Hip Foodie Mom

Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay

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Raspberry Cheesecake with Oreo Crust. Simply Amazing. 

Rich, raspberry cheesecake with Oreo cookie crust and topped with a delicious chocolate ganache and topped with fresh raspberries. Doesn't get any better than this! #cheesecake

You guys. The day has arrived. National Cheesecake day. .  and it’s glorious. Cheesecake lovers everywhere should definitely indulge in a huge slice today (it’s ok and the calories don’t count today), or maybe even two slices.

Rich, raspberry cheesecake with Oreo cookie crust and topped with a delicious chocolate ganache and topped with fresh raspberries. Doesn't get any better than this! #cheesecake

This cheesecake happens to be the best I have ever tasted and believe me, I did not skimp on any ingredients and went full fat on everything. It’s cheesecake after all. And it is National Cheesecake Day so I went big y’all. This Raspberry cheesecake with Oreo cookie crust does have a secret ingredient, one that I have never before added, which I think made this cheesecake creamier and more luxurious. So make sure you take a look at the recipe card below.

Rich, raspberry cheesecake with Oreo cookie crust and topped with a delicious chocolate ganache and topped with fresh raspberries. Doesn't get any better than this! #cheesecake

I took a quick poll on Rich, raspberry cheesecake with Oreo cookie crust and topped with a delicious chocolate ganache and topped with fresh raspberries. Doesn't get any better than this! #cheesecake

Print Recipe
5 from 8 votes

Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay

Notes: I used raspberry extract for more of a raspberry kick but vanilla extract will work just fine as well. I also refrigerated (or you can freeze) my cheesecake overnight and topped with the chocolate ganache and fresh raspberries the next day.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Servings: 10
Author: Hip Foodie Mom

Ingredients

For the Oreo Crust:

  • 20 oreo cookies with the filling removed
  • 1/4 cup granulated sugar
  • 5 tablespoons butter melted

For the Cheesecake:

  • 4 packages 8 ounces each cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 teaspoon vanilla or raspberry extract

For the chocolate ganache:

  • 4 ounces bittersweet chocolate chopped
  • 4 ounces semi-sweet chocolate chopped
  • 1/2 cup heavy cream

For the Raspberry topping:

  • 2 packages fresh raspberries
  • confectioners' sugar for dusting; optional

Instructions

For the Oreo Crust:

  • Preheat oven to 350°F. Pulse the Oreo cookies and sugar in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of 9 x 3-inch springform pan with removable bottom. Bake for about 10 minutes. Cool completely. Reduce oven temperature to 325°F.

For the Cheesecake:

  • Using an electric hand mixer or stand mixer fitted with the paddle attachment, mix together the cream cheese, sugar and sour cream until well combined, for about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla (or raspberry extract) and pour into your prepared crust.
  • Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and pour in enough boiling water to reach halfway up sides of the springform pan.
  • Bake for one hour at 325°F. Turn off the oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and let cool completely. Remove carefully from springform pan.

For the chocolate ganache:

  • Place the chopped chocolate in a small bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and the mixture is smooth. Allow the chocolate ganache to cool slightly and then pour over the cheesecake.

For the Raspberry topping:

  • Top cheesecake with fresh raspberries and dust with confectioners' sugar if desired. Enjoy!

Raspberry Cheesecake with Oreo Cookie Crust recipe adapted from Rich, raspberry cheesecake with Oreo cookie crust and topped with a delicious chocolate ganache and topped with fresh raspberries. Doesn't get any better than this! #cheesecake

It’s National Cheesecake Day!

And because it’s National Cheesecake Day, I’ve teamed up here with a ton of fabulous bloggers brought together by Roxana from Rich, raspberry cheesecake with Oreo cookie crust and topped with a delicious chocolate ganache and topped with fresh raspberries. Doesn't get any better than this! #cheesecake

 

 

 

 

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Reader Interactions

Comments

  13. Liz

    Oh, Alice, your cheesecake has MY name written all over it! Simply gorgeous!!! And the raspberry extract is genius. A total winner!

