Oreo Cheesecake

12 servings Prep: 30 m Cook: 55 m Total: 5 h 25 m Intermediate
5.0/5 (1)
Oreo Cheesecake
This is an original dessert recipe, invented by one of our biggest contributors, Ms. Bert. Rich cream cheese filling swirled with melted chocolate sits on a crunchy Oreo cookie crust, topped with chocolate frosting and pecans for a showstopper dessert.

Ingredients

12 servings
  • 4 packages (8 oz) cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 4 eggs
  • 7 ounces melted semi-sweet chocolate
  • 25 Oreos and 10 extra or so for garnishment
  • 4 ounces melted butter (or 1/2 stick margarine)
  • 1 can (6 oz) canned chocolate frosting or your favorite homemade one
  • pecan halves for garnishment

Step-by-Step Instructions

  1. The Crust: For the crust I crushed about 25 Oreo cookies and mixed with about 1/2 stick of melted margarine and pressed into a large spring-form pan. You could also use a 13X9 pan if you want. I also opened up enough Oreos to stand up along the edge of the crust. I probably used close to a pack of cookies.
  2. The Cheesecake: Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low until just blended. Stir the melted chocolate into the cream cheese batter and pour over Oreo crust. Bake at 350 degrees for about 55 minutes or until center is almost set. Cool to room temperature, then refrigerate at least 4 hours or overnight.
  3. Take out cheesecake a few hours before serving and pour/spread your favorite homemade or canned chocolate frosting over top. It will also cover any cracks your cheesecake will have. You can decorate the top any way you want (I used pecans).

Common Problems and Solutions

Q: Why did my cheesecake crack?

A: Cheesecakes crack from sudden temperature changes or overbaking. Bake just until the center is almost set (it should still jiggle slightly), and let it cool gradually at room temperature before refrigerating. The chocolate frosting topping will cover any cracks beautifully.

Q: Can I make this without a springform pan?

A: Yes, you can use a 13x9 pan as mentioned in the recipe. Just know that you won't get the classic round cheesecake look, and it'll be harder to remove neat slices. Line the pan with parchment paper for easier removal.

Q: How do I know when the cheesecake is done?

A: The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan. It will continue to set as it cools. If the whole thing is firm in the oven, it's overbaked.

Tips and Techniques

All ingredients, especially cream cheese and eggs, should be at room temperature for the smoothest filling. Cold ingredients can cause lumps and uneven mixing. Also, mixing on low speed after adding eggs prevents incorporating too much air, which can cause cracks.

Ingredient Substitutions

  • Oreo cookies: chocolate graham crackers or chocolate wafer cookies
  • semi-sweet chocolate: milk chocolate or dark chocolate
  • sour cream: Greek yogurt

Equipment Needed

  • springform pan (9 or 10 inch) or 13x9 baking pan
  • electric mixer
  • mixing bowls
  • food processor or rolling pin (for crushing Oreos)