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Oreo Cheesecake

Written by ziir

Calling all Oreo lovers!! This creamy Oreo cheesecake is chock full of those delicious cookies, covered in a beautiful swirled chocolate ganache and crowned with whipped cream. Beyond delicious and so easy to make! 

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This was one of the most requested recipes from my YouTube viewers this year so after some delicious recipe testing I’m happy to present my Oreo Cheesecake! It’s got tons of Oreo flavor and a perfectly sweet, slightly tangy cheesecake filling topped with a decadent white chocolate ganache and light clouds of whipped cream. What’s not to like?!

A top down view of an Oreo Cheesecake on a marble table.

FREQUENTLY ASKED QUESTIONS

HOW LONG WILL THIS KEEP FOR?

Your cheesecake will last for about a week in the refrigerator. Make sure to cover so errand smells don’t seep in and the cake doesn’t dry out. I do not suggest leaving the cake out at room temperature for more than a few hours as the whipped cream will go bad due the the high dairy content.

CAN I FREEZE OREO CHEESECAKE? 

This cheesecake is perfect for making months in advance and freezing for later. Wrap well before freezing and thaw overnight in the refrigerator before serving.  I would suggest freezing the cake without the ganache and whipped cream toppings.

ARE OREOS VEGAN?

Oreos do not contain any animal products however they are not truly vegan since they are produced in facilities that handle milk products and there can be cross contamination so so speak. 

HOW MANY OREOS ARE IN A PACK?

A standard package of Oreos has 36 cookies in three rows of twelve. A family sized package will have 48 cookies.

WHAT OTHER COOKIES CAN I MAKE THIS WITH?

This recipe lends itself to almost any of your favorite cookies. You could try digestive biscuits, chocolate chip cookies, ginger snaps, or whichever cookie you love. And you can of course make these with the generic brand Oreo knock offs available at many stores. 

WHAT’S THE BEST WAY TO BAKE A CHEESECAKE SO IT DOESN’T CRACK?

Baking your cheesecake at a lower temperature for a longer period of time will give you a more even bake and lead to less cracking. You can wrap the springform pan in a sheet of wide foil and bake in a shallow water bath if you’re REALLY concerned about cracking. This recipe is much more forgiving just because any cracks will get covered up by the ganache and whipped cream. 

HOW TO MAKE AN OREO CHEESECAKE

An oreo crust being made and pressed into a springform pan.

1. Set oven to 350F. Add the Oreos into a food processor and pulse until you have mostly fine crumbs. Drizzle in the melted butter while pulsing then remove the blade and use a spatula to mix in any butter on the bottom. If you’re doing this by hand just crush the Oreos in a plastic bag and mix with melted butter in a bowl.

2. Transfer the Oreo mixture to a springform pan and distribute evenly with a spatula. Use a large glass or measuring cup to press the mixture to the pan and create a firm crust. Chill for a few minutes in the freezer while the oven reaches 350F then bake for about 10 minutes. Remove and set aside.

Oreos being chopped and flour getting sifted into a bowl.

3. Chop about 12 Oreos into quarters or just give them a rough chop. Crush another 12-16 Oreos in your processor or a large bag and set aside.

4. Add the room temperature cream cheese, and sugar to the bowl of your stand mixer fitter with a whisk then sift in the three tablespoons of flour. Beat until smooth. You can make the batter with an electric hand mixer instead, just make sure to use a large bowl so things don’t become precarious.

Sour cream being added to a stand mixer with cream cheese for an Oreo cheesecake.

5. Once the batter is smooth and without lumps like to see in the photo above it’s time to scrape the bowl down! This is an important step because a uniform consistency will help your cheesecake bake properly.

6. Beat in the sour cream  and scrape the bowl down then beat once more until smooth.

Crushed Oreos getting folded into cheesecake batter.

7. Add the eggs and yolk one at a time while the mixer is running on a medium speed then pour in the vanilla extract. Beat until smooth. Vanilla is optional here, if you love the flavor add it in but you can totally skip is as the Oreos have a big note of chocolate, which may mask the vanilla.

8. Pour in the Oreo crumbs and fold into the batter scraping that bowl down as you go.

Oreo Cheesecake batter getting layered in a springform pan with quartered Oreos.

9. For Maximum Oreo flavor we’re adding chunks of the cookies in layers. Pour about a third of the batter into your crust then smooth it to the edge and sprinkle in some of the quartered Oreos.

