Description
A rich and creamy cheesecake made with Oreo cookies, perfect for any dessert lover.
Ingredients
Scale
- 24 Oreo cookies (for crust)
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 Oreo cookies, coarsely chopped (for filling)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Mini Oreo cookies and chocolate syrup (for garnish, optional)
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (163°C). Crush the 24 Oreo cookies into fine crumbs using a food processor. In a bowl, combine the Oreo crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. - Make the Filling:
Beat the cream cheese and granulated sugar in a large mixing bowl until smooth. Add sour cream and vanilla extract; mix until well combined. Add eggs, one at a time, mixing on low speed after each addition until just blended. Fold in the chopped Oreo cookies. - Assemble and Bake:
Pour the filling over the cooled crust. Bake for 50-60 minutes or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove cheesecake and refrigerate for at least 4 hours or overnight. - Prepare the Topping:
Beat heavy whipping cream and powdered sugar in a bowl until stiff peaks form. Spread the whipped cream over the chilled cheesecake. - Garnish:
Drizzle chocolate syrup over the whipped cream. Decorate with mini Oreo cookies on top before serving.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps.
- Avoid overmixing the batter to prevent cracking.
- Use a water bath while baking to maintain even temperature.
- Let the cheesecake cool gradually to prevent deflating or cracking.
- For a firmer crust, chill before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg