Oreo Cheesecake Pie

Written by admin
  •  cream cheese softened (1 1/2 (8 oz) packages)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 12-15 Oreo cookies , broken into chunks (about 1 1/2 cups)

For the ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 4 Tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon powdered sugar

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For the Oreo Crust:

  • Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. 
  • Press the mixture into a deep dish 9-inch pie plate, covering the bottom and up the sides of the dish. 
  • Refrigerate while you make the cheesecake filling.

For the cheesecake:

  • Preheat the oven to 325°F. 
  • Add softened cream cheese to a large bowl beat with your stand mixer or electric mixers until fluffy. 
  • Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
  • Fold in the Oreo chunks. Pour batter into Oreo pie shell and bake for 35-45 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly). 
  • Remove from oven and cool completely.

For the Ganache:

  • Once the pie is cool, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. 
  • Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. 
  • Add the vanilla and powdered sugar and stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly. 
  • Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance).


To make-ahead: Not only can this cheesecake be made ahead of time, but I recommend it.  Make it one day in advance and store it in the refrigerator until serving.To freeze: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing.  To thaw, place it in the refrigerator overnight.  


Calories: 730kcal | Carbohydrates: 68g | Protein: 8g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 138mg | Sodium: 574mg | Potassium: 287mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1140IU | Calcium: 79mg | Iron: 6.8mg

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