This Oreo cheesecake recipe is the BEST and easiest to make from scratch!
It’s so delicious and decadent because we’ve loaded it with extra cookies and cream in every single bite!
This recipe for Oreo Cheesecake makes the most rich and creamy cheesecake, loaded with cookies, cream and chocolate.
It’s the perfect recipe for the holidays because everyone loves Oreos!
• 2 packages of Oreo cookies
• cream cheese
• sour cream
• heavy cream
• vanilla extract
• dark chocolate baking squares
Here’s a breakdown of the steps needed to make the best Oreo cheesecake from scratch!
Make the crust: Mix the crust ingredients and press firmly into the bottom of a spring-form pan.
Bake at 350°F for 10 minutes.
Prepare the water bath: Turn the oven down to 320°F.
Place a large roasting pan in the oven on the middle rack.
Pour hot water into the pan, making sure it is about 1″ in depth. Close the oven door.
Make the filling: Making sure cold ingredients are at room temperature, mix them together until smooth.
Bake: Pour the filling into the spring-form pan and smooth the top with an off-set spatula.
Insert the spring-form pan into a 10″ cake pan and place the cake pan into the water bath.
Bake for 1 hour. (Water level should cover half the depth of the cake pan. Add water if needed.)
Gently fold the crushed Oreos into the batter.
Cool: Turn the oven off, crack the door and allow the cheesecake to cool inside of the oven for 1 hour.
Remove the cheesecake, run a sharp knife around the edge of the pan to help release the sides of the cheesecake and allow to cool completely on the counter.
Chill: Chill the uncovered cheesecake in the refrigerator overnight.
Don’t remove the sides of the spring-form pan.
Decorate: Make the ganache and smooth it on top of the cheesecake with an off-set spatula.
Place the cheesecake back into the fridge for 30 minutes. When ready to serve, remove the side of the spring-form pan and transfer the cheesecake to a serving platter.
Pipe dollops of whipped cream and half slices of Oreos on top.