Oreo Cheesecake Recipe

slice of oreo cheesecake with oreo crust, ganache, and whipped cream and a bite taken from it.

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There's cheesecake. And then there's OREO CHEESECAKE. We are not messing around today: this recipe calls for 63 Oreos. A thick and perfectly tender Oreo crust, rich and creamy vanilla cheesecake, stuffed with chopped, crushed, and halved Oreos, big enough that you can still read the Oreo imprint on the cookie. Topped with chocolate ganache and whipped cream, this recipe will stop you in your tracks. Perfect for summer potlucks, Thanksgiving, and Christmas alike!

Prep Time30

Cook Time50

Chill time6

Total Time7 20

Course: Dessert

Cuisine: American

Servings:

Calories: 417kcal

Author: The Food Charlatan

Ingredients

For the Oreo crust:

36 Oreos*
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/4 cup butter melted

For the cheesecake:

3 large eggs
4 (8-ounce) packages full-fat cream cheese Philadelphia brand is best.
3/4 cup full-fat sour cream
1 and 1/2 cups granulated sugar
1 tablespoon vanilla
2 tablespoons fresh squeezed lemon juice
1 teaspoon kosher salt use 3/4 teaspoon table salt
22 Oreos chopped into a variety of sizes

For the chocolate ganache:

1/3 cup heavy cream
2/3 cup semisweet chocolate chips
2 tablespoons butter

To garnish

1 batch Whipped Cream tap for recipe
crushed Oreos to top cheesecake, about 5 Oreos

