Oreo Cheesecake
A luscious cheesecake infused with the iconic flavor of Oreo cookies, featuring a crunchy crust and creamy filling, perfect for any occasion.
Ingredients
For the crust
- 24 pieces Oreo cookies Plus extra for garnish
- 1/4 cup unsalted butter, melted Binds the crust together
For the filling
- 24 oz cream cheese, softened to room temperature Main ingredient for creaminess and texture
- 1 cup granulated sugar Sweetens the cheesecake
- 1 tsp vanilla extract Adds depth of flavor
- 3 large eggs Helps set the cheesecake and adds richness
- 1 cup sour cream Contributes to creaminess and tanginess
- 1/2 cup crushed Oreo cookies Adds texture and enhances taste
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Combine crushed Oreo cookies with melted butter in a bowl and mix until crumbly.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add granulated sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just combined.
- Fold in sour cream and crushed Oreo cookies into the cream cheese mixture.
Baking
- Pour the filling over the prepared crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight before serving.
Notes
For best results, ensure that cream cheese and eggs are at room temperature before mixing. Consider using a water bath for an ultra-smooth texture.