Oreo Cheesecake

Hello friends! This Oreo Cheesecakes is a decadent twist on the classic dessert, combining the creamy richness of white chocolate cheesecake with the irresistible crunch of Oreo cookies. Nestled in a buttery Oreo crust and topped with smooth chocolate ganache and decorative Oreo garnishes, this cheesecake is perfect for holiday celebrations or any special occasion where you want to impress your guests with a stunning and delicious treat.

This is perfect for anyone who loves cookies and cream! If this is your first time making cheesecake, I highly recommend you check out this post! It will give you tons of tips on what to expect when making cheesecake and how to set you up for success!

Best Oreo Cheesecake Recipe

In this post, I’ll guide you through each step to create a luxurious Oreo Cheesecake, including tips for achieving the perfect creamy texture, ensuring a flawless crust, and mastering the ganache topping. Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe will help you craft a dessert that’s both visually impressive and irresistibly tasty.

All ingredients and step-by-step instructions can be found at the bottom of this post!

Choosing the Right Pan

For most cheesecake recipes I recommend using a 9″ springform pan. But an 8″ springform pan that is at least 3″ deep, like those from Fat Daddio (which is the one I use), works just as well.

I prefer springform pans over push-bottom pans because their removable sides allow for easy removal without damaging the cheesecake. If using a different brand, ensure your 8″ pan is deep enough to accommodate the batter.

Oreo Crust

Begin by preheating your oven to 325ºF. In a food processor, blend the Oreo cookies until they form a fine powder. Mix in the melted unsalted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 8 or 9-inch spring form pan, like discussed abova.

Press the Oreo crumble up the sides of the pan using a spatula, the bottom of a measuring cup, or your fingers. Bake the crust for 12 minutes. Remove from the oven and let it cool completely before adding the cheesecake batter.

Cheesecake Batter

Once the crust has cooled, grease the exposed sides of the springform pan and set aside. In a microwave-safe bowl, melt the chopped white chocolate in 20-second intervals, stirring between each, until smooth and fully melted. Let the melted chocolate cool for at least 10 minutes. Also chop the Oreos that will be stirred into the batter.

In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add sour cream and mix until combined. Gradually add the melted white chocolate, mixing until fully incorporated.

Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and salt. Fold in chopped Oreo cookies until evenly distributed throughout the batter.

Assembling the Oreo Cheesecake & Baking

Pour the cheesecake batter over the cooled Oreo crust, spreading it evenly with a spatula.

Wrap the bottom of the springform pan with a few layers of aluminum foil to prevent water from seeping in during the water bath.

Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake in the preheated oven for 60 to 75 minutes, or until the center is slightly jiggly and the edges are set. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, helping to prevent cracks. After cooling, refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.

Chocolate Ganache

To prepare the ganache, heat heavy cream until hot but not boiling. Place chopped semi-sweet chocolate or chocolate chips in a bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften. Then whisk until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool and thicken slightly before using. If making ahead, store the ganache in the fridge and gently reheat it in the microwave for a few seconds, stirring frequently, until it becomes spreadable.

Decorating

Once the cheesecake has chilled, remove it from the refrigerator and carefully release it from the springform pan. Transfer the cheesecake to a serving plate. Spread the cooled chocolate ganache evenly over the top of the cheesecake using a spatula. For an elegant finish, pipe whipped cream frosting on top, then decorate with halved Oreo cookies and a sprinkle of Oreo crumbs. This not only adds visual appeal but also an extra layer of Oreo flavor and texture.

Storage

Store the Oreo Cheesecake in an airtight container in the refrigerator for up to 4 to 5 days. For longer storage, freeze the cheesecake for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then place it in an airtight container. When ready to enjoy, thaw the cheesecake in the refrigerator overnight before serving to maintain its creamy texture.

Tips & Tricks

• Best Cheesecake Tips: I wrote a whole article about how to become an expert cheesecake maker, check it out here!
• Cheesecake Pan: I use the Fat Daddio 8” springform pan for consistent results. Alternatively, a 9” springform pan works well too.
• White Chocolate: Opt for high-quality white chocolate bars or chips with over 20% cocoa butter, such as Callebaut or Valrhona, to ensure smooth ganache and a rich flavor.
• Prevent Cracks: Using a water bath is crucial for a smooth, crack-free cheesecake. Ensure the foil is tightly sealed around the pan to prevent water from leaking in.
• Cooling Gradually: Letting the cheesecake cool slowly in the oven after baking helps prevent cracks and ensures an even texture.

Variations

• Graham Cracker Crust: Substitute Oreo crumbs with graham cracker crumbs for a different flavor profile. You can also use digestive biscuits as an alternative.
• Minty Touch: Add a few drops of peppermint extract into the cheesecake batter and use mint Oreos throughout the recipe to make this a Mint Oreo Cheesecake.
• Mini Cheesecakes: Make individual-sized cheesecakes by baking the batter in cupcake tins. This yields 24 mini cheesecakes that are perfect for parties and easy to serve.
• Coffee Enhancements: Add a teaspoon of instant espresso powder to the cheesecake batter for a mocha flavor.
• Nutty Additions: Incorporate chopped nuts, such as almonds or pecans, into the cheesecake batter for added crunch and flavor.
• Swirled Ganache: Create a marbled effect by swirling different flavors of ganache, such as white and dark chocolate, before baking.