Instructions

Let your cream cheese soften. Leave 4 packs of cream cheese out on the counter for 3-4 hours, until completely room temperature. If you don't have time, unwrap each one and place them in a microwave safe bowl. Microwave 1 minute at a time on power level 1 until they are evenly soft. You should be able to press your finger in easily. Do NOT let the creamy cheese get melty, there is no going back.
Prep the oven and pan: Preheat the oven to 325 degrees F. Set out a 9-inch springform pan. Use nonstick spray to grease the top 2 inches of the sides of the pan. (Your cheesecake will be very full and rise over the crust; we don't want it getting stuck to the pan.)
Make the Oreo crust: In a food processor,* add 36 Oreos, 1/2 teaspoon kosher salt, and 2 tablespoons granulated sugar. Process until the Oreos are fine crumbs, stopping to stir in any stubborn Oreos that won't blend at first. Keep going until it's fine.
Melt 1/4 cup butter in a small bowl, then pour it into the food processor with the Oreos. Process until full incorporated.
Press the crumbs into the pan. Pour all the crumbs into the prepared pan. Use a measuring cup or the bottom of a glass to press the crumbs most of the way up the sides of the pan. Press your thumb down into the top of the edge of the crust as you press from the sides with the cup. This will help make a sturdier end crust. Press and even out the bottom and make sure it's flat.
Bake the crust at 325 degrees F for 12 minutes on a center rack. If your crust has puffed a lot, use the back of a spoon to reshape it to how it was. Do this right away after pulling it out of the oven, before it hardens. Set aside to cool. Leave the oven on at 325.
Make the cheesecake: In a large bowl or stand mixer, add 3 eggs. Use the whisk attachment to beat the eggs on medium speed for 3 minutes, until they are light yellow and starting to foam. Make sure there are no gloopy bits (a technical term) when you lift the spatula, otherwise mix another minute. (You can also remove any stubborn gloopy bits.)
Remove the beaten eggs to another bowl and set aside.
Add 4 packs of softened cream cheese to the original large bowl, no need to wash it. Beat the cream cheese with the same whisk attachment. Scrape the bottom and edges. Beat again for another 1-2 minutes, until it is smooth, creamy, and there are absolutely no lumps. If there are lumps in this mixture, there will be lumps in your cheesecake.** Don't be a fool.
Add the rest of the ingredients except not the Oreos: Add the beaten eggs back in. Add 3/4 cup full-fat sour cream. Add 1 and 1/2 cups granulated sugar, 1 tablespoon vanilla, 2 tablespoons fresh lemon juice, and 1 teaspoon kosher salt (use 3/4 teaspoon if all you have is table salt).
Beat these ingredients into the cream cheese, stopping to scrape the sides and bottom of the bowl. Continue beating on medium for 1-2 more minutes, until the mixture is completely smooth.
Chop the Oreos. Spread 22 Oreos out on a cutting board. Use a chef's knife to chop about 1/3 of them in half. Chop another 1/3 into quarters. Chop the remaining 1/3 into a coarse chop, see photos.
Fold in the Oreos. Add all the Oreos and any fine crumbs from the cutting board into the bowl with the cream cheese mixture. Use a rubber spatula to fold it all in evenly.
Pour the cream cheese mixture into the cooled (or mostly cooled) Oreo crust. Yes, all of it! Even out the top and try to keep it away from the edges of the pan, if you can.
Heat a kettle or pot of water on the stove until it's boiling.
Prepare the steam set up: Place one oven rack in the center of the oven, which should be set to 325. Place the other rack below it. Place a 9x13 inch pan on the lower rack. Pour the boiling water into the 9x13 inch pan.
Immediately place the cheesecake in the oven on the higher rack, directly above the steaming water. Shut the oven door as fast as you can to keep that steam in.
Bake the cheesecake at 325 with steaming water in the pan below. Bake for 40 minutes.
Turn the oven off but leave the door shut. After 40 minutes, the cheesecake will have risen to the tippy top of the pan. (View it through the window; try not to open the door.) The edges may be turning a very light golden brown. Turn the oven off at this point (If it's not looking set at all on the edges, continue baking in 3 minute increments.)
Let cool in the oven. Leave the cheesecake in the unopened , turned off oven for 3-4 hours.
Remove the room temperature cheesecake from the oven. The cheesecake will have sunk down a bit and a few cracks may have formed, that's okay, because we are covering it with ganache later.
Refrigerate. Cover the pan tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
For the ganache: When you are ready to serve, make the ganache. In a small bowl, add 1/3 cup cream. Microwave the cream in 30 second increments, checking it frequently until you see small bubbles along the edge of the bowl. Do no let it boil all the way to the center.
Add 2/3 cup chocolate chips but do not stir. Let it sit for about a minute to let the chocolate melt. Then whisk the chocolate and cream together until completely smooth.
Add in 2 tablespoons butter to the chocolate, and stir until smooth.
Let the ganache cool slightly. Wait 10-15 minutes, until the ganache is still pourable, but not so piping hot that it will melt the top of your cheesecake.
When you are ready to serve, remove the cheesecake from the fridge and carefully remove the plastic wrap. If a bunch of water gets on the top of the cheesecake from the condensation, gently soak it up with a paper towel.
Pour the ganache over the top of the cheesecake. Use an offset spatula to spread the chocolate to the edges, pushing it over the edges in a few spots if you want some drips down the sides.
Return the cheesecake to the fridge for 10-20 minutes until the ganache is a little harder, if you want it set. (optional)
Serve with freshly Whipped Cream and a sprinkle of 5 or 6 medium-chopped Oreos. Don't skip the whipped cream! It really balances the heaviness of the cheesecake!
Storage: Cheesecake needs to be stored in the refrigerator! I like to keep it in the springform pan it was baked in, and stretch plastic over the top. It will keep for a couple weeks! But will get dried out after day 3 or 4.
Freezing: To freeze the whole cheesecake, let it cool completely and then cover well several times with plastic wrap. Then wrap in heavy duty foil a couple times. Freeze for 3-4 months. Let thaw in the fridge. It will take at least 12-24 hours to thaw completely, I usually stick it in the fridge to thaw overnight the night before I want to eat it.
If you plan to freeze individual servings, cut slices and add them, not touching, to a baking sheet lined with parchment paper and put the sheet in the freezer. Set a timer for 3 hours. After the flash freeze, transfer each individual slice to a ziplock bag, or layer slices with the parchment paper between them in one larger bag. Thaw the slice(s) in the fridge!

Notes

*How many Oreo packages to buy: 1 PARTY size pack is enough for this recipe (you need 63 Oreos. oh come on, DON'T give me that look, you know you're here for it.) Or you can buy 2 Family packs and have extra for snacking :) I KNOW YOU

*Crushing the Oreos for the crust: If you don't have a food processor, no problem! Add 36 Oreos to a ziplock bag and crush them finely with a rolling pin or whatever smashing item you have on hand. Melt 1/4 cup butter in a large bowl and then add the crushed Oreos. Stir in 1/2 teaspoon kosher salt and 2 tablespoons sugar. Continue with pressing into the pan as directed.

**Lumps in cheesecake: If there are lumps in your cream cheese when you beat it, and they won't come out with further beating, this means you didn't soften your cream cheese enough. The solution is to wait it out. Let it sit for an hour or so until it's closer to room temp, then beat again (Or, scrape the mixture into a microwave safe bowl and heat on power level 1 for 30 seconds at a time until soft. Do not let it melt!!) Also, the charlatan in me has to tell you that lumps in THIS cheesecake are not the biggest tragedy. For a Classic Cheesecake where super smooth texture is essential, getting lumps out is a big deal. But this is a chunky cheesecake, with big bits of cookie in it. You aren't going to notice a few lumps of cream cheese, honestly. Just do your best!

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