Oreo Cheesecake
A rich and creamy cheesecake layered with crushed Oreo cookies, perfect for any occasion.
Ingrédients
Crust
- 24 pieces Oreo cookies, crushed The foundation of our crust, offering that classic flavor.
- 1/4 cup unsalted butter, melted Helps bind the crust together to provide a solid base.
Filling
- 2 cups cream cheese, softened Gives the cheesecake its rich and creamy texture.
- 1 cup granulated sugar Adds sweetness to balance the flavors.
- 1 teaspoon vanilla extract Enhances the overall deliciousness with warmth.
- 3 large eggs Gives structure and helps the cheesecake set.
- 1 cup sour cream Brings richness and helps balance the sweetness.
- 1 cup whipped cream Adds lightness and a cloud-like texture to the cheesecake.
- 1 cup additional Oreo cookies for topping Perfect for garnishing and enhancing the visual appeal.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 325°F (163°C).
- In a bowl, mix the crushed Oreo cookies with the melted butter to form the crust.
- Press the mixture firmly into the bottom of a springform pan.
- In a separate bowl, beat the cream cheese until smooth and creamy.
- Gradually mix in the sugar and vanilla until combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and whipped cream gently.
- Stir in about half of the crushed Oreos, keeping some chunks for texture.
- Pour the cheesecake batter over the crust and smooth the top.
- Bake for 55-60 minutes, checking for a slight jiggle in the center.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
To maintain freshness, store your Oreo cheesecake in the refrigerator. It can be enjoyed cold or reheated slightly in the microwave. For dietary adjustments, substitutes are available for gluten-free and dairy-free options.