Description
Oreo cheesecake is a rich and creamy dessert featuring a buttery Oreo crust, a smooth cream cheese filling with crushed cookies, and optional toppings like whipped cream or more Oreos. It’s a cookies-and-cream twist on the classic cheesecake that’s always a crowd-pleaser.
Ingredients
- For the crust:
- 24 Oreo cookies (crushed with filling)
- 5 tbsp melted butter
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 3 large eggs
- 10 crushed Oreos (for folding into batter)
- Optional topping:
- Whipped cream
- Additional crushed or halved Oreos
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix crushed Oreos and melted butter. Press into pan base and bake for 8–10 minutes. Cool while preparing filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; mix well.
- Add eggs one at a time, mixing on low to avoid incorporating air.
- Fold in crushed Oreos. Pour batter over cooled crust.
- Bake in a water bath for 55–65 minutes until center is slightly jiggly but edges are set.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Chill in fridge for at least 4 hours or overnight. Add toppings before serving.
Notes
- Use a water bath to prevent cracking and ensure even baking.
- Don’t remove cream from Oreos—it helps bind and flavor the crust.
- Add chocolate ganache or swirl in melted chocolate for variation.
- Make mini cheesecakes using muffin tins for individual servings.
- Use store-brand sandwich cookies as a substitute if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 26g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
