Oreo Cheesecake
Indulge in the ultimate dessert experience with this rich and creamy Oreo Cheesecake recipe, a showstopper for any occasion. Featuring a buttery Oreo cookie crust, velvety cream cheese filling infused with vanilla and sour cream, and a luscious whipped cream topping sprinkled with crushed Oreos, this is cheesecake perfection reimagined. With just 30 minutes of prep time and easy-to-follow steps, this decadent treat is ideal for home bakers of all skill levels. Bake it to impress your guests or savor it as a weekend indulgence—this Oreo Cheesecake is both visually stunning and irresistibly delicious. Perfect for chocolate lovers, Oreo fans, and cheesecake enthusiasts alike, it’s destined to become a favorite on your dessert table.
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Recipe Information
Ingredients
- 24 whole Oreo cookies
- 6 tablespoons Unsalted butter
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 tablespoon Vanilla extract
- 3 tablespoons All-purpose flour
- 4 whole Eggs
- 1 cup Whipped cream
- 8 whole Additional Oreo cookies (for topping)
Instructions
Preheat your oven to 325°F (163°C).
In a food processor, crush 24 Oreo cookies into fine crumbs.
Melt 6 tablespoons of unsalted butter and mix with the Oreo crumbs until combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 10 minutes, then remove from oven and let cool.
In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth.
Add 1 cup of granulated sugar and mix until well combined.
Mix in 1 cup of sour cream and 1 tablespoon of vanilla extract until creamy.
Add 3 tablespoons of flour and mix until just combined.
Add 4 eggs, one at a time, mixing on low speed until just combined after each addition.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven and leave the cheesecake inside to cool for 1 hour with the oven door slightly open.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 6 hours or overnight for best results.
Before serving, spread 1 cup of whipped cream on top of the cheesecake.
Crush 8 additional Oreo cookies and sprinkle them over the whipped cream topping.
Serve and enjoy your delicious Oreo cheesecake.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 33.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
