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The Ultimate Baked Oreo Cheesecake with Chocolate Ganache

A decadent slice of oreo cheesecake with a thick chocolate crust, creamy filling studded with cookie pieces, and topped with glossy ganache.
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Make a rich, creamy Oreo cheesecake from scratch with a buttery cookie crust. This recipe includes steps to achieve a smooth texture and a decadent chocolate ganache topping.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 large eggs, room temperature
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the Oreo cookie crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until fully combined. Mix in the vanilla extract and sour cream. Beat until the mixture is creamy.
  4. Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix the batter once the eggs are added. Gently fold in the 1 cup of crushed Oreo cookies.
  5. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks.
  6. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling process helps prevent cracking.
  8. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  9. Prepare the chocolate ganache topping: Place the chocolate chips in a small, heatproof bowl. In a small saucepan, heat the heavy cream and corn syrup over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.
  10. Pour the ganache over the chilled cheesecake. Spread evenly. Refrigerate for 30 minutes to allow the ganache to set slightly before slicing and serving.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps and ensures a smooth, creamy texture.
  • For the best results in preventing cracks, make sure your water bath is deep enough and follow the slow cooling process inside the turned-off oven.
  • If you want a thicker crust, increase the amount of butter by one tablespoon.

Nutrition

Find it online: https://tastethisplate.com/oreo-cheesecake-recipe-homemade-creamy/