Description
A rich and creamy Cookies N’ Cream Cheesecake topped with a luscious ganache and garnished with whipped cream and crushed Oreos.
Ingredients
Scale
- 24 Oreo cookies (crushed into fine crumbs)
- 5 tbsp unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream (room temp)
- 1 tsp vanilla extract
- 3 large eggs, room temp
- 12 Oreo cookies, coarsely chopped
- ½ cup heavy cream
- 4 oz semisweet chocolate, chopped (or chocolate chips)
- Whipped cream (piped)
- Extra crushed Oreos
Instructions
- Preheat oven to 325°F (160°C). Mix crushed Oreos and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Beat softened cream cheese and sugar together until smooth and creamy. Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time, beating slowly to avoid air bubbles. Gently fold in chopped Oreos.
- Pour filling over cooled crust. Place pan in a larger roasting pan and add hot water halfway up the sides (water bath method). Bake for 55–65 minutes, until edges are set and the center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill in fridge for at least 4–6 hours (preferably overnight).
- Heat heavy cream until steaming, then pour over chocolate. Stir until smooth and glossy. Let cool slightly before pouring over chilled cheesecake.
- Top with whipped cream swirls and crushed Oreos. Slice and serve chilled.
Notes
- For best results, use room temperature ingredients.
- Chilling overnight enhances the flavor and texture.
- Ensure the cheesecake is completely cooled before adding ganache.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg