thepioneerwoman4.0
Oreo Cheesecake
Oreo cheesecake is packed with cookies. They're in the crust, filling, and topping of this chocolate dessert recipe! This cake is a showstopper for holidays.
👥 10 Servings⏱️ Prep & Cook: 13h⏳ Prep: 1h👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●food processor
- ●bowl
- ●spatula
- ●knife
- ●measuring cup
- ●microwave
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 325°F. Wrap heavy-duty foil around the outside bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
Cooking spray, for the pan
2
For the crust: Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture into the bottom and 1 ¾ inches up the sides of the prepared pan. Bake until set and fragrant, 10 to ⏱️ 12 minutes. Let cool completely on a rack, about ⏱️ 30 minutes.
3
For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until no lumps remain, about ⏱️ 2 minutes. Turn the mixer off and add the sugar, sour cream, flour, and salt. Beat on medium speed until the batter is smooth and creamy, about ⏱️ 1 minute, scraping down the sides and bottom of the bowl as needed.
cream cheese, at room temperature4 (8-oz.) packages
4
Reduce the mixer speed to low. Add the eggs, one at a time, mixing until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Fold in the cookies by hand.
large eggs, at room temperature4
5
Pour the filling into the crust in the pan and place it in a large roasting pan. Transfer the roasting pan to the oven and carefully add enough boiling water so that it comes about halfway up the side of the springform pan.
Boiling water, for the water bath
6
Bake until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken, ⏱️ 1 hour ⏱️ 10 minutes to ⏱️ 1 hour ⏱️ 20 minutes. Turn the oven off and crack open the oven door. Leave the cheesecake in the oven for ⏱️ 15 minutes.
7
Carefully remove the cheesecake from the water bath and transfer it to a wire rack. Let it cool to room temperature, about ⏱️ 2 hours. Place in the refrigerator to chill completely, at least ⏱️ 8 hours.
8
Run a thin knife along the edge of the springform pan before removing the collar from the pan. Use a very large spatula to move the cheesecake to a serving platter.
9
For the topping: Place the chocolate in a medium bowl. In a microwave-safe measuring cup, microwave ½ cup of the heavy cream until steaming, 1 to ⏱️ 2 minutes (do not let it boil). Pour the hot cream over the chocolate and let it sit for ⏱️ 2 minutes. Stir until the chocolate is melted and the mixture is well combined.
10
Place about ¼ cup of the chocolate ganache into a zip-top bag and snip ¼ inch off one corner (or use a small piping bag). Holding the bag vertically over the edge of the cake, gently squeeze to create drips down the side. (Don't squeeze too hard, or the chocolate may run all the way to the bottom.) Work your way around the cake, creating drips every inch or so, forming a decorative border. Pour the remaining ganache over the center of the cheesecake and spread it smoothly using an offset spatula. (This can be done up to 2 days in advance.) Allow the ganache to set for at least ⏱️ 15 minutes.
11
In the bowl of a stand mixer fitted with a whisk attachment, beat the remaining ¾ cup heavy whipping cream until thickened. Add the sugar and vanilla; beat on high until medium peaks form.
12
Top the cheesecake with whipped cream and cookies before slicing and serving.
Nutrition Facts
calories
1041 Calories
fat Content
72 g
fiber Content
3 g
sugar Content
67 g
sodium Content
639 mg
protein Content
13 g
trans Fat Content
2 g
cholesterol Content
225 mg
carbohydrate Content
89 g
saturated Fat Content
37 g
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