Oreo Cheesecake
Indulge in this decadent Oreo cheesecake that combines the classic flavors of Oreos with a creamy, velvety cheesecake filling, perfect for any occasion.
Ingredients
For the crust
- 63 cookies Oreos Crushed into fine crumbs
- 5 tablespoons Unsalted Butter Melted
For the filling
- 32 ounces Cream Cheese Softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 4 large Eggs Room temperature
- 1 cup Sour Cream
- 15 cookies Oreos Crushed for filling
For the ganache
- 1 cup Heavy Cream Heated until simmering
- 8 ounces Semi-sweet Chocolate Chopped
Instructions
Preparing the crust
- Preheat oven to 350°F (175°C). Crush 63 Oreos into fine crumbs and mix with 5 tablespoons of melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for about 10 minutes, then remove from the oven and let cool slightly.
Making the filling
- In a large bowl, beat together 32 ounces of softened cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 cup of sour cream and 15 crushed Oreos.
Baking the cheesecake
- Pour the filling over the slightly cooled crust and smooth the top.
- Bake for 50 to 60 minutes until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- After cooling to room temperature, refrigerate for at least 4 hours, or preferably overnight.
Making the ganache
- Heat 1 cup of heavy cream until just simmering. Pour over 8 ounces of chopped semi-sweet chocolate and stir until smooth.
- Once the cheesecake is chilled, pour the ganache over the top before serving.
Notes
For best results, use room temperature ingredients and allow the cheesecake to chill for at least 24 hours. Experiment with various toppings, such as fresh berries or a drizzle of caramel.