White Chocolate Cheesecake with Oreo Crust

Decadent. That’s really the only world that comes to mind when I think of cheesecake. Luscious and creamy, there’s nothing else quite like it.

Cheesecake comes in many flavors and forms, and I’ve made a few in my day. This one just became my new favorite: white chocolate cheesecake with an Oreo crust.

The beauty of this cheesecake is that the white chocolate manages to enhance the cheesecake flavor without overpowering it. And Oreo crust? Well, who can argue with that?

The combination creates a symphony of flavor in every bite!

Ingredients Needed

Crust ingredients: Oreos and butter

Ganache ingredients (optional): semi-sweet chocolate chips and heavy  cream

Cheesecake filling:

How to make this White Chocolate Cheesecake with Oreo Crust

Crust

Like most cheesecake, it starts with crust. Crust the Oreos and mix with melted butter. Press the mixture in the bottom and up the sides of your springform pan. Note: I like to line the bottom of the pan with parchment paper first to make removal easier.

The crust can be left unbaked, but for a little more crunch, bake it for 8 minutes at 350F. Then let it cool while you prepare the cheesecake filling.

White Cheesecake Filling

For the cheesecake, start by melting white chocolate. I do this on medium (50-60%) power in the microwave to prevent the chocolate from burning. Stir the melted chocolate until smooth, then set aside to let it cool slightly.

Now, get out your trusty hand mixer and start beating the cream cheese. This should be at room temperature or you’re going to have some real tough going!

Once the cream cheese is smooth, slowly add in the sugar while beating. When the sugar is incorporated, add the melted and cooled white chocolate and beat well to incorporate.

Now add the eggs, one at a time, beating well after each addition. Then, add the rest of the ingredients and mix very well.

Pour the cheesecake filling mixture into the pan over the Oreo crust.

You will bake this cheesecake for one hour, then turn off the oven. Leave the door closed and let the cheesecake cool for one hour in the closed oven. Then, remove the pan and place it in the fridge to chill for at least 8 hours, or overnight.

Chocolate Ganache

Adding a chocolate ganache on this cheesecake is entirely optional. I also made a simple berry sauce to serve with it. The combination was delightful, but honestly one or the other would have been enough. LOL

To make the ganache, simple place semi-sweet chocolate chips in a bowl, heat some heavy cream and once it is simmering, pour it over the chips. Leave this undisturbed for 2 minutes. The warm cream will gently melt the chocolate. After 2 minutes, you simply need to stir until the mixture is smooth.

Let this cool slightly, then pour it over the chilled cheesecake. Return the cheesecake to the fridge to allow the ganache to fully set.

Expert Tips

Leave the blocks of cream cheese out for several hours to warm to room temperature. This will make them much easier to beat with the hand mixer.

Leaving the cheesecake in the oven to cool down slowly helps minimize cracking of the surface. If your cheesecake does crack, the chocolate ganache is a fabulous way to cover it up!

If you love the taste of cheesecake, you might also enjoy:

• No Bake Cheesecake
• Keto No Bake Cheesecake
• Keto Cheesecake Fluff

📖 Recipe

5 from 51 votes

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White Chocolate Cheesecake with Oreo Crust

This deliciously creamy and smooth cheesecake is a delight for your taste buds! Top with the chocolate ganache, or make a simple raspberry sauce. You will love this one!

Prep Time45 minutes mins

Cook Time1 hour hr

Cool and chill9 hours hrs

Total Time10 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Servings: 14

Calories: 699kcal

Author: Sula

Ingredients

Crust

• 25-28 Oreo cookies crushed
• 4 Tablespoons ½ stick butter, melted

Cheesecake

• 8 ounces white chocolate baking bars
• 24 ounces cream cheese room temperature
• 4 eggs
• 1 cup sugar
• 16 ounces sour cream 2 cups
• 1 cup whipping cream
• ½ teaspoon vanilla extract

Ganache topping (optional)

• 6 ounces 1 cup semi-sweet chocolate chips (mini chips work great)
• ½ cup whipping cream
• 2-3 ounces ¼ – ⅓ cup white chocolate chips

Instructions

• Preheat the oven to 350F. Line the bottom of a 9 inch springform pan with parchment paper.

Crust:

• Crush the cookies by pulsing in a food processor until they are fine crumbs. (No food processor? Place the cookies in a gallon zip lock bag, then use a rolling pin to crush the cookies) Add the melted butter and mix well to combine.
• Press the mixture into the bottom and sides of the springform pan. For a crispier crust, bake the crust in the preheated oven for 8 minutes. Remove from oven and allow to cool while you prepare the cheesecake layer. (Leave the oven on)

Cheesecake:

• Break or chop the white chocolate into small pieces and place in a microwave safe bowl. Microwave at 50-60% power, 30 seconds at a time. Stir in between each interval, until the chocolate is smooth. Usually, 3 intervals are enough in my microwave. Allow to cool slightly.
• In a large bowl, beat the cream cheese until smooth. Slowly add and beat in the sugar. When the mixture is thoroughly creamed, add the melted white chocolate and mix well. Add the eggs, one at a time, beating well after each addition.
• Add the rest of the ingredients and mix well.
• Pour into the prepared crust.
• Bake in the preheated oven for one hour. When the time is up, turn off the oven but do not open the door. Leave the cheesecake in the closed oven for one more hour.
• Remove and refrigerate at least 8 hours, or overnight.

Ganache topping

• Make the ganache when the cheesecake has fully cooled.
• Place the semi-sweet chocolate chips in a heat proof bowl.
• In a small saucepan, heat the cream on medium heat, stirring gently. Bring the cream to a simmer for about a minute.
• Pour the hot cream over the chocolate chips and let sit for 2 minutes. Then, whisk the mixture until the chips have fully melted and the mixture is smooth. Let the ganache cool for a few minutes.
• Remove the cheesecake from the pan by unclasping and removing the outside ring, then transferring the cheesecake to a serving plate.
• Slowly pour the ganache over the top of the cake, and let it run slightly down the sides.
• Place the white chocolate chips in a small bowl and microwave at 50-60% power, for 30 second intervals, until melted. Stir to make smooth.
• Drizzle the white chocolate over the cheesecake.
• Return the cheesecake to the fridge until ready to serve.

Notes

Store leftovers in the fridge, for up to 4 days. Cheesecake can also be wrapped tightly and frozen for up to 2 months, then thawed in the fridge.

Nutrition

Calories: 699kcal | Carbohydrates: 52g | Protein: 9g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 356mg | Potassium: 324mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1410IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.