Hamdi Saidani This Pioneer Woman Oreo Cheesecake is tall, creamy, and packed with chopped Oreos in every bite. It sits on an Oreo crust and gets finished with chocolate ganache, whipped cream, and even more cookies. Plan ahead, because it needs to chill overnight.
The step Ree leans on is the water bath. You wrap the springform pan in foil and bake it sitting in a roasting pan of boiling water. That gentle, even heat is what keeps the top from cracking and gives you that smooth, dense slice.
Temperature does the rest of the work. The cream cheese, sour cream, and eggs all need to come to room temperature first, or the batter clumps and bakes up grainy. When the time is up, she turns the oven off and cracks the door for 15 minutes so the cheesecake settles slowly instead of sinking from the sudden cold.
Pioneer Woman Oreo Cheesecake
Description
This Pioneer Woman Oreo Cheesecake layers an Oreo crust, cookies-and-cream filling, and chocolate ganache. Active time about 1 hour, plus overnight chilling.
Ingredients
For the Crust:
For the Filling:
For the Topping:
Instructions
- Preheat the oven to 325°F. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan, then spray the inside lightly.
- For the crust, pulse the cookies in a food processor to fine crumbs. Add the melted butter and pulse to combine. Press into the bottom and 1 3/4 inches up the sides. Bake 10 to 12 minutes, until set, then cool completely, about 30 minutes.
- For the filling, beat the cream cheese on medium until no lumps remain, about 2 minutes. Turn off the mixer and add the sugar, sour cream, flour, and salt. Beat until smooth, about 1 minute, scraping the bowl.
- Reduce to low and add the eggs one at a time, mixing just until combined. Beat in the vanilla, then fold in the quartered cookies by hand.
- Pour the filling into the crust and set the pan inside a large roasting pan. Place it in the oven and carefully add boiling water halfway up the side of the springform pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes, until the sides are set and the center barely jiggles. Turn off the oven, crack the door, and leave the cheesecake inside 15 minutes.
- Lift the cheesecake out of the water bath onto a wire rack. Cool to room temperature, about 2 hours, then chill at least 8 hours.
- Run a thin knife around the edge and remove the collar. Move the cheesecake to a serving platter.
- For the topping, place the chopped chocolate in a bowl. Microwave 1/2 cup of the cream until steaming, pour it over the chocolate, wait 2 minutes, then stir smooth.
- Spoon 1/4 cup ganache into a zip-top bag, snip a corner, and pipe drips down the edge. Pour the rest over the center and spread smooth. Let set 15 minutes.
- Whip the remaining 3/4 cup cream until thick. Add the sugar and vanilla and beat to medium peaks.
- Top with whipped cream and cookies just before slicing and serving.
FAQs
What do I serve with it?
It is rich enough to stand alone, so keep sides simple. A cup of strong coffee, a scoop of Lemon Curd Ripple Ice Cream, or a handful of fresh raspberries to cut through the chocolate all work.
Do I really need a stand mixer?
A hand mixer is fine for the filling and the whipped cream. You just need to scrape the bowl more often so the cream cheese beats out completely smooth.
My foil leaked and water got into the crust. How do I prevent that?
Use wide, heavy-duty foil and wrap two layers around the pan. For extra insurance, set the springform inside an oven bag before it goes into the water bath.
Why did my cheesecake crack anyway?
Usually it is overbaking or cooling too fast. Pull it while the center still jiggles, and let it sit in the turned-off oven with the door cracked before it hits the rack.
How far ahead can I decorate it?
The ganache can go on up to two days before. Hold off on the whipped cream and cookie topping until just before serving so they stay fresh and crisp.
