Oreo Cheesecake with Oreo Cookie Crust
This Oreo Cheesecake with Oreo Cookie Crust is rich, ultra-creamy, and the perfect pick-me-up when you need a delicious indulgence!
Growing up, I don’t think we ever had Oreos in the house. But after I got married, they became a staple in our kitchen. So when I spotted this Oreo Cheesecake Recipe, I knew it would please the cheesecake-loving daughter and the Oreo-addicted hubby.
Why You Must Make
Plus, we were taking Nick and one of his roommates out to dinner down on the Indiana University campus in Bloomington, so it gave me an excuse to make a calorie-laden dessert. Those boys have good metabolism! And Oreo desserts are a guaranteed hit!
I packed up this Oreo Cheesecake with Oreo Cookie Crust and brought it to my youngest and his roommates. Rich and creamy, it was the perfect distraction while studying for their boards.
Once upon a time, it used to be a package of regular Oreos that was always on hand, then came the Double Stuf Oreos, and now even Mega Stuf can be found in our pantry. I’m not a fan of these cream-filled chocolate sandwich cookies, but I do admit to loving an Oreo cookie crust! And it’s even a bigger bonus when there’s a rich, creamy cheesecake filling that irresistible crust.
Nick’s roommate dived right into this Oreo cheesecake as soon as we returned from the restaurant. He paused after a couple of bites, smiled, and uttered a compliment before returning to his dessert. Nick asked if I was trying to make him fat! He likes to exercise like his mother, so I wasn’t too concerned! If you need a luscious, decadent dessert for an Oreo lover in your life, this is the one to try!
- PRO-Tip: As with all cheesecakes, they bake up smoother when all ingredients are at room temperature. Get the eggs, sour cream, and cream cheese out of the refrigerator for at least two hours before you start mixing the batter.
- Using your stand mixer fit with the paddle attachment will prevent air from being whipped into the batter, making the resulting cheesecake super smooth and dense.
- The first time I made this cheesecake, I didn’t use a water bath. It had a nice big crack in the middle. Of course, it didn’t hamper the taste one bit. And the crack can always be hidden with a few crumbled Oreos or a drizzle of fudge sauce!
- PRO-Tip: If you’re baking this Oreo cheesecake recipe for dinner guests (or just don’t want cracks), place the cheesecake pan (wrapped in foil) into a larger pan ( I use my roaster) filled with a couple of inches of very hot water. The water bath, known as a bain marie, stabilizes the heat that surrounds the cheesecake and minimizes cracking.
- Garnish this cheesecake in any way you wish. I used some chocolate frosting and some whipped cream to pipe stars around the perimeter then topped each with a mini Oreo.
Frequently Asked Questions
French for a water bath, a ban marie surrounds the food with gentle heat. This helps delicate dishes like custards, cheesecakes, and sauces from breaking, curdling or cracking by keeping a stable baking temperature.
A new springform pan should be watertight, but since that may not be the case with your pan, wrap it with a wide sheet of foil (I use heavy-duty foil) before baking it. This will ensure that water from the bain marie does not seep into the pan.
Having ingredients like cream cheese at room temperature will make for easier incorporation into the batter. When the cream cheese isn’t soft enough, you’ll see streaks of it in the batter after it’s mixed. A very smooth batter helps make a creamier cheesecake.
The preferred method to mix cheesecake batter is with a stand mixer fit with a paddle attachment so minimal air is whipped into the batter. You can definitely use a hand mixer but mix slowly to keep the batter dense and creamy.
You May Also Like
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- Oreo Chocolate Chip Cookie Bars
- Easy Oreo Truffles
- Plus lots more of the Best Dessert Recipes
- 36 Oreos, divided
- ⅓ cup butter, melted
- 3 packages (8 ounces each) of cream cheese, at room temperature
- ¾ cup sugar
- 1 cup sour cream, at room temperature
- 2 teaspoons vanilla
- 4 eggs, at room temperature
- Preheat oven to 350°F.
- In a food processor, process 26 cookies to form fine crumbs. Chop the remaining Oreos and set them aside.
- Mix the crushed cookies with the melted butter; press onto the bottom and 2 inches up the side of the 9-inch springform pan.
- Wrap the sides of the pan with foil.
- In a stand mixer fit with the paddle attachment (or use a hand mixer), beat cream cheese and sugar to blend. Add sour cream and vanilla.
- Scrape the bottom of the mixing bowl often to make sure all the cream cheese gets incorporated.
- Add eggs, 1 at a time, mixing on low speed after each is added, just until blended.
- Stir in chopped Oreos. Pour into crust.
- Place cheesecake in a roasting pan or other large pan and carefully pour hot water into the pan until it reaches an inch or two up the side of the pan.
- Bake for 1 hour or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool on a rack and then chill overnight.
- Remove the rim after chilling. Garnish as desired (I used whipped cream and mini Oreos)
Recipe adapted from Philadelphia Cream Cheese.
If using a hand mixer to make the cheesecake, mix on a lower speed so no air is beaten into the batter. You want a dense, smooth batter.
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Serving Size:1 slice
Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 188mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 4g
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