White Chocolate Oreo Cheesecake

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!

Oreo Crust Cheesecake Recipe Ingredients

Crust ingredients:

• Oreos
• butter

Ganache ingredients (optional):

• semi-sweet chocolate chips
• heavy  cream

Cheesecake filling:

**Be sure to scroll to the recipe card for detailed quantities and directions**

How to make White Chocolate Cheesecake with Oreo

1. 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.

2. 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.

3. 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.

White Chocolate Oreo Cheesecake 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 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!