Oreo Cookie Cheesecake
Indulge in the ultimate dessert experience with this rich and creamy Oreo Cookie Cheesecake, a show-stopping treat that combines the classic cookies-and-cream flavor with a luscious cheesecake filling. Featuring a buttery Oreo cookie crust, a velvety cream cheese base studded with chunks of Oreo cookies, and a generous topping of crushed Oreos, this dessert is a crowd-pleaser for any occasion. With simple steps like crafting the crust from crushed Oreos and ensuring a perfectly smooth cheesecake batter, this recipe is approachable for bakers of all levels. Plus, the slow cooling technique ensures a crack-free, picture-perfect finish! Whether it's for a birthday, dinner party, or just because, this easy-to-make cheesecake promises a decadent flavor in every bite. Perfect for Oreo lovers, this dessert is as Instagram-worthy as it is delicious.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies (for crust)
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 12 pieces Oreo cookies (for filling and topping)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
Place 24 Oreo cookies in a food processor and pulse into fine crumbs. If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin.
Mix the Oreo crumbs with the melted butter in a bowl until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Continue mixing until fully combined.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent air bubbles.
Gently crush 8 Oreo cookies into chunks (do not pulverize) and fold them into the cheesecake batter using a spatula.
Pour the cheesecake batter over the crust in the springform pan, spreading it out evenly.
Place the pan on the middle rack of the preheated oven and bake for 70-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for best results.
Before serving, crush or halve the remaining 4 Oreo cookies and sprinkle them on top of the cheesecake as garnish.
Run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan. Slice and enjoy your decadent Oreo Cookie Cheesecake!
Nutrition Facts
Calories |
6286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.5 g | 565% | |
| Saturated Fat | 238.8 g | 1194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 557.4 g | 203% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 408.2 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1206 mg | 93% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1519 mg | 32% | |
*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.
