Description
Indulge in this rich and creamy Ultimate Oreo Cheesecake with a buttery crust, loaded with Oreo pieces and topped with a silky ganache and whipped cream.
Ingredients
Scale
- 36 Oreo cookies (406g)
- 5 tablespoons unsalted butter, melted (70g)
- 1½ cups white chocolate, chopped (250g)
- 3 packages (8 oz each) cream cheese, softened (680g)
- ¾ cup granulated sugar (150g)
- ⅓ cup sour cream (80g)
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 14 Oreo cookies, roughly chopped
- ½ cup semi-sweet chocolate chips or chopped chocolate (80g)
- ⅓ cup heavy cream (80ml)
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Oreo cookie halves (for decoration)
- Oreo cookie crumbs (for decoration)
Instructions
- Preheat your oven to 325°F (163°C).
- Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
- Pour in the melted butter and mix until every crumb is coated.
- Transfer the mixture to a 9-inch springform pan and press firmly onto the bottom and halfway up the sides.
- Bake for 12 minutes and allow to cool completely.
- Place the chopped white chocolate in a microwave-safe bowl.
- Heat in 20-second intervals, stirring each time until smooth, then cool for about 10 minutes.
- In a large bowl, beat the softened cream cheese for 3 minutes until smooth, then add the granulated sugar and beat for another 2 minutes.
- Mix in the sour cream until fully incorporated.
- Slowly pour in the cooled melted white chocolate and mix until smooth.
- Add the eggs one at a time, mixing on low speed after each addition, then add the vanilla extract and salt, being careful not to overmix.
- Fold in the chopped Oreo cookies gently.
- Pour the cheesecake batter into the cooled Oreo crust and spread evenly.
- Wrap the outside of the springform pan with aluminum foil and place it inside a large roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake at 325°F for 60–75 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open, then cool completely at room temperature.
- Refrigerate for at least 6 hours, preferably overnight.
- Heat the heavy cream until hot but not boiling, then pour over the chocolate chips and let sit for one minute, whisking until smooth.
- Spread the ganache over the chilled cheesecake.
- Beat the heavy whipping cream with powdered sugar and vanilla until stiff peaks form, then pipe decorative swirls on the cheesecake.
- Finish with Oreo halves and crumbs for decoration.
Notes
Serve chilled for the best creamy texture. This cheesecake can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, Oreo, dessert, white chocolate, chocolate ganache