This rich and creamy Oreo cheesecake is loaded with Oreo cookie chunks. The filling rests on an oreo cookie crust and is topped with homemade whipped cream.
Prep Time 30 minutesminutes
Cook Time 1 hourhour12 minutesminutes
Additional Time 8 hourshours
Total Time 9 hourshours42 minutesminutes
Servings 12
Ingredients
For The Crust
8ounces(229g)Oreo cookies, about 20 whole cookies
1tablespoongranulated sugar
¼cup(56g)unsalted butter, melted
For The Cheesecake
32ounces(904g)cream cheese, room temperature
1 ½cups(300g)granulated sugar
⅛teaspoonsalt
1cup(227g)sour cream, room temperature
1tablespoonvanilla extract
4large eggs, room temperature & lightly beaten
10ounces(285g)Oreo cookies, about 25 whole cookies
Move the oven rack to the lower-middle position and heat the oven to 325°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil or set the pan inside a silicone pan wrap.
Process oreos in a food processor to fine crumbs, about 30 seconds.
Combine the crumbs, sugar, and melted butter and toss with a fork until evenly moistened. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using a dry measuring cup or the bottom of a clean glass.
Bake for 12 minutes. Set aside to cool while you make the filling.
Make The Cheesecake
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer on medium-low speed until smooth and creamy, about 1 minute. Add the sugar and salt, beat on medium-low until well combined, about 1 minute.
Add the sour cream and vanilla, beat on low speed until combined, about 1 minute.
Using a silicone spatula, gently stir in the eggs just until combined.
Place Oreos in a zip-top bag and crush them into bits. Add them to the batter and gently fold until they're evenly distributed.
Pour the batter over the prepared crust.
Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven with the door closed for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool until barely warm, about 3 hours.
Cover tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan. Garnish with whipped cream and oreos as desired just before serving.
Notes
Oreos: If you simply don't like Oreos or can't get them, you can use digestive biscuits, chocolate chip cookies, ginger snaps, or whichever cookie you prefer.
If the crust puffs up during baking, use a clean glass or dry measuring cup to press it back down.
Cream cheese: Use full-fat brick-style cream cheese for the very best results.
Plan ahead: The recipe requires a lot of time. It's best to make it a day before you plan to serve it.
Room temperature ingredients: All of the cold ingredients should be brought to room temperature before using them in the batter.
Don’t over mix: Keep the mixer on medium-low to low speed and use the paddle attachment. Otherwise, you could incorporate too much air into the batter which will cause the cheesecake to crack.
The cheesecake should appear slightly underdone after baking. It will continue to set and firm up once cooled and refrigerated.
The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
Or freeze the whole cheesecake. Cool and chill as directed. Wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
You can also freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30-45 minutes.