The perfect Oreo cheesecake- this recipe starts with a crunchy Oreo crust and has a delicious New York cheesecake filling with cookies in every bite. Top it with chocolate ganache for an over the top Oreo dessert.
Servings 14 pieces
- 24 Oreo Cookies wafers and filling
- 4 tablespoons butter melted
- 24 oz cream cheese* full-fat, brick-style
- 1 cup granulated sugar
- 1 tablespoon corn starch*
- 1 cup sour cream*
- 3 large eggs*
- 15 Oreo cookies chopped
- boiling water for the water bath
- 4 oz semi-sweet chocolate finely chopped
- 1/2 cup whipping cream
- 8-10 Oreo cookies chopped
- additional whipped cream for decorating
Oreo Cookie Crust
Preheat the oven to 350F degrees and position the oven rack to about 1/3 from the bottom.
Wrap the outside of 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all seems are covered. Lightly grease the pan.
Crush the Oreo cookies (wafers and filling) in a food processor until fine crumbs. Mix with the melted butter.
Press the mixture into the bottom of the springform pan creating a slight lip around the edge.
Bake in the oven for 8 minutes. Remove from the oven and turn the oven down to 325F.
In a very large bowl, beat the cream cheese until well softened. Then beat in the sugar.
Mix in the cornstarch and sour cream, turning off the mixer and scraping down the sides of the bowl as necessary.
With the mixer on low speed mix in the eggs until just combined.
Fold in the chopped Oreo cookies using a rubber spatula or wooden spoon.
Place the cheesecake crust (with the pan still wrapped in aluminum foil) in a large roasting pan and pour the cheesecake filling over the crust.
Pour about 1/2 - 1 inch (1-2 cm) of boiling water into the roasting pan.
Place the roasting pan with the cheesecake inside in the oven and bake for 50-60 minutes, or until the top looks just set except for in the very middle and if you give the pan a gently nudge there's a slight wobble in the middle of the cheesecake.
Cool at room temperature until the water in the water bath is lukewarm. Then remove the cheesecake from the roasting pan and continue cooling until the sides of the sprinform pan is room temperature.
Cover and refrigerate for at least 6 hours or overnight.
Chop the chocolate into very small pieces and place in a heat-proof bowl.
Heat 1/2 cup cream until almost boiling (either in the microwave and in a saucepan over low heat).
Pour the heat over the chopped chocolate and let sit for 2 minutes. Then whisk until smooth.
Remove the cheesecake from the fridge. Gently trace around the outside of the cheesecake with a thin knife, then unclamp the outer ring of the springform pan.
Pour the chocolate over the cheesecake, allowing it to drip over the edges. Sprinkle the chopped Oreos on top of the cheesecake.
Optionally, decorate the cheesecake with additional whipped cream.
- Use full-fat, brick-style cream cheese. Do not use lite, spreadable or whipped.
- Cornstarch helps to bind the cheesecake together to minimize the risk of cracks. 1 tablespoon cornstarch (aka cornflour) can be substituted with 2 tablespoons all-purpose flour.
- Cream cheese, sour cream and eggs should be room temperature before getting started. Take them out of the fridge at least 30 minutes before making the crust.
- The chocolate ganache topping definitely makes the cheesecake a little richer. Feel free to leave it off if you prefer.
- Leftovers can be kept covered tightly in the fridge for up to 1 week.
- Cheesecake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge. (If freezing to serve later, I recommend using adding the ganache after freezing and thawing the cheesecake).
- Nutrition information is an estimate only. It is based on 1 piece, assuming that the cheesecake is sliced into 14 equal pieces.
Calories: 565kcal | Carbohydrates: 50g | Protein: 8g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 402mg | Potassium: 244mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 4mg