Oreo Cheesecake

Oreo Cheesecake brimming with triple Oreo action will be the highlight of any occasion!

Calling all Oreo lovers or dizzyingly delicious dessert lovers!  This Oreo Cheesecake is the dessert of your dreams nestled in an Oreo crust, chock full of Oreo crumbs and chopped cookies swirled in the sweet, rich and creamy cheesecake, topped with silky chocolate ganache, more crushed Oreos and crowned with pillows of whipped cream.   It’s HEAVENLY.  This Oreo Cheesecake recipe can be made 100% ahead of time, including the whipped cream (thanks to my stabilized whipped cream technique) for a stress-free dessert win.  I’ve included detailed instructions on how to make Oreo Cheesecake and a How to Make Video so it will be a runaway success even if you’ve never made cheesecake before!

We love cheesecake around here because they are not only delicious, but are make-ahead friendly!  Some of our favorite cheesecake recipes include this new Oreo Cheesecake, Strawberry Cheesecake, Key Lime Cheesecake, Lemon Cheesecake, German Chocolate Cheesecake, Pumpkin Cheesecake and Blueberry Cheesecake.

HOW TO MAKE Oreo Cheesecake Recipe VIDEo

 

The CHEESECAKE OREO BASE

This Oreo Cheesecake begins with a buttery Oreo base.  To make, it’s as simple as processing the cookies into crumbs then combining with butter.  You will need: 

• Oreos:  24 Oreo cookies with the filling. Please use regular Oreos and not double stuffed.
• Butter:  Salted or unsalted butter will work in the crust.  

THE CHEESECAKE FILLING

The cheesecake filling is incredibly smooth, rich and creamy. The addition of sour cream and one extra egg yolk make the filling extra creamy and the addition of cornstarch helps to prevent cracking with the addition of Oreos.  And the best part – making the filling is the easiest part of the entire recipe!   Here’s what you’ll need:

• Oreos: You will need 19 Oreos for the filling.  10 Oreos will be processed into crumbs and stirred directly into the cheesecake and 9 Oreos will be quartered and layered in the cheesecake for double the flavor and texture.
• Cream cheese: I used full fat cream cheese but it will also work with less fat, but remember less fat = less flavor and creaminess. Less fat also has more of a tendency to crack. Please do NOT use nonfat cream cheese.
• Sour cream:  Please use full fat sour cream at room temperature. It will make your cheesecake luxuriously creamy and never dry.
• Sugar:  Granulated sugar to sweeten the cheesecake filling.
• Eggs:  You will need 5 eggs total, four large eggs and one large egg yolk.  The eggs bind the cheesecake together and the extra yolk makes it extra creamy.  Take care your eggs are at room temperature so they mix more easily which in turn incorporates less air into the cheesecake.
• Cornstarch:  I normally don’t include cornstarch in cheesecake unless I am adding additional liquid like in Lemon Cheesecake or Key Lime Cheesecake.  In this recipe, however, the cornstarch is necessary to help the filling set without cracking due to the addition of Oreo pieces.  If you don’t have cornstarch, you may substitute with 3 tablespoons of all purpose flour or gluten free flour.
• Vanilla extract:  Use quality extract for best results.

THE chocolate ganache

“Ganache” might sound intimidating, but it is so easy, made with only three ingredients!  You will need: 

• Chocolate:  Use quality baking chocolate bars. Baking chocolate is cooled, hardened chocolate liquor with a higher percentage of cocoa butter than chocolate chips because it’s intended to be baked with and therefore melts more seamlessly.
• Heavy cream: Look for “heavy whipping cream” at the grocery store. 
• Corn syrup:  This keeps the ganache shiny, smooth and pliable after being refrigerated.  You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.

WHIPPED CREAM INGREDIENTS

• Heavy cream: Look for “heavy whipping cream” at the grocery store.  You must use heavy cream – no other substitutions will work.  Take care that your heavy cream is very cold, remove it from the refrigerator just when ready to use.
• Powdered sugar:  Also known as confectioner’s sugar, it interacts better with the gelatin than granulated sugar. You also want to use powdered sugar in homemade whipped cream when you’re using more than a couple tablespoons.
• Vanilla extract:  Use quality extract for the best results.
• Unflavored gelatin:  This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. It is what makes this “stabilized” whipped cream and not just whipped cream.

HOW TO MAKE oreo CHEESECAKE

Now onto the main event – how to make this Oreo Cheesecake recipe!  There are a quite few steps, but each one is simple and you can make them at different stages/parts of the day(s) if you wish (full recipe measurements in the recipe card at the bottom of the post):

STEP 1:  HOW TO MAKE THE CRUST

• Prepare your pan. Before you do anything else, line the bottom of a 9″ springform pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. The parchment will allow you to easy transfer your cheesecake later and the cooking spray helps to release the cheesecake from the pan without cracking.
• Process Oreos into crumbs:  Make the crumbs by either pulsing the Oreos in your food processor or crushing in a sealable bag with a rolling pin/side of a can.  You want very finely ground crumbs because they stick together better.
• Combine crumbs and butter:  If you use your food processor, simply add the butter directly to the processor and process until the crumbs are moistened.  If you don’t have a food processor, add the crumbs and butter to a bowl and stir until the crumbs are evenly moistened.
• Make the crust:  Transfer the moistened crumbs to your parchment lined springform pan and press firmly to create an even layer using the bottom of a glass or measuring cup. This helps the crust stay intact and not crumble when sliced.  But don’t compact the crumbs too much or the crust will crack when you slice the cheesecake. 
• Bake the crust:  Bake the crust at 325 degrees F for 10 minutes then allow it to cool while you make the cheesecake filling.  Baking the crust before adding the cheesecake allows it to seal together and cooling the crust before adding the cheesecake prevents it from becoming soggy.

