Oreo Cheesecake with an Oreo crust, cheesecake filling, and chocolate ganache topping. A simple recipe with step by step photos and a video that anyone can make!
My husband was officially the happiest man in the world after trying this Oreo Cheesecake. He’s completely Oreo obsessed–he even prides himself on his “very special” method for dunking them: gently sticking the prongs of a fork into the creamy center before dunking them in milk. That way his fingers stay dry :-). He obviously feels deeply when it comes to Oreos!
What makes this Oreo Cheesecake a winner:
The two-ingredient Oreo crust. It’s just the right amount of thickness to hold its shape perfectly, and just the right amount of moisture to be soft when cutting into. (You know how some cookie crusts can crumble to pieces when you cut them? Not this one!)
The cheesecake filling. The EASY cheesecake filling is perfect for cheesecake beginners or veterans alike. You really can’t mess it up. And you don’t even need to worry about the top cracking because it gets covered by a delicious chocolate ganache.
No spring-form pan. This Oreo Cheesecake is made in a pie dish, not a spring-form pan, like traditional cheesecakes. That means it’s easier than ever!
Oreo Cheesecake in 5 steps:
1. Make the Oreo crust. Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter and press the mixture into a deep dish 9-inch pie plate, covering the bottom and up the sides of the dish. Refrigerate while you make the cheesecake filling.
2. Make the cheesecake filling. Beat softened cream cheese. Add eggs, beat. Add vanilla and sugar and mix well. Fold in the Oreo chunks.
3. Bake and let cool. Pour batter into Oreo pie shell and bake for 35-45 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly).
4. Top with chocolate ganache. Once the pie is cool, make the ganache. Melt the butter and cream in a saucepan and simmer. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly.
5. Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance).
Make-ahead and Freezing Instructions:
To make-ahead: Not only can this cheesecake be made ahead of time, but I recommend it. Make it up to 4 days in advance and store it in the refrigerator until serving.
To freeze: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing. To thaw, place it in the refrigerator overnight.
I have so many great HOMEMADE PIE recipes. A few favorites include:
- Lemon Sour Cream Pie
- Pumpkin Pie
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Banana Cream Pie
For the Oreo crust:
- 30 Oreo cookies
- 5 Tablespoons butter , melted
For the Cheesecake:
- Add Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat oven to 325°F.
- Mix cream cheese: Add the softened cream cheese to a large bowl or stand mixer and beat with your stand mixer or electric mixers until smooth and fluffy. Make sure there are no clumps of cream cheese, and it's very smooth.
- Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
- Fold in the Oreo chunks. Pour batter into prepared oreo crust. Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.
- Once the cheesecake has cooled, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering.
- Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well.
- Pour the ganache over the cooled cheesecake, carefully smoothing to cover the top evenly. Refrigerate until ready to serve (at least an hour - the pie can be made up to a day in advance).
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I originally shared this recipe November 2015. Updated November 2019 with new photos and improved instructions.