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Ultimate Baked Oreo Cheesecake with Chocolate Ganache

A generous slice of Oreo cheesecake with a dark chocolate crust, creamy filling studded with cookie pieces, and topped with chocolate ganache.
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Create a rich, creamy, and decadent baked Oreo cheesecake that rivals restaurant versions. This recipe features a buttery Oreo crust, a velvety filling studded with chocolate cookies, and a simple chocolate ganache topping.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup heavy cream (for ganache)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup Oreo cookie pieces (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix the Oreo cookie crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and salt with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix. Gently fold in the 1 cup of crushed Oreo cookies.
  5. Pour the filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This is the water bath.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  8. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
  10. Pour the chocolate ganache over the chilled cheesecake and spread evenly. Sprinkle with extra Oreo cookie pieces. Release the springform side and serve your ultimate Oreo cheesecake.

Notes

  • Use room temperature ingredients for the cream cheese and eggs to achieve the creamiest texture.
  • For a perfect texture, avoid overmixing the batter once the eggs are added.
  • If you prefer a no-bake version, substitute the eggs with 1 cup of cold heavy whipping cream whipped to stiff peaks and folded in last. Chill for 8 hours.

Nutrition

Find it online: https://chefsily.com/oreo-cheesecake-recipe-ultimate-baked-dessert/