Description
This Oreo Cheesecake is the ultimate combination of creamy cheesecake and crunchy cookies, all layered on a rich, buttery Oreo crust.
Ingredients
Scale
For the Crust:
- 24 Oreo cookies (with filling)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 3 large eggs
- 15 Oreo cookies, roughly chopped
For the Topping (Optional):
- Whipped cream
- Crushed Oreos
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Place the Oreo cookies in a food processor and pulse until you get fine crumbs. Add the melted butter and pulse again until combined.
- Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, and mix until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Gently fold in the chopped Oreos until evenly distributed throughout the batter.
Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust and spread evenly. Tap the pan on the counter a few times to release any air bubbles.
- Place the cheesecake in the oven and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
Step 4: Chill and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for the best texture.
- When ready to serve, top with whipped cream and crushed Oreos if desired. Slice and enjoy!