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Oreo Cheesecake with Chocolate Ganache Recipe

★★★★★

4.6 from 70 reviews
  • Author: Marina
  • Total Time: 6 hours 12 minutes (including resting and cooling times, not counting overnight chilling)
  • Yield: 12 servings 1x

Description

This rich and creamy Oreo Cheesecake with Chocolate Ganache is a decadent dessert featuring a crunchy Oreo crust, a smooth cheesecake filling studded with chopped Oreos, and a luscious chocolate ganache topping. Perfect for special occasions or whenever you crave a luscious treat, this cheesecake combines classic flavors with an irresistible Oreo twist.

Ingredients

Scale

Crust Ingredients

  • 36 Oreos
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted

Cheesecake Filling Ingredients

  • 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

Chocolate Ganache Ingredients

  • 1/3 cup heavy cream
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons butter

Decoration

  • 1 batch whipped cream
  • 5–6 Oreos, crushed

Instructions

  1. Soften Cream Cheese: Leave 4 packages of cream cheese out at room temperature for 3-4 hours until fully softened. Alternatively, microwave on low power in 1-minute increments until soft but not melted.
  2. Prep Oven and Pan: Preheat 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.
  3. Make Oreo Crust: Using a food processor, pulse 36 Oreos with 1/2 teaspoon kosher salt and 2 tablespoons sugar into fine crumbs. Add melted butter and process until fully combined. Press crumbs evenly into the springform pan bottom and up 2 inches on the sides, pressing firmly to create a sturdy crust.
  4. Bake Crust: Bake the crust for 12 minutes on the center oven rack. If crust puffs up, immediately press it back into shape with the back of a spoon. Let cool, keeping oven on at 325°F.
  5. Beat Eggs: In a large bowl or stand mixer, whisk 3 eggs on medium speed for 3 minutes until light yellow and foamy; remove and set aside.
  6. Beat Cream Cheese: Using the same bowl and whisk attachment, beat softened cream cheese for 1-2 minutes until completely smooth and lump-free, scraping bowl edges and bottom.
  7. Add Remaining Ingredients (Except Oreos): Return beaten eggs to bowl, add sour cream, sugar, vanilla, lemon juice, and salt. Beat on medium for 1-2 minutes until smooth, scraping bowl as needed.
  8. Prepare Oreos: Chop 22 Oreos into thirds consisting of halves, quarters, and coarse pieces. Fold all Oreo pieces evenly into the cheesecake batter with a rubber spatula.
  9. Fill Crust: Pour the batter into the cooled crust, smoothing the top. Try to keep batter slightly away from pan edges if possible.
  10. Prepare Steam Bath: Boil water on the stove. Place one oven rack in the middle and another lower down. Put a 9×13-inch pan on the lower rack and pour boiling water into it to create steam.
  11. Bake Cheesecake: Place cheesecake on the middle rack above the steaming water. Bake at 325°F for 40 minutes until cheesecake rises to the top of the pan and edges turn light golden.
  12. Turn Off Oven and Cool: After baking, turn off the oven; leave the door closed and let the cheesecake cool inside for 3-4 hours to set properly.
  13. Refrigerate: Remove cheesecake, cover tightly with plastic wrap, and refrigerate overnight or at least 6 hours.
  14. Make Ganache: Heat heavy cream in 30-second microwave increments until small bubbles appear at edges. Add chocolate chips, let sit 1 minute, then whisk until smooth. Stir in butter until melted and combined. Cool ganache for 10-15 minutes until pourable but not hot.
  15. Decorate Cheesecake: Remove cheesecake from fridge and plastic wrap, blot any condensation. Pour ganache evenly over the top, spreading to edges with an offset spatula, optionally allowing drips down the sides.
  16. Set Ganache and Serve: Return cheesecake to fridge for 10-20 minutes to set ganache if desired. Serve topped with whipped cream and crushed Oreos. Enjoy!

Notes

  • Ensure cream cheese is fully softened for a smooth batter and to avoid lumps.
  • If the crust puffs up during baking, press it back down immediately to keep it even.
  • Using a steam bath while baking prevents the cheesecake from cracking and helps achieve a creamy texture.
  • Allow the ganache to cool slightly before pouring to avoid melting the cheesecake topping.
  • Overnight refrigeration is best for setting the cheesecake and enhancing flavor.
  • Prep Time: 20 minutes (plus 3-4 hours for cream cheese softening and chilling overnight)
  • Cook Time: 52 minutes (12 minutes crust + 40 minutes cheesecake baking)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Oreo cheesecake, chocolate ganache, creamy cheesecake, Oreo dessert, chocolate dessert, homemade cheesecake

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Find it online: https://marinamontclair.com/oreo-cheesecake-with-chocolate-ganache-recipe/