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Oreo Cheesecake Recipe

TahiraJaved
Oreo Cheesecake Recipe
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oreo cheesecake
TahiraJaved

Oreo Cheesecake Recipe

This Oreo Cheesecake Recipe bakes a thick, creamy filling studded with chewy cookie chunks over a crisp crust made from whole Oreos. A low 325°F oven and a slow cool down inside the oven keep the top smooth and crack free, with no water bath needed. Finished with fresh whipped cream and cookie halves, this homemade oreo cheesecake slices cleanly and tastes even better the next day.
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Prep Time 30 minutes
Cook Time 55 minutes
Cool Time 1 hour 30 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust:
  • 24 Oreo cookies whole, with the cream filling
  • 5 tbsp unsalted butter melted
For the Cheesecake Filling:
  • 3 blocks 8 oz each full fat cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup full fat sour cream
  • 3 large eggs at room temperature
  • 2 tsp alcohol free vanilla extract
  • 1/4 tsp fine salt
  • 12 Oreo cookies coarsely chopped
For the Whipped Topping:
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp alcohol free vanilla extract
For Garnish:
  • 6 Oreo cookies halved
  • Chocolate shavings optional

Equipment

  • 1 9 inch springform pan releases the cheesecake cleanly without breaking the crust
  • 1 Food processor or zip bag with rolling pin crushes the cookies into fine crumbs
  • 1 Hand or stand mixer beats the cream cheese until smooth
  • 1 Rubber spatula scrapes the bowl and folds in the cookie chunks
  • 1 Thin knife loosens the cheesecake from the pan before releasing the sides
  • 1 Wire rack cools the crust and cake evenly

Method
 

  1. Mix the cookie crumbs with melted butter and press into a 9 inch springform pan.
  2. Bake the crust at 325°F for 8 minutes, then cool.
  3. Beat the cream cheese and sugar on low for 2 minutes until smooth.
  4. Beat in the sour cream, vanilla, and salt, then the eggs one at a time on low.
  5. Fold in the chopped Oreos and pour the batter over the crust.
  6. Bake at 325°F for 50 to 55 minutes until the edges are set and the center wobbles.
  7. Turn off the oven, crack the door, and leave the cake inside for 1 hour.
  8. Cool 30 minutes on the counter, then chill at least 6 hours.
  9. Top with whipped cream and garnish with Oreo halves.
    10. Keep the oven door closed for the first 40 minutes and cool the cake slowly in the turned off oven; sudden temperature changes are the main cause of cracks.

Notes

  • Soften the cream cheese for a full hour so the filling blends without lumps.
  • Mix on low speed to avoid trapping air in the batter.
  • Chill at least 6 hours, or overnight, for clean slices.
  • Add the whipped cream and garnish just before serving.
STORAGE: Refrigerate covered up to 5 days; freeze the plain cheesecake up to 2 months.

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