Description
Creamy Oreo cookies and cream cheesecake delivers pure dessert bliss with its rich, velvety texture and irresistible cookie crunch. Chocolate cookie crust and silky filling invite you to indulge in a heavenly slice of pure indulgence.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 20 Oreo cookies, chopped
Topping and Decoration:
- 10 Oreo cookies, whole and crushed
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- Additional Oreo cookies for garnish
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan, creating an even base.
- Bake the crust for 10 minutes, then remove and let cool while preparing the filling.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Gently fold in sour cream and vanilla extract, blending until the mixture is completely uniform.
- Carefully fold chopped Oreo cookies into the cheesecake batter, distributing them evenly throughout.
- Pour the batter over the prepared crust, smoothing the top with a spatula to create an even surface.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Before serving, pipe whipped cream around the edges of the cheesecake.
- Garnish with whole and crushed Oreo cookies, creating an attractive decorative pattern.
- Slice and serve chilled, enjoying the creamy texture and cookie crunch.
Notes
- Prevent Cracks: Mix ingredients at room temperature to reduce cheesecake surface cracking and ensure smooth, even texture.
- Crush Cookies Strategically: Roughly chop Oreos into different sizes for varied texture and cookie distribution throughout the cheesecake.
- Water Bath Alternative: Place a pan of hot water on the bottom oven rack to create moisture and help prevent surface cracking during baking.
- Gluten-Free Adaptation: Substitute graham crackers with gluten-free cookie crumbs and use gluten-free Oreo-style cookies for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg