Description
This Easy Oreo Cheesecake is a creamy, dreamy, and oh-so-decadent dessert that combines the rich, velvety texture of cheesecake with the irresistible crunch of Oreo cookies. Perfect for beginners and seasoned bakers alike, this cheesecake has a buttery Oreo crust, a creamy cheesecake filling loaded with Oreo bits, and a chocolatey Oreo topping that will leave you wanting more. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this Oreo Cheesecake is a guaranteed crowd-pleaser. Plus, it’s versatile enough for a no-bake version for those hot summer days!
Ingredients
Scale
Oreo Crust:
- 24 Oreo cookies (crushed into fine crumbs)
- ½ cup (1 stick) unsalted butter (melted)
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (for extra creaminess)
- 12 Oreo cookies (crushed into chunks)
Topping (Optional):
- Whipped cream (for garnish)
- Crushed Oreos (for decoration)
- Chocolate drizzle (optional)
Instructions
Step 1: Make the Oreo Crust
- Preheat your oven to 350°F (175°C).
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and using a rolling pin.
- Mix the crushed Oreos with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake for 10 minutes to set the crust, then let it cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition to avoid overmixing.
- Mix in vanilla extract and sour cream until well combined.
- Fold in the crushed Oreo chunks gently to distribute them evenly in the batter.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly.
- Place the springform pan in a water bath (wrap the bottom with aluminum foil to prevent leaks).
- Bake for 45-55 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracks.
- Refrigerate for at least 4 hours (or overnight) to set completely.
Step 4: Decorate and Serve
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Top with whipped cream, crushed Oreos, and chocolate drizzle for a finishing touch.
- Slice and enjoy your delicious, creamy Oreo Cheesecake!
Notes
No-Bake Version:
- Skip baking the crust and let it set in the fridge for 30 minutes.
- Substitute eggs with 1 cup whipped cream (folded into the cheesecake filling).
- Chill the assembled cheesecake for at least 6 hours.
Storage Tips:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Customizations:
- Different Oreo Flavors: Use Mint, Peanut Butter, or Golden Oreos for a fun twist!
- Add Mix-Ins: Try chocolate chips, caramel swirls, or fruit layers for extra flavor.
- Flavor Boost: Add ½ teaspoon almond extract or 1 tablespoon espresso powder to enhance the taste.
Tips for Success:
- Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smoother batter.
- Avoid Cracks: Use a water bath and avoid overmixing to prevent cracks on the surface.
- Clean Slices: Dip a sharp knife in hot water and wipe between each slice for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cuisine: American / Dessert
Nutrition
- Calories: ~450 kcal
- Sugar: ~30g
- Sodium: ~300 mg
- Fat: ~28g
- Saturated Fat: ~15g
- Carbohydrates: ~45g
- Protein: ~6g
- Cholesterol: ~100 mg