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Oreo Cheesecake

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Indulge in the ultimate Oreo Cheesecake, featuring a creamy cheesecake filling, a buttery Oreo crust, and a dollop of homemade whipped cream. This dessert is a dream for Oreo lovers, offering the perfect balance of rich and crunchy textures. Whether for a special occasion or a casual gathering, this Oreo Cheesecake is guaranteed to impress!

Ingredients

24 Oreo Cookies (for crust and filling)

2 cups Cream Cheese (softened)

3/4 cup Granulated Sugar

1/2 cup Sour Cream

1 tsp Vanilla Extract

3 large Eggs

6 tbsp Unsalted Butter (melted)

1 cup Heavy Whipping Cream (for optional whipped topping)

2 tbsp Powdered Sugar (for whipped topping)

Instructions

  • Prepare the Crust: Crush Oreo cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of a 9-inch springform pan to form the crust.

  • Make the Filling: Beat softened cream cheese until smooth. Add sugar, blend in sour cream and vanilla extract. Add eggs one at a time, mixing on low speed. Gently fold in chopped Oreo cookies.

  • Assemble and Bake: Pour the filling over the crust and bake at 325°F (163°C) for about 1 hour, until the center is set but slightly jiggly.

  • Cool and Chill: Let the cheesecake cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

  • Prepare the Topping (Optional): Whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled cheesecake and garnish with extra Oreos.

Notes

  • Chill Time: The cheesecake requires at least 4 hours of chilling, but overnight is ideal for the best texture.

  • Mini Cheesecakes: For individual servings, adjust baking time and use a muffin tin.

  • Variations: Add a chocolate ganache topping or use no-bake cheesecake filling for a twist.

Find it online: https://recipesbyjanet.com/oreo-cheesecake/