The Ultimate Oreo Cheesecake Recipe
Indulge in the rich, creamy goodness of this decadent Oreo Cheesecake! With a crunchy Oreo cookie crust, velvety smooth cheesecake filling, and a luscious Oreo topping, this dessert is a true crowd-pleaser. Perfect for birthdays, holidays, or any special occasion, this cheesecake is a must-try for all Oreo lovers.
Tips and Tricks
- Use room-temperature ingredients: This ensures a smooth and creamy cheesecake filling with no lumps.
- Avoid overmixing: Overmixing the batter can incorporate too much air, leading to cracks.
- Use a water bath: Baking the cheesecake in a water bath helps prevent cracks and keeps it moist.
- Chill thoroughly: Let the cheesecake set in the fridge for at least 6 hours, preferably overnight, for the best texture.
- Use full-fat cream cheese: For the creamiest cheesecake, opt for full-fat cream cheese rather than reduced-fat versions.
Variations and Pairings
- Chocolate Drizzle: Add a drizzle of melted chocolate for an extra touch of indulgence.
- Mint Oreo Cheesecake: Add a few drops of peppermint extract for a refreshing twist.
- Peanut Butter Oreo Cheesecake: Swirl in some peanut butter for a nutty variation.
- Pairing Suggestions: Serve with a hot cup of coffee, milk, or a rich chocolate sauce for a complete dessert experience.
FAQs and Troubleshooting
How do I prevent cracks in my cheesecake?
Use a water bath, don’t overmix the batter, and let the cheesecake cool gradually in the oven with the door slightly open.
Can I make this cheesecake without baking?
Yes! You can prepare a no-bake version by omitting the eggs and using gelatin to set the filling.
How do I store leftover cheesecake?
Store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor (for crushing Oreos)
- Spatula
- Baking tray (for water bath)
The Ultimate Oreo Cheesecake Recipe
A rich and creamy Oreo Cheesecake with a crunchy Oreo crust, velvety filling, and luscious topping, perfect for any occasion.
Ingredients
For the Crust:
- 24 Oreo cookies crushed
- 5 tbsp unsalted butter melted
For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 10 Oreo cookies chopped
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 6-8 Oreo cookies crushed
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: Mix crushed Oreos and melted butter, then press into the bottom of the pan. Bake for 10 minutes, then let cool.
- Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs (one at a time), mixing until just combined. Fold in sour cream and chopped Oreos.
- Bake the Cheesecake: Pour the filling over the crust. Wrap the pan in foil and place in a water bath. Bake for 50-60 minutes or until the center is slightly jiggly.
- Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 6 hours.
- Prepare the Topping: Whip the heavy cream and powdered sugar until stiff peaks form. Spread over the cheesecake and sprinkle with crushed Oreos.
- Serve and Enjoy: Slice and serve with extra Oreos or chocolate drizzle!
Notes
- Allow the cheesecake to cool gradually to prevent cracks.
- You can make this cheesecake up to 2 days in advance for the best flavor.
