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Oreo Cheesecake

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

Equipment

  • 10" springform pan
  • roasting pan
  • aluminum foil

Ingredients

Crust

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

Cheesecake

  • 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

Instructions

  • 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!

Nutrition

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