Contents
Introduction
Indulge in the heavenly experience of an Oreo Cheesecake, a rich, creamy delight infused with the classic Oreo flavor. This dessert features a delectable Oreo crust, a velvety cheesecake filling filled with cookie pieces, and a luscious chocolate ganache, topped with fluffy Oreo whipped cream. Perfect for any occasion, this cheesecake is sure to satisfy even the most discerning dessert lovers.
Ingredients
Oreo Crust:
– 2 cups Oreo crumbs
– 5 tbsp unsalted butter, melted
Oreo Cheesecake Filling:
– 24 oz cream cheese, room temperature
– 1 cup granulated sugar
– 1 cup sour cream, room temperature
– 1 cup heavy cream, room temperature
– 1 tsp pure vanilla extract
– 4 large eggs, room temperature
– 1 cup Oreo pieces
– 1/2 cup Oreo crumbs
Chocolate Ganache:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
Oreo Whipped Cream:
– 1 cup heavy whipping cream, cold
– 1/2 cup powdered sugar
– 1 tsp pure vanilla extract
– 1/2 cup fine Oreo crumbs
– Half Oreos for decoration
Prep Time
20 minutes
Cook Time
60-75 minutes
Total Time
Approx. 7 hours (including cooling and chilling)
Yield
1 cheesecake (serves 10-12)
Instructions
1. Make the Oreo Crust: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper, then spray again. Crush the Oreos into fine crumbs using a food processor. In a small bowl, mix melted butter with Oreo crumbs until well combined. Press the mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes and remove from the oven.
2. Prepare the Oreo Cheesecake Filling: In a large mixing bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth. Add sour cream, heavy cream, and vanilla, mixing on medium speed for 1 minute until smooth. Add the eggs one at a time on low speed, mixing just until combined. Gently fold in Oreo crumbs and pieces.
3. Bake the Cheesecake: Pour the cheesecake batter onto the baked Oreo crust. Prepare a water bath using one of the following methods: Place the springform pan inside a larger cake pan, then place both in a roasting pan filled with hot water halfway up the cake pan. Alternatively, wrap the springform pan tightly in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the sides. Bake for 60-75 minutes, until edges are set and the center has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 30 minutes. After that, transfer to a cooling rack and cool completely. Cover and refrigerate for at least 6 hours or overnight.
4. Make the Chocolate Ganache: Place chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until hot and steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth. If needed, heat in the microwave in 10-second intervals to fully melt.
5. Assemble the Cheesecake: Remove the cheesecake from the springform pan and discard the parchment paper. Pour the chocolate ganache over the cheesecake and cool in the freezer for at least 10 minutes.
6. Make the Oreo Whipped Cream: Chill a metal bowl and whisk attachment in the freezer for 10 minutes. Combine cold heavy cream, powdered sugar, vanilla, and Oreo crumbs in the chilled bowl. Beat on high until stiff peaks form.
7. Decorate: Pipe the Oreo whipped cream on top of the cheesecake and garnish with extra Oreos and Oreo crumbs.
Enjoy your Oreo Cheesecake! This decadent dessert is sure to impress and satisfy any sweet tooth!
Detailed Directions and Instructions
1. Make the Oreo Crust:
Preheat your oven to 325F (163C). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper, then spray again. In a food processor, crush the Oreos into fine crumbs. In a small bowl, mix melted butter with Oreo crumbs until well combined. Press the mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes, then remove from the oven.
2. Prepare the Oreo Cheesecake Filling:
In a large mixing bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth. Add sour cream, heavy cream, and vanilla, mixing on medium speed for 1 minute until smooth. Add the eggs one at a time on low speed, mixing just until combined. Gently fold in Oreo crumbs and pieces.
3. Bake the Cheesecake:
Pour the cheesecake batter onto the baked Oreo crust. Prepare a water bath using one of the following methods: Place the springform pan inside a larger cake pan, then place both in a roasting pan filled with hot water halfway up the cake pan. Alternatively, wrap the springform pan tightly in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the sides. Bake for 60-75 minutes, until edges are set and the center has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 30 minutes. Then transfer to a cooling rack and cool completely. Cover and refrigerate for at least 6 hours or overnight.
4. Make the Chocolate Ganache:
Place chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until hot and steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth. If needed, heat in the microwave in 10-second intervals to fully melt.
