The ultimate cheesecake! Ultra creamy Fudge Ripple Oreo Cheesecake with Oreos on the bottom, in the middle and on the top.
Every now and then I get the craving to make a cheesecake. They make such a gorgeous presentation and are so fun to photograph. And ok…they are amazing to eat too!
This Oreo cheesecake with fudge ripple came together in my mind and when I finally got a bite, it was a dream come true. You’ll love the chocolate Oreos, fudge ripple and Oreo toppings!
Why you’ll love this recipe:
- Extra creamy cheesecake batter
- Triple Oreos: in the crust, in the batter and on top
- Double fudge ripple: in the middle and on top
- Impressive presentation
- A great make ahead dessert
How to Make Fudge Ripple Oreo Cheesecake
There are 5 key steps to making cheesecake:
- Make the crust.
- Make the filling.
- Bake the cheesecake.
- Let the cake cool.
- Add the toppings.
Spray a 9″ springform pan (with 3″ sides…this cheesecake pan will be full!) with cooking spray to help prevent the cheesecake from sticking.
Make the crust.
Use regular Oreos for this crust. No double stuff needed. And no, you don’t have to scrape out the filling first.
Place the Oreo cookies and the butter into a food processor and pulse to crush them together. If you don’t have a food processor, put the Oreos in a plastic bag, then use a rolling pin to crush them. Mix in the butter and press into the pan.
You’ll bake the crust for 9 minutes, then allow it to fully cool before adding the cheesecake batter.
Make the batter.
The keys to making a delicious cheesecake batter is to use room temperature ingredients and don’t overmix, especially after you add the eggs. You don’t want to beat too much air into the batter.
After your batter is mixed, fold in the Oreo cookies. Halve the Oreo cookies to have bigger chunks, or quarter them for smaller chunks.
Make the fudge fudge ripple, which is actually a ganache, just in a microwave safe bowl. Mix the chocolate chips and cream together until it is silky smooth, then allow it to cool on the counter for about 5 minutes.
Assemble the cheesecake.
Layer the cheesecake: 1/2 of the cheesecake batter, fudge ripple, 1/2 of the cheesecake batter.
Your 9″ cheesecake pan will be VERY full. This would also work in a 10″ round pan, but it is way too much batter for anything less than 9″.
Bake the cheesecake.
When you are making our cheesecake recipe, you’ll see that it calls for baking the cake for 60 minutes, then leaving it in the oven for an additional 5 hours. It’s important during this time not to open the oven door at all.
This might seem strange, but it allows the cake to continue to cook at a lower temperature and to slowly cool down. Protecting the cheesecake from extreme temperature changes helps prevent cracks. We found that with the Oreos inside, we did get a few cracks on top, but you cover it with chocolate ganache so it’s not a big deal.
Once you take the cheesecake out, you’ll refrigerate it overnight.
Top the cheesecake.
Top the cheesecake with chocolate ganache (which is the same as the fudge ripple inside) and more chopped Oreos. Be sure to sprinkle the Oreos on top while the chocolate is still wet.
How to Store Cheesecake
Always store cheesecake in the refrigerator. You can also freeze cheesecake. Refrigerate for up to 5 days and freeze for up to 6 months.
Fudge Ripple Oreo Cheesecake
For the crust:
- 25 Oreo cookies
- 1/4 cup salted butter melted
For the cheesecake base:
- 22 ounces cream cheese 2 3/4 blocks (room temperature)
- 1 1/3 cup sugar
- 1 1/2 teaspoon vanilla extract
- 16 ounces sour cream plus 2/3 cup sour cream (room temperature)
- 4 large eggs whisked, room temperature
- 20 Oreo cookies (chopped in half)
For the fudge ripple:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 20 Oreo cookies (quartered)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- **Plan ahead and make sure the cream cheese, sour cream and eggs are at room temperature. This will help the ingredients cream together more smoothly.**
- Spray a 9″ springform pan with cooking spray.
Make the crust:
- Preheat the oven to 325º Fahrenheit.
- In a food processor, pulse together the Oreo cookies and the butter for the crust.
- Press the crumbs into the bottom of the springform pan.
- Bake the crust for about 9 minutes. Allow the crust to cool completely before filling.
