Oreo cheesecake is a decadent and beloved dessert that combines the rich, creamy texture of traditional cheesecake with the iconic flavor of Oreo cookies. This dessert is a perfect fusion of two all-time favorites: the classic New York-style cheesecake and the irresistible Oreo cookie, known for its distinctive black-and-white color contrast and chocolatey flavor. Whether you’re a seasoned baker or a dessert enthusiast, Oreo cheesecake offers a delightful treat that is both visually stunning and deliciously satisfying.
The importance of Oreo cheesecake in dessert culture cannot be overstated. It has become a popular choice for celebrations, gatherings, and indulgent weekends at home. The combination of the creamy cheesecake filling, crunchy Oreo crust, and smooth chocolate ganache creates a symphony of textures and flavors that appeal to a wide range of tastes. This dessert is not only a crowd-pleaser but also a symbol of comfort and indulgence in the world of baking.
Making an Oreo cheesecake involves several key steps: preparing the Oreo crust, mixing the creamy filling with chunks of Oreo cookies, baking the cheesecake to perfection, and finally topping it with a rich chocolate ganache and optional whipped cream. Each step contributes to the overall experience, resulting in a dessert that’s as enjoyable to make as it is to eat.
Ingredients Overview
Creating the perfect Oreo cheesecake starts with gathering the right ingredients. Here’s a detailed list of what you’ll need:
- For the Crust:
- 32 Oreo cookies (367 grams) – keep the filling intact
- 4 tablespoons (57 grams) butter, melted
- For the Filling:
- 32 ounces (907 grams) cream cheese, softened to room temperature
- 5 large eggs, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (119 grams) sour cream, at room temperature
- 1 ½ tablespoons vanilla extract
- 20 Oreo cookies (230 grams), quartered
- For the Ganache:
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (119 grams) heavy cream
- For the Whipped Cream (Optional):
- 1 cup (237 grams) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Tips for Selecting Quality Ingredients:
- Cream Cheese: Use full-fat cream cheese for a rich, creamy texture. Ensure it’s fully softened to room temperature before mixing to avoid lumps in your cheesecake.
- Eggs: Fresh, large eggs at room temperature will blend more smoothly into the cream cheese mixture, helping to create a silky filling.
- Oreo Cookies: Stick to regular-stuffed Oreos to maintain the right balance of cookie to cream filling.
- Chocolate Chips: Choose high-quality semisweet chocolate chips for a smooth and glossy ganache.
Making the Oreo Crust
Crust Preparation:
To begin, preheat your oven to 325°F (163°C). Start by preparing the Oreo cookie crust, which forms the essential base of your cheesecake. Begin by placing 32 Oreo cookies (filling included) into a food processor. Pulse the cookies until they become fine crumbs, ensuring there are no large pieces remaining. If you don’t have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin.
Once the cookies are finely ground, transfer the crumbs to a mixing bowl. Add 4 tablespoons (57 grams) of melted butter to the crumbs and mix until the crumbs are evenly moistened. The mixture should resemble wet sand and hold together when pressed. This texture ensures that your crust will be firm enough to support the cheesecake filling.
Next, press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press the crumbs firmly and evenly into place. Make sure the crust is compacted well to prevent it from crumbling when you slice the cheesecake.
Baking the Crust:
Bake the crust in the preheated oven for 10 minutes. Pre-baking the crust is crucial because it helps to set it, making it sturdier and less likely to become soggy once the filling is added. After baking, let the crust cool while you prepare the cheesecake filling.
Troubleshooting Tips:
- If the crust is too dry: Add a little more melted butter, one teaspoon at a time, until the crumbs stick together when pressed.
- If the crust is too wet: Add a few more crushed Oreos or another tablespoon of finely ground graham crackers to absorb the excess moisture.
Alternatives to Oreos:
If you want to switch things up, you can use graham crackers or chocolate wafer cookies as alternatives to Oreos. For a graham cracker crust, follow the same process, but mix 1 ½ cups of graham cracker crumbs with the melted butter and bake as instructed.
Baking the Crust
Pre-baking the Oreo crust is a crucial step in ensuring a firm and stable base for your cheesecake. This process helps the crust to set properly, preventing it from becoming soggy once the filling is added. By baking the crust, you also enhance the flavor and create a crisp texture that contrasts beautifully with the creamy filling.
Set your oven to 325°F (163°C) and bake the crust for 10 minutes. This moderate temperature allows the butter and cookie crumbs to meld together without over-browning. Keep an eye on the crust to ensure it doesn’t burn or become too dark.
After baking, remove the crust from the oven and place the springform pan on a wire rack to cool. It’s important to let the crust cool completely before adding the cheesecake filling. This cooling process allows the crust to firm up further, creating a sturdy foundation that won’t crumble when you slice the cheesecake.
Cheesecake Filling and Ganache Preparation
Preparing the Cheesecake Filling
Cream Cheese Mixture:
The foundation of any great cheesecake is the cream cheese mixture, and it’s crucial to start with properly softened cream cheese. Softening the cream cheese at room temperature ensures that it blends smoothly with other ingredients, preventing lumps in your filling. Ideally, let the cream cheese sit out for about 1-2 hours before starting.
