Oreo Cheesecake – A delicious homemade cheesecake perfect for oreo fans! Oreo cookie crust, cookies and cream cheesecake filling, topped with a creamy chocolate ganache and crushed oreo cookies!

Oreo Cheesecake

Homemade cheesecakes are the favorite dessert at my house! When I made my cookie monster cheesecake a while back, it kicked off a cheesecake making spree for me because it was so good! This cheesecake is a classic oreo cheesecake through and through.  It has an oreo crust, a cookies and cream cheesecake filling with crushed oreos, and it’s topped with a chocolate ganache and more crushed oreos.

If you want to jazz up this cake even more, you can double the chocolate ganache and make a swirl on top of each slice of the cheesecake.  I used a 2D tip and piping bag to do the swirls on top of the cheesecake.

Common questions about making cheesecake

What is the difference between a New York cheesecake and regular?

A regular cheesecake is made primarily from cream cheese and eggs which creates it’s classic creamy consistency while a New York style cheesecake uses heavy cream or sour cream.

What kinds of cheesecake are there?

There are many types of cheesecakes out there but some of the most popular include:

• vanilla bean cheesecake
• chocolate
• strawberry
• pumpkin
• red velvet
• caramel
• blueberry
• cookies and cream

What are the ingredients for a cheesecake?

A cheesecake normally consists of:

• cream cheese
• sugar
• eggs
• sour cream or heavy whipping cream
• graham crackers or a similar cookie
• butter

Additionally, there are usually ingredients to give the cheesecake different flavors such as the oreo cookies and chocolate ganache in this recipe.

How do you do a water bath for a cheesecake?

To do a water bath for a cheesecake, you will want to wrap the outside of the pan in a double layer of aluminum foil that goes all the way from the top edge of the pan, under the pan, to the other top edge of the pan.  Place the pan in a larger pan (such as a roasting pan) in about 2 inches of hot water.  The water should go up about half-way up the cheesecake pan.

How do you know when a cheesecake is done?

To check whether your cheesecake is done or not, pull the cheesecake out of the oven and gently jiggle it.  If only a small part in the middle jiggles, then it is done.  That area will firm up during the cooling process.  If more than that has not set, than the cheesecake will need to cook for additional time.

What is the taste of cheesecake?

Cheesecake has a very sweet and creamy taste with a rich and smooth texture.

Tips on oreo cheesecake recipe

• I used a 9″ springform pan but I would suggest using 8″.  It will end up a lot thicker.
• If you want to pipe swirls of chocolate ganache on top of the cheesecake, make a double batch of the ganache.  I only had enough extra for this one piece.

Looking for more cheesecake recipes?

• Amaretto Peach No Bake Cheesecake
• Cherry Cheesecake Dip
• Strawberry Cheesecake Pancakes
• Gingerbread Cheesecake Dip

Yield: 12 Slices

Oreo Cheesecake

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Oreo Cheesecake - A delicious homemade cheesecake perfect for Oreo fans! Oreo cookie crust, cookies and cream cheesecake filling, topped with a creamy chocolate ganache and crushed oreo cookies!

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

Oreo Crust

• 20 oreo cookies
• 6 tbsp butter, melted

Cookies and Cream Cheesecake

• 16 oz cream cheese
• 2 tsp cornstarch
• 1/3 cup granulated sugar
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract
• 3 eggs
• 15 oreo cookies, crusted

Chocolate Ganache

• 3/4 cup chocolate chips
• 1/2 cup heavy whipping cream
• Pinch of salt

Decoration

• 4 oreos, crushed

Instructions

Oreo Crust

1. Preheat the over to 350 degrees. Butter and dust a 8" springform pan with flour.
2. Place oreos in food processor and blend until fine. Transfer to a mixing bowl and pour in melted butter. Mix until well combined before transferring to to springform pan. Place in oven and bake for 10 minutes.

Cookies and Cream Cheesecake

1. Preheat oven to 300 degrees. In a large mixing bowl, whip together cream cheese, cornstarch, and granulated sugar until smooth. Add in cream, salt, and vanilla, continuing to whip until all ingredients are well combined. Add in one egg at a time, mixing until fully combined. Fold in crushed oreos, do not over mix.
2. Pour cheesecake batter over oreo crust. Tightly double wrap the bottom of the springform pan with two pieces of foil. Place the springform pan in a larger baking tray and fill the baking tray with hot water. The water level should be halfway up the sides of the springform pan. Place the baking tray in the oven and bake for 60-70 minutes. The cheesecake should be set but still a bit jiggly in the middle.
3. Turn off oven and let the cheesecake cool for 15-30 minutes while still inside the oven with the oven door left ajar. This helps finish cooking the cheesecake a bit more.
4. Remove from oven and let cool to room temperature for about 4 hours.
5. Loosen the cheesecake from pan. Refrigerate overnight.

Chocolate Ganache

1. Place chocolate in a heatproof bowl. Add in cream and salt, microwaving in 30-second intervals, stirring in between until chocolate is melted. Once smooth, let cool. It needs to be thick and cool while still being spreadable.

Decorate

1. Once cheesecake is chilled, spread the chocolate ganache all over the cheesecake. Sprinkle crushed oreo cookies on top and serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 518Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 346mgCarbohydrates: 43gFiber: 2gSugar: 29gProtein: 6g

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