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Oreo Cheesecake with Chocolate Ganache and Whipped Cream Recipe

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3.8 from 3 reviews

  • Author: Sara
  • Total Time: 13 hours 15 minutes
  • Yield: 16 servings

Description

This rich and creamy Oreo Cheesecake features a chocolate cookie crust loaded with finely ground Oreos, a luscious cream cheese filling studded with chopped Oreo pieces, and a silky chocolate ganache topping. Baked in a water bath for the perfect smooth texture and finished with homemade whipped cream, this decadent dessert is perfect for celebrations or any special occasion.

Ingredients

Crust

  • 2 cups chocolate cookie crumbs (about 20 Oreo cookies)
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons salted butter (melted)

Filling

  • 24 oz cream cheese (room temperature)
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch sea salt
  • ½ cup sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 3 Tablespoons all-purpose flour
  • 15 Oreo cookies (coarsely chopped)
  • 6 Oreo cookies (processed to fine crumbs)

Chocolate Ganache

  • 1 cup chocolate chips
  • ½ cup heavy cream
  • ¼ teaspoon vanilla extract

Whipped Cream

  • Homemade whipped cream for decoration

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Butter and flour the sides of a 9-inch springform pan and line the bottom completely with heavy-duty foil to prevent water from leaking in during the water bath baking. Set aside.
  2. Prepare Water Bath Setup: Find a larger pan in which your springform pan fits flatly. This pan will be used to hold boiling water for baking the cheesecake in a water bath, which ensures an even, crack-free bake.
  3. Make the Oreo Crust: Process 20 Oreo cookies in a food processor or blender until fine crumbs form. Transfer crumbs to a large bowl, add 2 tablespoons granulated sugar and melted butter, and stir until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared springform pan.
  4. Bake Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow to cool while preparing the filling.
  5. Prepare Oreo Cheesecake Filling: Process 6 Oreos to fine crumbs and coarsely chop 15 Oreos; set both aside. In a stand mixer or large bowl, beat cream cheese and ¾ cup sugar until smooth and fluffy with no lumps. Add vanilla extract, sea salt, and sour cream and mix just until combined. Add eggs one at a time, beating after each addition. Gently stir in flour, then fold in the fine Oreo crumbs and coarsely chopped Oreos evenly.
  6. Pour Filling Over Crust: Pour the prepared cheesecake filling over the cooled crust, spreading evenly.
  7. Bake in Water Bath: Place the springform pan in the larger pan inside the oven. Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake for 45-50 minutes or until the edges and top are set and lightly browned but the center still jiggles slightly. Avoid excessive checking to prevent cracking.
  8. Cool Cheesecake: Remove springform pan from water bath and let cool on a wire rack to room temperature.
  9. Make Chocolate Ganache: Heat heavy cream in a small saucepan just until it begins to boil around the edges. Remove from heat, add chocolate chips, and whisk until smooth. Stir in vanilla extract. Let ganache cool and thicken slightly, then pour over cheesecake, spreading in an even layer.
  10. Chill Overnight: Transfer cheesecake to the refrigerator and chill overnight to set completely.
  11. Prepare Whipped Cream: Once chilled, prepare homemade whipped cream to decorate.
  12. Serve: Remove cheesecake from pan, transfer to a serving plate, and decorate the top with whipped cream. Chill for at least 30 minutes before slicing and serving to ensure clean cuts and perfect texture.

Notes

  • Using a water bath while baking helps prevent cracks and ensures a smooth, creamy cheesecake texture.
  • Room temperature ingredients help create a smooth filling without lumps.
  • Line the bottom of the springform pan with heavy-duty foil tightly to avoid water leaks during the water bath.
  • Let ganache cool slightly before spreading to prevent it from being too runny.
  • Chilling the cheesecake overnight enhances flavor and firmness.
  • Use a sharp, hot knife to slice for clean pieces; warming the knife between cuts helps.
  • Prep Time: 25 minutes
  • Cook Time: 58 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/oreo-cheesecake-with-chocolate-ganache-and-whipped-cream-recipe/