Oreo Cookie Cheesecake with Chocolate Glaze
Indulge your sweet tooth with this decadent Oreo Cookie Cheesecake with Chocolate Glaze—a dessert that’s as stunning as it is delicious. Featuring a buttery Oreo crust, a rich and creamy cheesecake filling studded with chunks of Oreo, and a glossy semi-sweet chocolate glaze, this recipe is a chocolate lover’s dream. The silky filling, made with tangy sour cream and vanilla extract, is perfectly balanced by the crunchy cookie base and luxurious ganache topping. Ideal for special occasions or a show-stopping finale to your dinner party, this cheesecake is surprisingly simple to make yet impressively elegant. With preparation taking just 30 minutes and step-by-step instructions that ensure success, you’ll master the art of homemade cheesecake in no time. Bonus: Garnish with extra crushed Oreos for a decorative touch and a bit of extra crunch!
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Recipe Information
Ingredients
- 36 pieces Oreo cookies (crushed, divided)
- 6 tablespoons Butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Semi-sweet chocolate chips
- 1 cup Heavy cream
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a bowl, mix 24 crushed Oreo cookies with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined.
Add the eggs, one at a time, beating well after each addition. Be careful not to overmix.
Fold in 12 crushed Oreo cookies into the batter. Pour the mixture over the prepared crust, and smooth the top with a spatula.
Place the pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the center is just set and slightly jiggles when nudged.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
Remove the cheesecake from the springform pan and pour the chocolate glaze over the top, spreading it evenly to the edges. Let the glaze set for 10 minutes.
Decorate with additional crushed Oreos, if desired. Slice and serve!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 41.2 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