STEP 2:  HOW TO MAKE THE CHEESECAKE FILLING

• Beat cream cheese and sugar:  Making the cheesecake filling is so easy, the mixer literally does all the work!  Beat the cream cheese in the bowl of an electric mixer fitted with the paddle attachment until smooth then add the sugar and cornstarch and beat until smooth.   If you don’t have a stand mixer, then an electric hand mixer will also work.
• Add sour cream:  Add the sour cream, vanilla, and salt and beat on low until blended.
• Add the Oreos:  Add the Oreo crumbs and beat on low just until combined, leaving a few white streaks.  The crumbs will continue to combine as you mix in the eggs.
• Add eggs:  Add the eggs one at a time followed by the egg yolk, beating as little as possible because overbeating eggs can cause cracks and the cheesecake to deflate.

STEP 3:  HOW TO assemble the CHEESECAKE

• Add some of the cheesecake:  Pour one third of the cheesecake filling into the crust and spread evenly.  Drop the pan on the counter to get rid of any air bubbles which can later rise to the surface and cause cracks.
• Add Oreos: Top evenly with the quartered Oreos.  We are adding the Oreos to the bottom third so they stay put and don’t drift to the top and cause cracks.
• Add remaining cheesecake:  Add the rest of the filling and spread evenly. 

STEP 4:  HOW TO MAKE THE WATER BATH

• Add cheesecake to roasting pan:  Place the waterproofed cheesecake in a roasting pan then place the roasting pan in the oven. 
• Make water bath: Use a glass liquid measuring cup to carefully pour in enough boiling hot water around the cheesecake until it reaches halfway up the side of the springform pan. Make sure to add the water slowly to the corner of the pan so none of it gets on your cheesecake. 

STEP 5:  HOW TO BAKE THE CHEESECAKE

• Bake the cheesecake:  Bake the cheesecake at 325 degrees F for 75-85 minutes or until edges are firm and the center 2-3 inches of the cheesecake is still wobbly.

STEP 6:  HOW TO COOL THE CHEESECAKE

It is important to cool a cheesecake gradually because abrupt changes in temperature cause cracks. Here’s how:

• Cool cheesecake in the oven:  Turn off your oven and crack open the oven door. Allow the cheesecake to cool in the oven for 60 minutes.
• Cool cheesecake on the counter:  Remove the cheesecake from the oven and the water bath and place it on a cooling rack on the counter.
• Cool cheesecake completely:  Continue to cool the cheesecake for 2-3 hours on the counter or until the cheesecake is completely cooled.
• Add ganache and whipped cream OR refrigerate. Once the cheesecake is cooled, you can proceed to add the ganache/stabilized whipped cream and then chill overnight or add them any time before serving.  I typically chill the cheesecake overnight, add the ganache and whipped cream the next day, then chill until ready to serve.  The ganache can be added as late as 30 minutes before serving.

STEP 7:  HOW TO MAKE ganache

• Heat heavy cream:  Add the heavy cream and corn syrup to a microwave safe bowl.  Heat until the cream is simmering, about 90 minutes.
• Add chocolate:  Add the chopped chocolate and let the mixture stand for 5 minutes, then whisk vigorously until chocolate is melted and smooth. See my chocolate ganache page if you need extra help with it.  Let the ganache cool slightly so lukewarm but still pourable and spreadable before adding to the cooled cheesecake. I like to reserve about 1 ½ tablespoons to drizzle all over the cheesecake as a finishing touch.

STEP 8:  HOW TO MAKE WHIPPED CREAM

You can make stabilized whipped cream or traditional whipped cream.  Making stabilized whipped cream is the same process of traditional whipped cream, just with the easy added steps of dissolving the gelatin in water and microwaving it.

• Optional step for stabilized whipped cream:  Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Transfer the gelatin mixture to the microwave and microwave for 20 seconds. Stir the mixture, then set aside to cool.
• Whip cream to soft peaks:  While you’re waiting for the gelatin to cool, you’ll mix heavy cream, sugar and vanilla in a bowl until it thickens and forms soft peaks (the whipped cream folds over when you lift the beaters out of the bowl).  
• Add gelatin:  Once you’ve reached the soft peak stage, slowly pour the gelatin mixture in as you’re mixing the whipped cream and continue to mix until the whipped cream forms stiff peaks (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl).

STEP 9:   HOW TO decorate CHEESECAKE

• Add Oreos.  The crushed Oreos aren’t just decorative but add that satisfying Oreo crunch. Top the entire surface of the ganache covered Oreo Cheesecake with crushed Oreos.
• Add whipped cream:  At this point you can add the stabilized whipped cream and return the cheesecake to the refrigerator or add the whipped cream any time before serving.  The beauty of stabilized whipped cream is it will hold its shape indefinitely.  If using regular whipped cream, top the cheesecake just before serving.
• Add chocolate drizzle. Microwave reserved ganache for 10 seconds or until melted.  Transfer to a plastic bag, snip the corner and drizzle all over the cheesecake.  

STEP 10:   HOW TO SLICE CHEESECAKE

• Use a hot knife: Using a hot knife is crucial for clean cuts as the hot knife glides right through the cheesecake. Fill a large glass with hot water, dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat.
• DEVOUR!