Description
Creamy Oreo cheesecake delight promises rich chocolate cookie layers nestled in silky cream cheese. Dessert enthusiasts will savor each indulgent bite of this classic American sweet treat.
Ingredients
Scale
- 3 large eggs
- 3 packages cream cheese (8 oz or 226 g each, full-fat), room temperature
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
- 2 cups Oreo crumbs
- ¾ cup Oreo crumbs
- 8 chopped Oreos
- Additional Oreo pieces
- 4 tbsps (60 ml) unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup (120 ml) heavy cream
- Whipped cream
- 1 oven-safe turkey bag
Instructions
- Crust Preparation: Pulverize Oreo cookies in a food processor, blend with melted butter, and press firmly into a springform pan, creating a compact base. Bake at 350°F for 10 minutes, then reduce temperature to 325°F.
- Cheesecake Batter: Whip cream cheese until smooth, gradually adding sugar and vanilla extract. Incorporate eggs one at a time, ensuring a silky texture. Fold in crushed Oreo pieces, distributing evenly throughout the mixture.
- Baking Process: Wrap springform pan with aluminum foil, pour batter over pre-baked crust, and smooth the surface. Place pan in a larger roasting pan filled with hot water, reaching 1 inch up the sides.
- Baking and Cooling: Bake for 70-80 minutes until the center is slightly wobbly but edges are set. Remove from oven and cool completely at room temperature for approximately 2 hours.
- Ganache Topping: Heat heavy whipping cream until gently boiling, then pour over dark chocolate chips. Let sit for 2-3 minutes, stirring until smooth and glossy. Allow ganache to cool and thicken slightly.
- Finishing Touches: Spread cooled ganache over the cheesecake, garnish with additional crushed Oreo cookies and optional whipped cream dollops. Chill before serving.
Notes
- Prevent Cracking Technique: Cool the cheesecake gradually by turning off the oven, leaving the door slightly ajar to help prevent surface cracks and ensure a smooth, creamy texture.
- Water Bath Pro Tip: Ensure the aluminum foil is tightly wrapped around the springform pan to create a waterproof seal, preventing any water from seeping into the delicate cheesecake batter.
- Room Temperature Secret: Bring cream cheese, eggs, and other dairy ingredients to room temperature before mixing to achieve a perfectly smooth, lump-free cheesecake filling.
- Make-Ahead Magic: This cheesecake can be prepared up to 3 days in advance and stored covered in the refrigerator, allowing flavors to meld and develop for an even more delicious dessert.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 420
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg