Oreo Cheesecake with Chocolate Ganache

Oreos: The all-star cookie here; you’ll use a bunch so grab a party size pack or two for extras to snack on while baking.
Kosher salt: Enhances the sweetness and balances all the rich flavors perfectly.
Granulated sugar: Sweetens both the crust and the cheesecake filling beautifully.
Butter: Adds richness and helps the crust hold together with a tender crumb.
Large eggs: They’re key to giving the cheesecake its structure and creaminess.
Cream cheese: Definitely go full fat – Philadelphia brand is my go-to for smooth, reliable results.
Full-fat sour cream: Adds a subtle tang and silky texture to the filling.
Vanilla extract: Brings depth and warmth to the cheesecake flavor.
Fresh lemon juice: Just a hint of bright acidity to cut through the richness.
Heavy cream: For the ganache – use fresh if you can for a glossy finish.
Semisweet chocolate chips: The perfect balance of sweet and rich for the ganache.
Whipped cream: The topping that really balances out the richness of this indulgent dessert.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love how this Oreo Cheesecake with Chocolate Ganache Recipe is a solid baseline for so many playful tweaks, depending on your mood or dietary needs. Feel free to make it your own — that’s when the fun really starts in the kitchen!

Gluten-Free Variation: Use gluten-free Oreos or a gluten-free chocolate cookie for the crust and mix-ins; the cheesecake texture still shines through beautifully.
Mint Chocolate Twist: Swap the vanilla for peppermint extract and add Andes mint chips along with the Oreos for a refreshing holiday spin.
Extra Chunky Oreo: Double the chopped Oreos in the filling if you love big cookie bites in every slice—I promise, the crunch is worth it.
Dairy-Free Version: Try vegan cream cheese and coconut cream; plus, use dairy-free chocolate chips for the ganache to enjoy a dairy-free version that’s still decadent.

How to Make Oreo Cheesecake with Chocolate Ganache Recipe

Step 1: Soften the Cream Cheese

Start by leaving your cream cheese packs out for 3-4 hours to reach room temperature. This step is so important because soft cream cheese blends into a silky smooth batter, preventing lumps. If you’re short on time, I’ve learned you can unwrap the blocks, place them in a microwave-safe bowl, and microwave on low power in 1-minute intervals until soft (but not melty). Press your finger in to check—it should feel just soft and easy.

Step 2: Prepare Your Pan and Crust

Preheat your oven to 325°F and grab a 9-inch springform pan. I spray just the upper 2 inches of the pan’s sides—the cheesecake expands, and this keeps the crust from sticking and tearing when you slice. For the crust, blitz 36 Oreos, salt, and sugar in a food processor until fine crumbs. Then add melted butter and pulse until fully combined. Press the crumbs evenly in the pan, pushing some up the sides, and be sure to press firmly to create a sturdy base.

Step 3: Bake the Crust

Bake the crust for 12 minutes on the center rack. If it puffs up during baking, use the back of a spoon right away while it’s still hot to gently press it back down—this little trick helped me every time to keep a flat base. After baking, let it cool while you move on to the filling.

Step 4: Mix the Cheesecake Filling

Whisk the eggs in your stand mixer on medium speed until pale and foamy—at least 3 minutes. Pour the beaten eggs into a separate bowl for later. Then beat your softened cream cheese in the same bowl until super smooth, scraping the sides to make sure no lumps hide. Add back the eggs, sour cream, sugar, vanilla, lemon juice, and salt. Beat again until completely smooth. The filling here is rich and silky, and this step sets the foundation for a flawless cheesecake texture.

Step 5: Chop and Fold in the Oreos

Chop 22 Oreos in varying sizes—some halved, some quartered, and some roughly chopped. This adds textural contrast you’ll love. Fold them gently into the batter with a spatula, making sure they’re evenly distributed without breaking them down too much.

Step 6: Bake with Steam for a Perfect Set

Pour the cheesecake filling into the cooled crust, smoothing the top but leaving a tiny gap from the pan’s edge to prevent cracking. Place a pan filled with boiling water on the lower oven rack to create steam, then bake the cheesecake on the middle rack for 40 minutes. This gentle steam bath helps the cheesecake bake evenly and prevents cracking. When it looks set and lightly golden on the edges, turn off the oven but leave the door shut for 3-4 hours to cool slowly. This slow cooling is a crucial step I learned to keep the cake from sinking too much and to avoid cracks.

