White Chocolate Oreo Cheesecake
White Chocolate Oreo Cheesecake
Ingredients
For the Oreo Crust
- 20 Oreo cookies, finely crushed (about 1 3/4 cups)
- 1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and slightly cooled
For the Topping and Garnish
- 5 Oreo cookies, roughly chopped
- 1 ounce white chocolate, shaved or finely chopped
Instructions
- 1
Preheat oven to 325°F. Lightly grease a 6-inch springform pan. Wrap the bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
For the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 4
Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
⏱️ 3 min
- 5
Gently fold in the melted and slightly cooled white chocolate until just incorporated.
⏱️ 2 min
- 6
Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the springform pan into a larger roasting pan.
⏱️ 2 min
- 7
Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake cook evenly and prevents cracking.
⏱️ 2 min
- 8
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F.
⏱️ 60 min•🌡️ 325
- 9
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling process helps prevent cracking.
⏱️ 60 min
- 10
Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min
- 11
Before serving, carefully remove the cheesecake from the springform pan. Garnish with chopped Oreo cookies and white chocolate shavings.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Oreo Cheesecake
Ingredients
For the Oreo Crust
- 20 Oreo cookies, finely crushed (about 1 3/4 cups)
- 1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and slightly cooled
For the Topping and Garnish
- 5 Oreo cookies, roughly chopped
- 1 ounce white chocolate, shaved or finely chopped
Instructions
- 1
Preheat oven to 325°F. Lightly grease a 6-inch springform pan. Wrap the bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
For the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
⏱️ 3 min - 5
Gently fold in the melted and slightly cooled white chocolate until just incorporated.
⏱️ 2 min - 6
Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the springform pan into a larger roasting pan.
⏱️ 2 min - 7
Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake cook evenly and prevents cracking.
⏱️ 2 min - 8
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F.
⏱️ 60 min•🌡️ 325 - 9
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling process helps prevent cracking.
⏱️ 60 min - 10
Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min - 11
Before serving, carefully remove the cheesecake from the springform pan. Garnish with chopped Oreo cookies and white chocolate shavings.
⏱️ 3 min