    Reply

      • Leanne

        Hi Alice

        Your raspberry and chocolate is a heaven paired together. I m gonna nail this for feb 14th. I am hoping to use a heart shaped Pan if I could find one. If not what size pan round should I get for this recipe? Please let me know. I seldom bake so I hope this will be an easy one to nail for V day. Thanks so much.

        Reply

        • hipfoodiemom

          Hi Leanne, if you can find a heart shaped pan that is also a springform pan with a removable bottom, then it should work. For this cheesecake, I suggest using a 9 x 3-inch round springform pan with a removable bottom. This is so when the cheesecake is done, you can easily release the pan, lift it up (the sides) and the cheesecake still stays in tact. I think most cheesecakes are baked in spring form pans: like this: https://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA Hope this helps!

          Reply

  20. Nancy @ gottagetbaked

    “believe me, I did not skimp on any ingredients and went full fat on everything” <– this is why I love you. You totally get me and my full-fat loving ways. Alice, I can't tell you how beautiful and perfect your cheesecake looks. That thick oreo crust (usually my favourite part!), that perfectly creamy and dense texture, that thick rich ganache (I want to drink it) and those gorgeous ruby red raspberries. Damn, you are the cheesecake queen!

    Reply

    • hipfoodiemom

      Nancy, ah you are too kind. . thank you!!! I’m just happy I got this cheesecake out of the oven without flying cheesecake and water going everywhere! 😛

      Reply

    • hipfoodiemom

      Thank you so much, Julie!! We need something to balance out all the chocolate and cream cheese, right? 🙂

      Reply

  25. Kelly

    Wow, this cake is absolutely stunning, Alice!!! I love love love the thick oreo crust, the pretty raspberry topping and glorious chocolate ganach dripping down the sides. Pinned. Can’t stop drooling over this true beauty! Swoon!

    Reply

  28. Stacy

    Now THIS is the way to cover a cheesecake with raspberries, Alice! It is absolutely stunning in every way. And to answer your question, I would definitely eat all the pieces that fall off. Baker’s privilege. 🙂

    Reply

    • hipfoodiemom

      Russell, haha, you crack me up! But, on the other hand, I can’t think of a better list to bake your way through! Thank you for the visit!

      Reply

  32. Lora @cakeduchess

    This list of cheesecakes just keeps getting better and better the closer I look at them! Obviously, it hasn’t been close enough with yours…as I don’t have a slice in front of me. LOVE the ganache and the stunning berries nestled dreamily on top. Perfect, Alice!

    Reply

  37. Tracy

    I am making this for my MIL for her birthday. She loves the Nutella Raspberry dessert pizza at our favorite pizza place. This looks like the perfect substitute. If i am making this a day in advance, should i put the ganache and raspberries on that same day, or do those the day of?

    Thanks!

    Reply

  38. Misty

    I have made this 3 times since February and I’m adding it to the shopping list for this weekend!!!! So good!!! I used the raspberry extract.

    Reply

  39. T

    I made this cake and it was divine! My boyfriend thought it was too chocolatey and would have preferred a raspberry glaze. I think that would have been fresher and more summery. But nothing wrong with a double dose of chocolate! Thanks for an awesome but simple recipe.

    Reply

    • hipfoodiemom

      Hi there! Thanks for sharing!!! Agreed, this would be divine with a fresh raspberry sauce! I was going for decadent with the chocolate ganache .. but yes, again, a fresh raspberry sauce would be wonderful!!! 🙂

      Reply

  40. Felicia

    I’ve been making this for my husband birthdays because he loves cheesecake. I made it exactly as you did except I added a layer of raspberry sauce on top of the chocolate ganache. It turned out delicious!

    Reply

  41. Leanne

    Hi Alice I would like to bake this raspberry cheese
    Cake. By any chance you have a video I can see. I
    Am a visual learner. There are so instructions I
    Am not understanding.

    Thank you so much. I like to make this for
    Feb 14th.

    Reply

    • hipfoodiemom

      Hi Leanne,
      I don’t have a video now but now that you said this, maybe I’ll try to do a Facebook live video for this! Stay tuned!

      Reply

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