Oreo Cheesecake recipe
Oreo Cheesecake is filled with cookies and cream, baked in an Oreo crust and topped with white chocolate ganache and homemade whipped cream!
Servings: 12 people
Calories: 592kcal
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 large 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.
Video
Nutrition
Calories: 592kcal | Carbohydrates: 68g | Protein: 17g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 696mg | Potassium: 397mg | Fiber: 1g | Sugar: 52g | Vitamin A: 778IU | Vitamin C: 0.4mg | Calcium: 348mg | Iron: 4mg