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.
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 |