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Oreo Cheesecake with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This rich and creamy Oreo Cheesecake features a crunchy Oreo crust and a luscious cream cheese filling with chunks of Oreos folded in. Topped with a smooth chocolate ganache and whipped cream, it’s the perfect indulgent dessert to impress friends and family.

  • Total Time: 7 hours 20 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 36 Oreos
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted

Cheesecake Filling

  • 4 (8-ounce) packages full-fat cream cheese (Philadelphia brand preferred), softened
  • 3 large eggs
  • 3/4 cup full-fat sour cream
  • 1 and 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 22 Oreos, chopped into halves, quarters and coarse pieces

Ganache Topping

  • 1/3 cup heavy cream
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons butter

To Serve

  • Whipped cream
  • 5-6 medium-chopped Oreos (for garnish)

Instructions

  1. Soften the Cream Cheese: Leave the cream cheese at room temperature for 3-4 hours until completely soft. If short on time, microwave in 1-minute intervals at low power until soft but not melted.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F. Grease the top 2 inches of a 9-inch springform pan sides with nonstick spray to prevent sticking.
  3. Make Oreo Crust: In a food processor, pulse 36 Oreos with salt and sugar until fine crumbs form. Add melted butter and pulse until combined.
  4. Press Crust: Pour crumbs into pan and press firmly up the sides and flat on the bottom using the bottom of a measuring cup or glass, making sure the edge crust is sturdy.
  5. Bake Crust: Bake crust at 325°F for 12 minutes on middle rack. Press crust down with back of a spoon if puffed. Cool and leave oven on.
  6. Beat Eggs: Using a mixer, whisk eggs on medium speed for 3 minutes until light yellow and foamy, with no lumps.
  7. Beat Cream Cheese: In the same bowl, beat softened cream cheese until smooth and lump-free, scraping down sides.
  8. Combine Filling Ingredients: Add beaten eggs back in, sour cream, sugar, vanilla, lemon juice, and salt. Beat on medium until smooth, scraping bowl as needed.
  9. Prepare Oreo Chunks: Chop remaining 22 Oreos into halves, quarters, and coarse pieces.
  10. Fold Oreos in Filling: Gently fold the chopped Oreos into the cheesecake batter evenly.
  11. Pour Filling into Crust: Pour batter into cooled crust, smooth the top, keeping filling away from edges if possible.
  12. Prepare Steaming Setup: Bring water to a boil. Place one oven rack in center, another lower. Put a 9×13 pan on lower rack and fill with boiling water to create steam.
  13. Bake Cheesecake: Place cheesecake on center rack above water pan. Bake at 325°F for 40 minutes until risen and edges slightly golden.
  14. Turn Off Oven and Cool Slowly: Turn oven off, leave door closed, and let cheesecake cool inside for 3-4 hours to prevent cracking.
  15. Refrigerate: Remove cheesecake, cover with plastic wrap, and refrigerate overnight or at least 6 hours.
  16. Make Ganache: Warm heavy cream in microwave until bubbles form around edges but not boiling. Add chocolate chips and let melt for 1 minute, then whisk until smooth. Stir in butter until glossy.
  17. Cool Ganache: Let ganache cool 10-15 minutes until pourable but not hot.
  18. Top Cheesecake: Remove cheesecake from fridge and plastic wrap, blot condensation if any. Pour ganache over top and spread evenly, allowing drips if desired.
  19. Set Ganache: Chill cheesecake for 10-20 minutes to firm ganache if preferred.
  20. Serve: Slice and serve with whipped cream and chopped Oreos on top.
  21. Storage: Keep cheesecake refrigerated covered tightly to last up to 2 weeks, though best before 3-4 days.
  22. Freezing: For whole cheesecake, wrap well and freeze up to 3-4 months. Thaw in fridge 12-24 hours before serving. For slices, flash freeze on parchment, then store in bags frozen.

Notes

  • Do not let cream cheese become melty when softening; it should be pliable but not warm.
  • Press crust firmly especially on edges for best structure.
  • Use a steaming water bath while baking to help prevent cracks and keep cheesecake moist.
  • Letting cheesecake cool gradually in the oven prevents cracking.
  • Ganache should be cool enough to pour smoothly without melting the cheesecake top.
  • Whipped cream garnish balances the richness of the dessert.
  • Store cheesecake in the refrigerator to maintain freshness and texture.
  • Freezing cheesecake extends shelf life but requires proper wrapping.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/oreo-cheesecake-with-chocolate-ganache-recipe/