Oreo Cheesecake
Oreo cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the beloved flavors of Oreo cookies. This dessert is perfect for any occasion and will impress your family and friends. With its smooth filling and crunchy crust, it’s a treat everyone will enjoy.
Why Make This Recipe
This Oreo cheesecake recipe is worth making for several reasons. First, it’s simple and doesn’t require advanced baking skills. Second, the flavor is amazing with the combination of cream cheese and Oreo cookies. Lastly, it can be prepared ahead of time and stored in the fridge, making it perfect for parties or gatherings.
How to Make Oreo Cheesecake
Ingredients:
- 32 Oreo cookies (367g) for the crust
- 4 tbsp butter, melted
- 32 oz cream cheese, softened (907g)
- 5 large eggs
- 1 cup granulated sugar (200g)
- 1/2 cup sour cream (119g)
- 1 1/2 tbsp vanilla extract
- 20 Oreo cookies, quartered (230g) for the filling
- 1 cup semisweet chocolate chips (170g) for the ganache
- 1/2 cup heavy cream (119g) for the ganache
- 1 cup heavy cream (237g) for optional whipped cream topping
- 2 tbsp powdered sugar for optional whipped cream topping
- 1 tsp vanilla extract for optional whipped cream topping
Directions:
- Preheat the oven to 325°F (163°C).
- Crush 32 Oreo cookies into fine crumbs and reserve 1/4 cup for topping.
- Mix the remaining cookie crumbs with melted butter and press the mixture into a 9-inch springform pan, halfway up the sides. Bake for 10 minutes.
- In a large bowl, beat the cream cheese until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the granulated sugar, sour cream, and vanilla extract.
- Fold in the quartered Oreo cookies.
- Pour the filling into the baked crust.
- Bake for 1 hour or until the top looks slightly dry and the center is wobbly.
- Turn off the oven and cool the cheesecake inside with the door slightly open for 30 minutes.
- Cool completely on a wire rack for 2-3 hours, then refrigerate for at least 5 hours or overnight.
- For the ganache, heat the cream until simmering and pour it over the chocolate chips. Let it sit for 3 minutes, then stir until smooth.
- Pour the ganache over the cheesecake and refrigerate to set.
- For optional whipped cream, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread half on top of the cheesecake, piping swirls around the edges with the rest.
- Finally, sprinkle the reserved Oreo crumbs on top.
How to Serve Oreo Cheesecake
Serve the cheesecake chilled for the best flavor. You can slice it into wedges and enjoy it as is, or add additional whipped cream on top if desired. It’s always nice to have a few Oreo cookies on the side for extra crunch!
How to Store Oreo Cheesecake
Store the Oreo cheesecake in an airtight container in the refrigerator. It will keep well for about 5 to 7 days. If you want to keep it longer, consider freezing it. Make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe container.
Tips to Make Oreo Cheesecake
- Make sure the cream cheese is softened for a smooth filling.
- Avoid over-mixing the batter once you add the eggs to keep the cheesecake light.
- Let the cheesecake cool slowly in the oven to prevent cracking.
- For a richer flavor, let the cheesecake sit in the fridge overnight before serving.
Variation
You can add other mix-ins like peanut butter or caramel swirl for a different flavor. You might also try using gluten-free Oreo cookies if preferred.
FAQs
1. Can I use other types of cookies for the crust?
Yes! You can use any cookies you like, such as chocolate chip or graham crackers.
2. How can I prevent my cheesecake from cracking?
Slowly cooling the cheesecake in the oven and avoiding over-mixing can help prevent cracks.
3. Can I make Oreo cheesecake without a springform pan?
You can use a regular baking dish, but removing slices might be a little harder. Just be careful when cutting.
Oreo Cheesecake
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines creamy cheesecake with the beloved flavors of Oreo cookies. Perfect for any occasion.
Ingredients
- 32 Oreo cookies (367g) for the crust
- 4 tbsp butter, melted
- 32 oz cream cheese, softened (907g)
- 5 large eggs
- 1 cup granulated sugar (200g)
- 1/2 cup sour cream (119g)
- 1 1/2 tbsp vanilla extract
- 20 Oreo cookies, quartered (230g) for the filling
- 1 cup semisweet chocolate chips (170g) for the ganache
- 1/2 cup heavy cream (119g) for the ganache
- 1 cup heavy cream (237g) for optional whipped cream topping
- 2 tbsp powdered sugar for optional whipped cream topping
- 1 tsp vanilla extract for optional whipped cream topping
Instructions
- Preheat the oven to 325°F (163°C).
- Crush 32 Oreo cookies into fine crumbs and reserve 1/4 cup for topping.
- Mix the remaining cookie crumbs with melted butter and press the mixture into a 9-inch springform pan, halfway up the sides. Bake for 10 minutes.
- In a large bowl, beat the cream cheese until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the granulated sugar, sour cream, and vanilla extract.
- Fold in the quartered Oreo cookies.
- Pour the filling into the baked crust.
- Bake for 1 hour or until the top looks slightly dry and the center is wobbly.
- Turn off the oven and cool the cheesecake inside with the door slightly open for 30 minutes.
- Cool completely on a wire rack for 2-3 hours, then refrigerate for at least 5 hours or overnight.
- For the ganache, heat the cream until simmering and pour it over the chocolate chips. Let it sit for 3 minutes, then stir until smooth.
- Pour the ganache over the cheesecake and refrigerate to set.
- For optional whipped cream, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread half on top of the cheesecake, piping swirls around the edges with the rest.
- Sprinkle the reserved Oreo crumbs on top.
Notes
Let the cheesecake sit in the fridge overnight for the best flavor. Store in an airtight container for 5 to 7 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg
Keywords: cheesecake, dessert, Oreo, creamy, baking