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan, making sure it is about 1″ in depth. Close the oven door. (See notes if not using a water bath.)
4. Make the filling: Beat the cream cheese, butter and granulated sugar on low speed with an electric mixer until it is smooth and creamy. Scrape down the sides of the bowl. Add the eggs, one at a time, fully incorporating before adding the next egg. Scrape down the sides of the bowl and then add the sour cream, vanilla extract and pinch of salt, mixing until smooth. Gently fold the crushed Oreos into the batter with a spatula.
5. Bake: Pour the filling into the spring-form pan and smooth the top with an off-set spatula. Insert the spring-form pan into a 10″ cake pan and place the cake pan into the water bath. Bake for 1 hour. (Water level should cover half the depth of the cake pan. Add water if needed.)
6. Cool: Turn the oven off, crack the door and allow the cheesecake to cool inside of the oven for 1 hour. Remove the cheesecake, run a sharp knife around the edge of the pan to help release the sides of the cheesecake and allow to cool completely on the counter.
7. Chill: Place the uncovered cheesecake in the refrigerator overnight or a minimum of 6 hours to firm up. (Do not remove the spring-form pan.)
8. Make the ganache: Place the chocolate and heavy cream in a microwave safe bowl and microwave on high for 1 minute. Remove the bowl from microwave and let sit for 3-5 minutes to allow the chocolate to melt in the cream. Stir the mixture until it is smooth and allow to come to room temperature. Smooth the ganache on top of the cheesecake and place back it into the refrigerator for a minimum of 30 minutes to set.
9. Serve: When ready to serve, take the cheesecake out of the refrigerator and remove the side of spring-form pan. Transfer the cheesecake to a serving platter or cake stand. Pipe dollops of whipped cream over the top of the cheesecake and decorate with half slices of Oreos.

BEST Oreo Cheesecake Recipe

FAQ

What’s better baked or no bake cheesecake?

What kind of cream cheese do you use for cheesecake?

Do I have to use a water bath for cheesecake?

What is a water bath for cheesecake?