Name: Oreo Cheesecake with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 52 min
Total time: 6 h 12 min
Cuisine: American
Ingredients: 36 Oreos; 1/2 teaspoon kosher salt; 2 tablespoons granulated sugar; 1/4 cup butter, melted; 3 large eggs; 4 (8-ounce) packages full-fat cream cheese, softened; 3/4 cup full-fat sour cream; 1 and 1/2 cups granulated sugar; 1 tablespoon vanilla extract; 2 tablespoons fresh squeezed lemon juice; 1 teaspoon kosher salt (or 3/4 teaspoon table salt); 22 Oreos, chopped into halves, quarters, and coarse pieces; 1/3 cup heavy cream; 2/3 cup semisweet chocolate chips; 2 tablespoons butter; 1 batch whipped cream; 5–6 Oreos, crushed

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Introduction

This Oreo Cheesecake with Chocolate Ganache is a rich, creamy dessert that combines the classic flavors of Oreos and smooth cream cheese. Topped with a luscious chocolate ganache and crushed cookies, it’s perfect for special occasions or satisfying any sweet tooth craving.

A round cheesecake with a dark cookie crumb crust at the bottom, topped with a thick layer of creamy, light yellow cheesecake mixed with cookie pieces. The top has a thick, smooth layer of glossy chocolate ganache, sprinkled with crumbled cookie bits. Around the edge, there are eight swirls of white whipped cream, each with a half cookie placed vertically. The cake is sliced, showing the layers clearly, and is on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Oreos
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/4 cup butter, melted
3 large eggs
4 (8-ounce) packages full-fat cream cheese, softened
3/4 cup full-fat sour cream
1 and 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons fresh squeezed lemon juice
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
22 Oreos, chopped into halves, quarters, and coarse pieces
1/3 cup heavy cream
2/3 cup semisweet chocolate chips
2 tablespoons butter
1 batch whipped cream
5–6 Oreos, crushed

Instructions

Step 1: Soften the cream cheese by leaving it out at room temperature for 3-4 hours or gently microwaving on low power in 1-minute increments until soft but not melted.
Step 2: Preheat your oven to 325°F. Grease the upper 2 inches of a 9-inch springform pan with nonstick spray to prevent sticking as the cheesecake rises.
Step 3: Make the Oreo crust by pulsing 36 Oreos, salt, and sugar in a food processor until fine crumbs form. Add melted butter and combine. Press this mixture evenly on the bottom and up 2 inches on the sides of the springform pan, pressing firmly.
Step 4: Bake the crust for 12 minutes on the center oven rack. If it puffs up, immediately press it back down with the back of a spoon. Let cool while keeping the oven on.
Step 5: Whisk the eggs in a large bowl or stand mixer on medium speed for 3 minutes until light and foamy, then set aside.
Step 6: Beat the softened cream cheese for 1-2 minutes until completely smooth, scraping the bowl as needed.
Step 7: Add the beaten eggs back in, then mix in sour cream, sugar, vanilla, lemon juice, and salt. Beat for 1-2 minutes until smooth.
Step 8: Fold in the chopped Oreos evenly with a rubber spatula.
Step 9: Pour the batter into the cooled crust, smoothing the top and keeping the batter slightly away from the pan edges.
Step 10: Prepare a steam bath by boiling water on the stove. Place a 9×13-inch pan with boiling water on the lower oven rack, and put the cheesecake on the middle rack above the steam.
Step 11: Bake the cheesecake at 325°F for 40 minutes until the top rises and edges turn light golden.
Step 12: Turn off the oven and leave the door closed. Let the cheesecake cool inside the oven for 3-4 hours to set.
Step 13: Remove the cheesecake, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
Step 14: Make the ganache by heating the heavy cream in 30-second increments until bubbles form around the edges. Add chocolate chips, let sit for 1 minute, then whisk until smooth. Stir in butter until melted and combined. Let cool for 10-15 minutes until pourable.
Step 15: Remove the cheesecake from the fridge and plastic wrap, blot any condensation, then pour the ganache evenly over the top. Spread to edges and allow drips if desired.
Step 16: Return the cheesecake to the fridge for 10-20 minutes to set the ganache. Serve topped with whipped cream and crushed Oreos. Enjoy!

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
Press the crust firmly and bake it first to prevent sogginess from the filling.
If you don’t have a steam bath setup, place a pan of water on the bottom rack to keep the cheesecake moist while baking.
Try swapping semisweet chocolate chips for dark or milk chocolate in the ganache for a different flavor profile.
For extra crunch, fold in some toasted pecans or walnuts along with the Oreos.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. The flavors will deepen after a day. To reheat, let it come to room temperature for 20 minutes but avoid warming in the microwave, which can affect texture. Ganache-topped cheesecakes are best enjoyed chilled.

How to Serve

The image shows a round Oreo cheesecake with three clear layers. The bottom layer is made of dark Oreo cookie crumbs, tightly packed to form a crust. The middle layer is thick and creamy, off-white cheesecake filling with visible chunks of crushed Oreos mixed inside. The top layer is a smooth, glossy chocolate ganache spread evenly across the surface. Around the edge of the cheesecake, there are swirls of white whipped cream, each topped with half an Oreo cookie. The center of the top is sprinkled with more crushed Oreo pieces. The cheesecake sits on a white marbled surface, and the edge of a woman's hand is visible holding the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. In fact, chilling it overnight helps the flavors meld and improves texture.

Why should I use a steam bath when baking cheesecake?

The steam bath adds moisture to the oven, preventing cracks and helping the cheesecake bake evenly with a smooth, creamy finish.