Description
This Oreo cheesecake is the ultimate dessert for chocolate and cheesecake lovers. With a buttery Oreo cookie crust, a rich and creamy filling packed with crushed Oreos, and a smooth chocolate ganache topping, every bite is pure indulgence. This recipe guarantees a crack-free cheesecake using a water bath technique and includes a no-bake option for those short on time. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, this cookies and cream cheesecake is a showstopper.
Ingredients
Scale
Oreo Crust:
- 24 Oreo cookies (with filling)
- 5 tbsp unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tbsp vanilla extract
- ¼ tsp salt
- 12 Oreo cookies, roughly chopped
Chocolate Ganache Topping:
- 4 oz dark chocolate, chopped
- ½ cup heavy cream
Toppings:
- 1 cup whipped cream
- 6 Oreo cookies, halved
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Crush Oreo cookies into fine crumbs using a food processor. Mix with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low. Stir in sour cream, vanilla, and salt until combined. Gently fold in chopped Oreos.
- Bake the Cheesecake: Pour the batter over the crust. Wrap the pan in foil and place in a larger roasting pan filled with 1 inch of hot water. Bake at 320°F (160°C) for 60 minutes.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, transfer to the counter to cool completely before refrigerating for at least 6 hours.
- Make the Ganache: Heat heavy cream until warm, then pour over chopped chocolate. Let sit for 1 minute before stirring until smooth. Spread over the chilled cheesecake.
- Decorate & Serve: Pipe whipped cream around the edges and place halved Oreo cookies on top. Slice and enjoy!
Notes
- For a no-bake Oreo cheesecake, skip the eggs and replace them with 1 ½ cups of whipped heavy cream. Chill for at least 4 hours before serving.
- To prevent cracks, always use room-temperature ingredients and avoid overmixing the batter.
- Store cheesecake in the fridge for up to 5 days or freeze slices for up to 3 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cheesecake
- Method: Baking ,Chilling
- Cuisine: American
Nutrition
- Calories: 480 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Oreo cheesecake, cookies and cream cheesecake, chocolate cheesecake, no-bake Oreo cheesecake, homemade cheesecake, creamy cheesecake, best cheesecake recipe