Description
Oreo Cheesecake Delight combines creamy richness with classic chocolate cookie crunch. Silky smooth layers of cream cheese and crushed Oreos create an irresistible dessert that will satisfy sweet cravings and impress guests at any gathering.
Ingredients
Scale
Main Ingredients:
- 3 packages cream cheese, room temperature (8 ounces or 226 grams each, full-fat)
- 3 large eggs
- 1 cup sugar
- 1 cup chocolate chips (semi-sweet)
Crust and Crumb Ingredients:
- 2 cups Oreo crumbs
- 4 tablespoons (60 milliliters) unsalted butter, melted
- ¾ cup Oreo crumbs
- 8 chopped Oreos
- Additional Oreo pieces
Liquid and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) heavy cream
- Whipped cream
- 1 oven-safe turkey bag
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for the crust preparation.
- Pulverize whole Oreo cookies in a food processor until they become fine crumbs, then mix with melted unsalted butter until well combined.
- Press the Oreo-butter mixture firmly and evenly into the bottom of an 8-inch or 9-inch (20-23 centimeter) springform pan, creating a compact base.
- Bake the cookie crust for approximately 10 minutes, then reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
- Wrap the exterior of the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- Using an electric mixer, whip cream cheese until smooth, then gradually add granulated sugar and pure vanilla extract, beating until the mixture becomes creamy and uniform.
- Incorporate whole eggs one at a time, mixing thoroughly after each addition to ensure a silky texture.
- Gently fold crushed Oreo cookie pieces into the cheesecake batter, distributing them evenly throughout the mixture.
- Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan inside a larger roasting pan and fill the outer pan with hot water, reaching approximately 1 inch (2.5 centimeters) up the sides of the springform pan.
- Bake the cheesecake for 70-80 minutes, or until the center is slightly wobbly but the edges appear set.
- Remove from the oven and allow the cheesecake to cool completely at room temperature for about 2 hours.
- Prepare the chocolate ganache by heating heavy whipping cream in a saucepan until it reaches a gentle boil.
- Pour the hot cream over dark chocolate chips and let it sit for 2-3 minutes before stirring until smooth and glossy.
- Once the ganache has cooled and slightly thickened, carefully spread it over the cooled cheesecake.
- Garnish with additional crushed Oreo cookies and optional whipped cream dollops before serving chilled.
Notes
- Crushing Oreos transforms them into a delectable, buttery crust that forms the perfect foundation for this creamy dessert.
- Wrapping the springform pan in a turkey bag prevents water from seeping in during the water bath baking method, ensuring a perfectly smooth cheesecake texture.
- Beating cream cheese until ultra-smooth guarantees a silky, luxurious filling that melts in your mouth with every single bite.
- Incorporating Oreo crumbs directly into the cheesecake mixture creates unexpected bursts of chocolatey goodness throughout each slice.
- Preparing the chocolate ganache topping requires patience, allowing it to cool just enough to become spreadable without losing its glossy, rich appearance.
- Decorating with extra crushed Oreos adds a delightful crunch and visual appeal that makes this dessert Instagram-worthy and absolutely irresistible.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg