Oreo Cheesecake Baked Chocolate
Few desserts get a faster reaction at the table than a cheesecake with an Oreo crust and cookie pieces running all through the creamy filling. Home cooks love this one because the crust is pressed up the sides without any prebaking, and the full-fat cream cheese filling bakes up dense and silky. It is a natural for birthdays, holiday dinners and potlucks, mostly because it has to be made ahead and then simply waits in the fridge. A glossy chocolate ganache on top makes it look like it came from a bakery.
What Makes This Recipe Special
- The crust is built from 35 Oreos with the cream filling removed, so it turns out deeply chocolatey and firm instead of sweet and soft.
- Another 15 Oreos are crushed into coarse chunks and folded into the batter, so every slice has real cookie pieces in it.
- Sour cream in the batter keeps the full-fat cream cheese filling tangy and creamy rather than heavy.
- A semisweet chocolate ganache over the chilled cheesecake adds a shiny, bittersweet top layer that balances the sweet filling.
Ingredients
35 Oreocookies, cream filling removed and discarded
5 tablespoonsunsalted butter, melted
15 Oreocookies, broken into coarse pieces
32 ouncesfull-fat brick-style cream cheese, softened
1 cupgranulated sugar
3/4 cupsour cream
1 teaspoonvanilla extract
4 largeeggs, lightly beaten, at room temperature
3 ouncessemisweet chocolate chips or finely chopped semisweet baking bar
1/2 cupheavy cream
Prepared whipped cream, as desired
Nutrition
723 caloriesCalories
Per serving · Values are estimates
Instructions
1
Heat your oven to 325°F and cover a baking sheet with foil. Keep a 9-inch springform pan nearby for the crust.
2
Twist apart 35 Oreos and scrape away the cream filling, which you won't need here. Whiz the chocolate wafers in a food processor until they turn into fine crumbs, then stir them with the melted butter in a mixing bowl until the crumbs look evenly damp. Press the mixture firmly across the bottom and up the sides of the springform pan. Leave the crust as it is, since it goes in unbaked.
3
Put 15 Oreos in a large resealable bag and bash them with a rolling pin until they break into coarse, uneven chunks. Set the bag aside for now.
4
In a clean bowl, beat the softened cream cheese with the sugar, using a hand mixer or stand mixer on medium-low speed, until it is completely smooth with no lumps. Stop now and then to scrape down the sides of the bowl.
5
Add the sour cream and vanilla, then beat on low speed until the batter is smooth and fully blended.
6
Beat in the eggs one at a time on low speed, mixing only until each one disappears into the batter. Don't overmix, and scrape the bottom and sides of the bowl so everything blends evenly.
7
Use a spatula to gently fold in the reserved chunks of crushed Oreo.
8
Spoon the filling into the crust and smooth the top level.
9
Set the springform pan on the foil-lined baking sheet and bake on the center rack at 325°F for 50 to 60 minutes. You're looking for set edges that are just starting to brown or crack, and a center that wobbles slightly but shows no visible liquid.
10
Take the pan out of the oven and run a sharp knife around the edge to loosen any filling that is sticking to the pan above the crust. Let it cool at room temperature for about 1 hour.
11
Move the cheesecake to the refrigerator and chill it for at least 6 hours, ideally overnight, until it is fully set.
12
When you're ready to finish, put the chocolate in a heatproof bowl. Warm the heavy cream in a small saucepan over medium heat until it just starts to simmer, then pour it over the chocolate, cover with foil and leave it for 5 minutes. Whisk gently until the ganache is smooth.
13
Spread or drizzle the ganache over the chilled cheesecake and refrigerate for about 20 minutes so it sets. Top with whipped cream if you like, then slice and serve.
Essential Tips
Soften the cream cheese fully
Take the brick-style cream cheese out well before you start so it beats smooth and lump-free. Cold cream cheese leaves little white specks that more mixing will not fix, and extra mixing only adds air to the batter.
Mix the eggs in gently
Add the eggs one at a time on low speed and stop as soon as each one is blended in. Beating hard after the eggs go in whips in air, which can make the cheesecake puff up and then crack as it cools.
Judge doneness by the wobble
At 50 to 60 minutes, look for edges that are set and just starting to brown or crack, with a center that jiggles slightly and shows no visible liquid. The middle keeps firming up as it cools and chills, so do not wait for it to look completely solid.
Loosen the edge right away
As soon as the pan comes out of the oven, run a sharp knife around the top edge where filling touches the pan above the crust. This lets the cheesecake shrink away from the sides without tearing during the hour it cools.
Chill fully before the ganache
Only pour the ganache over a cheesecake that has chilled for at least 6 hours, because a cold surface lets the chocolate set quickly and cleanly. Whisk gently after the 5 minute stand so the ganache stays smooth and free of air bubbles.
Smart Swaps & Variations
Mint Oreo
Use mint-filled Oreos for the coarse chunks folded into the batter and keep classic Oreos for the crust. The cool mint pairs nicely with the semisweet ganache.
Mini cheesecakes
Press the crumb mixture into a lined muffin tin and spoon in the filling for single-serve portions. They bake faster than the full-size cake, so start checking early.
White chocolate topping
Swap the semisweet chocolate for white chocolate in the ganache for a striking black-and-white look. Use the same warm cream method and let it stand before whisking.
What to Serve With This
- A tall glass of cold milk or a hot cup of coffee
- Fresh raspberries or strawberries on the side to cut the richness
- A dollop of whipped cream on each slice, as in the recipe
- A small scoop of vanilla ice cream for a birthday dessert table
Storage & Reheating
Storage
Keep the finished cheesecake covered in the refrigerator, where it holds well for up to 4 days. Slice it cold with a sharp knife that you wipe clean between cuts so the ganache and filling stay tidy.
Reheating
Cheesecake is served chilled, so there is nothing to reheat; just let a slice sit at room temperature for 15 to 20 minutes to take the chill off. Skip the microwave, which turns the filling soft and the crust soggy.
Expert Chef Tips
- Park the foil-lined baking sheet under the springform pan, since it catches any butter that seeps out of the unbaked crust and makes the pan easy to move in and out of the oven.
- Press the crumbs up the sides with the flat bottom of a measuring cup so the crust is compact and holds a clean slice instead of crumbling.
- Dip your knife in hot water and wipe it dry between cuts, which slices cleanly through the ganache and the cookie chunks without dragging the filling.
Equipment You’ll Need
- 9-inch springform pan
- Food processor for the fine cookie crumbs
- Electric hand mixer or stand mixer for a smooth filling
- Rolling pin and a large resealable bag for the coarse cookie pieces
Nutritional Benefits
- A source of protein and calcium from the cream cheese, eggs and sour cream.
- Rich in butter and cream, so it is a high-fat dessert best served in small slices.
- Sugar comes from the cookies, the filling and the chocolate, which makes this a special-occasion treat.
- Semisweet chocolate brings real cocoa flavor to the ganache, though it remains an indulgent dessert.
Reviews
No written reviews yet — be the first to cook this and share how it turned out!
Leave a Review
Frequently Asked Questions
Can I use a different cookie for the crust?
You can, but the recipe is built around Oreos with the cream filling removed. Golden or mint versions change both the color and the flavor, so choose a ganache and toppings that suit them.
Do I really need to remove the cream filling?
Yes, for the crust cookies the filling is discarded so the crumbs mix with melted butter into a firm base. Leaving it in makes the crust sweeter and softer, and it may not hold together when sliced.
Why did my cheesecake crack?
Cracks usually come from overmixing after the eggs go in, overbaking, or cooling too quickly. Mix gently, pull the cheesecake while the center still has a slight jiggle, and loosen the edge with a knife before it cools. A few small cracks near the edge are normal, and the ganache hides them.
Can I make this ahead of time?
You should, because it needs to chill for at least 6 hours and ideally overnight. Bake it the day before, then add the ganache and whipped cream when you are ready to serve.
Do I need a springform pan?
A springform pan is strongly recommended since the crust goes up the sides and the cheesecake must chill until fully set. Getting a cheesecake out of a regular cake pan in one piece is much harder.
Can I use low-fat cream cheese or a spread?
The recipe calls for full-fat brick-style cream cheese for a reason. Low-fat versions and tub-style spreads hold more water, so the filling can bake up soft or weepy. For the sour cream, plain full-fat Greek yogurt is the closest swap.
Why is my ganache grainy or too thin?
Heat the cream only until it just begins to simmer, pour it over the chocolate, and let it stand covered for 5 minutes before whisking. If it looks thin, let it cool for a few minutes so it thickens before you spread it over the cheesecake.
Is this cheesecake gluten free?
Not as written, because Oreo cookies contain wheat flour. Gluten-free sandwich cookies can stand in for the crust and the mix-ins, though the crumbs may need a little extra melted butter to bind.
How long does it take from start to finish?
Expect about 25 minutes of prep and 55 minutes of baking. After that, plan on about 1 hour of cooling, at least 6 hours of chilling, and about 20 minutes for the ganache to set.
More Sweet Comfort
🔒 From the Vault — 43,000+ premium recipes
Cook This Next