Oreo Cheesecake
Oreo Cheesecake is a delicious dessert that combines the classic flavors of cream cheese and Oreo cookies. It has a smooth and creamy texture, making it a favorite for many. Whether it’s for a special occasion or just a treat for yourself, this cheesecake is sure to impress.
Why Make This Recipe
Making Oreo Cheesecake is an easy way to bring joy to your friends and family. It’s simple to prepare and requires common ingredients that you might already have at home. Plus, the combination of the rich cheesecake with the crunchy Oreo crust is a match made in dessert heaven!
How to Make Oreo Cheesecake
Making Oreo Cheesecake involves a few simple steps that anyone can follow. From creating the crust to baking and chilling the cheesecake, each step is straightforward. Let’s walk through the ingredients and directions to get you started.
Ingredients:
- 35 Oreo cookies with filling, crushed
- 70 g (5 tbsp) unsalted or salted butter, melted
- 750 g (31⁄3 cups) cream cheese, softened at room temperature
- 200 ml sour cream
- 150 g (3/4 cup) caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 12 – 15 Oreo cookies, quartered
- 360 g (11⁄2 cups) heavy or whipping cream
- 100 g Oreo biscuits without filling or black vanilla biscuits, crushed
- 1/2 cup icing sugar
- 12 Oreo cookies for topping
- Some crushed cookie crumbs for garnish
Directions:
Prepare the Water Bath: Preheat the oven to 160°C (325°F) and place a shallow baking tray filled with water in the oven. Grease a 23-cm (9-inch) springform pan.
Make the Cookie Crust: Crush the Oreo cookies and mix them with melted butter. Press this mixture into the base and up the sides of the prepared pan. Bake for 8 – 10 minutes, then set aside.
Make the Cheesecake: Beat the cream cheese until smooth. Add in the sugar, sour cream, and vanilla extract. Mix well. Add the eggs one at a time, mixing after each addition. Fold in the quartered Oreo cookies. Pour this mixture into the crust and bake for 1 hour 15 minutes. Let it cool in the oven with the door slightly ajar.
Chill the Cheesecake: Once cooled, wrap the cheesecake and refrigerate for at least 12 hours or overnight.
Make the Oreo Whipped Cream: Whip the heavy cream, vanilla, and icing sugar until stiff peaks form. Stir in the crushed Oreo cookies for half of the whipped cream.
Frost the Cheesecake: Remove the cheesecake from the pan and frost it with the whipped cream. Garnish with whole Oreo cookies and some cookie crumbs.
Serve: Chill for 15 minutes before serving. Cut into slices and enjoy your Oreo Cheesecake!
How to Serve Oreo Cheesecake
Oreo Cheesecake can be served chilled or at room temperature. It pairs well with a drizzle of chocolate sauce or a scoop of vanilla ice cream. For added flair, you can sprinkle some crushed Oreo crumbs on top before serving.
How to Store Oreo Cheesecake
To store Oreo Cheesecake, keep it covered in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Make sure to wrap it well to keep it from getting freezer burnt.
Tips to Make Oreo Cheesecake
- Make sure the cream cheese is at room temperature for a smooth batter.
- Don’t skip the chilling time; it enhances the flavor and texture of the cheesecake.
- For a richer chocolate flavor, use double the crushed Oreos in the crust.
Variation
You can add different flavors to the cheesecake, like mint or peanut butter, by mixing in some extract or flavored fillings. You can also try topping it with other candies or fruits for a unique twist.
FAQs
Q: Can I use other cookies for the crust?
A: Yes! You can use other chocolate cookies if you prefer. Just make sure they’re crushed well.
Q: How do I know when the cheesecake is done?
A: The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Q: Can I make this cheesecake gluten-free?
A: You can use gluten-free Oreo cookies for the crust to make it gluten-free. Check all labels to be sure.
Enjoy your baking, and have a slice of this delightful Oreo Cheesecake soon!
Print
Oreo Cheesecake
- Total Time: 12 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious dessert combining cream cheese and Oreo cookies with a smooth, creamy texture.
Ingredients
- 35 Oreo cookies with filling, crushed
- 70 g (5 tbsp) unsalted or salted butter, melted
- 750 g (31⁄3 cups) cream cheese, softened at room temperature
- 200 ml sour cream
- 150 g (3/4 cup) caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 12 – 15 Oreo cookies, quartered
- 360 g (11⁄2 cups) heavy or whipping cream
- 100 g Oreo biscuits without filling or black vanilla biscuits, crushed
- 1/2 cup icing sugar
- 12 Oreo cookies for topping
- Some crushed cookie crumbs for garnish
Instructions
- Preheat the oven to 160°C (325°F) and place a shallow baking tray filled with water in the oven. Grease a 23-cm (9-inch) springform pan.
- Crush the Oreo cookies and mix them with melted butter. Press this mixture into the base and up the sides of the prepared pan. Bake for 8 – 10 minutes, then set aside.
- Beat the cream cheese until smooth. Add in the sugar, sour cream, and vanilla extract. Mix well. Add the eggs one at a time, mixing after each addition. Fold in the quartered Oreo cookies. Pour this mixture into the crust and bake for 1 hour 15 minutes. Let it cool in the oven with the door slightly ajar.
- Once cooled, wrap the cheesecake and refrigerate for at least 12 hours or overnight.
- Whip the heavy cream, vanilla, and icing sugar until stiff peaks form. Stir in the crushed Oreo cookies for half of the whipped cream.
- Remove the cheesecake from the pan and frost it with the whipped cream. Garnish with whole Oreo cookies and some cookie crumbs.
- Chill for 15 minutes before serving. Cut into slices and enjoy your Oreo Cheesecake!
Notes
Ensure cream cheese is at room temperature for best results. Do not skip the chilling time to enhance flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, dessert, Oreo, baking, treat