Best Oreo & Chocolate Swirl Cheesecake

If you are an Oreo lover and you also love cheesecakes, then this Oreo and Chocolate Swirl Cheesecake is only for you.

Welcome, today I’ll be showing you how to make delicious Oreo and Chocolate Swirl Cheesecake.

This Chocolate Swirl Cheesecake is to die for and you’ll love those marble effects as we usually see on marble cheesecakes.

This Chocolate Swirl Cheesecake features delicious ingredients like Oreo biscuits, dark chocolate, white chocolate, and so much more. Plus, this homemade dessert is super easy to make.

This is the Best Oreo and Chocolate Swirl Cheesecake really a joy to make.

FREQUENTLY ASKED QUESTIONS

How long can I store this cheesecake?

You can store this cheesecake for a week it’s covered properly and kept in the fridge. I don’t recommend keeping your cheesecake out at room temperature for more than a few fours, as whipped cream will spoil hence ruining your whole cake.

Can I freeze my cheesecake?

This cheesecake is perfect for storage, this is kind of make ahead cheesecake. Make this cheesecake before the event and store it properly into the fridge. Wrap the cheesecake well and thaw overnight into fridge before serving. I would recommend not to put ganache and toppings if you are going to store it.

Can I replace Oreo cookies with any other?

Yes surely you can. You can use any of you favorite cookies or biscuits that are available. Digestive biscuits, gingersnap cookies, Amaretti biscuits, Chocolate chip cookies and more of them.

How to prevent cheesecake from cracking?

Baking cheesecake at low temperatures helps to prevent cracking and also helps in baking evenly so that you’ll get a perfect and smooth cheesecake. If you’re more concerned about cracking then you can also put it in a water bath or you can wrap foil around the bottom of the pan.

Let’s have a look at our ingredients for Oreo & Chocolate Swirl Cheesecake Recipe:

  • Oreo biscuits: Undoubtedly, an all-time favorite of kids as well as young ones. This biscuit will be the crust/base of our cheesecake.
  • Cream cheese: No cheesecake can be made without cream cheese. This is so important to make that silky smooth and creamy layer.
  • Vanilla extract: The perfect ingredient to flavor any cheesecakes, cakes, and many more desserts.
  • Sour cream: Just to add that extra creamy and little bit of tangy twist.
  • Whipping cream: Used for decoration of the cake.
  • White chocolate: Used for the preparation of the cake.
  • Dark chocolate: As the name itself says chocolate swirl cake.

Products I have used are mentioned below:

How to make Oreo & Chocolate Swirl Cheesecake?

For cheesecake crust:

1. We’re gonna be doing some pulsing in the food processor. If you don’t have one or you wanna like it out, just get a plastic bag and start crushing one sleeve or 12 Oreos right in there and let’s pulse it up. Don’t mind if there’s like some big pieces in there, that’s totally fine and actually good.

Pulse around 24 Oreos, but you can also use about 30, and then add half a cup or 113 grams of melted butter and mix pulse… (This looks perfect). Sometimes when you process the butter and there can be a little pool in the center, that’s fine. Just mix it in by hand with your spatula but this cannot be perfect.

2. We’ll do an optional step, It’s not a crazy person steps though because if you were ever got a cheesecake off of this springform base you know, it can be a little harrowing.

What we will do is take a little bit of parchment paper and cut it into a circle sheet and then place it onto the bottom of the springform pan. You can add a little bit of butter at the bottom just to help it stick. It’s not like you’re buttering and flowering a pan though. (Spread more towards the edges, because that’s where most of the crumbs are going).

Now pour the whole oreo crumb onto the base of the pan and press it to the bottom of the pan with help of a glass or measuring cup. Set this aside into the fridge to chill out for however long it takes you to make the butter. You just wanna firm it up a bit so it’s gonna be a bit more stable.

For cheesecake filling:

3. For the filling we need room temperature cream cheese, so if it’s freezing, you’re gonna want to have the microwave warm this up. Take it out of the foil first though. (If it’s not room temperature, you’ll have like little, little granules of cream cheese and it just won’t be as smooth as you want).

Alright, add 24 ounces or three eight-ounce packages of room temperature cream cheese, you can add in your half teaspoon of salt, and run you stand mixer. Now add one full one cup/200 grams of sugar and just give it one little scrape and let the mixer run for a minute. Now, run it on high, let it run for like a minute, two minutes. You want to have a nice cream cheese sugar combo. Now you’re just gonna run this on low and sift in three tablespoons or about like 24 grams of flour.

4. Now add in half a cup of sour cream, and mix that sour cream in there. Scrape the bowl down and you’ll see beautiful glossy homogenous peaks and that’s what we want. (If you’re really struggling with your cheesecake and it totally happens, it’s not your fault all the time). But you don’t want to mix too much air in there.