If you like this cheesecake recipe, you’ll love these other ones:

• Cranberry Cheesecake
• New York Cheesecake
• Biscoff Cheesecake
• Cinnamon Roll Cheesecake
• Crème Brûlée Cheesecake

I can’t wait for you to try this Oreo Cheesecake! Share your beautiful creations with me on Instagram, and let’s celebrate with this irresistible dessert together!

Oreo Cheesecake

Camila Hurst

This Oreo Cheesecake features a creamy cookies and cream cheesecake filling, an Oreo crust, and a smooth chocolate ganache topping for a decadent dessert.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling Time 7 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 801 kcal

Ingredients

  

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Oreo Crust

• 36 Oreo cookies 406 grams
• 5 tbsp unsalted butter 70 grams, melted

Cheesecake Batter

• 1½ cups white chocolate chopped 250 grams
• 680 grams cream cheese softened (3 packages of 8 oz)
• ¾ cup granulated sugar 150 grams
• ⅓ cup sour cream 80 grams
• 3 large eggs room temperature
• 1 tbsp vanilla extract
• ½ tsp salt
• 14 Oreo cookies chopped

Chocolate Ganache

• ½ cup chopped semi-sweet chocolate or chocolate chips 80 grams
• ⅓ cup heavy cream 80 ml

Whipped Cream

• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract

To Decorate

• Oreo cookies halved
• ¼ cup Oreo crumbs

Instructions

 

Oreo Crust

• Preheat the oven to 325ºF.
• Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.
• Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be at least 3" deep.
• Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan.
• Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.
• Bake the crust for about 12 minutes in the pre-heated oven.
• Remove it from the oven and let cool completely.

Cheesecake Batter

• Once the crust has cooled down, grease the exposed sides of the cheesecake pan (read notes).
• Melt the white chocolate in a microwave-safe bowl for 20 seconds intervals, stirring in between, until all the chocolate is melted and smooth. Set it aside to cool down for at least 10 minutes.
• In a medium bowl, beat the cream cheese for 3 minutes with a hand mixer at medium speed, until creamy.
• Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the slightly cooled white chocolate into the bowl and mix until combined.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along with the last egg, add the vanilla and the salt.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Add the chopped Oreos, and stir to combine.

Assembling

• Pour the cheesecake batter on the bottom of the pan. Spread it with a spatula to smooth it out.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a large roasting pan and add hot water to the roasting pan, to form a water bath. This is a crucial step to achieve the perfect texture and prevent the cake from cracking.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes. Baking time can vary depending on the pan you are using, and depending on your oven. Don’t go by time, go by the jiggle test.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Chocolate Ganache

• Heat up the heavy cream until hot in a small saucepan or in the microwave.
• Place the chopped chocolate, or chocolate chips in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.
• Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

Whipped Cream

• Beat the cold whipping cream with the powdered sugar and vanilla in the bowl of a mixer for about 2 to 3 minutes, or until stiff peaks form.
• Place it in a piping bag lined with the tip of your choice, I used tip 6B.

To Decorate

• After the cheesecake has chilled, remove it from the fridge. Remove the ring from around the pan.
• You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
• Spread the ganache on top of the cheesecake with a spatula.
• Pipe the whipped cream on top of the ganache, top with the halved Oreos, and sprinkle with the Oreo crumbs.

Storage

• You can store the Oreo Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
• The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Notes

Crust: Use the crust from this recipe if you want to use a Graham Cracker crust instead. You can also use digestive biscuits instead of graham crackers.

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini Cheesecakes: You can bake the batter in cupcake tins to make mini cheesecakes. This recipe will yield 24 mini cheesecakes. Only bake for 25 minutes. No water bath needed.

Greasing the Cheesecake Pan: I like to grease the exposed sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust the crust has a hard time sticking and it can get soggy.

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF. Baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

White Chocolate: I prefer using white chocolate bars, or good quality white chocolate chips from brands such as Callebaut, or Valrhona. This is important especially when making ganache. White chocolate chips from the store from brands such as Ghirardelli or Nestle are not actually white chocolate, and may cause the ganache to split and not have the proper consistency. They can also disrupt the consistency of the cheesecake. Opt for brands of white chocolate chips with over 20% cocoa butter like the ones mentioned above. Callebaut and Valrhona can be ordered online, but if you can find them, buy bars of white chocolate (Lindt, Ghirardelli bars – not chips) at the store and chop them to use in the recipe.

Ganache Troubleshooting: Ganache can be finicky. If the ganache splits, just add one teaspoon of heavy cream at a time and whisk it together with the ganache until it becomes smooth again.

Nutrition

Serving: 1 sliceCalories: 801kcal

Keyword cheesecake, cookies and cream, oreo, oreo cheesecake, oreos

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