Recipe For Oreo Cheesecake! Nothing beats Oreo Cheesecake for lovers of cookies and cream. This Oreo-crusted cheesecake is topped with white chocolate ganache, whipped cream, and even more Oreos.
Nothing beats Oreo Cheesecake for lovers of cookies and cream. Cookies and cream ice cream are delicious, but it’s best served on hot summer days. You could make Oreo brownies or cookies and cream cake the rest of the year, but nothing quite captures the spirit of cookies and cream like a velvety Oreo Cheesecake. Recipe For Oreo Cheesecake!
This Oreo Cheesecake begins with an Oreo crust that is filled with a baked cheesecake filling that has been blended with crushed Oreos. After cooling, the top of the cake is covered with silky white chocolate ganache and topped with additional Oreos. It’s rich, nostalgic, and undeniably cookies and cream. Recipe For Oreo Cheesecake!
How to Make a Water Bath Cheesecake
The trick to crafting a rich, velvety cheesecake is a water bath. You can create a delicious cheesecake without the water bath, but the better texture is worth the extra step. A water bath serves two purposes: it boosts the humidity of the oven, preventing a crust from developing on top, and it gently and evenly cooks the cheesecake for a silkier texture. Recipe For Oreo Cheesecake!
A pan bigger than the springform cake pan is required to utilize a water bath. A bigger cake pan, a roasting pan, a Dutch oven, or even a large foil roasting pan can be used. Wrap the springform pan in many layers of aluminum foil before placing it in the roasting pan.
Because springform pans are not watertight, the foil keeps the water out. Preheat the oven to 350°F and gently pour boiling water into the roasting pan until it reaches halfway up the edges of the springform pan. Then, shut the oven and bake for an extra-luscious cheesecake.
Soften the cream cheese until it reaches room temperature.
Soften the cream cheese to room temperature before mixing to achieve the smoothest cheesecake. To ensure the cream cheese is completely smooth and lump-free, beat it with the paddle attachment on medium-low speed before adding the eggs. If the mixture is not softened and combined first, it will have lumps that will stay in the cake after baking. Recipe For Oreo Cheesecake!
How Can I Prevent Cracking in My Cheesecake?
When a cheesecake overbakes or endures rapid temperature fluctuations, cracks emerge. While cracks influence the aesthetic of your cake, they have little effect on the taste unless the cake is badly overbaked. Even if the cake splits, it will almost certainly taste delicious. However, there are a few strategies you may attempt to avoid cracking and get a flawlessly smooth cheesecake. Recipe For Oreo Cheesecake!
- On low or medium-low speed, combine the cheesecake batter. Too much air is included in the batter when the beater is too fast. The air in the cake expands during baking and contracts as it cools, causing cracks to emerge.
- Low, slow, uniform baking is ideal for cheesecakes. Bake the cheesecake at 325°F, using a water bath if possible.
- If you have a convection oven, avoid using the fan or convection mode for cheesecakes since they are prone to overbaking.
- When you take the cake from the oven, let it cool for an hour in the water bath before transferring it to a cooling rack. This allows the cake to cool more slowly, making it less prone to crack. If you omitted the water bath, let it cool in the oven for 30 minutes with the door ajar.
- Your cheesecake will be wonderful even if it cracks. Plus, the fractures may be hidden behind a layer of white chocolate ganache, so no one will notice. Recipe For Oreo Cheesecake!
How to Make an Irresistible Oreo Cheesecake
Making a cheesecake can be time-consuming, but there are a few simple steps you can take to ensure you produce a delicious cheesecake worth the effort. Recipe For Oreo Cheesecake!
- This recipe was created to use the exact amount of cookies in one Oreo family pack (48 cookies). If, on the other hand, you like to throw in extra add-ins for good measure, or you can’t resist a sample (for quality assurance, of course), opt for two normal packs of Oreos.
- A food processor is the simplest way to smash the Oreos. But don’t let that stop you if you don’t have one. You may alternatively smash the Oreos with a rolling pin in a big freezer bag.
- Use softened full-fat cream cheese blocks. Use regular cream cheese, not low-fat or tub cream cheese. These varieties include more moisture than brick cream cheese, which will impact the texture of the cheesecake. Recipe For Oreo Cheesecake!
- Give the cheesecake a slight shake to see whether it’s finished baking. When the cheesecake is done baking, it should still have some movement in the center. It should wobble a little but not spill around like liquid. Because every oven is different, it’s fine to peak when you’re towards the conclusion of the baking time.
- If the cheesecake cracks during baking, you can skip the balance of the baking time and go to the cooling process. Recipe For Oreo Cheesecake!
- You may make the ganache with white chocolate chips or finely chopped white chocolate from a bar. Although white chocolate chips are handier, bars are often less expensive per ounce. They are both equally effective.
Instructions for Storage
Leftovers can be stored in the refrigerator for up to 5 days. The cheesecake may also be frozen without the toppings for up to a month. Thaw the frozen cheesecake overnight in the refrigerator or on the counter for 3 to 4 hours. Recipe For Oreo Cheesecake!