5. All right now we’ll be adding four eggs(three eggs and one yolk) at room temperature, add them in slowly, one at a time, and mix it well. Now we are gonna add a splash of vanilla. Now we’re gonna add our oreo crumb mixture. Add those in and we’re gonna fold them by hand. You need to dump all the Oreos in that, you can roughly chop or you can layer them in and mix well. We don’t want to over mix this.

Making cheesecake layer:

6. Let’s grab our crust and ready to go. Now pour batter into like three layers. So pour a third of the batter in first, spread it out just a bit. Now you can add in a sprinkling of your roughly chopped or just broken up Oreos. It’ll look nice and give you a little bit of texture and play of tastes.

This one’s easy-breezy like it’s gonna have little cracks in it but we’ll also be covering the top with a beautiful black and white chocolate ganache and it’s gonna look just beautiful. And I’ve used kind of a smaller like an eight or 8.5-inch springform pan, but if you want to go for the bigger ones, use a bigger one. Your cheesecake will just be a little bit thinner but totally delicious.

7. Pop this into the oven, onto the rack, 350F for 10 minutes, then take the temperature down to 300. Don’t open the oven, leave it closed, please. Bake it for 45 to 50 minutes until the center is wobbly but set. You’ll see some cracks, it’ll rise up. It’ll be a little bit brown on the sides just a little bit. And then you’re going to leave it in the oven for about an hour.

You can take it out, cover it and chill it overnight or chill for 4 hours minimum. Your cheesecake really needs to chill and set, that is the best way to have it nice, cuttable, it’s not going to be messy. You’ll love it. (Make it a day ahead or make it in the morning). Don’t try and rush this step.

8. When it’s chilled overnight, just run a knife along the edge to make sure that there’s no stray bits. Although you know, they are hard to find. Release that springform pan from the bottom of the cheesecake, this is the tricky part but you’re going to use your palette knife and this is where we used that parchment paper round at the bottom will show it’s magic.

Just take the paper it’ll come right off and the whole presentation will atleast look a little bit more clean, yes there will be a couple of crumbs but don’t worry about it.

9. Now it’s time for the white and dark chocolate ganache. For that white chocolate ganache, we’ll be adding in one cup of white chocolate, use a double boiler but you could also use a microwave, It’s totally up to you. So once you see the chocolate start to melt in the bottom, just move it around.

Add one-third of a cup of cream, and stir. And after a few seconds take it off the heat. The dark chocolate is way more forgiving, so in a small bowl just add in about two tablespoons of the chips, one tablespoon of cream, and zap it in the microwave at 50% power in like 30-second intervals. You don’t need a double boiler for it, but you could pop this on the double boiler if you wanted to.

10. So when ganache really sets up, you’re going to pour this onto the chilled cheesecake and spread this out. Now add a couple of dollops of dark chocolate and by using the skewer and you’re going to loop this in and out to make a nice marbleized pattern. (The key is to not over mix ’cause then it’ll muddy things up. But you can have fun with it, just trying to over mix). Hang this out in the fridge for a minute while you make that whipped cream, which you know is super quick.

11. We’ll be crowning this cake with some beautiful and easy whipped cream. So add one cup of the cold, heavy whipped cream into the bowl of your stand mixer, one-quarter cup of powdered sugar, and just a little splash of vanilla, and whip it up. Keep an eye on this. We want thicker peaks because we’re gonna be piping the whipped cream.

12. Fill your piping bag up (If you don’t want to pipe this you could just make little dollops with your spatula, but with a piping bag, it looks so much nicer).

You’re gonna pipe in a spiral as you move along and have your cake on a turntable as it makes it so much easier (a turntable is really a must if you like cake decorating). If you don’t want to do this process, regularly dollops totally work nicely as well. Make little coils and if you need to stop you can stop like for example if you didn’t make enough whipped cream.

13. You’re gonna garnish Oreo and Chocolate Swirl Cheesecake with some Oreos, but it’ll look nicer if they’re cut in half, so just chop them into halves with a sharp knife and chop. Just space them evenly apart, you don’t have to stress out about it too much.

This Oreo and Chocolate Swirl Cheesecake is actually all chilled and setup that ganache really hard and quickly. This room is like a refrigerator right now.

Tips for Oreo and Chocolate Swirl Cheesecake Recipe:

  • Make sure to scrape the mixer bowl, so that if any unmixed and lumpy cream cheese is left, it gets mixed well.
  • You can adjust the amount of the Oreos if you want lighter looking cheesecake.
  • This is the perfect make-ahead recipe. But make sure to add whipped cream at last if you want that silkier touch.
  • Always use ingredients at room temperature for smooth filling, especially cream cheese as frozen one will create lumps and hence resulting in a lumpy and unmixed filling.
  • Try not to open the oven as cold air is not good for cheesecake.
  • Don’t sweat if your cheesecake has little bits of cracks, as it can be covered with the ganache and cream layer on the top.
  • DO not overmix the filling or else it will acquire more air and will be fluffy. And at last, resulting in dreaded cracks.
  • Always make sure to add eggs at last and one by one, so that while mixing it doesn’t make the filling much airy and light.

