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.
