Oreo Cheesecake
User Reviews
5
Oreo Cheesecake
Description
The Oreo Cheesecake starts with a crust made by blending Oreo cookies and melted butter, pressed evenly and baked until set. The filling combines room-temperature cream cheese beaten until smooth with sour cream, sugar, and vanilla extract. Eggs are added carefully and mixed just until combined to maintain creaminess. Crushed Oreos are folded into the mixture before pouring over the crust.
The cheesecake bakes in a water bath to ensure even cooking and prevent cracks, then is chilled thoroughly to achieve a firm yet creamy texture. Once cool, an optional chocolate ganache topping made from melted chocolate chips and coconut oil adds a glossy finish and extra flavor dimension.
This dessert pairs well with coffee or fresh berries. For storage, it keeps up to five days refrigerated and can be frozen for up to two months wrapped tightly in foil or plastic. Allowing ingredients to reach room temperature before mixing helps avoid lumps and improves texture.
Baking until the cheesecake is just slightly jiggly ensures proper doneness, as it will firm while cooling. Using gluten-free Oreos makes this recipe suitable for gluten intolerance.
Ingredients
Oreo Crust
- 30 Oreo cookies regular or gluten free
- 4 tbsp butter melted
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1 cup sour cream room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 3 egg room temperature
- 1 cup Oreo cookie regular or gluten free, lightly crushed
Chocolate Topping
- ½ cup chocolate chips
- 1 tbsp coconut oil
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 inch springform pan with nonstick spray.
- Make crust. Add Oreo cookies and melted butter to a food processor. Process until mixture becomes fine crumbs.
- Use a spatula or the bottom of a mug to press this mixture into an even layer in the springform pan. Bake for 8 minutes. Remove from oven and set aside.
- Then, make filling. Add room temperature cream cheese to a stand mixer. Beat for 3 minutes or until creamy.
- Add in sour cream, sugar and vanilla. Beat for 2 to 3 minutes, until no lumps remain.
- Add in eggs and mix until just combined. Do not over mix.
- Fold in crushed Oreos.
- Pour this filling down into the springform pan. Spread into an even layer.
- Wrap 2 sheets of tin foil around the bottom edges of the pan. This prevents any liquid from the water bath seeping into the cheesecake.
- Make water bath. Place springform pan in the middle of a rimmed baking pan or roasting pan. Pour enough hot water around the edges of the springform pan until water is 1 inch high.
- Very carefully transfer to the oven. Bake for 60 to 70 minutes or until cheesecake is slightly jiggly when shaken.
- Finally, when cheesecake is done baking, turn oven off. Open the oven door but leave cheesecake inside oven for 1 hour.
- After an hour, remove cheesecake from oven. Allow it to fully cool before making chocolate topping.
- Once cheesecake is fully cooled, add chocolate chips and coconut oil to a bowl. Melt in microwave.
- Pour this chocolate mixture down into springform pan. Chill for at least 1 hour, until topping has hardened.
- Very carefully separate cheesecake from edges of springform pan. Use a very sharp knife to slice cheesecake.
Notes
- Use room temperature cream cheese, sour cream, and eggs for a smooth filling without lumps.
- Bake the cheesecake until it is slightly jiggly to avoid overcooking; it firms as it cools.
- Chocolate topping is optional but adds richness and a glossy finish.
- Chill cheesecake well before slicing for clean, firm pieces.
- Store leftovers in the fridge up to 5 days or freeze wrapped pieces for up to 2 months.
- Both regular and gluten-free Oreos work for crust and filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 139mg | 46% |
| Sodium | 457mg | 19% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 1312IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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