If you liked this Oreo and Chocolate Swirl Cheesecake recipe, then try other cheesecake recipes:

If you tried this Oreo and Chocolate Swirl Cheesecake recipe, then don’t forget to rate and comment on your views, I would love to hear from you!

Oreo Swirl Cheesecake

If you are an Oreo lover and you also love cheesecakes, then this Oreo and Chocolate Swirl Cheesecake is only for you.
Course Dessert
Cuisine American
Keyword cheesecake, cream, creamcheese, dark chocolate, vanilla extract, white chocolate
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 12 hours
Total Time 13 hours 20 minutes
Servings 10
Calories 584kcal

Equipment

  • Springform pan
  • Mixing bowl

Ingredients

For the crust

  • 26 Oreos more in case you like a thicker crust
  • ½ cup butter unsalted and melted

For the Cheesecake

  • 680 g cream cheese at room temperature
  • ½ tsp salt
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp vanilla extract
  • 3 eggs large, at room temperature
  • 1 egg yolk
  • ½ cup sour cream
  • 12 Oreos crushed
  • 12 Oreos chopped

For the white chocolate ganache

  • 175 g white chocolate
  • cup cream

For the dark chocolate ganache

  • 2 tbsp chocolate semisweet
  • 1 tbsp cream

For the whipped cream

  • 1 cup cream cold
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

For final decoration

  • 7 Oreos

Instructions

For the crust

  • Preheat the oven to 350F. Add Oreos to the food processor and pulse them into a fine powder and then add melted butter and pulse once again to form a mixture.
  • Transfer this mixture into a springform pan and press it to the bottom of the pan with the help of a glass or a measuring cup. Transfer this pan to the preheated oven and bake for 10 minutes or until it smells nice and good. Take it out and set aside.

For the Filling

  • Crush 12 Oreos into a fine powder with the food processor or you can do this by hand. And chop 12 Oreos roughly or into halves and set aside
  • In a stand mixer bowl, add cream cheese at room temperature, sugar, salt, and flour, and give it a nice mix at medium speed. Scrape down the bowl to mix the lumps and mix again until a homogenous and smooth mixture.
  • Add sour cream, vanilla extract, mix well. Now add 3 eggs and 1 egg yolk one by one and keep mixing. Scrape the bowl and mix until smooth mixture.
  • Add crushed Oreos and mix them using the cut and fold method and keep scraping the bowl while doing this.
  • Pour one-third batter on top of the cheesecake crust and spread well with a spatula and then sprinkle some chopped Oreos. Repeat the process 3 times to completely and make it smooth with a spatula.
  • Place springform pan into a large roasting pan and pour hot/boiling water into the roasting pan to make a water bath. (Make sure to wrap the bottom of the springform pan with the foil to avoid any leakages)
  • Bake at 350F for 10 minutes and then reduce the temperature to 300F and bake again for 50 minutes or until the cake side is set and the center is still wobbly.
  • Rest the cheesecake for an ½hour in the oven and make sure not to open the door. Then take it out and let it chill overnight or at least 6 hours for better results

For both ganaches

  • For the white chocolate ganache, add white chocolate in a bowl on a double boiler and then add cream and mix for 20-30 seconds or until smooth and even. If any lumps are left make sure to mix them until they are well incorporated. Let it chill for 8-10 minutes.
  • For the dark chocolate ganache, add dark chocolate into a bowl and then pour hot cream and mix well. (You can make these ganaches in the oven too)
  • Now Pour white chocolate ganache on top of the cheesecake and spread it evenly and then pour few dollops of dark chocolate and with the help of a skewer make a marble effect. Do not over mix this or else it will look messy.

For the whipped cream

  • Add cold cream, powdered sugar, and vanilla extract in stand mixer bowl and whisk it on high speed until it forms soft peaks are formed.
  • Transfer whipped cream to a piping bag fitted with a star tip and pipe at the edge of the cake to create a swirly finish. At last, decorate with Oreos chopped into halves and boom!!

Notes

  • Make sure to scrape the mixer bowl, so that if any unmixed and lumpy cream cheese is left, it gets mixed well.
  • You can adjust the amount of the Oreos if you want lighter looking cheesecake.
  • This is the perfect make-ahead recipe. But make sure to add whipped cream at last if you want that silkier touch.
  • Always use ingredients at room temperature for smooth filling, especially cream cheese as frozen one will create lumps and hence resulting in a lumpy and unmixed filling.
  • Try not to open the oven as cold air is not good for cheesecake.
  • Don’t sweat if your cheesecake has little bits of cracks, as it can be covered with the ganache and cream layer on the top.
  • DO not overmix the filling or else it will acquire more air and will be fluffy. And at last, resulting in dreaded cracks.
  • Always make sure to add eggs at last and one by one, so that while mixing it doesn’t make the filling much airy and light.