Description
Whip up this Oreo Cookies and Cream Cheesecake that delivers pure creamy indulgence with crushed chocolate cookies nestled in a rich, silky filling. Chocolate lovers will adore this classic dessert that turns simple ingredients into a crowd-pleasing treat your family craves.
Ingredients
Scale
Primary Ingredients:
- 32 oz cream cheese
- 4 large eggs
- 1 cup sugar
- ½ cup sour cream
Supporting Ingredients:
- 25 Oreo cookies
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Garnish:
- 10 Oreo cookies (chopped)
Instructions
- Crush 25 Oreo cookies into fine crumbs using a food processor or rolling pin. Melt ¼ cup unsalted butter and mix thoroughly with cookie crumbs.
- Press the buttery cookie mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then remove and let cool completely.
- Soften 32 oz cream cheese at room temperature. Beat cream cheese with 1 cup sugar using an electric mixer until smooth and creamy.
- Add 4 large eggs one at a time, mixing gently after each addition. Ensure your mixer speed is low to prevent over-mixing.
- Incorporate ½ cup sour cream and 1 tsp vanilla extract into the cream cheese mixture. Fold in 10 chopped Oreo cookies gently.
- Wrap the outside of the springform pan with aluminum foil to prevent water seepage. Place the pan inside a larger roasting dish.
- Pour the cheesecake batter over the cooled crust. Fill the roasting pan with 1 inch of hot water to create a water bath.
- Reduce oven temperature to 325°F. Bake for 55-65 minutes until the center is slightly jiggly but set.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to prevent cracking.
- Remove cheesecake from the oven and water bath. Cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Crush Oreos finely for a smooth, even crust that holds together perfectly when you slice the cheesecake.
- Use room temperature cream cheese and eggs to ensure a silky, lump-free batter that mixes smoothly.
- Create a water bath by wrapping your pan in foil to prevent water seepage and bake your cheesecake gently, avoiding cracks on the surface.
- Refrigerate the cheesecake for at least 4 hours before serving to help it set and develop a rich, creamy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes - 1 hour 25 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 473 kcal
- Sugar: 31 g
- Sodium: 263 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 115 mg