Description
Oreo Cheesecake is a decadent dessert made with a crunchy Oreo crust, a creamy cheesecake filling loaded with crushed Oreos, and topped with whipped cream and extra cookies. Rich, indulgent, and perfect for celebrations, it’s a cookies-and-cream lover’s dream.
Ingredients
- 24 Oreo cookies, crushed (for crust)
- 1/4 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs
- 12 Oreo cookies, crushed (for filling)
- Whipped cream, for topping (optional)
- Extra Oreos, for topping
Instructions
Preheat oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
- Crush 24 Oreos into fine crumbs and mix with melted butter. Press into the pan to form the crust. Bake for 10 minutes, then set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until well combined.
- Mix in sour cream and vanilla extract. Add eggs one at a time, mixing gently until smooth.
- Fold in 12 crushed Oreos.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is slightly jiggly. Turn off oven, crack door, and cool inside for 1 hour.
- Chill cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Top with whipped cream and extra Oreos before serving.
Notes
- Chill overnight for best results and easier slicing.
- Do not overmix the batter to avoid cracks.
- Use a water bath for extra insurance against cracking, though it’s optional.
- Try different Oreo flavors (golden, mint, peanut butter) for variations.
- Store leftovers in the fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34g
- Sodium: 370mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
