White Chocolate Oreo Cheesecake
This white chocolate Oreo cheesecake is so creamy and decadent! It has a baked white chocolate cheesecake filling on top of a crunchy Oreo crust. Topped with homemade whipped cream and more Oreo pieces, it's sure to impress all of your guests.
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Oreo Crust
- 36 Oreo cookies 1 standard box
- 5 tablespoon unsalted butter melted
Cheesecake Filling
- 8 oz white chocolate chopped
- 24 oz full fat cream cheese room temperature
- ¾ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ⅔ cup sour cream
- 3 large eggs room temperature
Whipped Cream
- 1 cup heavy cream
- 2 tablespoon powdered sugar
Instructions
Oreo Crust
- Preheat the oven to 350°F/180°C. Line a 9-inch springform pan with parchment paper and set aside.
- Place the Oreo cookies in a food processor or blender. Pulse to a fine crumb.36 Oreo cookies
- Mix together the crushed Oreos and melted butter in a mixing bowl. Press into the pan using the bottom of a measuring cup along the bottom and about half way up the sides.5 tablespoon unsalted butter
- Bake for 10 minutes. Remove from the oven and let cool while you make the cheesecake batter.
Cheesecake Filling
- Lower the oven heat to 325°F/165°C, and fill a cast iron skillet or casserole dish with hot water and place it on the bottom rack. This is our "water bath" which creates steam to keep the cheesecake from cracking.
- Place the chopped white chocolate in a microwave safe bowl. Microwave for about 1 minute 30 seconds, stirring every 30 seconds or so until completely melted. Let it cool slightly before adding to the filling.8 oz white chocolate
- In a large bowl with a hand or stand mixer with the paddle attachment, beat cream cheese and granulated sugar together until smooth. Scrape the sides of the bowl with a rubber spatula.24 oz full fat cream cheese, ¾ cup granulated sugar
- Beat in the melted white chocolate, vanilla, cornstarch, and salt. Then beat in the sour cream.2 teaspoon vanilla extract, 1 tablespoon cornstarch, ½ teaspoon salt, ⅔ cup sour cream
- Mix in the eggs one at a time on low speed. Scrape the sides of the bowl after the second and third egg.3 large eggs
- Pour the filling into the crust and smooth out the top. Place it in the oven on the rack directly above the water bath. Bake for 70-90 minutes until the edges are set and slightly golden. The center should be puffed up and jiggly.
- Turn off the oven and let the cheesecake cool in it for 1 hour with the door cracked open. Take it out and let cool on top of the oven for another hour. Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight.
Whipped Cream
- Using an electric handheld mixer or a stand mixer with the whisk attachment, whip the heavy cream and powdered sugar on high speed for 3-4 minutes until medium peaks form. These are like stiff peaks but the tips will bend a bit.1 cup heavy cream, 2 tablespoon powdered sugar
- Take the chilled cheesecake out of the fridge, release the springform pan, and top with whipped cream and Oreo pieces. Slice and enjoy!
Video
Notes
Use room temperature cream cheese, sour cream, and eggs.
Let the melted chocolate cool slightly before adding to the cheesecake batter.
Don't skip the water bath! It prevents cracks and creates a smooth, creamy filling.
Cool the cheesecake gradually to prevent cracks.
Storage: Store the cheesecake in a large airtight container in the refrigerator for up to 5 days with or without the whipped cream on top. Store extra whipped cream in a separate container in the fridge for up to 5 days.
Freezing: Slice the cheesecake and freeze the pieces in an airtight container for up to 3 months. Freeze without the whipped cream topping because it can lose its creaminess. Thaw slices in the refrigerator for 1-2 hours or overnight before eating.
Nutrition
Serving: 1sliceCalories: 810.5kcalCarbohydrates: 66.7gProtein: 10.5gFat: 57.5gSaturated Fat: 31.6gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 173.6mgSodium: 549mgPotassium: 319mgFiber: 1.3gSugar: 51.4gVitamin A: 1613IUVitamin C: 0.4mgCalcium: 160.8mgIron: 5.6mg
Tried this recipe?Let us know how it was!