Description
A creamy Oreo cheesecake topped with a rich, glossy chocolate ganache that combines nostalgic Oreo crunch with silky cream cheese for a quick and easy indulgent dessert.
Ingredients
Scale
- 24 Oreo cookies, finely crushed (about 1 1/2 cups)
- 5 tablespoons unsalted butter, melted
- 24 ounces (680g) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 12 Oreo cookies, roughly chopped
- 1/2 cup (120ml) sour cream
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 325°F (160°C). Crush 24 Oreo cookies finely using a food processor or place them in a zip-top bag and crush with a rolling pin until you get fine crumbs. Mix the crumbs with 5 tablespoons of melted unsalted butter until the mixture feels like wet sand.
- Transfer the crust mixture into the bottom of your 9-inch springform pan. Use the back of a spoon or the bottom of a glass to press the crumbs evenly and firmly into place. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
- In a large bowl, beat 24 ounces of softened cream cheese with 1 cup sugar on medium speed until smooth and creamy, about 3-4 minutes. Add eggs one at a time, mixing well but gently after each addition. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until combined.
- Gently fold in the roughly chopped 12 Oreo cookies using a rubber spatula. Be careful not to overmix; you want those cookie chunks to stay intact and give texture.
- Pour the batter over the cooled crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Place the pan in the oven and bake at 325°F (160°C) for 50-60 minutes. The edges should look set, but the center will still jiggle slightly when you gently shake the pan. Avoid overbaking to keep that creamy texture.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour (this prevents cracks). Then transfer to a wire rack to cool completely before refrigerating for at least 4 hours or overnight.
- Heat 1/2 cup heavy cream in a saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over 6 ounces chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in 1 tablespoon butter for shine.
- Once chilled, pour the ganache over the cheesecake, letting it drip naturally over the edges. Smooth the top with an offset spatula if needed. Refrigerate again for 30 minutes to set the ganache.
- Remove the cheesecake from the springform pan carefully, slice with a hot, clean knife (wipe between cuts), and enjoy!
Notes
Use room temperature cream cheese and eggs for smooth filling. Avoid overmixing after adding eggs to prevent cracks. Baking at 325°F keeps texture creamy. Cooling cheesecake gradually in oven with door cracked prevents cracks. Ganache should be stirred gently to avoid air bubbles. If cracks appear, cover with ganache. For gluten-free, use gluten-free cookies or nut crust. Vegan adaptations possible with substitutions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 420
- Fat: 28
- Carbohydrates: 38
- Protein: 6
Keywords: Oreo cheesecake, chocolate ganache, creamy cheesecake, easy dessert, no-fuss cheesecake, Oreo dessert, potluck dessert