How To Make a Delicious Oreo Cheesecake At Home

Dive into the world of rich, creamy, and utterly indulgent “Ultimate Indulgence: Oreo Cheesecake.” This decadent dessert combines the classic flavors of Oreo cookies with the smooth, velvety texture of cheesecake, creating a treat that is both irresistible and visually stunning. Perfect for special occasions, family gatherings, or whenever you want to treat yourself, this Oreo cheesecake is sure to be a hit with anyone who loves the iconic cookie.

Why You’ll Love Oreo Cheesecake:

• Decadent Flavor: Combines the rich taste of cheesecake with the beloved flavor of Oreo cookies.
• Creamy and Smooth: The cheesecake filling is luscious and velvety, providing the perfect contrast to the crunchy Oreo crust.
• Visually Stunning: With its Oreo-studded filling and beautiful presentation, this cheesecake is sure to impress.
• Make-Ahead Friendly: Perfect for preparing in advance, allowing the flavors to meld beautifully as it chills.

Ingredients Notes For Oreo Cheesecake:

• Crust:
  • Oreo Cookies: Crushed, including the cream filling, to form the base.
  • Butter: Melted to bind the crust together.
• Cheesecake Filling:
  • Cream Cheese: Full-fat cream cheese for the richest, creamiest texture.
  • Sugar: Sweetens the cheesecake filling.
  • Eggs: Help set the cheesecake and provide structure.
  • Sour Cream: Adds a slight tang and extra creaminess.
  • Vanilla Extract: Enhances the flavor.
  • Oreo Cookies: Chopped, to mix into the cheesecake filling for added texture and flavor.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
2. Prepare the Crust:
   • Crush the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
3. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined. Mix in the sour cream and vanilla extract until smooth.
   • Gently fold in the chopped Oreo cookies until evenly distributed throughout the batter.
4. Assemble and Bake:
   • Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
   • Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
   • Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
5. Chill:
   • Remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Serve:
   • Before serving, optionally garnish the cheesecake with whipped cream and additional crushed Oreo cookies. Slice and enjoy!

Storage Options:

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: Freeze the cheesecake (without toppings) for up to 1 month. Thaw in the refrigerator overnight before serving.

How To Make a Delicious Oreo Cheesecake At Home

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Ingredients

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For the Crust:

• 24 Oreo cookies (whole cookies with filling)
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 3 large eggs
• 15 Oreo cookies, roughly chopped (for mixing into the filling)

For the Topping:

• Whipped cream (optional)
• Additional Oreo cookies, chopped or whole, for garnish

Instructions

1. Prepare the Oven and Pan:
   • Preheat your oven to 325°F (163°C).
   • Line a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Make the Crust:
   • Crush the 24 Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling them with a rolling pin.
   • Mix the cookie crumbs with the melted butter until well combined.
   • Press the mixture into the bottom and slightly up the sides of the prepared springform pan. Set aside.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add the granulated sugar and vanilla extract, and beat until smooth.
   • Mix in the sour cream.
   • Add the eggs one at a time, mixing on low speed after each addition just until blended.
   • Gently fold in the chopped Oreo cookies.
4. Assemble and Bake:
   • Pour the filling over the crust in the springform pan.
   • Place the pan in the oven and bake for about 50-60 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven, open the oven door slightly, and let the cheesecake sit in the oven for another hour to cool gradually (this helps prevent cracking).
5. Chill the Cheesecake:
   • After cooling in the oven, remove the cheesecake and let it cool completely at room temperature.
   • Refrigerate for at least 4 hours, preferably overnight.
6. Serve:
   • Before serving, remove the cheesecake from the springform pan and place it on a serving plate.
   • Garnish with whipped cream and additional Oreo cookie pieces if desired.

• Author: Maria