Dessert,  Recipe

Oreo Cheesecake

This cheesecake is as delicious as it is beautiful!  Filled with Oreos, topped with strawberry roses and sitting on a thick Oreo crust, it’s a perfect and decadent dessert for a romantic night in. 

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Oreo Cheesecake

gorgeous and delicious
Prep Time12 minutes
Cook Time50 minutes
chilling time3 hours
Total Time4 hours 2 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12
Calories: 623kcal


  • 10" springform pan
  • roasting pan
  • aluminum foil



  • 30 oreo cookies
  • 1/2 cup butter unsalted, melted


  • 24 oz cream cheese
  • 1 1/4 cup granulated sugar
  • 1/3 cup sour cream
  • 4 eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 12 oreo cookies chopped into large pieces

Ganache Hearts

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate chips

Strawberry Roses

  • 6-8 strawberries


  • Preheat oven to 325°F.
  • Using a blender or food processor, pulverise the Oreo cookies until they are crumbs.
  • Pour in butter and mix again.
  • Dump mixture into the 10" springform pan and press it into an even crust.
  • To make the cheesecake, whisk together the cream cheese, sour cream, sugar, eggs, vanilla, and salt.
  • Divide the batter into 3 parts by removing 1/4 cup for the ganache and 1 cup for the topping. Set those two portions aside and with the rest of the batter, add the 12 chopped Oreo cookies.
  • Pour the Oreo cheesecake batter over the Oreo crust.
  • Pour the 1 cup of plain cheesecake batter on top to make a clean layer.
  • For the ganache, heat the heavy cream to just below boiling. Add the chocolate and stir until the chocolate is thick and glossy. Add the 1/4 cup of cheesecake batter and stir until thoroughly mixed. Drop 1 teaspoon dollops of the ganache mixture in a spiral circle on top of the cheesecake.
  • Using a knife, drag spirally through the drops from the center out to the edge to make marbelized hearts.
  • Using a heavy sheet of aluminum foil, cover the outer portion of the springform pan to prevent any water leaking from the bath into the cheesecake.
  • Place the aluminum covered pan into the roasting pan. Fill the roasting pan 1 1/2" full of warm water.
  • Carefully place the roasting pan into the preheated oven. Bake for 40-50 minutes or until the cheesecake is wobbly but not jiggly in the center.
  • Let cool for 1 hour before storing in the refrigerator for at least 2 hours.
  • Before serving, cut the strawberries into roses and decorate one side of the top of the cheesecake. See video for details. Enjoy!


Sodium: 669mg | Calcium: 104mg | Vitamin C: 4mg | Vitamin A: 1134IU | Sugar: 43g | Fiber: 2g | Potassium: 260mg | Cholesterol: 109mg | Calories: 623kcal | Trans Fat: 1g | Saturated Fat: 23g | Fat: 41g | Protein: 8g | Carbohydrates: 58g | Iron: 4mg

If you like this recipe, check out the book that inspired it!


You can buy Finlay Donovan is Killing It here from Amazon or you can also choose to support local bookstores by purchasing it from Bookshop although I highly recommend listening to this book! You can buy the audio version at here. 

Finlay Donovan is Killing It ~ A Hilarious Hit Gone Awry

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