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A slice of oreo cheesecake on a plate.

Oreo Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 12
Author: Amy

Ingredients

Oreo crust

Cheesecake Filling

  • 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

Chocolate Ganache

  • 4 oz. dark chocolate baking squares
  • 4 oz. heavy cream

Toppings

Instructions

  • Preheat oven to 350°F and line the bottom of a 9" spring-form pan with parchment paper.
  • 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.
  • 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.)
  • 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.
  • 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.)
  • 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.
  • 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.)
  • 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.
  • 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.
Nutrition Facts
Oreo Cheesecake
Amount Per Serving
Calories 529 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 94mg31%
Sodium 279mg12%
Potassium 175mg5%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 42g47%
Protein 6g12%
Vitamin A 599IU12%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • No water bath: If not using a water bath, bake the cheesecake for 45 minutes at 320°F. Crack the oven door and allow it to cool for 30 minutes inside. Cool the cheesecake completely on the counter before chilling.
  • To Store: Keep leftovers covered in the fridge for up to 5 days.
  • To Freeze: Place the cheesecake in the freezer, without toppings, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and top with ganache and whipped cream.