Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oreo Cheesecake with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 26 reviews
  • Author: Mary
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours 20 minutes (includes cooling and chilling time)
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and creamy Oreo Cheesecake combines a chocolatey Oreo crust with a smooth, full-fat cream cheese filling studded with chopped Oreos, topped with a luscious homemade chocolate ganache and whipped cream. Baked with a steam bath for a perfectly tender texture and finished with crushed Oreos, this crowd-pleasing dessert yields 16 delicious servings.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 3 large eggs
  • 4 (8-ounce) packages full-fat cream cheese, softened
  • 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 (about 1/3 halved, 1/3 quartered, 1/3 coarsely chopped)

Ganache

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

Toppings

  • Whipped cream (from 1 batch whipped cream recipe)
  • Crushed Oreos (about 5 Oreos, medium chopped)

Instructions

  1. Soften Cream Cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until fully softened, or microwave in 1-minute intervals at power level 1 until soft but not melty.
  2. Prep Oven and Pan: Preheat oven to 325°F. Grease a 9-inch springform pan’s top 2 inches of sides with nonstick spray.
  3. Make Oreo Crust: In a food processor, pulse 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons sugar until fine crumbs form. Add melted butter and process until combined.
  4. Press Crust: Transfer crumbs to pan. Press mostly up the sides and flat on bottom using a cup or glass; press thumb along top edge for sturdiness.
  5. Bake Crust: Bake crust for 12 minutes at 325°F on center oven rack. Immediately reshape crust edges with spoon if puffed. Cool and leave oven on.
  6. Beat Eggs: In a large bowl or stand mixer with whisk attachment, beat 3 eggs on medium for 3 minutes until light yellow and foamy, no lumps.
  7. Set Eggs Aside: Transfer beaten eggs to a separate bowl.
  8. Beat Cream Cheese: Using the same bowl, beat the softened cream cheese for 1-2 minutes until smooth and lump-free, scraping sides and bottom.
  9. Add Remaining Ingredients: Add beaten eggs back in, 3/4 cup sour cream, 1 1/2 cups sugar, 1 tbsp vanilla, 2 tbsp lemon juice, and 1 tsp kosher salt (or 3/4 tsp table salt). Beat 1-2 more minutes until smooth.
  10. Chop Oreos: Chop 22 Oreos into halves, quarters, and coarse pieces; combine all along with crumbs.
  11. Fold Oreos: Gently fold chopped Oreos into the cream cheese batter with a rubber spatula until evenly distributed.
  12. Fill Crust: Pour batter into cooled crust, smoothing top and avoiding edges.
  13. Prepare Steam Bath: Boil water on stove. Place one oven rack center, one below. Put 9×13-inch pan on lower rack and pour boiling water into it.
  14. Bake Cheesecake: Place cheesecake on upper rack above steaming water. Bake at 325°F for 40 minutes, then turn oven off and leave cheesecake inside with door closed for 3-4 hours.
  15. Cool and Refrigerate: Remove cooled cheesecake, cover tightly with plastic, and refrigerate at least 6 hours or overnight.
  16. Make Ganache: Heat cream in microwave until bubbles form on edges (do not boil). Add chocolate chips, let sit 1 minute. Whisk until smooth.
  17. Add Butter to Ganache: Stir in 2 tablespoons butter until smooth. Let cool 10-15 minutes until pourable but not hot.
  18. Decorate Cheesecake: Remove cheesecake from fridge, gently dab condensation if needed. Pour ganache over top and spread to edges with spatula, allowing some drips.
  19. Set Ganache: Refrigerate cheesecake 10-20 minutes if you want ganache set (optional).
  20. Serve: Serve slices topped with freshly whipped cream and a sprinkle of chopped Oreos.
  21. Store: Keep leftover cheesecake refrigerated, covered tightly, for up to 3-4 days well, up to 2 weeks with possible dryness.
  22. Freeze: Wrap cooled cheesecake tightly in plastic and foil; freeze up to 3-4 months. Thaw in fridge 12-24 hours. For slices, flash freeze on parchment then bag and freeze.

Notes

  • Do not let cream cheese become melty when softening to avoid texture issues.
  • Press crust firmly on sides and top edge for sturdiness to support full filling.
  • Use a steam bath by placing boiling water under cheesecake in oven to prevent cracking and keep texture moist.
  • If cheesecake edges are not set after 40 minutes, continue baking in 3-minute increments.
  • Chilling cheesecake overnight improves flavor and texture.
  • Leftover ganache can be refrigerated and reheated gently if needed.
  • Use full-fat dairy ingredients for best creaminess and texture.
  • Whipped cream topping balances the richness of cheesecake perfectly.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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