Cookies and Cream Dark Chocolate Oreo Cheesecake with Ganache Top Tips, FAQ & printable recipe

Tips for success

Keep the cheesecake in the refrigerator at all times once it has cooled, and bring the slices to the counter for about 10 minutes before serving so the filling softens to its best texture. Cutting with a hot, dry knife and wiping the blade between cuts gives clean edges and keeps the ganache from dragging. Chill the piping bag and the cream if the kitchen is warm, since stiff rosettes need cold cream to hold their shape. Whipped cream rosettes are best piped just before serving to keep them crisp and glossy.

Grate the chocolate for shavings while the chocolate is cold and firm, and keep the shavings chilled until they go on the cheesecake. Use a light hand when scattering them so they sit on the surface without sinking. If the ganache cools too much before pouring, warm it gently in short bursts over a double boiler and stir until smooth. Keep a damp towel nearby to clean the pan rim and the edges of the serving plate so the decorated cheesecake looks clean from every angle.

Variations

• Peanut butter layer: Spread a thin layer of smooth peanut butter over the baked crust before pouring the filling, for a salty contrast with the sweet cookies and chocolate.
• Mint chocolate version: Add a few drops of peppermint extract to the ganache and use chocolate mint cookies for the crust, for a cool and bright cookies and cream twist with the same method.
• Chocolate-free top: Skip the ganache and spread a layer of sour cream topping over the filling, then pipe the cream rosettes and whole cookies as directed for a lighter white finish.
• Mini cheesecakes: Divide the crust and filling into a 12-cup muffin pan lined with paper liners and bake for 18 to 20 minutes, then top each with a spoonful of ganache and chill until set.

Storage and make-ahead

Fridge

Keep covered in the refrigerator for up to 4 days, and cool leftovers within 2 hours of serving.

Freezer

The cheesecake can be frozen whole or sliced for up to 1 month, wrapped tightly in plastic and foil, and thawed overnight in the refrigerator before serving.

Reheat

No reheating is needed. Serve the cheesecake chilled, and let slices sit at room temperature for about 10 minutes before eating.

Store the cheesecake covered in the refrigerator once it has been chilled and set. Use a cake dome or wrap the pan loosely in plastic so the top stays free of moisture and the ganache keeps its shine. Leftover slices should be stored in an airtight container, with parchment between the slices to protect the decorations. Cool any leftovers for no more than 2 hours at room temperature before refrigerating them.

The cheesecake holds its texture for about 4 days in the refrigerator, and the whipped cream rosettes are best eaten within the first two days because they soften over time. Do not leave the cheesecake out on the counter for longer than two hours, especially in a warm room, since the cream cheese and eggs in the filling can spoil.

Make the Oreo crust and the cream cheese filling a day ahead, keeping the baked crust covered at room temperature and the filling sealed in the refrigerator until the day of baking. The cheesecake itself can be baked and chilled a full day before serving, which gives the ganache time to set firmly and the slices time to hold their shape. Prepare the ganache within a few hours of pouring so it stays glossy and pourable.

Pipe the whipped cream rosettes on the day you serve the cheesecake, keeping the piping bag cold until the last moment. Chop and grate the chocolate in advance and store the shavings in the refrigerator in a sealed container. Preparing these components early spreads the work across two days and leaves the final decoration as the only step on the day of serving.

Serving ideas

Serve the cheesecake chilled, cut into wedges with a hot, dry knife, and place each slice on a small plate with a few extra whole Oreo cookies alongside. The contrast between the dark glossy chocolate top, the pale creamy filling and the cookie pieces makes it a striking dessert for a birthday, a dinner party or a holiday table.

A cup of black coffee, a glass of cold milk or a light dessert wine pairs well with its rich, sweet flavor and balances the sugar. Keep the slices small, since the filling is dense and rich, and let guests take a second slice if they wish. For a more formal presentation, arrange the slices on a long platter and dust the rim with a little extra grated chocolate just before serving.

The cheesecake can also be cut into thin wedges for a dessert buffet, set on a chilled plate with a spoonful of whipped cream to the side. Bring the cheesecake out of the refrigerator about 10 minutes before serving so the filling softens slightly and the flavors open up, but do not leave it at room temperature for long.

Pair each slice with a few fresh strawberries or raspberries for a bright contrast, or with a drizzle of warm ganache for a more chocolate-forward finish. Serve with a spoon for those who prefer a softer bite, and a fork for clean wedges.

Frequently asked questions

Recipe card

Cookies and Cream Dark Chocolate Oreo Cheesecake with Ganache Top

Prep 40 minCook 1 hRest 6 hTotal 7 h 40 minServes 12

Ingredients

• 30 Oreo cookies, divided
• 4 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 8 oz dark chocolate, chopped, plus extra for grating
• 1/2 cup heavy cream
• 1 cup whipped cream, piped

Instructions

1. Chop the dark chocolate with a large knife into rough chunks and shards, and set aside a portion for grating. Crush about 20 Oreo cookies by hand or in a bag, and keep the rest whole for the filling and the decoration. Set the ingredients on the board in easy reach.
2. Set the box grater over the board and grate a portion of the dark chocolate to make fine curly shavings. Keep the shavings cool and set them aside for the finish. Refrigerate them until you are ready to decorate the cheesecake.
3. Heat the oven to 350°F (175°C). Combine the crushed cookies with the melted butter, press the mixture firmly into the bottom of a 9-inch springform pan, and bake for 10 minutes. Let the crust cool while you prepare the filling.
4. Beat the softened cream cheese and sugar in a mixer until smooth and free of lumps. Add the eggs one at a time, mixing on low speed after each, then stir in the sour cream and vanilla. Fold in the chopped whole cookies to make the filling studded with pieces.
5. Pour the cream cheese filling over the cooled crust and smooth the top. Bake at 325°F (163°C) for 50 to 60 minutes, until the edges are set and the center barely moves. Turn off the oven and leave the cheesecake inside for 30 minutes with the door ajar.
6. Heat the heavy cream until it simmers at the edges, then pour it over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Keep the ganache warm and pourable.
7. Pour the warm ganache from a glass pitcher into the center of the cooled cheesecake, letting it spread toward the edges for a glossy, dark top. Refrigerate the cheesecake uncovered for 4 hours, or until the top and filling are fully firm.
8. Run a thin knife around the edge, release the springform ring, and move the cheesecake to a serving plate. Whip the chilled cream to stiff peaks, fill a piping bag with a star tip, and pipe rosettes in a ring around the rim. Place whole Oreo cookies between the rosettes.
9. Scatter the reserved chocolate shavings over the center of the cheesecake for a finished look. Keep the cheesecake chilled until you are ready to slice it. Cut with a hot, dry knife for clean slices.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

52 g

Fat

32 g

Fiber

2 g

Sugar

40 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.