Oreo Cheesecake is a delectable fusion of classic cheesecake and everyone’s favorite cookies, creating a dessert that’s rich, creamy, and delightfully crunchy. The process begins by preheating the oven to 325°F (163°C). For the crust, 24 Oreo cookies are finely crushed and mixed with melted butter, then pressed firmly into a 9-inch springform pan. This forms a dense, chocolatey base that perfectly complements the creamy filling.
The filling is a luscious blend of 24 oz of softened cream cheese, sugar, sour cream, and vanilla extract, mixed to perfection until smooth and creamy. The addition of eggs, incorporated one at a time, ensures a velvety texture. Chopped Oreo cookies are gently folded into the batter, infusing the cheesecake with pockets of that beloved cookie crunch.
Once the batter is poured over the crust and smoothed, the cheesecake is baked until the center is set, taking on a subtle golden hue around the edges. It’s then allowed to cool gradually in the oven, preventing cracks and ensuring a smooth top.
After cooling completely at room temperature, the cheesecake is refrigerated for at least 4 hours, or ideally overnight, allowing it to set fully. Before serving, it can be adorned with whipped cream and additional Oreo cookies for an extra touch of indulgence.
Oreo Cheesecake combines the creamy tang of traditional cheesecake with the cookies’ familiar, sweet crunch, making it an irresistible treat. Its layered textures and flavors create a dessert experience that’s both nostalgic and sophisticated, making it perfect for any occasion.
Ingredients
24 Oreo cookies (for the crust)
1/4 cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
12 Oreo cookies, chopped (for the filling)
Whipped cream (optional, for topping)
Additional Oreo cookies (optional, for topping)
Directions
1. Preheat your oven to 325°F (163°C).
2. Finely crush 24 Oreo cookies in a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
3. Mix the crushed Oreos with 1/4 cup of melted butter until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
5. In a large mixing bowl, beat the 24 oz of softened cream cheese until creamy and smooth.
6. Add 1 cup of granulated sugar to the cream cheese and mix until well combined.
7. Add in 1 cup of sour cream and 1 teaspoon of vanilla extract, mixing until smooth.
8. Add the 3 large eggs, one at a time, mixing well after each addition.
9. Gently fold in the 12 chopped Oreo cookies into the cheesecake batter.
10. Pour the cheesecake batter over the prepared crust in the springform pan.
11. Smooth the top with a spatula to ensure an even surface.
12. Bake in the preheated oven for about 50-60 minutes, or until the center is set and the edges are lightly golden.
13. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about 1 hour.
14. Remove the cheesecake from the oven and let it cool completely at room temperature.
15. Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
16. Once chilled and set, remove the cheesecake from the springform pan.
17. Top with whipped cream and additional Oreo cookies if desired before serving.