Philadelphia Oreo Cheesecake
Indulge in the ultimate dessert experience with this creamy, decadent Philadelphia Oreo Cheesecake! Featuring a buttery Oreo cookie crust, a velvety filling made with rich Philadelphia cream cheese, and chunks of crunchy Oreos folded throughout, this no-fail cheesecake is pure heaven for Oreo lovers. Baked to perfection and chilled for an irresistibly smooth texture, this dessert is easy enough for a weekend treat yet impressive enough for a special occasion. With its delightful balance of sweetness and tanginess from the sour cream and vanilla extract, every bite is a harmonious blend of flavors. Top it off with a sprinkle of crushed Oreos or whipped cream for a show-stopping presentation. Whether you're hosting a party or craving a slice of indulgence, this Oreo cheesecake is sure to be the star of the table! Perfectly creamy, easy to prepare, and a guaranteed crowd-pleaser, it's a must-try recipe.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 5 tablespoons Unsalted butter
- 24 ounces Philadelphia cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 12 pieces Additional Oreo cookies (for filling/chunks)
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Separate 24 Oreo cookies and remove the filling (discard or save for another use). Crush the cookies into fine crumbs.
Melt the unsalted butter and combine it with the crushed Oreos in a medium bowl. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass to press it down firmly. Set aside.
In a large mixing bowl, beat the Philadelphia cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the mixture and mix until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
Roughly chop 12 additional Oreo cookies and gently fold them into the cheesecake batter.
Pour the batter over the prepared crust in the springform pan, spreading it out evenly.
Place the pan on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with whipped cream, crushed Oreos, or additional Oreo chunks as desired. Carefully release the springform pan and serve chilled.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 34.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 112 mg | 2% | |
*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.
