Oreo Cheesecake Pie | Tastes Better From Scratch
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5 from 2 votes

Oreo Cheesecake Pie

Oreo cheesecake pie with an Oreo crust, cheesecake filling, and chocolate ganache topping. A simple recipe that anyone can make and everyone will enjoy!
Prep Time1 hr 30 mins
Cook Time55 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American, Pie
Servings: 8
Calories: 730kcal
Author: Lauren Allen

Ingredients

For the Oreo crust:

  • 24 Oreo cookies
  • 5 Tablespoons butter , melted

For the Cheesecake:

  • 12 ounces cream cheese softened (1 1/2 (8 oz) packages)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 12-15 Oreo cookies , broken into chunks (about 1 1/2 cups)

For the ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 4 Tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon powdered sugar

Instructions

For the Oreo Crust:

  • Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. 
  • 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.

For the cheesecake:

  • Preheat the oven to 325°F. 
  • Add softened cream cheese to a large bowl beat with your stand mixer or electric mixers until fluffy. 
  • 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 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). 
  • Remove from oven and cool completely.

For the Ganache:

  • Once the pie is cool, 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 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).

Nutrition

Calories: 730kcal | Carbohydrates: 68g | Protein: 8g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 138mg | Sodium: 574mg | Potassium: 287mg | Fiber: 2g | Sugar: 46g | Vitamin A: 22.8% | Calcium: 7.9% | Iron: 37.9%