For cookies and cream fanatics, theres nothing better than Oreo cheesecake.
This Oreo cheesecake starts with an Oreo crust filled with a baked cheesecake filling mixed with crushed Oreos.
Its indulgent, nostalgic, and unmistakably cookies and cream.
Simply Recipes / Mark Beahm
To use a water bath, you will need a pan larger than the springform cake pan.
Springform pans are not water-tight, so the foil helps keep the water out.
Then kill the oven, bake, and await an extra luscious cheesecake.
Simply Recipes / Mark Beahm
How Can I Prevent My Cheesecake From Cracking?
Cracks form when a cheesecake overbakes or when it undergoes temperature changes too quickly.
Chances are, even if the cake cracks, it will still taste excellent.
Simply Recipes / Mark Beahm
Storage Instructions
Leftovers will keep in the refrigerator for 5 days.
you’re able to also freeze the cheesecake without the toppings for up to a month.
The frozen cheesecake can be thawed in the refrigerator overnight or on the counter for 3 to 4 hours.
Simply Recipes / Mark Beahm
you’ve got the option to also freeze individual slices of cheesecake for an easy dessert later.
Wrap slices well in plastic wrap, then in foil and freeze.
Thaw unwrapped slices in the microwave for about 30 seconds.
Simply Recipes / Mark Beahm
Theres no need to remove the cream filling from the Oreos when making the crust.
Pour in the melted butter and pulse a few times to distribute.
Transfer the Oreo crumbs to a large mixing bowl.
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Add the melted butter and stir to combine with a rubber spatula.
Cambrea Gordon / Simply Recipes
Bake the crust in the preheated oven for 10 minutes.
The kitchen should smell chocolatey and buttery.
Cambrea Gordon / Simply Recipes
Set it aside to cool while preparing the cheesecake filling.
Reduce the oven temperature to 325F.
Add the eggs, one at a time, beating well on medium-low speed after each addition.
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Scrape down the bottom and sides of the bowl with a rubber spatula between additions.
Add the sour cream and vanilla extract and mix on low speed until combined.
The batter should be creamy and smooth.
Cambrea Gordon / Simply Recipes
Pulse the Oreos in the food processor or crush them in a zip-top bag with a rolling pin.
There should be a mix of large Oreo pieces and small crumbs.
Stir the crushed Oreos into the cheesecake batter with a rubber spatula.
Cambrea Gordon / Simply Recipes
Place the nested pans in the oven.
Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 1 hour.
Take the cheesecake out of the water bath and remove the aluminum foil.
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Set it on a wire rack to cool an hour longer before placing it in the refrigerator uncovered.
You should chill your cheesecake overnight, or at least for 4 hours.
you’re able to make your ganache when your cheesecake is close to being fully chilled.
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Place the white chocolate chips or chopped white chocolate in a medium bowl.
Pour the hot cream over the chocolate.
Let it sit without stirring for 2 minutes.
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Gently stir the chocolate and cream together with a whisk or heat-proof spatula until completely smooth.
Set the ganache aside to cool slightly while making the whipped cream.
Once the cheesecake has chilled you’ve got the option to begin decorating.
Cambrea Gordon / Simply Recipes
The ganache should have cooled slightly but still be a pourable consistency.
Pour the ganache over the top of the cheesecake and spread evenly using an offset spatula or butter knife.
Fill a piping bag fitted with a large star tip with whipped cream.
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Pipe 12 rosettes of whipped cream along the edge of the cheesecake.
Slice 6 Oreos in half and place an Oreo half into each rosette of whipped cream.
Refrigerate the cheesecake until ready to serve.
Cambrea Gordon / Simply Recipes
Cambrea Gordon / Simply Recipes
Cambrea Gordon / Simply Recipes
