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Oreo Drip Cheesecake** Recipe

Oreo Drip Cheesecake** Recipe
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★★★★★

4.9 from 18 reviews

Indulge in the decadent delight of Oreo Drip Cheesecake, a luscious dessert that combines the rich flavors of Oreo cookies, creamy cheesecake, and luxurious chocolate ganache. This show-stopping treat is perfect for special occasions or whenever you crave a sweet, creamy indulgence.

Ingredients

Scale

For the Oreo Crust:

  • 250g Oreo cookies (whole, with cream filling)
  • 100g unsalted butter, melted

For the Cheesecake Filling:

  • 900g cream cheese, softened to room temperature
  • 180g granulated sugar
  • 3 large eggs, at room temperature
  • 1 egg yolk
  • 15g cornstarch
  • 1 tsp vanilla extract
  • 120 ml heavy cream
  • 150g coarsely chopped Oreo cookies

For the Chocolate Ganache Drip:

  • 100g dark chocolate chips or chopped chocolate
  • 100 ml heavy cream

For Toppings:

  • Whipped cream
  • Oreo cookies, whole and crushed
  • Pecans or walnuts (optional, as seen in the photo)

Instructions

  1. Prepare the Oreo Crust: Finely crush the Oreo cookies in a food processor or a zip-top bag. In a bowl, mix the crushed cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Refrigerate for at least 30 minutes to set.
  2. Make the Cheesecake Filling: Preheat your oven to 160°C (325°F). In a large bowl, use a stand mixer or hand mixer to beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix. Add the egg yolk, cornstarch, and vanilla extract and mix until smooth. Gently fold in the heavy cream and then the coarsely chopped Oreo cookies. Pour the filling over the prepared crust. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, creating a water bath. Bake for 50-60 minutes, or until the center is almost set but still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually inside for about an hour. Remove from the oven, let it cool completely on a wire rack, then refrigerate for at least 4-6 hours, or preferably overnight.
  3. Prepare the Chocolate Ganache Drip: Place the chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes. Whisk until the chocolate is completely melted and the mixture is smooth. Let the ganache cool slightly until it thickens enough to create a beautiful drip effect.
  4. Assemble the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the chocolate ganache over the top, letting it drip down the sides. Pipe swirls of whipped cream on top of the cheesecake. Decorate with whole Oreo cookies, crushed Oreos, and pecans or walnuts as desired.

Nutrition

Keywords: Oreo, Cheesecake, Chocolate Ganache, Dessert, Easy, Creamy

Find it online: https://maicook.com/oreo-drip-cheesecake-recipe/