Oreo Cheesecake
A decadent dessert that combines creamy cheesecake with the beloved crunch of Oreo cookies!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Food Processor
- Saucepan
Ingredients
- 5 tablespoons unsalted butter melted
- 32 ounces cream cheese softened (904 g)
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs lightly beaten
- 3 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent water leakage.
- In a mixing bowl, combine 35 crushed Oreo cookies with melted butter. Press firmly into the bottom of the springform pan for the crust.
- Bake the crust for 10 minutes and then let it cool.
- Reduce oven temperature to 300°F (150°C). In a large bowl, beat cream cheese until smooth.
- Add granulated sugar, sour cream, vanilla extract, and salt. Mix until combined.
- Add eggs one at a time, mixing until just combined.
- Fold in 15 crushed Oreo cookies into the batter.
- Pour the filling into the cooled crust and smooth the top.
- Place a roasting pan with boiling water on the lower rack of the oven, and the cheesecake on the upper rack. Bake for 50-60 minutes.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Cool at room temperature for 1.5 hours, then refrigerate for at least 6 hours.
- For the ganache, heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and stir until smooth.
- Drizzle the ganache over the chilled cheesecake and let it set in the fridge.
- Slice and serve, optionally garnished with whipped cream and crushed Oreos.
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Notes
Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months.