Oreo Truffle Cheesecake
Yield: 20 servings
Prep Time: 30 minutes
Cook: 5 hours 40 minutes
Tessa's Recipe Rundown...
Taste: Like Oreo heaven. No joke.
Texture: Crunchy and buttery crust, ridiculously thick and luscious filling, fudgy chocolate ganache, and rich truffles on top. Texture like whoa!
Ease: Every part of this recipe is easy enough, but it is pretty time consuming and messy when all put together. The good news is that pretty much every element can be made ahead of time, and of course the cheesecake keeps well in the fridge!
Appearance: A showstopper, that’s for sure.
Pros: The dessert of your dreams.
Cons: MAYBE a once-every-six-months kind of treat 😉
Would I make this again? Yes, it’s such a great recipe for special occasions.
This recipe is pure indulgence.
There’s no other way to describe it! Except maybe
the dessert of your dreams?!
It’s certainly a very special treat. And what’s life without a treat every once in a while? The toppings are, of course, totally optional but they really take the Oreo cheesecake to a delightful new level of extravagance.
Use this Oreo Truffle recipe here. Cut the recipe in half (unless you want a full batch!) and remove the peppermint extract and crushed peppermint. After allowing the chocolate dipped truffles to set, drizzle with melted white chocolate to make them extra beautiful.
Oreo Truffle Cheesecake Recipe Tips
- Use regular-stuffed whole Oreos. Don’t remove the filling!
- Don’t overbeat the cheesecake filling! Beat the cream cheese by itself as much as needed until it’s smooth and completely free of lumps. Once you add in the remaining ingredients be very careful not to overbeat, which will negatively impact the texture and result in cracks.
- Cracks aren’t a big deal here, though! Since we’re covering the cheesecake any cracks will be hidden. That’s why we don’t need to bother with a water bath, woohoo!
- Err on the side of underbaking. If your cheesecake is still slightly wobbly and jiggly in the middle, that’s totally fine. The top of the cheesecake should be dry. Remember, the cheesecake will continue to cook from the residual heat even after it’s been removed from the oven. And there’s nothing worse than an overbaked dry cheesecake!
- To cut beautiful slices of cheesecake, I like to use this knife. Between slices I run the knife under hot water and wipe off the blade so each slice is clean. You’ll need to move the truffles around if you arrange them like I did in the photos.
Oreo Truffle Cheesecake
FOR THE CRUST
- 30 Oreo cookies
- 5 tablespoons butter, melted
FOR THE CHEESECAKE FILLING
- 32 ounces cream cheese, at room temperature
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 20 Oreo cookies, quartered
FOR THE TOPPING
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Oreo truffles
FOR THE CRUST:
Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch nonstick springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.
FOR THE FILLING:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Oreo cookies.
Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
FOR THE TOPPING:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool slightly until thickened. Pour over the cheesecake, allowing to drip down the sides. Top the cheesecake with the Oreo truffles. Serve or cover and store in the fridge for up to 2 days.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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