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Oreo Cheesecake Recipe
Ash Tyrrell

Oreo Cheesecake Recipe

I still remember the first time I pulled this Oreo cheesecake out of the fridge and sliced into it the crunchy cookie crust, the silky filling, and that marbled chocolate top just stopped everyone at the table. I've made this cheesecake more times than I can count now, tweaking little details until it came out perfect every single time.
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Total Time 13 hours 30 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 26 Oreo cookies for the crust – regular Oreos work best here; I avoid Double Stuf since the extra cream filling makes the crust too soft and overly sweet
  • ¼ cup unsalted butter melted (about 56g) – this binds the crumbs together, so keep a little extra on hand in case your crust needs it
  • 3 blocks 8 oz each full-fat cream cheese, room temperature – cold cream cheese leaves lumps, so let it sit out for at least an hour
  • 1 cup granulated sugar – I like breaking up any clumps before mixing it in so the batter turns out silky smooth
  • ½ teaspoon salt – just enough to balance the sweetness and bring out the chocolate flavor
  • ½ cup sour cream room temperature – this is what gives the filling its tangy richness; Greek yogurt works as a swap
  • 1 tablespoon vanilla extract – pure vanilla extract gives the best flavor though it's optional since the Oreos already bring plenty of taste
  • 3 large eggs room temperature – helps create that dense yet creamy cheesecake texture
  • 1 large egg yolk room temperature – adds extra richness to the filling
  • 3 tablespoons all-purpose flour – sifting this in helps stabilize the batter and prevents cracking
  • 12 Oreos crushed – folded into the batter for that classic cookies-and-cream flavor throughout
  • 12 Oreos roughly chopped – layered in for pockets of cookie texture in every bite
  • 1 cup finely chopped white chocolate about 175g – for the ganache swirl on top
  • ⅓ cup heavy cream – used to melt the white chocolate into a smooth ganache
  • 2 tablespoons finely chopped semisweet chocolate – for the dark chocolate swirl
  • 1 tablespoon heavy cream – to melt the dark chocolate
  • 1 cup cold heavy whipping cream – cold cream whips up light and fluffy so keep it chilled until you're ready to use it
  • ¼ cup powdered sugar sifted – sweetens and stabilizes the whipped cream
  • 1 teaspoon vanilla extract – for the whipped cream topping
  • 7 Oreos halved – for garnishing the finished cheesecake

Method
 

  1. Preheat your oven to 350°F and pulse the Oreos in a food processor until they turn into fine crumbs. Drizzle in the melted butter while pulsing so everything clumps together evenly. Press the mixture firmly into your springform pan using a flat-bottomed glass, then bake for about 10 minutes.
  2. Beat the room-temperature cream cheese, sugar, and salt together until completely smooth, then sift in the flour. Add the sour cream and vanilla, followed by the eggs and yolk one at a time, mixing gently after each addition. Fold in the crushed Oreos last, scraping the bowl so nothing hides at the bottom.
  3. Pour a third of the batter into the crust, sprinkle in some chopped Oreos, then repeat this layering two more times. Bake at 350°F for 10 minutes, then lower the temperature to 300°F and continue baking for about 50 more minutes. The edges should look set while the center still jiggles slightly.
  4. Turn off the oven but leave the cheesecake inside with the door shut for 30 minutes to prevent sudden temperature shock. Afterward, remove it and let it cool completely on the counter before covering and chilling. I always chill mine overnight for the cleanest slices.
  5. Melt the white and dark chocolate separately with their portions of heavy cream until smooth and glossy. Pour the white ganache over the chilled cheesecake first, spreading it close to the edges. Drop spoonfuls of the dark ganache on top and swirl gently with a skewer for a marbled look.
  6. Beat the cold heavy cream, powdered sugar, and vanilla together until soft peaks form, using a chilled bowl for the fastest results. Transfer the whipped cream into a piping bag fitted with a star tip. Pipe a corkscrew border around the edge and tuck in the halved Oreos for garnish.

Notes

  • I never overmix the batter once the eggs go in, since too much air causes the surface to crack later on
  • Running a knife around the edge of the pan right after baking saves me from cracked, stuck-on sides
  • I always use room-temperature cream cheese and eggs so the batter blends without any lumps
  • Chilling the cheesecake overnight instead of just a few hours makes slicing so much cleaner
  • Dipping my knife in hot water between slices keeps every piece looking neat and professional