Begin by placing 32 ounces (907 grams) of softened cream cheese into the bowl of an electric mixer. Beat the cream cheese on medium speed until it’s smooth and creamy, which should take about 2-3 minutes. Next, add 1 cup (200 grams) of granulated sugar and 1 ½ tablespoons of vanilla extract, and continue to beat until fully incorporated.
Add the 5 large eggs one at a time, mixing on low speed after each addition. This step is crucial to avoid overmixing, which can introduce air into the batter and cause the cheesecake to crack during baking. Scrape down the sides of the bowl occasionally to ensure all ingredients are well combined.
Adding the Sour Cream:
Sour cream plays an important role in cheesecake filling, adding a subtle tanginess and contributing to the creamy texture. Add 1/2 cup (119 grams) of sour cream to the mixture and blend on low speed until just combined. Be careful not to overmix at this stage; overbeating can lead to a dense, heavy cheesecake. The goal is to incorporate the sour cream without introducing too much air into the batter.
Folding in the Oreo Cookies:
Now, gently fold in the 20 quartered Oreo cookies (230 grams) using a spatula. Folding is the best technique to avoid breaking the cookie pieces too much and to evenly distribute them throughout the filling. Ensure that the cookies are evenly spread out, so each slice of cheesecake has a good balance of creamy filling and crunchy cookie pieces.
Baking the Cheesecake
Pouring the Filling:
Once your filling is ready, carefully pour it into the pre-baked Oreo crust. Use a spatula to spread the filling evenly, ensuring that it reaches all the edges of the pan. The filling should fill about 80% of the pan, leaving some room for it to rise slightly during baking.
Baking Tips:
Bake the cheesecake at 325°F (163°C) for about 1 hour, or until the edges are set and the center is slightly wobbly. A slightly wobbly center is a sign that the cheesecake is done, as it will continue to set as it cools. Avoid opening the oven door frequently, as this can cause the temperature to fluctuate and lead to cracks.
Cooling Techniques:
Proper cooling is essential to prevent cracks from forming on the surface of the cheesecake. Once the baking time is complete, turn off the oven and crack the door open slightly, using a wooden spoon to keep it ajar. Let the cheesecake cool in the oven for 30 minutes to an hour. Afterward, transfer the cheesecake to a wire rack and allow it to cool completely at room temperature for about 2-3 hours. Finally, refrigerate the cheesecake for at least 5 hours or overnight to allow it to fully set before adding the ganache.
Making the Chocolate Ganache
Ganache Ingredients and Preparation:
To make a rich, glossy ganache, it’s important to use high-quality semisweet chocolate chips and heavy cream. Place 1 cup (170 grams) of chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1/2 cup (119 grams) of heavy cream just until it begins to simmer—do not let it boil. Pour the hot cream over the chocolate chips and let the mixture sit for 3 minutes to allow the chocolate to melt.
After 3 minutes, gently stir the mixture with a spatula until it becomes smooth and fully combined. The ganache should be glossy and thick but still pourable.
Applying the Ganache:
Once the ganache is ready, let it cool slightly until it thickens a bit but is still spreadable. Pour the ganache over the top of the chilled cheesecake, starting in the center and working your way outwards to cover the surface evenly. Use an offset spatula to smooth the ganache over the edges if needed. For a perfectly smooth finish, gently tap the pan on the counter to settle the ganache and remove any air bubbles. Place the cheesecake back in the fridge to allow the ganache to set while you prepare the whipped cream, if using.
Optional: Making and Adding Whipped Cream
Whipped Cream Preparation:
To make the whipped cream, start by chilling your mixing bowl and beaters in the freezer for about 10-15 minutes. This helps the cream whip up more efficiently. Pour 1 cup (237 grams) of cold heavy cream into the chilled bowl, add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overwhip, as the cream can turn into butter.
Decorating the Cheesecake:
Once the whipped cream is ready, you can use it to decorate your cheesecake. For a simple finish, spread half of the whipped cream over the ganache layer, smoothing it out to meet the edges of the cheesecake. If you want a more decorative look, transfer the remaining whipped cream into a piping bag fitted with a Wilton 1M tip. Pipe swirls or rosettes around the edge of the cheesecake. Finish by sprinkling the reserved Oreo crumbs on top of each swirl and across the center of the cheesecake for an extra touch of texture and flavor.
This final touch not only enhances the visual appeal of the cheesecake but also adds another layer of delicious Oreo flavor, making this dessert truly irresistible.
Serving and Storing the Cheesecake
Serving Suggestions:
To serve your Oreo cheesecake, use a sharp, thin-bladed knife. For clean slices, dip the knife in hot water and wipe it dry between cuts. This helps prevent the filling and ganache from sticking to the blade, ensuring neat, professional-looking slices. Serve each slice on a chilled plate to keep the cheesecake cool and intact.
Oreo cheesecake pairs wonderfully with a variety of beverages. Serve it with a hot cup of coffee to complement the rich chocolate flavors, or enjoy it with a glass of cold milk for a classic pairing. For a more indulgent experience, consider serving it with a side of fresh berries or a drizzle of caramel sauce.