- Wrap the outside of the springform pan with two layers of foil. This will help seal the bottom so that water doesn't get in. OR use a silicone water bath mold.
Make the cheesecake filling:
- Place the cream cheese in a large bowl. Use 22 ounces of cream cheese which is 2 8-ounce blocks and then an additional 6 ounces. The cream cheese should be at room temperature.
- Use a hand mixer on low speed to cream the cream cheese until it is smooth. Don't beat too much air into the cream cheese. Mix on low speed just until smooth and any lumps are out.
- With the mixer on low speed, mix in the sugar and vanilla extract. Scrape the sides of the bowl as needed.
- Mix in the sour cream (16 ounces plus 2/3 cup) and mix on low speed just until blended.
- Crack the eggs into a small bowl. Use a hand whisk to gently whisk the eggs together to break up the yolks. Don’t whisk them too much. You don’t want them frothy.
- Add the eggs to the cream cheese mixture and blend the eggs into the cream cheese mixture. Scrape the sides of the bowl and mix just until combined.
- Fold in the halved Oreo cookies.
- Pour half of the batter into the springform pan with the pre-baked crust.
- Prepare the fudge ripple by placing the chocolate chips and heavy cream in a small microwave safe bowl. Microwave for 20 seconds, then stir. Microwave again in 10 second intervals until the cream is totally incorporated into the melted chocolate. It should be smooth and shiny. Allow the fudge to cool for 5 minutes.
- Drizzle the fudge over the batter in the pan. Drizzle it as evenly as possible.
- Spoon the remaining Oreo cheesecake batter over the fudge ripple and smooth out as evenly as possible.
- Tap the pan on the counter 4-5 times. This will help bring any air bubbles to the top so that they pop. This will help your cheesecake have a nice thick texture.
- Preheat the oven to 325º Fahrenheit.
- Heat 4 quarts of water on the stove or in the microwave until steaming but not necessarily boiling.
- Pour about an inch and a half of water in a 10×15″ baking pan.
- Place the wrapped springform pan into the water bath. (Or if you have the silicone water bath mold, simply place it in the water filled pan.)
- The water should come about halfway up the side of the pan. Pour in additional water if needed.
- Place the cheesecake (in the water bath) in the preheated oven.
- Allow the cake to bake for 60 minutes. Do not open the oven.
- After 60 minutes, turn off the oven and allow the cheesecake to sit in the oven for another 5 hours. Don't open the oven. Just allow the cheesecake to sit in the oven while the oven cools.
- After 5 hours, remove the cheesecake from the oven and the pan. Remove the foil wrap.
- Loosely cover the cheesecake and place it in the refrigerator to firm up overnight.
Top the cheesecake:
- Prepare the fudge topping by placing the chocolate chips and heavy cream in a medium microwave safe bowl. Microwave for 30 seconds, then stir. Microwave again in 10 second intervals until the cream is totally incorporated into the melted chocolate. It should be smooth and shiny.
- Spoon the fudge topping over the cheesecake, pushing it gently towards the edges so that it starts to drip over.
- Before the fudge sets, sprinkle the quartered Oreos over the top.
- The fudge should fully set in about 20 minutes when placed back in the refrigerator.
- Store in the refrigerator loosely covered with plastic wrap.
Frequently Asked Questions
No you don’t have to, but you’ll end up with the best texture and best appearance if you use a water bath.
For this cheesecake, you just have to trust the process. In general, cheesecakes will not “look” done so you might be tempted to bake it longer. In our recipe you are not going to open up the oven for a total of 6 hours from when you first put it in so you shouldn’t be worrying about whether it looks done or not. It will be done after 6 hours.
Cheesecakes, however, will often look set on the outside ring of the circle, but still slightly jiggly in the center.
Cheesecake will last about 5 days in a sealed container in the refrigerator. We recommend serving the cheesecake within 2 days of making it for the freshest flavor.
Yes! You can freeze slices of cheesecake or a whole cheesecake for up to 2 months. When you are ready to serve it, place the wrapped cheesecake in the refrigerator to defrost overnight. Don’t unwrap it until it is thawed. This will help prevent condensation from forming and making the cake “wet”.