Description
Indulge in a velvety Oreo cheesecake that combines the creamy richness of cheesecake with the delightful crunch of Oreo cookies.
Ingredients
Scale
- 24 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- Chocolate ganache (for topping)
- Mini Oreo cookies (for garnish)
- Oreo whipped cream (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine the crushed Oreo cookies with melted butter in a mixing bowl.
- Press the mixture into the bottom of the springform pan to form the crust.
- Beat the softened cream cheese in a large mixing bowl using an electric mixer until smooth and creamy.
- Add the granulated sugar gradually and continue to beat until light and fluffy.
- Pour in the vanilla extract and add the eggs, one at a time, beating well after each addition.
- Blend in the sour cream gently with a spatula.
- Fold in the remaining crushed Oreo cookies evenly throughout the batter.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake for 55-60 minutes until the edges are set and the center slightly jiggles.
- Cool at room temperature for an hour before refrigerating for at least 4 hours or overnight.
- Top with chocolate ganache, Oreo whipped cream and mini Oreos before serving.
Notes
This cheesecake can be made up to two days in advance and keeps well in the refrigerator. Experiment with toppings for unique twists.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Oreo cheesecake, dessert, creamy cheesecake, chocolate dessert, baked cheesecake