Oreo Cheesecake
Servings: 16 servings
Calories: 817cal
Ingredients
- 25.5 oz Oreo cookies whole cookies, divided
- ¼ cup salted butter 1/2 stick, melted
- 24 oz cream cheese 3 8 oz packages, at room temperature
- 1 cup heavy whipping cream or half and half
- 1 ½ cups powdered sugar
Ganache
- 1 cup heavy whipping cream or half and half
- 24 oz white chocolate wafers
Topping
- 1 cup heavy whipping cream or half and half
- ¼ cup powdered sugar
Instructions
- Preheat oven to 325°F.
- Add 25 Oreo cookies to your food processor and pulse until mostly crumbs. Add the melted butter and continue to pulse.
- Line the bottom of a 9" spring form pan with parchment paper and spray the sides with non stick spray.
- Press the crumb mixture into the bottom of the pan and use a measuring cup (or flat tool) to evenly press and spread.
- Bake in the oven for 8-10 Minutes. Remove and allow to cool.
- In a large mixing bowl add the 3 packs of cream cheese and mix with the powdered sugar until combined well. Add 1 cup of heavy cream and beat on medium speed for about 5 minutes (until stiff peaks are forming).
- Take 7 Oreo cookies and put them to the side (they are for decorating later).
- The remaining Oreo cookies place into a re-sealable bag and beat with a rolling pin (or in the food processor again) but not quite as small pieces as last time. Stir these bits into the cream/cream cheese mixture.
- Pour this mixture into the pan on top of the cooled crust.
- In a pan heat up 1 cup of cream, add the white chocolate wafers and stir until completely melted.
- Allow to cool slightly, make sure it’s still in a pourable state.
- Pour over the top of the cheesecake then cover with foil and refrigerate immediately. Make sure the foil cover does not touch the ganache as it will ruin the finish.
- Refrigerate for a minimum of 6 hours, better overnight.
- Beat the remaining 1 cup of cream with the powdered sugar until stiff peaks have formed. Transfer to a piping bag (or re-sealable bag with the tip cut off). It’s easier if you insert the piping bag inside a tall glass.
- Using a knife, score around the inside of the cheesecake pan to make sure the ganache isn’t stuck to it. Remove the sides of the pan.
- Pipe swirls around the outside top of the cheesecake, then cut the remaining Oreos in half and place the halves in between each swirl. Slice and serve.
Notes
- Store in the refrigerator tightly wrapped with plastic wrap or in an air-tight container for up to 4 days.
- If you'd like to reduce the calories a little bit, use half-and-half instead of heavy cream.
Nutrition
Serving: 1serving | Calories: 817cal | Carbohydrates: 73g | Protein: 8g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 425mg | Potassium: 312mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1329IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 4mg