8-Inch Oreo Cheesecake

Course: Dessert, Snack

Cuisine: American

Keyword: 8-inch, biscoff cheesecake, chocolate, chocolate ganache, oreo, oreo cheesecake, oreo cookies, oreo crust, oreo whipped cream, springform pan

Servings: 12

Ingredients

For the Oreo Crust:

28 Oreo Cookies, Crushed To Fine Crumbs
2 Tablespoons Granulated Sugar (25g)
⅓ Cup Salted Butter, Melted (80 mL)

For the Oreo Cheesecake:

32 Ounces Cream Cheese, softened (900g)
2 Cups Granulated Sugar (400g)
1 Cup Sour Cream (240g)
2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
3 Large Eggs + 1 Large Egg Yolk, room temperature
1 Cup Oreos, chopped

For the Chocolate Ganacher:

¼ Cup Heavy Cream (60 mL)
½ Cup Semisweet Chocolate Chips

For the Oreo Whipped Cream:

¾ Cup Heavy Cream (180 mL)
3 Tablespoons Granulated Sugar (37 g)
1 Teaspoon Pure Vanilla Extract (5 mL)
¼ Cup Finely Crushed Oreo Crumbs

Topping:

Whole Oreo Cookies

Instructions

Prepare the Oreo Crust:
In a medium mixing bowl, combine the crushed Oreo cookies and 2 tablespoons of granulated sugar.
Pour ⅓ cup (80 mL) of melted butter over the mixture and stir until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and slightly up the sides of an 8-inch (20 cm) springform pan.
Set aside while you prepare the cheesecake filling.
Make the Cheesecake Filling:
Preheat your oven to 325°F (163°C).In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Gradually add the granulated sugar, beating until fully combined and smooth.
Add the sour cream and vanilla bean paste (or vanilla extract) and continue to beat until well incorporated.
Add the 3 large eggs one at a time, followed by 1 large egg yolk, beating on low speed after each addition until just combined. Be careful not to overmix.
Gently fold in 1 cup of chopped Oreos with a spatula.
Pour the cheesecake filling into the prepared crust, spreading it out evenly.
Bake the Cheesecake:
Place the springform pan in the center of your preheated oven. Place another shallow pan filled with water on the lower rack (this is the water bath). Bake at 325°F (163°C) for 1 hour.
After 1 hour, turn off the oven and leave the cheesecake inside for an additional hour without opening the oven door. This will help prevent cracking.
Cool the Cheesecake:
After the cheesecake has rested in the oven, remove it and let it cool to room temperature on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove the saucepan from heat and pour the hot cream over the chocolate chips in a heatproof bowl.
Let the mixture sit for 2-3 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Place the cheesecake back into the refrigerator while you make the whipped cream.
Make the Oreo Whipped Cream:
In a cold mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract on high speed until soft peaks form.
Gently fold in the finely crushed Oreo crumbs until well incorporated.
Transfer the whipped cream to a piping bag fitted with your choice of tip and pipe decorative swirls around the edge of the cheesecake.
Decorate and Serve:
Top the cheesecake with whole Oreo cookies as desired.
Slice and serve your delicious Oreo cheesecake, enjoying the rich and creamy layers.
Note: Store any leftovers covered in the refrigerator for up to 5 days. Best stored without the whipped topping for more than 24 hours.

Notes

See blog for the following:

Dietary substitutions for dairy and gluten

Links for products used in the making of this creation

FAQ's (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.