Recipe for Oreo Cheesecake

 

Ingredients

Oreo Crust:

• 2 cups Oreo crumbs (about 20 Oreos)
• 4 tbsp unsalted butter, melted

Oreo Cheesecake:

• 3 packages cream cheese (8 oz each, at room temperature; use full-fat for best results)
• 1 cup sugar
• 1 tsp vanilla extract
• ¾ cup Oreo crumbs
• 8 chopped Oreos
• 3 large eggs
• 1 oven-safe turkey bag (for the water bath)

Chocolate Ganache:

• ½ cup heavy cream
• 1 cup chocolate chips (semi-sweet recommended)

Topping:

• Whipped cream
• Additional Oreo pieces

Instructions

Crust:

1. Preheat the oven to 350ºF (175ºC).
2. Pulse the whole Oreos in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
3. In a small bowl, combine the crumbs with the melted butter and mix well until fully incorporated.
4. Add the crumbs to an 8 or 9-inch springform pan. Distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can press the crumbs up the sides of the pan a bit.
5. Place the pan in the oven and pre-bake the crust for 10 minutes.
6. Remove the pan from the oven and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
7. Turn the oven down to 325ºF (165ºC).

Cheesecake:

1. Place the round springform pan inside an oven-safe bag (like one that you’d cook a turkey in for Thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
2. In a large mixing bowl, beat the 3 packages of cream cheese on low until smooth (about 2-3 minutes).
3. Add in the sugar and vanilla extract, and beat again.
4. Add in the Oreo crumbs and chopped Oreo pieces, and mix to combine.
5. Add in the eggs, one at a time, beating just until the yolk breaks, then add the next egg, and so on. Beat the mixture for an additional minute. Do not overbeat.
6. Pour the cheesecake mixture on top of the cooled crust.
7. Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water to create a water bath.
8. Place the water bath with the cheesecake inside the oven and bake at 325ºF for 70-80 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges should look firmer than the center.
9. Once the cheesecake is done baking, turn off the oven and crack the oven door. Allow the cheesecake to cool to room temperature inside the oven (this could take 60-90 minutes).
10. Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover it with foil and place it in the fridge overnight.

Chocolate Ganache:

1. Place the chocolate chips in a heatproof bowl.
2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.

To Assemble:

1. Carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. The cheesecake should naturally separate from the pan.
2. Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
3. Add whipped cream swirls and additional Oreo pieces.
4. Cut and serve. Store leftovers in an airtight container in the fridge.

Enjoy this delicious Oreo cheesecake with your husband and colleagues!