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Oreo Cheesecake with Chocolate Ganache Recipe

★★★★★

4.7 from 70 reviews
  • Author: Aiden
  • Total Time: 3 hours 30 minutes
  • Yield: 10 servings 1x

Description

This decadent Oreo Cheesecake features a rich and creamy cream cheese filling mixed with chunks of Oreo cookies, nestled on a crunchy Oreo crust, and topped with a smooth, luscious chocolate ganache. Perfect for Oreo lovers, this dessert combines classic cheesecake with the beloved cookie for an indulgent treat.

Ingredients

Scale

Oreo Crust

  • 30 Oreo cookies
  • 5 Tablespoons butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 25 Oreo cookies, broken into chunks

Chocolate Ganache

  • 1/2 cup semi-sweet chocolate chips
  • 4 Tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon powdered sugar

Instructions

  1. Prepare the Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs form. Stir in melted butter until combined. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the back of a measuring spoon. Refrigerate the crust while preparing the cheesecake filling.
  2. Preheat the Oven: Heat your oven to 325°F (163°C) to get ready for baking the cheesecake.
  3. Make the Cheesecake Filling: In a large bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and fluffy with no lumps. Add eggs one at a time, beating thoroughly after each addition. Then, mix in vanilla extract and granulated sugar, scraping down the bowl sides to ensure everything is well combined.
  4. Incorporate Oreo Chunks: Gently fold the broken Oreo chunks into the cheesecake batter, distributing them evenly without overmixing.
  5. Assemble and Bake: Pour the cheesecake batter into the prepared Oreo crust. Bake for 60 to 70 minutes, checking that the edges are set and the center is slightly soft but not jiggly. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  6. Prepare the Chocolate Ganache: In a saucepan over medium heat, combine butter and heavy whipping cream and heat until the butter melts and the mixture starts simmering. Place semi-sweet chocolate chips in a small bowl and pour the hot cream mixture over them. Stir until the chocolate melts and the ganache becomes smooth. Add vanilla extract and powdered sugar, stirring to combine.
  7. Finish the Cheesecake: Pour the ganache over the cooled cheesecake, smoothing it evenly across the top. Optionally, let some ganache drip down the sides for a decorative effect. Refrigerate the cheesecake for at least one hour to set the ganache before serving.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
  • Be careful not to overbake the cheesecake; the center should still be slightly soft to maintain creaminess.
  • Refrigerating the crust before adding filling helps it to firm up and hold shape during baking.
  • The ganache can be adjusted in thickness by slightly varying the amount of heavy cream.
  • Use a water bath during baking if you want to prevent cracking, although it is not mandatory for this recipe.
  • Allow cheesecake to chill thoroughly for best slicing results.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Oreo cheesecake, chocolate ganache, Oreo crust, creamy cheesecake, no crack cheesecake

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Find it online: https://tastyplatesspot.com/oreo-cheesecake-with-chocolate-ganache-recipe/