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
Scale
- 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