Oreo Cheesecake is filled with cookies and cream, baked in an Oreo crust
and topped with white chocolate ganache and homemade whipped cream!
Watch the video for this recipe!
This Oreo cheesecake has just the right balance of cookies and cream. Cheesecake can definitely be a rich dessert, especially with the addition of the white chocolate ganache added to this recipe, which is why we added whipped cream.
The homemade whipped cream creates a nice balance with the flavors and makes for a delectable dessert. So let's get into this recipe so I can show you how it's done!
More recipes ---> Oreo Pound Cake, Cookies and Cream Mason Jar Ice Cream, Vanilla Mason Jar Ice Cream, Peach Cobbler Cheesecake, Pecan Pie Cheesecake, Homemade Cheesecake, Apple Pie Cheesecake Tacos, Peach Cobbler Egg Rolls, Apple Pie Egg Rolls, Fruit Dip, Kitchen Sink Cookies, Sopapilla Cheesecake
Ingredients to make the cheesecake:
Crust
Cheesecake filling
- Cream cheese - room temperature
- Granulated sugar
- Sour cream - room temperature
- Eggs - room temperature
- Vanilla
- Oreo cookies
White chocolate ganache
Heavy cream
White chocolate semi-sweets
Whipped cream
Whipping cream
Powdered sugar
Vanilla
Steps to make the Oreo Cheesecake:
Prepare the crust:
- Preheat oven to 350 degrees. Place 20 Oreos including filling in the food processor and mix until fine like sand.
- Place the Oreos in a bowl and mix with melted butter.
- Place a circle of parchment paper into the bottom of your springform pan (optional, but makes it easier to cut once done).
- Pour the mixture into your springform pan, spread it, and press evenly.
- Place the crust in the oven and bake it for 8 minutes.
- Remove the crust from the oven and sit the pan to the side and allow it to cool.
To prepare the cheesecake filling:
- Mix the cream cheese and 1 ½ c of sugar until well blended.
- Add the sour cream and vanilla. Mix the ingredients together until blended.
- Add eggs one at a time, blending well after each addition.
- Using a spatula, mix in the crushed and chopped Oreos.
- Wrap the springform pan in foil (see video for instructions).
- Pour the filling into the pan and smooth the top of the cheesecake.
- Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.
- Remove it from the oven, allow it to cool, and then cover and refrigerate overnight or for at least four hours.
To prepare the white chocolate ganache:
- Place the white chocolate chips in a heat-proof bowl.
- Heat the heavy cream just until it begins to boil.
- Pour the hot cream over the white chocolate chips and allow to sit for 2-3 minutes, without stirring, and then whisk until smooth.
- Allow the ganache to cool for about 5-10 minutes to thicken. Then pour the ganache onto the top of the cheesecake and spread it evenly.
Prepare the whipped cream:
- Using a hand or stand mixer, mix the heavy whipping cream, powdered sugar, and vanilla on high speed until stiff peaks form.
- Pipe the whipped cream onto the cheesecake as you desire.
- Finish decorating the cheesecake as desired and refrigerate until ready to serve.
How to Make a Cheesecake Water Bath?
A water bath is a must when making cheesecake. It is simply a pan of hot water. The steam from the water bath assists with the cooking process and prevents the cheesecake from cracking. Recipes such as cheesecake love moisture.
The hot water creates this moisture and creates the perfect environment for making a cheesecake. You don't need a ton of water, just enough to cover the bottom of the pan.
Make sure that your water bath is not too deep to prevent the water from seeping into the foil during the cooking process. About ½ inch of water is enough. I recommend using heavy-duty foil as it is thicker than regular aluminum foil. (See the video for further details).
Frequently asked questions:
The cheesecake should be completely cooled before being refrigerated.
Wrap the springform pan in foil before placing it in the water bath. I recommend using heavy-duty foil as it is sturdier. Make sure that the foil is tightly sealed around the pan for the best results.
Of course! The water bath provides a steamy environment in the oven to infuse the cheesecake with moisture and what some believe will prevent the cheesecake from cracking. Even with using the water bath sometimes the cheesecake will still crack because of course nothing is a guarantee.
**Shop my Amazon store and check out cooking items used by Whip it like Butter!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
Equipment
- 12 Inch spring form pan
Ingredients
- Crust
- 5 tbsps unsalted butter - melted
- 20 Oreos- crushed
- Cheesecake filling
- 32 ounces cream cheese- room temperature
- 1 ½ c granulated sugar
- 1 c sour cream - room temperature
- 4 eggs - room temperature
- 1 ½ tbsp vanilla
- 5 Oreos - chopped
- 5 Oreos - crushed
- White chocolate ganache
- 1 c white chocolate semi sweets
- ⅓ c heavy cream
- Whipped cream
- 1 c of whipping cream
- ½ c powdered sugar
- 1 tsps vanilla
Instructions
- To prepare the crust:
- Pre-heat oven to 350 degrees.
- Place 20 Oreos including filling in the food processor and mix until fine like sand.
- Place the Oreos in a bowl and mix with melted butter.
- Place a circle of parchment paper into the bottom of your springform pan (optional, but makes it easier to cut once done).
- Pour the mixture into your springform pan, spread it, and press evenly.
- Place the crust in the oven and bake it for 8 minutes.
- Remove the crust from the oven and sit the pan to the side and allow it to cool.
- To prepare the cheesecake filling:
- Mix the cream cheese and 1 ½ c of sugar until well blended.
- Add the sour cream and vanilla.
- Mix the ingredients together until blended.
- Add the eggs one at a time, mixing well after each addition.
- Using a spatula, mix in the crushed and chopped Oreos.
- Wrap the springform pan in foil (see video for instructions).
- Pour the filling into the pan and smooth the top of the cheesecake.
- Place the pan in the water bath (see video/post for instructions), then place the cheesecake in the oven and bake for 1 hour.
- Remove it from the oven, allow it to cool, and then cover and refrigerate overnight or for at least four hours.
- To prepare the white chocolate ganache:
- Place the white chocolate chips in a heat-proof bowl.
- Heat the heavy cream just until it begins to boil.
- Pour the hot cream over the white chocolate chips and allow to sit for 2-3 minutes, without stirring, and then whisk until smooth.
- Allow the ganache to cool for about 5-10 minutes to thicken.
- Then pour the ganache onto the top of the cheesecake and spread evenly.
- To make the whipped cream:
- Using a hand or stand mixer, mix the heavy whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
- Pipe the whipped cream onto the cheesecake as you desire.
- Finish decorating the cheesecake as desired and then refrigerate until ready to serve.
Leave a Reply