Oreo Cheesecake
Oreo cheesecake is a rich and creamy dessert that combines two beloved treats: cheesecake and Oreo cookies. With its layers of smooth cream cheese and crunchy cookie crust, this dessert is sure to please everyone at your table. It’s perfect for gatherings, special occasions, or simply when you want to indulge in something sweet.
Why Make This Recipe
Making an Oreo cheesecake is a great way to impress your friends and family. It’s not just delicious, but it’s also relatively easy to prepare. With just a few simple ingredients, you can create a show-stopping dessert that looks fantastic. Plus, who doesn’t love Oreos? This recipe brings a delightful twist to classic cheesecake.
How to Make Oreo Cheesecake
Ingredients
- 35 Oreo cookies (with filling), crushed
- 70g (5 tbsp) unsalted or salted butter, melted
- 750g (31⁄3 cups) cream cheese, softened
- 200ml sour cream
- 150g (3⁄4 cup) caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 12-15 Oreo cookies, quartered
- 360g (11⁄2 cups) heavy or whipping cream
- 100g Oreo biscuits (without filling), crushed
- 1/2 cup icing sugar
- 12 Oreo cookies for topping
- Crushed cookie crumbs for topping
Directions
- Preheat the oven to 160°C (325°F) and prepare a water bath by placing a shallow baking tray on the lower rack filled two-thirds with water. Grease a 9-inch springform pan.
- Crush the Oreo cookies and mix them with melted butter. Press this mixture into the base and sides of the springform pan. Bake for 8-10 minutes and set aside to cool.
- Beat the softened cream cheese on medium speed until smooth. Add sugar, sour cream, and vanilla extract, then mix well. Add eggs one at a time, mixing after each addition, then gently fold in quartered Oreo cookies. Pour the batter into the crust.
- Bake the cheesecake for 1 hour 15 minutes. The edges should be set while the center jiggles slightly. Turn off the oven and let it sit with the door ajar for 1 hour.
- Allow the cheesecake to cool at room temperature for 4-6 hours, then wrap it and refrigerate for at least 12 hours.
- Whisk heavy cream, vanilla extract, and icing sugar until stiff peaks form. Set aside half and fold crushed Oreo crumbs into the remaining half.
- Frost the cheesecake with Oreo whipped cream and pipe vanilla whipped cream swirls. Top with Oreo cookies and crushed cookie crumbs, then chill for an additional 15 minutes.
- Remove the cheesecake 20 minutes before serving. Warm a knife to cut for clean slices. Enjoy!
How to Serve Oreo Cheesecake
Serve Oreo cheesecake chilled for the best flavor and texture. You can slice it into wedges and place it on dessert plates. This cheesecake pairs nicely with a scoop of vanilla ice cream or a drizzle of chocolate sauce on top.
How to Store Oreo Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or aluminum foil to keep it fresh. It can last in the fridge for up to 4-5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just remember to thaw it in the fridge before serving.
Tips to Make Oreo Cheesecake
- Make sure the cream cheese is softened before mixing to avoid lumps in your batter.
- For a stronger Oreo flavor, you can increase the number of crushed Oreos in both the crust and the filling.
- Let the cheesecake cool gradually to help prevent cracks on the surface.
Variation
You can customize your Oreo cheesecake by adding different flavors. For example, try mixing in mint extract for a mint Oreo flavor or using chocolate cream cheese for an extra indulgent treat.
FAQs
1. Can I use other cookies for the crust?
Yes, you can use any chocolate cookies to create a unique crust. Just make sure they are finely crushed, similar to Oreos.
2. Is it necessary to use a water bath?
Using a water bath helps the cheesecake cook evenly and prevents cracks on the surface. While it’s not mandatory, it is highly recommended for the best results.
3. How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set and the center still has a slight jiggle. It will firm up as it cools.
Oreo Cheesecake
- Total Time: 195 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Oreo cheesecake that combines smooth cream cheese with a crunchy Oreo cookie crust, perfect for special occasions or indulgent treats.
Ingredients
- 35 Oreo cookies (with filling), crushed
- 70g (5 tbsp) unsalted or salted butter, melted
- 750g (31⁄3 cups) cream cheese, softened
- 200ml sour cream
- 150g (3⁄4 cup) caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 12–15 Oreo cookies, quartered
- 360g (11⁄2 cups) heavy or whipping cream
- 100g Oreo biscuits (without filling), crushed
- 1/2 cup icing sugar
- 12 Oreo cookies for topping
- Crushed cookie crumbs for topping
Instructions
- Preheat the oven to 160°C (325°F) and prepare a water bath by placing a shallow baking tray on the lower rack filled two-thirds with water. Grease a 9-inch springform pan.
- Crush the Oreo cookies and mix them with melted butter. Press this mixture into the base and sides of the springform pan. Bake for 8-10 minutes and set aside to cool.
- Beat the softened cream cheese on medium speed until smooth. Add sugar, sour cream, and vanilla extract, then mix well. Add eggs one at a time, mixing after each addition, then gently fold in quartered Oreo cookies. Pour the batter into the crust.
- Bake the cheesecake for 1 hour 15 minutes. The edges should be set while the center jiggles slightly. Turn off the oven and let it sit with the door ajar for 1 hour.
- Allow the cheesecake to cool at room temperature for 4-6 hours, then wrap it and refrigerate for at least 12 hours.
- Whisk heavy cream, vanilla extract, and icing sugar until stiff peaks form. Set aside half and fold crushed Oreo crumbs into the remaining half.
- Frost the cheesecake with Oreo whipped cream and pipe vanilla whipped cream swirls. Top with Oreo cookies and crushed cookie crumbs, then chill for an additional 15 minutes.
- Remove the cheesecake 20 minutes before serving. Warm a knife to cut for clean slices. Enjoy!
Notes
Store leftovers in the refrigerator for up to 4-5 days or freeze for up to 2 months. Thaw in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Oreo cheesecake, dessert, creamy, baking, indulgent