Individual slices of cheesecake can also be frozen for a quick treat later. Wrap slices tightly in plastic wrap, then foil and place in the freezer. Microwave unwrapped slices for around 30 seconds to thaw, Recipe For Oreo Cheesecake, Easy Instant Pot Cheesecake
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Recipe For Oreo Cheesecake
Nothing beats Oreo Cheesecake for lovers of cookies and cream. This Oreo-crusted cheesecake is topped with white chocolate ganache, whipped cream, and even more Oreos.
For the Oreo crust
For the cheesecake
For the white chocolate ganache
For the whipped cream
- Place a rack in the bottom third of the oven. Preheat the oven to 350 degrees Fahrenheit.
- In a food processor set with the blade attachment, carefully grind the Oreos for the crust until finely crushed into crumbs.
- Pour in the melted butter and pulse to spread it.
- If you don’t have a food processor, you may smash the Oreos using a rolling pin in a freezer bag.
- In a large mixing dish, combine the Oreo crumbs. Stir in the melted butter with a rubber spatula to mix.
- Fill an ungreased 9×2-3/4-inch round springform pan halfway with crumbs.
- Press the Oreo crumbs into the pan and slightly up the sides using your fingers or the bottom of a glass.
- Bake the crust for 10 minutes in a preheated oven.
- The kitchen should have a chocolaty, buttery aroma.
- Allow it to cool while you make the cheesecake filling. Reduce the temperature of the oven to 325°F.
- While cooking the cheesecake filling, bring a kettle or a big pot of water to a boil over medium-high heat.
- The boiling water will be needed later for the water bath, which will require enough water to halfway fill a roasting pan.
- On medium-low speed, beat the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin with a hand mixer, until smooth, about 2 minutes.
- Beating at a medium-low speed reduces overheating.
- Add the eggs one at a time, beating thoroughly after each addition at medium-low speed. Between additions, use a rubber spatula to scrape down the bottom and sides of the bowl.
- Mix in the sour cream and vanilla extract on low until incorporated. The batter should be smooth and creamy.
- Pulse the Oreos in a food processor or mash them with a rolling pin in a freezer bag. There should be a combination of large and little Oreo bits.
- Using a rubber spatula, fold the crumbled Oreos into the cheesecake batter.
- Wrap the springform pan with three layers of heavy-duty aluminum foil, making sure there are no holes or crevices where water may seep in.
- Because springform pans are not watertight, the foil keeps water from damaging the crust when baking in a water bath.
- Pour the cheesecake batter into the prepared springform pan and place the cheesecake in the center of a large roasting pan.
- Put the nesting pans in the oven. Pour the boiling water into the roasting pan, carefully, until it comes halfway up the sides of the springform pan.
- Bake the cheesecake for 60 to 75 minutes, or until it is set and only slightly jiggly in the center two inches of the cake.
- Remove the roasting pan from the oven and leave the cheesecake to cool for 1 hour in the water bath.
- Remove the cheesecake from the water bath and discard the aluminum foil. Allow it to cool for an hour on a wire rack before placing it in the refrigerator, uncovered.
- Chill your cheesecake overnight, or for at least 4 hours.
- When your cheesecake is almost completely cold, create your ganache. In a medium mixing bowl, combine the white chocolate chips or chopped white chocolate.
- Warm the heavy cream in a small saucepan over medium heat for 1 to 2 minutes, or until it just starts to a boil.
- Immediately pour the heated cream over the chocolate. Allow it to settle for 2 minutes without stirring. Using a whisk or a heat-proof spatula, gently combine the chocolate and cream until totally smooth.
- While creating the whipped cream, set aside the ganache to cool somewhat.
- Whip the heavy cream, powdered sugar, and vanilla to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing basin with a hand mixer, for 3 to 4 minutes on medium-high speed.
- The cream should thicken and the peak should stand up when you remove the whisk from the bowl.
- You can start decorating the cheesecake once it has chilled. The ganache should have cooled slightly but should still be pourable.
- If the ganache has hardened too much, reheat it in the microwave in 10-second bursts, stirring after each, until smooth and spreadable.
- Leave the cheesecake in the pan while decorating for clean sides; remove the cheesecake from the pan before decorating for creative drips down the sides or to thoroughly cover the edges.
- Spread the ganache evenly over the top of the cheesecake using an offset spatula or butter knife.
- Whip the cream and place it in a piping bag equipped with a big star tip. Along the perimeter of the cheesecake, pipe 12 rosettes of whipped cream.
- Cut 6 Oreos in half and insert one half in each whipped cream rosette. Chop or crush the remaining Oreo cookies and sprinkle them on top of the ganache in the center of the cheesecake.
- Place the cheesecake in the refrigerator until ready to serve.
- Amount Per Serving
- Calories 466
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 17g85%
- Trans Fat 0.2g
- Cholesterol 135mg45%
- Sodium 362mg16%
- Potassium 175mg5%
- Total Carbohydrate 37g13%
- Dietary Fiber 0.8g4%
- Sugars 28g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.