Oreo Cheesecake
Ultra creamy baked Oreo cheesecake with a thick Oreo cookie crust and crushed Oreo cookies folded throughout the filling.
Equipment
- springform pan recommended
Ingredients
Oreo Crust
- 36 Oreos cookies
- 6 tbsp butter melted
- pinch of salt
Cheesecake Filling
- 4 8-oz blocks full-fat cream cheese softened, room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- ½ cup heavy cream room temperature
- 1 tbsp vanilla extract
- 4 large eggs room temperature
- 18 Oreo cookies crushed
- 8 Oreos cookies roughly chopped
Optional Toppings
- whipped cream
- crushed oreos
- mini oreos
- chocolate drizzle
Instructions
- Preheat oven to 325°F.
- Pulse Oreo cookies into fine crumbs using a food processor. Mix with melted butter and salt until combined.
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool slightly.
- In a large mixing bowl, beat softened cream cheese until completely smooth.
- Add sugar and mix until combined.
- Mix in sour cream, heavy cream, and vanilla extract.
- Add eggs one at a time on low speed, mixing gently after each addition.
- Fold in crushed and chopped Oreo cookies.
- Pour cheesecake batter into prepared crust and smooth the top. Optional water bath: wrap your springform pan tightly with foil around the bottom and up the sides, place into a larger baking dish, and fill with about 2 cups of water. Or place a baking dish with water one rack under the cheesecake.
- Bake for 65–75 minutes or until the edges are set and the center still has a slight jiggle. Turn off oven and crack oven door slightly. Allow cheesecake to cool in the oven for 1 hour.
- Transfer cheesecake to refrigerator and chill at least 6 hours or overnight.
- Top with whipped cream, Oreo crumbs, mini Oreos, or chocolate drizzle before slicing and serving.
This is where I place the cheesecake crust in the center of a big piece of foil that can fold up the sides of the cheesecake. Sometimes butter might melt from the cracks of the pan and will overheat in your oven. If you don't have foil (it has happened to me!), place the pan on a baking sheet. You can always slide two cake pans filled halfway with water under the rack with the cheesecake to create steam. Loosely cover the top with foil around 40 minutes to prevent too much browning on top. If your top is too browns of cracks, it is okay. Just stick it in the fridge to chill and cover with Cool Whip before serving.
Notes
Notes
- Use room temperature ingredients for the smoothest cheesecake texture.
- Avoid overmixing once eggs are added.
- Cheesecake tastes even better the next day after chilling overnight.
- For clean slices, wipe knife clean between cuts.
Nutritional Value Card
(Approximate per slice based on 12 servings)| Nutrient | Amount |
|---|---|
| Calories | 620 |
| Total Fat | 43g |
| Saturated Fat | 24g |
| Cholesterol | 155mg |
| Sodium | 420mg |
| Carbohydrates | 52g |
| Fiber | 2g |
| Sugar | 38g |
| Protein | 8g |