Step 7: Make the Chocolate Ganache

Heat the heavy cream in the microwave until just bubbling around the edges—don’t let it boil. Pour over the chocolate chips and let sit for a minute, then whisk until smooth. Stir in butter until glossy. Let it cool for 10-15 minutes so it’s pourable but not too hot to melt your cheesecake top.

Step 8: Assemble and Chill

Remove the cheesecake from fridge, dab any condensation with a paper towel, then pour ganache over the top, spreading gently to the edges. If you like, push a few drips over the sides for that pretty visual appeal. Pop it back in the fridge for 10-20 minutes if you want the ganache to set more firmly. Serve with fluffy whipped cream and a sprinkle of crushed Oreos on top—the whipped cream really balances the richness and adds a lightness that my family always asks for!

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Pro Tips for Making Oreo Cheesecake with Chocolate Ganache Recipe

Room Temperature Ingredients: Make sure cream cheese, eggs, and sour cream are adequately softened—it makes mixing silky smooth without lumps.
Steam Bath Baking: Adding boiling water in a separate pan inside the oven creates steam and prevents cracking in your cheesecake.
Chunky Oreo Pieces: Chop Oreos in different sizes for varied texture that gives each bite a different cookie surprise.
Ganache Temperature: Let it cool slightly before pouring—it won’t melt your cheesecake’s top and spreads more easily.

How to Serve Oreo Cheesecake with Chocolate Ganache Recipe

A thick slice of cookie cream cheesecake is shown on a white plate with a white marbled surface below. The bottom layer is a dark crumbly cookie crust, topped by a creamy light beige cheesecake layer studded with dark cookie chunks. Above that is a smooth, glossy dark chocolate ganache layer. The top edge of the slice is decorated with white whipped cream swirls and small pieces of dark cookies. Crumbled cookie bits are scattered on the plate and surface around the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this cheesecake with freshly whipped cream and a few crushed Oreos for that perfect finishing touch. The whipped cream cuts through the richness and balances each bite, while the crushed Oreos add a playful decorative crunch. Fresh berries or a sprinkle of flaky sea salt on the ganache are also fun if you want a little extra flair.

Side Dishes

Serve this with a scoop of vanilla ice cream or alongside fresh strawberries for a light contrast. A dollop of espresso or coffee too pairs beautifully, especially if you’re enjoying it as an after-dinner treat. I’ve noticed my guests rave whenever I add a little salted caramel drizzle on the side as well.

Creative Ways to Present

For special occasions, I like to serve this cheesecake in individual clear glasses layered with whipped cream and Oreo crumbs for a deconstructed vibe. You can also drizzle the ganache in artistic swirls instead of pouring it all over for a modern twist. Even adding edible gold leaf or a dusting of cocoa powder makes it feel extra luxurious and festive!

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake in the springform pan covered tightly with plastic wrap to lock in moisture and flavor. Refrigerated properly, it stays fresh for up to 4 days, although I do notice the ganache sets a bit firmer over time, which I actually like. Just be sure to keep it chilled; cheesecake doesn’t do well at room temp beyond a couple of hours.

Freezing

This Oreo Cheesecake with Chocolate Ganache Recipe freezes wonderfully! I usually cool it completely and wrap tightly in plastic wrap and then foil, which preserves taste and texture for 3-4 months. When I want to eat it, I thaw it overnight in the fridge. For convenience, I sometimes freeze individual slices on a baking sheet, then pop them into a bag for easy grab-and-go portions—just remember to thaw slices in the fridge too.

Reheating

I actually recommend eating it cold straight from the fridge for the best texture and flavor. But if you want a slightly softer ganache, you can let slices sit at room temperature for 10-15 minutes before serving. Avoid microwaving as it can make the cheesecake too soft or watery.

FAQs

Can I use regular cream cheese instead of Philadelphia for this Oreo Cheesecake with Chocolate Ganache Recipe?

While you absolutely can use any full-fat cream cheese, I recommend Philadelphia if you want the smoothest and most reliable texture. Other brands can work but might have a slightly different consistency or flavor. Just make sure it’s fully softened for the best batter.
How do I prevent cracks in my cheesecake?

One key trick is baking the cheesecake with a steam bath—in this recipe, placing boiling water in a pan below the cheesecake creates gentle steam in the oven, preventing the top from drying out and cracking. Also, avoid opening the oven door while baking and cool the cheesecake slowly inside the turned-off oven.
Can I make this Oreo Cheesecake with Chocolate Ganache Recipe ahead of time?