Storage Tips:
To store the cheesecake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. This will help maintain its freshness and prevent it from absorbing any odors from other foods. The cheesecake will stay fresh for up to 5 days when stored properly in the fridge. If you need to store it for longer, you can freeze individual slices, wrapped tightly in plastic wrap and then in foil, for up to 2 months. Thaw frozen slices in the refrigerator overnight before serving.
FAQs Section
How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter, which can introduce too much air. Also, cool the cheesecake gradually by turning off the oven, cracking the door open, and letting it sit for 30 minutes before transferring it to a wire rack.
Can I use low-fat cream cheese instead?
While you can use low-fat cream cheese, the texture and flavor may not be as rich and creamy. Full-fat cream cheese is recommended for the best results.
What’s the best way to soften cream cheese quickly?
To soften cream cheese quickly, cut it into small cubes and spread them out on a plate. Let it sit at room temperature for about 15-20 minutes, or microwave it on low power in 10-second intervals until softened.
Can I make this cheesecake gluten-free?
Yes, simply substitute gluten-free cookies for the Oreo crust. Ensure all other ingredients, like vanilla extract and chocolate chips, are also gluten-free.
How long should I chill the cheesecake before serving?
Chill the cheesecake for at least 5 hours, or preferably overnight, to allow it to fully set and develop the best texture and flavor before serving.
Conclusion
This Oreo cheesecake is a delightful blend of creamy cheesecake, crunchy Oreo crust, and rich chocolate ganache, making it a must-try for dessert lovers. The recipe is straightforward, with steps that ensure a smooth and satisfying baking experience, even for beginners. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cheesecake is sure to impress.
I encourage you to try this recipe at home and enjoy the delicious results. If you do, please share your creations and experiences—I’d love to see how your Oreo cheesecakes turn out!
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Oreo Cheesecake
Description
This Oreo cheesecake is a decadent dessert that combines a rich, creamy cheesecake filling with the iconic flavor of Oreo cookies. The cheesecake is topped with a smooth chocolate ganache and optional whipped cream, making it a show-stopping treat for any occasion. The combination of textures—from the crunchy Oreo crust to the velvety filling—creates an irresistible dessert that’s sure to be a hit with everyone.
Ingredients
For the crust:
- 32 (367 grams) Oreo cookies* (regular-stuffed, keep filling intact), divided
- 4 tablespoons (57 grams) butter, melted
For the filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 5 large eggs, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (119 grams) sour cream, at room temperature
- 1 ½ tablespoons vanilla extract
- 20 (230 grams) Oreo cookies, quartered
For the ganache:
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (119 grams) heavy cream
For the whipped cream, optional:
- 1 cup (237 grams) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the crust:
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Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Remove 22 grams (about ¼ cup) of crumbled Oreo and place in a small sealed container. This will be used later for topping your cheesecake.
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To the food processor, add the butter and pulse until moistened. Press into the bottom and half up the sides of a 9-inch nonstick springform pan. Place the pan on a rimmed baking sheet and bake for 10 minutes. Maintain oven temperature.
Make the filling:
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While the crust bakes, in the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl. Add the sugar, sour cream, and vanilla and beat on low until combined. Be careful not to overmix. Using a spatula, fold in the Oreo cookies.
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Pour the batter into the baked crust. This will fill your pan to about 80%, but don’t worry about it overflowing in the oven. With the pan still on the baking sheet, bake for about 1 hour, or until set and the edges and top look slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
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Turn off the oven heat and open the oven door by 1 inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes. This helps to prevent large cracks from forming.
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Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it’s not sticking to the sides (which can cause cracks as it cools). Don’t worry if your cheesecake looks lumpy, no one will know once you top with ganache and whipped cream. Let the cheesecake cool completely to room temperature on a wire rack, about 2-3 hours. Refrigerate overnight until completely chilled, or for at least 5 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
Make the ganache:
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Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool slightly until thickened. Pour over the cheesecake and smooth evenly. Place cheesecake in the fridge to slightly set the ganache while you make the whipped cream.
Optional: Make the whipped cream:
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Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form.
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Using a spatula, place half of the whipped cream on top of the cooled and slightly set ganache. Smooth to meet ganache at the edges of the cheesecake. Place the remaining half of the whipped cream in a piping bag fitted with Wilton 1M tip. Pipe swirls around the outer edge of the top of the cheesecake. Lightly sprinkle the saved Oreo crumbs on top of each piped swirl, then pour the remaining crumbs in the center of the cheesecake, gently spreading evenly.**
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Serve or cover and store in the fridge for up to 2 days.
Notes
- For best results, use full-fat cream cheese and fresh eggs. These ingredients contribute to the cheesecake’s rich texture and flavor.
- Ensure all ingredients are at room temperature before mixing to prevent lumps and achieve a smooth filling.
- To prevent cracks, avoid overmixing the batter and cool the cheesecake slowly after baking.
- For a gluten-free version, substitute gluten-free cookies for the Oreo crust and ensure all other ingredients are gluten-free.
