Oreo Cheesecake Recipe
Cheesecake has been enjoyed for centuries, dating back to ancient Greece, but the Oreo cheesecake is a relatively modern creation. Oreos were first introduced by Nabisco in 1912, quickly becoming a beloved snack. Over time, bakers and dessert enthusiasts began incorporating Oreos into their favorite sweets.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- SpatulaFood processor (for crushing Oreos)
- Aluminum foil (optional, for water bath)
Ingredients
Oreo Crust:
- 24 Oreo cookies (crushed into fine crumbs)
- ¼ cup melted butter
Cheesecake Filling:
- 24 ounces (3 blocks) of cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 12 Oreo cookies (chopped)
Topping (Optional):
- Whipped cream
- Crushed Oreo cookies
Instructions
- Prepare the Oreo CrustPreheat the oven to 325°F (163°C).
- Crush the Oreos (24 cookies) in a food processor until they become fine crumbs.
- Mix the crumbs with melted butter until the mixture resembles wet sand
- Press the mixture into the bottom of a 9-inch springform pan, ensuring it's packed evenly.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with a hand mixer (or stand mixer) on medium speed until it's smooth and creamy.
- Add the sugar and beat until fully combined.
- Incorporate the sour cream and vanilla extract, and mix until smooth.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing the batter.
- Gently fold in the chopped Oreos (12 cookies) using a spatula.
- Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the pre-baked Oreo crust, spreading it evenly with a spatula
- (Optional) Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in if using a water bath. A water bath helps prevent cracks on the cheesecake surface.
- Place the springform pan inside a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (if using a water bath).
- Step 4: Bake the Cheesecake
- Bake the cheesecake in the preheated oven for 50-60 minutes. The cheesecake should be mostly set but slightly jiggly in the center when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- After an hour, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight, for the best texture.
- Step 5: Serve and Enjoy
- Once chilled, remove the cheesecake from the springform pan.
- (Optional) Top the cheesecake with whipped cream and crushed Oreos for extra flavor and decoration.
- Slice and serve your delicious Oreo cheesecake!