5. Assemble the Cheesecake:
Remove the cheesecake from the springform pan and discard the parchment paper. Pour the chocolate ganache over the cheesecake and cool in the freezer for at least 10 minutes.
6. Make the Oreo Whipped Cream:
Chill a metal bowl and whisk attachment in the freezer for 10 minutes. Combine cold heavy cream, powdered sugar, vanilla, and Oreo crumbs in the chilled bowl. Beat on high until stiff peaks form.
7. Decorate:
Pipe the Oreo whipped cream on top of the cheesecake. Garnish with extra Oreos and Oreo crumbs.
Notes
Storage:
Store the cheesecake in the refrigerator for up to 5 days.
Serving Tip:
Allow the cheesecake to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Variations:
You can use double-stuffed Oreos for a richer filling or try adding different flavored extracts for a unique twist.
Water Bath Method:
Using a water bath helps to prevent cracks in the cheesecake and ensures even baking.
Whipping Cream Tip:
Make sure the heavy cream is cold for best results when whipping.
Cook Techniques
Preparing the Oreo Crust
Crushing Oreo cookies into fine crumbs is essential for a sturdy crust. Use a food processor for a uniform texture. Combining the crumbs with melted butter ensures the crust holds together well when pressed into the pan.
Making the Cheesecake Filling
Start with room temperature ingredients, especially cream cheese, to avoid lumps. Mix the ingredients on appropriate speeds: high for combining sugar and cream cheese, then medium for adding the other ingredients. Fold in Oreo pieces gently to maintain their texture.
Baking with a Water Bath
Using a water bath helps to regulate the temperature and prevents the cheesecake from cracking. Make sure the water comes halfway up the sides of the cheesecake pan for even cooking.
Creating the Chocolate Ganache
Ensure the heavy cream is hot before pouring it over the chocolate chips. Let it sit before stirring to achieve a smooth and glossy ganache. If the mixture is not fully melted, use short bursts in the microwave.
Whipping the Cream
Chill your mixing bowl and whisk attachment to achieve better volume and stability when whipping the cream. Beat until stiff peaks form, keeping an eye on the consistency to avoid over-whipping.
Decorating the Cheesecake
Use a piping bag to create professional-looking swirls with the Oreo whipped cream. Garnish with whole Oreos and additional crumbs to enhance the visual appeal and Oreo flavor of the dessert.
FAQ
Yes, you can use different types of cookies, such as chocolate wafers or graham crackers, but keep in mind that the flavor will change.
How long can I store Oreo Cheesecake in the fridge?
Oreo Cheesecake can be stored in the fridge for up to 5 days. Make sure it is covered to prevent it from absorbing odors.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be stored for up to 2 months.
What can I do if my cheesecake cracks during baking?
Cracks can happen; they are often caused by overbaking or rapid temperature changes. You can cover the cracks with whipped cream or ganache for a nice presentation.
Can I omit the chocolate ganache?
Yes, you can skip the chocolate ganache if you prefer a less rich dessert. The cheesecake is delicious on its own or with just the whipped cream topping.
Conclusion
This Oreo Cheesecake is a delectable treat that combines the rich flavors of cream cheese and Oreo cookies, providing a perfect balance of creaminess and crunch. With its chocolate ganache and fluffy Oreo whipped cream, it’s truly a show-stopper for any occasion. Whether it’s a birthday, holiday, or just a regular day, this cheesecake will undoubtedly please anyone with a sweet tooth!
More recipes suggestions and combination
Oreo Brownies
Combine brownie batter with crushed Oreos for a fudgy and delightful dessert. Top with a layer of cream cheese frosting and additional Oreo crumbs.
Oreo Milkshake
Blend vanilla ice cream, milk, and crushed Oreos for a rich milkshake. Top with whipped cream and a whole Oreo for added flair.
Oreo Truffles
Mix crushed Oreos with cream cheese, roll into balls, and coat in melted chocolate for a bite-sized treat.
Oreo Cupcakes
Prepare chocolate cupcakes and fill them with crushed Oreo cookies. Top with Oreo frosting and garnish with half an Oreo.
Oreo Ice Cream Cake
Layer chocolate ice cream with Oreo crumbs and vanilla ice cream, then top with whipped cream and crushed Oreos for a refreshing summer dessert.
