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!
Why I Love this Recipe
I have a cheesecake recipe that’s been my go-to for over 20 years. I know I can always count on it to deliver. I’ve made a few variations from the original, and I was in the mood for something fresh.
Enter the white chocolate version. I was easily able to adapt my recipe to the addition of white chocolate, primarily by lowering the amount of sugar in the original. White chocolate adds plenty of sweetness!
The chocolate ganache is a lovely finish, with the drizzle of white chocolate just to spruce up the look. I also served it with some fresh raspberries and a little raspberry sauce, because white chocolate and raspberries are a match made in heaven!
What’s not to love?
Crust ingredients: Oreos and butter
Ganache ingredients (optional): semi-sweet chocolate chips and heavy cream
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to make this White Chocolate Cheesecake with Oreo 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.
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.
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 Some Other Options
Have you ever heard of a San Sebastian Basque Cheesecake? Crustless and creamy, it is velvety smooth inside with a perfectly caramelized top.
If you're looking to cut some carbs but still want to enjoy the deliciousness of cheesecake, make yourself a Keto No Bake Cheesecake or some Keto Cheesecake Fluff. Either will satisfy that cheesecake urge!
White Chocolate Cheesecake with Oreo Crust
- 25-28 Oreo cookies crushed
- 4 Tablespoons ½ stick butter, melted
- 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
- Preheat the oven to 350F. Line the bottom of a 9 inch springform pan with parchment paper.
- 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.25-28 Oreo cookies, 4 Tablespoons ½ stick butter, melted
- 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)
- 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.8 ounces white chocolate
- 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.24 ounces cream cheese, 4 eggs, 1 cup sugar, 8 ounces white chocolate
- Add the rest of the ingredients and mix well.16 ounces sour cream, 1 cup whipping cream, ½ teaspoon vanilla extract
- 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.
- Make the ganache when the cheesecake has fully cooled.
- Place the semi-sweet chocolate chips in a heat proof bowl.6 ounces 1 cup semi-sweet chocolate chips (mini chips work great)
- In a small saucepan, heat the cream on medium heat, stirring gently. Bring the cream to a simmer for about a minute.½ cup whipping cream
- 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.2-3 ounces ¼ – ⅓ cup white chocolate chips
- Drizzle the white chocolate over the cheesecake.
- Return the cheesecake to the fridge until ready to serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.