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The Ultimate Creamy Baked Oreo Cheesecake with Chocolate Ganache Topping

A slice cut from an amazing oreo cheesecake topped with chocolate ganache and whole cookies.
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Make this rich, decadent Oreo cheesecake at home. It features a buttery Oreo crust, an ultra-creamy filling studded with crushed cookies, and a simple chocolate ganache topping. This recipe delivers the texture you want for a perfect holiday or party dessert.

Ingredients

Scale
  • 1 3/4 cups finely crushed Oreo cookies (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup heavy whipping cream
  • 4 ounces semi-sweet chocolate, chopped
  • 1 tablespoon light corn syrup (optional, for shine)
  • 1/2 cup whipped topping or fresh whipped cream, for garnish
  • Extra Oreo cookies, for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  2. Prepare the crust: Combine the finely crushed Oreos and melted butter in a medium 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 slightly while you prepare the filling.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides.
  5. Add the granulated sugar, vanilla extract, and salt. Beat until just combined, being careful not to overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix only until the last streak of yolk disappears. Overmixing eggs adds air, which causes cracks.
  7. Gently fold in the 1 cup of crushed Oreos using a spatula.
  8. Pour the cream cheese filling over the cooled crust.
  9. Carefully pour hot water into the roasting pan to reach about halfway up the sides of the springform pan. This is your water bath.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  11. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for about 1 hour.
  13. Cover the cooled cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before topping and serving.
  14. Make the chocolate ganache topping: In a small saucepan, heat the heavy whipping cream until it just simmers. Remove from heat.
  15. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  16. Add the corn syrup (if using) and whisk gently until the mixture is smooth and glossy. Let the ganache cool slightly until it thickens to a spreadable consistency.
  17. Spread the cooled ganache evenly over the top of the chilled cheesecake. Garnish with extra crushed Oreos or whipped topping before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at true room temperature before starting.
  • To prevent cracks, do not open the oven door during the initial baking time, and always use the water bath method.
  • If you need a faster set time, you can use a no-bake version, but this baked recipe provides the classic, dense texture many seek.

Nutrition

Find it online: https://kingscook.com/oreo-cheesecake-ultimate-creamy-baked-recipe/