Oreo Cheesecake
Oreo Cheesecake is a rich, creamy, and decadent dessert loaded with crushed Oreo cookies in every layer—from the chocolate cookie crust to the velvety filling. It’s a crowd-pleasing showstopper that combines classic cheesecake with everyone’s favorite cookie.
Ingredients
For the Crust:
- 24 Oreo cookies with filling
- 5 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1½ teaspoons vanilla extract
- 15 Oreo cookies coarsely chopped
Optional Toppings:
- Whipped cream
- Mini Oreos or crushed Oreos
- Chocolate ganache drizzle
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Pulse Oreos in a food processor until fine crumbs form. Mix with melted butter and press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low just until combined—don’t overmix.
- Fold in Oreos: Gently fold chopped Oreos into the batter. Pour over the prepared crust and smooth the top.
- Bake the cheesecake: Place the springform pan on a baking sheet and bake for 55–65 minutes, or until edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool for 1 hour.
- Chill: Refrigerate for at least 4–6 hours or overnight before serving.
- Serve: Top with whipped cream and extra Oreos if desired. Slice with a hot knife for clean cuts.
Notes
- Use room temperature ingredients for the smoothest filling.
- Wrap the springform pan with foil and bake in a water bath for extra protection against cracks.
- Store in the refrigerator for up to 5 days or freeze for up to 1 month.
- For a no-bake version, use whipped cream and cream cheese and chill instead of baking.