Description
Whipping up this creamy Oreo cheesecake brings pure dessert joy right to your table. Chocolate cookie crumbs and smooth cream cheese create a dreamy treat that disappears faster than you can slice it.
Ingredients
Scale
Primary Ingredients:
- 3 8 ounces (226 grams) packages cream cheese
- 24 Oreo cookies (with filling)
- 15 Oreo cookies
- 3 large eggs
- 1 cup sour cream
Supporting Ingredients:
- 5 tablespoons unsalted butter
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
Garnish/Optional Toppings:
- Whipped cream
- Mini Oreos
- Chocolate ganache drizzle
Instructions
- Crush 24 Oreo cookies into fine crumbs using a food processor. Combine with 5 tablespoons melted unsalted butter until the mixture resembles wet sand.
- Press the cookie crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake at 325°F (160°C) for 8-10 minutes to set the crust.
- Allow the crust to cool completely while preparing the filling. Ensure your cream cheese is softened at room temperature for smooth blending.
- Beat 3 packages (8 oz each) of cream cheese with ¾ cup granulated sugar until the mixture becomes completely smooth and free of lumps.
- Incorporate 1 cup sour cream and 1½ teaspoons vanilla extract into the cream cheese mixture. Mix until fully combined.
- Add eggs one at a time, mixing on low speed after each addition. Stop mixing as soon as the eggs are incorporated to prevent overmixing.
- Coarsely chop 15 Oreo cookies into chunky pieces. Gently fold these into the cheesecake batter, distributing them evenly.
- Pour the batter over the cooled crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan on a baking sheet to catch any potential drips. Bake at 325°F (160°C) for 55-65 minutes until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for 4-6 hours or overnight to allow it to set completely.
- Before serving, run a knife under hot water and wipe dry to create clean slices. Garnish with whipped cream and additional crushed Oreos if desired.
Notes
- Crush Oreos finely to create a smooth, even crust that binds perfectly with melted butter.
- Use room temperature cream cheese and eggs to ensure a silky, lump-free cheesecake batter.
- Avoid overmixing the batter after adding eggs to prevent cracks and maintain a creamy texture.
- For a gluten-free version, substitute regular Oreos with gluten-free chocolate sandwich cookies and use a gluten-free graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes (8-10 minutes for crust + 55-65 minutes for cheesecake)
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 423 kcal
- Sugar: 32 g
- Sodium: 246 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 105 mg