Oreo Cheesecake
Indulge in this rich and creamy Ultimate Oreo Cheesecake featuring a double layer of Oreo crust and topped with a luscious chocolate ganache.
Ingredients
For the Bottom Crust
- 2 ½ cups Oreo cookie crumbs, about 22 cookies (don't remove the filling)
- 5 tablespoons unsalted butter, melted and cooled
For the Cheesecake Filling
- 4 8oz bricks full-fat cream cheese, room temp
- 1 cup granulated sugar
- ½ cup plain yogurt or sour cream, room temp
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temp
- ¾ cup Oreo cookie crumbs, about 7 cookies (don't remove the filling)
For the Top Crust
- 2 ½ cups Oreo cookie crumbs, about 22 cookies (don't remove the filling)
- 7 tablespoons unsalted butter, melted and cooled
For the Ganache Topping
- 6 oz semi-sweet Baker's chocolate, finely chopped
- ¾ cup heavy whipping cream
- Mini Oreo cookies and crumbs (optional – for decorating)
Instructions
Preparation
- Crush the Oreos for all three parts of the recipe using a food processor or a rolling pin in a plastic bag.
Bottom Crust
- Preheat the oven to 325°F.
- Mix together the Oreo cookie crumbs and melted butter until fully moistened.
- Press the mixture into the bottom of a 9-inch springform pan.
- Partially bake the crust on the center rack for 8 minutes. Allow it to cool slightly.
Cheesecake Filling
- In a large mixing bowl, mix cream cheese and sugar until smooth.
- Add yogurt or sour cream, cornstarch, salt, and vanilla extract. Mix until combined.
- Add eggs one at a time, mixing on low speed. Do not overmix.
- Fold in Oreo cookie crumbs and pour the filling over the crust.
Steam Bath Method
- Place a pan with boiling water on the bottom rack of the oven.
- Bake the cheesecake at 325°F for 60–70 minutes until puffy and lightly browned at the edges.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Run a knife around the edges and allow it to cool completely.
Top Crust Layer
- Mix the Oreo cookie crumbs and melted butter for the top crust.
- Gently spoon it over the cooled cheesecake and refrigerate for at least 6 hours.
Ganache Topping
- In a medium bowl, add the chopped chocolate.
- Warm the heavy whipping cream in a saucepan until steaming and pour over the chocolate.
- Whisk until smooth, then pour over the cheesecake.
- Chill for 15–20 minutes to set the ganache.
Serving
- Slice and serve the cheesecake. Enjoy!
Notes
Store covered in the refrigerator for up to 5 days. Can be wrapped tightly and frozen for up to 2 months.