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Creamy Oreo Cheesecake Recipe Easy Homemade with Decadent Ganache

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A creamy Oreo cheesecake with a smooth cream cheese filling, crunchy Oreo chunks, and a luscious chocolate ganache topping. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 24 Oreo cookies (about 1 1/2 cups crushed; original or chocolate sandwich cookies)
  • 5 tbsp unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 12 Oreo cookies, roughly chopped
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. Preheat your oven to 325°F (163°C). Crush 24 Oreos finely using a food processor or rolling pin until they resemble coarse crumbs. Mix crushed Oreos with melted butter in a bowl until evenly combined.
  2. Transfer the mixture into the bottom of your 9-inch springform pan. Press firmly and evenly with the back of a spoon or your fingers to form a compact base. Bake for 10 minutes, then remove and let cool while you prepare the filling.
  3. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes). Slowly add sugar and vanilla extract, mixing until just combined.
  4. Crack in eggs one at a time, beating on low speed after each addition. Avoid overmixing—stop as soon as the eggs are incorporated to keep the batter light and airy.
  5. Gently fold in sour cream using a spatula until smooth.
  6. Fold in roughly chopped Oreos carefully so they’re evenly distributed but don’t break down.
  7. Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Bake at 325°F (163°C) for 50-60 minutes, or until the edges look set but the center jiggles slightly when shaken.
  8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  9. Remove from oven and refrigerate for at least 4 hours or overnight for best texture.
  10. Heat heavy cream gently in a saucepan until simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth. Stir in butter for shine.
  11. Pour ganache over chilled cheesecake, spreading evenly. Refrigerate 15-20 minutes to set ganache.
  12. Carefully remove sides of springform pan, slice, and enjoy!

Notes

To avoid cracks, don’t overbake and cool gradually by leaving the cheesecake in the oven with the door slightly open. Using a water bath is optional but helps maintain even baking temperature and prevents cracking. Warm ganache slightly before pouring to avoid melting the topping. For dairy-free versions, substitute cream cheese and sour cream with plant-based alternatives and use coconut cream for ganache.

Nutrition

Keywords: Oreo cheesecake, creamy cheesecake, chocolate ganache, easy cheesecake recipe, homemade cheesecake, dessert, crowd-pleaser

Find it online: https://bitefuljoy.com/creamy-oreo-cheesecake-recipe-easy-homemade-with-decadent-ganache/