Easy Oreo Cheesecake VIDEO

This Easy Oreo Cheesecake is everything you want and love in a dessert - rich, chocolaty, creamy, and decadent. It's sinfully delicious!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1 30

chilll 6

Total Time 7 55

Servings

Calories 720kcal

Author Dina

Ingredients

For the crust

35 Oreo cookies
5 tbsp unsalted butter melted

The cheesecake

4 8 oz pkg cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup sour cream
3 large eggs
1 egg yolk
12 Oreos roughly chopped

White chocolate ganache

8 oz white chocolate melting wafers
1/2 cup heavy cream
20 Oreos for decorating

Instructions

Make the crust by placing 35 whole Oreos into your food processor and pulsing the cookies on high speed until they crumble down to a fine crumb.
Then pour in 5 tablespoons of unsalted melted butter into the food processor as you continue to pulse the cookies. This will ensure evening mixing.
Now dump the Oreos crumbs into a 9-inch springform pan. Then evenly press the crust on the bottom and up the sides of the pan.
To set the crust, place the pan on a baking sheet and bake at 350 degrees Fahrenheit for 8 minutes.
In the meantime, add 4 (8 ounces) packages of room temperature cream cheese and 1 cup of granulated sugar to a stand mixer.
Using the paddle attachment, turn the mixer onto high speed. Beat the cream cheese for about 5 minutes scraping down the sides of the beater bowl every other minute. This will ensure a clump-free cheesecake!
Now add 1 teaspoon of vanilla extract and 1 cup of sour cream. Turn the mixer on high speed and beat again for 3-4 minutes.
Bring the speed down to low and add 3 eggs and 1 egg yolk (one at a time). A good way to know when to add each egg is when you longer see yellow streaks from the yolk. Then scrape down the sides of the bowl.
Now roughly chop 12 Oreos with a knife and add it to the cheesecake batter. Mix on low-speed until combined. You want to avoid over mixing the batter or your cheesecake might crack on top.
Now preheat your oven to 250 degrees Fahrenheit and pour the cheesecake batter into your Oreo crust. Bake on the center rack for 1 hour and 30 minutes. Once it’s done, turn the oven off and let the cheesecake rest until it completely cools down. Do not open the oven for a few hours. This can cause your cheesecake to crack as well.
Once the cake has cooled to room temperature, refrigerate it for 3-4 hours.
Then you can decorate it however you want. I made a white chocolate ganache. To make this, just pour 1/2 cup of boiling heavy cream over 8 ounces of white melting chocolate wafers and mix it until smooth. Then let it cool and thicken before pouring over the top of the cheesecake. Top with finely crumbled oreo crumbs. Then chill the ganache before adding any more decorations on top.
At this point I just went ahead and completed the decoration with a piped border of heavy whipping cream and halved Oreos.

Video

Notes

Let the cheesecake rest and cool- Do not open the oven door for a few hours because this will suddenly change the temperature, causing the cheesecake to crack.

Don't overmix the batter- Mix the batter for the cheesecake on a low speed to avoid overmixing.

Let the ganache cool before adding it- You don't want the hot ganache to melt the cheesecake, so let it thicken and cool to the point where it is still able to easily be drizzled.

Chill it before decorating- Chill the cheesecake to solidify the ganache before adding your Oreos and whipped cream. Otherwise they will sink in.
How to Freeze and Defrost a Cheesecake- If you plan to freeze your cheesecake, you can tightly wrap it in plastic wrap and then foil before placing it in the freezer. But if you want to eat it slice by slice, then you can also individually wrap the slices, so you can eat them without having to defrost the whole cheesecake. To defrost, just leave the Oreo cheesecake in the refrigerator overnight.

Nutrition