Description
This decadent Oreo Cheesecake features a crunchy Oreo crust filled with a creamy cheesecake studded with Oreo pieces, topped with a luscious white and semisweet chocolate ganache and a fluffy whipped cream layer. Perfectly baked and chilled to perfection, it serves 12 delightful slices ideal for dessert lovers craving a rich, chocolatey treat.
Ingredients
Scale
Crust
- 26 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- 12 Oreo cookies, chopped (folded into filling)
Ganache
- 1 cup heavy whipping cream
- 4 ounces white chocolate, chopped
- 4 ounces semisweet chocolate, chopped
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Crush 26 Oreo cookies finely and mix with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a uniform crust.
- Bake and Cool the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it and allow it to cool completely, ensuring a firm base for the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, eggs, and flour to the mixture, blending well after each addition. Gently fold in the chopped Oreo pieces to preserve their texture within the filling.
- Assemble and Bake the Cheesecake: Pour the prepared filling over the cooled Oreo crust. Reduce the oven temperature to 325°F (160°C) and bake the cheesecake for about 70 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Prepare the Ganache: Heat the heavy whipping cream in a saucepan until just simmering. Pour half of the warm cream over the chopped white chocolate and whisk until the mixture is smooth and glossy. Repeat this process separately with the semisweet chocolate and the remaining cream.
- Chill and Apply Ganache: Allow the baked cheesecake to cool to room temperature. Pour the white chocolate ganache evenly over the cheesecake, then carefully drizzle the semisweet chocolate ganache on top. Refrigerate the cake for at least 6 hours or overnight to let it set properly.
- Prepare Whipped Cream Topping and Serve: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled ganache layer just before serving. Slice and enjoy your decadent Oreo cheesecake!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake; a slight jiggle in the center is ideal for creamy texture.
- Chilling overnight improves flavor and firmness for easier slicing.
- Use a water bath when baking for a crack-free cheesecake if desired.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
