Oreo Cheesecake
A rich and creamy Oreo cheesecake with a crisp Oreo crust, smooth cream cheese filling, and topped with glossy chocolate ganache. Perfect for parties and make-ahead friendly.
Ingredients
Crust
- 24 cookies Oreo cookies, crushed Reserve a few to chop for folding
- 1/4 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened Soften to room temperature for smooth batter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs Add one at a time to avoid overmixing
- 1 cup sour cream Can substitute half with Greek yogurt for a lighter taste
- 1/2 cup heavy cream
- 1 cup chocolate ganache (for topping) Use homemade or store-bought
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Make the crust by combining crushed Oreos and melted butter in a bowl. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill for 10 minutes.
- Beat cream cheese, sugar, and vanilla in a large bowl until completely smooth.
- Add eggs one at a time, mixing just until incorporated.
- Stir in sour cream and heavy cream until blended and silky.
- Fold in roughly chopped Oreos.
- Pour the batter into the prepared crust and smooth the top. Tap the pan gently to remove air bubbles.
Baking
- Bake for about 55-60 minutes, until edges are set and the center has a slight jiggle.
- Cool on a wire rack to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with chocolate ganache.
Notes
For best results, chill overnight. Use a hot, sharp knife to slice for clean edges. Consider garnishing with more crushed Oreos or fresh berries.