BEST Oreo Cheesecake Recipe

Ingredients

• 30 pieces Oreo Cookies (for crust, roughly crushed)
• 113 grams Unsalted Butter (melted, for crust)
• 24 ounces Cream Cheese (room temperature, 3 x 8‑oz blocks)
• 200 grams Granulated Sugar (about 1 cup)
• 0.5 teaspoon Salt (fine sea salt)
• 24 grams All-Purpose Flour (about 3 tablespoons, sifted)
• 120 grams Sour Cream (about 1/2 cup)
• 3 pieces Large Egg (room temperature)
• 1 piece Egg Yolk (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla, splash)
• 170 grams White Chocolate Chips (about 1 cup, good quality)
• 80 ml Heavy Cream (1/3 cup for white ganache)
• 30 grams Dark Chocolate Chips (about 2 tbsp)
• 15 ml Heavy Cream (1 tbsp for dark ganache)
• 240 ml Heavy Cream (1 cup, cold, for whipped topping)
• 30 grams Powdered Sugar (1/4 cup, for whipped topping)
• 12 pieces Oreo Cookies (roughly chopped and folded into batter)
• 6 pieces Oreo Cookies (halved for garnish)

Instructions

1. Crush Oreos for Crust

   Place 30 Oreo cookies in a food processor and pulse until fine crumbs with some larger pieces remain. If you don’t have a processor, put the cookies in a zip‑bag and crush with a rolling pin.

   Time: PT5M

2. Melt Butter

   Melt 113 g (½ cup) unsalted butter in a microwave‑safe bowl or small saucepan. If the butter is very cold, cut into cubes and microwave in 10‑second bursts.

   Time: PT2M

3. Combine Crumbs and Butter

   Transfer the crushed Oreos to a mixing bowl, pour the melted butter over them, and stir with a spatula until evenly coated.

   Time: PT5M

4. Press Crust into Pan

   Line the bottom of an 8‑inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom and about ½‑inch up the sides, using the back of a measuring cup to tamp it down evenly.

   Time: PT5M

5. Chill Crust

   Place the pan with crust in the refrigerator to firm up while you prepare the filling.

   Time: PT15M

6. Beat Cream Cheese Base

   In a stand mixer on medium speed, beat 24 oz room‑temperature cream cheese until smooth (about 2 minutes). Add 1 cup (200 g) granulated sugar and ½ tsp salt; beat until creamy.

   Time: PT4M

7. Incorporate Flour and Sour Cream

   Sift 24 g (3 Tbsp) flour into the mixture, beat briefly, then add ½ cup sour cream and mix until just combined.

   Time: PT2M

8. Add Eggs and Vanilla

   Add three large eggs and one yolk, one at a time, mixing on low speed after each addition. Finish with 1 tsp vanilla extract and mix just until incorporated.

   Time: PT4M

9. Fold in Rough‑Chopped Oreos

   Gently fold 12 roughly chopped Oreo cookies into the batter using a spatula. Stop mixing as soon as they are distributed; streaks are okay.

   Time: PT5M

10. Layer Batter and Extra Oreos

    Pour one‑third of the batter onto the chilled crust, smooth lightly, and sprinkle a handful of additional chopped Oreos. Repeat two more times, ending with a smooth top.

    Time: PT5M

11. Bake – Initial High Heat

    Preheat oven to 350°F (177°C). Bake the cheesecake for 10 minutes on the center rack.

    Time: PT10M

    Temperature: 350°F

12. Bake – Lower Heat

    Reduce oven temperature to 300°F (149°C) and continue baking for 45‑50 minutes until the edges are lightly browned and the center is set but still slightly wobbling.

    Time: PT50M

    Temperature: 300°F

13. Cool in Oven

    Turn off the oven, leave the door closed, and let the cheesecake sit in the oven for 1 hour to finish setting.

    Time: PT1H

14. Room‑Temp Cool and Refrigerate

    Remove the cheesecake, run a thin knife around the edge, let it cool to room temperature (≈15 minutes), then refrigerate for at least 4 hours or overnight.

    Time: PT15M

15. Prepare White Chocolate Ganache

    Combine 170 g white chocolate and 80 ml heavy cream in a heat‑proof bowl. Melt over simmering water (double boiler) until smooth, then remove from heat and let cool slightly.

    Time: PT5M

16. Prepare Dark Chocolate Ganache

    Microwave 30 g dark chocolate chips with 15 ml heavy cream in 30‑second intervals at 50% power, stirring between intervals until melted.

    Time: PT2M

17. Pour Ganache Over Cheesecake

    Place the chilled cheesecake on a wire rack. Pour the white chocolate ganache over the top, spreading to the edges. Drizzle dark chocolate ganache in ribbons and swirl with a skewer for a marble effect.

    Time: PT8M

18. Whip Cream Topping

    In a chilled bowl, whip 240 ml cold heavy cream with 30 g powdered sugar and ½ tsp vanilla until stiff peaks form.

    Time: PT5M

19. Pipe or Dollop Whipped Cream

    Transfer whipped cream to a piping bag and pipe spirals around the ganache, or simply dollop with a spatula.

    Time: PT5M

20. Garnish with Oreo Halves

    Halve 6 Oreo cookies and arrange them evenly around the top for decoration.

    Time: PT3M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

1 g