Description
This creamy and decadent Oreo Cheesecake combines a crunchy Oreo crust with a smooth, velvety cheesecake filling that’s packed with Oreo cookie pieces. It’s the perfect dessert for Oreo lovers, ideal for any occasion, from family gatherings to special celebrations.
Ingredients
Scale
- Crust:
- 24 Oreo cookies (crushed)
- 5 tbsp unsalted butter (melted)
- Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 15 Oreo cookies (roughly chopped)
- Topping (optional):
- Whipped cream
- Extra Oreo cookies for garnish
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Mix crushed Oreos with melted butter until evenly combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then set it aside to cool.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla extract, mixing well.
- Add eggs, one at a time, beating until just combined.
- Gently fold in the chopped Oreos.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake and let it cool completely, then refrigerate for at least 4 hours or overnight.
- Serve:
- Top with whipped cream and extra Oreos if desired. Slice and enjoy!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- You can freeze the cheesecake for longer storage—just wrap it well in plastic wrap and foil before freezing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g