10. Pour in another third of the batter and then more cookies and finally top off with the remaining batter. Give it a bit of a smooth then place on a baking sheet and pop into the preheated oven at 350F for 10 minutes. Reduce oven temperature to 300F and bake another 60 minutes. The center will still jiggle bu the edge will be set. Turn oven off and leave for 30 minutes then remove and allow to cool to room temp before chilling. 

For best results I suggest chilling overnight but you can get away with three hours if you’re in a hurry. Once chilled remove from springform pan and place on a cake stand. 

Chocolate getting swirled onto an Oreo Cheesecake

11. Make two batches of ganache. One white and one dark chocolate. The dark chocolate batch is quite small so it’s easiest to microwave the chocolate in short bursts at 50% power then pour in warm cream and mix until smooth. You can make the white chocolate the same way or on a double boiler. Pour the White chocolate ganache onto the chilled cake then add spoonfuls of the dark chocolate.

12. Use a skewer or small knife to swirl the chocolate and create a pleasing pattern. Try not to over-mix as it will start to look “muddy”. Place in the fridge to chill while you make the whipped cream.

Whipped cream being piped onto an Oreo cheesecake.

13. I find the best way to make whipped cream is to freeze the bowl and whisk before whipping, this speeds everything up and gives a nice smooth consistency. Add the cream then powdered sugar and vanilla to your chilled bowl then beat on high until you have soft peaks. 

14. Transfer whipped cream to a large piping bag fitted with a large closed star tip (I used a ) then pipe the edge in a tight corkscrew pattern. Place Oreo halves in the whipped cream and serve!

Half an Oreo cheesecake on white cake stand.

PRO TIPS FOR THE BEST OREO CHEESECAKE

  • I loved the look of the marbleized chocolate in the center but you could also double the whipped cream then cover the whole cake with chopped Oreos for a quicker and still beautiful cheesecake.
  • I know it’s mentioned in the instructions but scraping the bowl down is an important step! So make sure there isn’t some unmixed cream cheese hanging at the bottom of your bowl.
  • For a lighter looking cheesecake either reduce the crushed Oreos in the recipe OR eliminate them and add more chopped Oreos in.
  • This is a great recipe to make a few days ahead however the best idea would be to add the whipped cream on just before serving. This way you’ll have the silkiest topping on that cake.
  • If your white chocolate gets a bit too hot and starts to seize just keep mixing in warm cream a tablespoon at a time until the consistency is nice and smooth.
  • Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
  • Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
  • Don’t be frightened if your cheesecake seems underdone after an hour of baking, it will firm up.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

CHRISTMAS HOT COCOA COOKIES

Cookie Tree

Christmas Tree Cake

Santa Cupcakes

If you’ve tried this Oreo Cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 


Oreo Cheesecake

This creamy Oreo cheesecake is chock Oreos, covered in a beautiful swirled chocolate ganache and crowned with whipped cream. 

Course Dessert

 Cuisine American 

Prep Time 20 minutes 

Cook Time 1 hour 

Chill Time 12 hours 

TotalTime 13 hours 20 minutes

 Servings 10 people

 Calories 584kcal  

Author John Kanell

Equipment

  • 8″ springform pan

Ingredients

For the Crust

  • 26 Oreos more if you’d like a thicker crust
  • 1/2 cup unsalted butter 113g, melted

For the Cheesecake

  • 24 oz cream cheese 680g room temperature, 3 packages
  • 1/2 tsp salt
  • 1 cup sugar 200g
  • 3 tbsp all-purpose flour 24g
  • 1 tbsp vanilla extract 15mL
  • 3 eggs large, room temperature
  • 1 egg yolks
  • 1/2 cup sour cream
  • 12 Oreos crushed
  • 12 Oreos chopped

For the White Chocolate Ganache

  • 1 cup white chocolate 175g
  • 1/3 cup cream 80mL

For the Dark Chocolate Ganache

  • 2 tbsp semisweet chocolate 20g
  • 1 tbsp cream 15mL

For the Whipped Cream

  • 1 cup cream cold, 240mL
  • 1/4 cup powdered sugar 30g
  • 1 tsp vanilla extract 5mL

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. See post above 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.

Notes

Pro tips to make the perfect cheesecake

  • Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
  • Beat the cream cheese and sugars until completely smooth.
  • Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
  • Don’t be frightened if your cheesecake seems underdone after an hour of baking, it will firm up.
  • When you wrap the cheesecake up Have a piece of paper towel under the plastic or foil. This will absorb condensation and your surface will be unmarred by water droplets.

Nutrition

Serving: 1piece | Calories: 584kcal | Carbohydrates: 47g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 207mg | Sodium: 507mg | Potassium: 297mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg


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ziir

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