Yes, in fact, making this cheesecake a day ahead is ideal! It needs several hours in the fridge to set fully, and the flavors actually blend together better. You can also prepare and store the ganache separately and add it just before serving.
What’s the best way to chop Oreos for the filling?

I like to have a variety of sizes for texture. Chop about a third of the Oreos in halves, a third into quarters, and the rest coarsely. This creates delightful cookie chunks that give an awesome mouthfeel without overwhelming the creamy filling.

Final Thoughts

This Oreo Cheesecake with Chocolate Ganache Recipe is definitely one of my crowd-pleasers that I reach for when I want a dessert that feels indulgent but isn’t too complicated to pull off. I love how all the textures play together—the cookie crust, cookie chunks inside, and the glossy chocolate topping—it’s like a party in every forkful. You really can’t go wrong making this for friends, family, or even just as a sweet treat to spoil yourself. Give it a try, and I promise you’ll smile every time you slice into it!

I absolutely love this Oreo Cheesecake with Chocolate Ganache Recipe because it combines the best of both worlds: the creamy, dreamy texture of classic cheesecake with the nostalgic crunch of Oreos sprinkled throughout. Every bite feels like a little celebration, especially when the silky chocolate ganache drapes over the top, making it perfect for everything from birthdays to cozy weekend treats. Trust me, once you try this, you’ll see why it quickly becomes a favorite for your dessert rotation.

When I first tried this recipe, I was amazed by how easy it was to make yet so impressive to serve. You’ll find that the Oreo crust creates a sturdy yet tender base that pairs beautifully with the rich, slightly tangy cheesecake. Plus, the chocolate ganache adds a luxurious finish that brings it all together—the kind of dessert that’s fancy enough for guests but simple enough to whip up any time you want to impress yourself!

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Why You’ll Love This Recipe

Incredibly Easy to Make: You don’t have to be a pro baker to whip this up and get amazing results.
Perfect Oreo Texture: The mixed-size chunks of Oreos add delightful bits of crunch throughout the creamy filling.
Decadent Chocolate Ganache: The silky ganache elevates the entire cheesecake to a dessert worthy of celebrations or just a special night in.
Reliable Outcome: The steaming method and tips shared ensure your cheesecake is smooth, perfectly set, and crack-free.

The image shows a layered Oreo cheesecake with a dark crumb crust at the bottom and sides. Above the crust is a thick cream cheese layer mixed with broken Oreo pieces, light beige with dark chunks inside. On top of that is a smooth, dark chocolate ganache layer. The edge of the cheesecake is decorated with white whipped cream swirls, and the center is covered with crushed Oreo cookies. The cake is displayed on a white marbled surface, and a slice is removed to reveal the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to build layers of flavor and texture you’re going to adore — from the buttery Oreo crust to the silky cream cheese filling speckled with cookies, to the luscious ganache topping. Make sure to pick full-fat dairy options for the best creamy texture.

Oreos: The all-star cookie here; you’ll use a bunch so grab a party size pack or two for extras to snack on while baking.
Kosher salt: Enhances the sweetness and balances all the rich flavors perfectly.
Granulated sugar: Sweetens both the crust and the cheesecake filling beautifully.
Butter: Adds richness and helps the crust hold together with a tender crumb.
Large eggs: They’re key to giving the cheesecake its structure and creaminess.
Cream cheese: Definitely go full fat – Philadelphia brand is my go-to for smooth, reliable results.
Full-fat sour cream: Adds a subtle tang and silky texture to the filling.
Vanilla extract: Brings depth and warmth to the cheesecake flavor.
Fresh lemon juice: Just a hint of bright acidity to cut through the richness.
Heavy cream: For the ganache – use fresh if you can for a glossy finish.
Semisweet chocolate chips: The perfect balance of sweet and rich for the ganache.
Whipped cream: The topping that really balances out the richness of this indulgent dessert.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

Gluten-Free Variation: Use gluten-free Oreos or a gluten-free chocolate cookie for the crust and mix-ins; the cheesecake texture still shines through beautifully.
Mint Chocolate Twist: Swap the vanilla for peppermint extract and add Andes mint chips along with the Oreos for a refreshing holiday spin.
Extra Chunky Oreo: Double the chopped Oreos in the filling if you love big cookie bites in every slice—I promise, the crunch is worth it.
Dairy-Free Version: Try vegan cream cheese and coconut cream; plus, use dairy-free chocolate chips for the ganache to enjoy a dairy-free version that’s still decadent.