Craving a heavenly Oreo cheesecake? Here’s a simple recipe to satisfy your sweet tooth!
What Kind Of Oreos Do I Need?
For the best results, use regular whole Oreos and keep the filling intact. While flavored or Double Stuf Oreos might work, we recommend sticking to the classics for this recipe.
Tips for Creamy Cheesecake
To achieve a velvety smooth texture:
- Use full-fat bricks of cream cheese, softened to room temperature.
- Opt for full-fat sour cream for extra creaminess and a hint of tanginess.
- Avoid overbeating the cheesecake filling after adding the eggs to prevent sinking and cracking.
Ingredients
For the crust:
- 32 Oreo cookies (regular-stuffed)
- 4 tablespoons melted butter
For the filling:
- 32 ounces cream cheese (softened)
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 ½ tablespoons vanilla extract
- 20 Oreo cookies (quartered)
For the ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
For the whipped cream (optional):
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Making the crust:
- Preheat your oven to 325°F.
- Crush the Oreo cookies in a food processor until fine crumbs. Set aside a portion for topping.
- Mix the crushed cookies with melted butter and press onto the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
Making the filling:
- Beat cream cheese until smooth in an electric mixer.
- Add eggs one by one, mixing after each addition.
- Blend in sugar, sour cream, and vanilla until combined.
- Gently fold in quartered Oreo cookies.
- Pour the batter into the crust and bake for about an hour until set.
- Let it cool in the oven with the door slightly open for 30 minutes.
- Once cooled, refrigerate for at least 5 hours or overnight.
Making the ganache:
- Place chocolate chips in a bowl.
- Heat cream until simmering and pour over the chocolate.
- Let sit for 3 minutes, then stir until smooth.
- Pour over the chilled cheesecake and refrigerate to set.
Optional whipped cream:
- Beat cold cream, powdered sugar, and vanilla until stiff peaks form.
- Spread half on top of the ganache and pipe the rest around the edges.
- Sprinkle saved Oreo crumbs on top.
Enjoy your delicious Oreo cheesecake within 2 days of making it!
Decorating Your Cheesecake
Enhance your Oreo cheesecake with:
- Chocolate ganache and homemade whipped cream.
- For a chocolate extravaganza, top with Homemade Oreo Truffles for an impressive finish.
Testing for Doneness
To avoid overbaking:
- The edges should look dry, with a slightly jiggly center resembling Jell-O.
- An internal temperature of 150°F is ideal.
Perfect Slicing Techniques
For neat slices:
- Chill the cheesecake thoroughly.
- Use a sharp chef’s knife and clean the blade after each slice.
Storage and Freezing
Keep your cheesecake fresh:
- Store covered in the fridge for up to 5 days.
- Freeze whole cheesecakes or individual slices for up to 2 months.
- Thaw in the fridge overnight before serving.
Now you’re equipped with all the tips and tricks to master the art of Oreo cheesecake creation. Get ready to delight your taste buds and impress your guests!
