Oreo Cheesecake

Prep Time 00:45 Cook Time 01:10 Yields 12

The Best Oreo Cheesecake recipe out there! With 40 Oreos and a layer of chocolate ganache, how could it not be?


    For the crust

  • 20 oreos
  • 4 T butter
  • For the ganache

  • 8 oz. bittersweet chocolate
  • 1 cup cream
  • For the filling

  • 4 8 oz. pkgs cream cheese, room temperature
  • 1 1/2 cups sugar
  • 6 eggs, room temperature
  • 2 tsp vanilla
  • 15 Oreos, pulsed in food processor until roughly chopped
  • For the topping,
  • 5 Oreos, pulsed in food processor until roughly chopped


  1. Preheat the oven to 350F.
  2. Place the oreos in the bowl of a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.
  3. For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining.
  4. Pour the chocolate over the cookie crust in the pan; spread to edges. Place in freezer for 30 minutes.
  5. In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the vanilla and beat on medium speed for 1 minute. Fold in the oreos.
  6. Pour the cheesecake mixture into prepared pan and place on a baking sheet. Sprinkle the remaining chopped oreos over the top.
  7. Bake in preheated oven for 60-70 minutes, until the top is lightly browned and the middle is just a little jiggly. Turn off the oven and open the oven door. After ten minutes, remove from oven and cool for another 30 minutes. Place in refrigerator until cool. Cut and serve.
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