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Cranberry Oreo Cheesecake

Decadent cheesecake with Oreo crust, creamy filling studded with cranberries and Oreo chunks, topped with white chocolate drizzle and festive garnishes.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 24 Oreo cookies including cream filling
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream room temperature
  • 0.25 cup all-purpose flour
  • 1 tbsp vanilla extract
  • 0.25 tsp salt
  • 1.5 cups fresh or frozen cranberries roughly chopped
  • 10 Oreo cookies roughly chopped
  • 2 tbsp cornstarch for coating
Topping
  • 0.5 cup white chocolate chips
  • 2 tbsp heavy cream
  • chocolate sauce for drizzling
  • fresh cranberries sugared if desired
  • fresh rosemary sprigs for garnish
  • powdered sugar for dusting

Equipment

  • 9-inch springform pan
  • Food processor
  • Electric Mixer
  • Mixing bowls
  • Aluminum foil
  • Roasting pan for water bath

Method
 

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Process 24 Oreo cookies in food processor until fine crumbs form. Mix with melted butter and sugar until mixture resembles wet sand.
  3. Press Oreo mixture firmly into bottom of springform pan. Bake for 10 minutes, then cool while preparing filling.
  4. Beat softened cream cheese on medium speed for 2-3 minutes until smooth and creamy.
  5. Add sugar and beat for 2 minutes until well combined and fluffy.
  6. Add eggs one at a time on low speed, mixing just until incorporated after each addition.
  7. Mix in sour cream, flour, vanilla extract, and salt on low speed until just combined.
  8. Toss chopped cranberries and chopped Oreos with cornstarch to coat. Gently fold into cheesecake batter.
  9. Pour filling over cooled crust. If using water bath, place pan in larger roasting pan and add hot water halfway up sides.
  10. Bake 60-70 minutes until edges are set but center still jiggles slightly.
  11. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
  12. Remove from oven and water bath. Let cool completely at room temperature, then refrigerate at least 6 hours or overnight.
  13. Before serving, melt white chocolate chips with heavy cream until smooth. Drizzle over cheesecake with chocolate sauce.
  14. Garnish with fresh sugared cranberries, rosemary sprigs, and powdered sugar. Slice with hot knife and serve chilled.

Notes

For best results, make cheesecake a day ahead. It can be frozen for up to 3 months. To prevent cracks, don't overbake and cool gradually. Sugared cranberries can be made by rolling fresh cranberries in simple syrup then granulated sugar.