Description
This creamy, dreamy Oreo Cheesecake is a dessert lover’s paradise! With a crunchy Oreo crust and a rich, velvety filling loaded with Oreo chunks, it’s the ultimate treat for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups Oreo cookie crumbs (about 24 cookies, crushed)
- 5 tbsp melted butter
For the Cheesecake Filling:
- 3 (8 oz) cream cheese blocks, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 12 Oreos, roughly chopped
For the Topping (Optional):
- Whipped cream
- Crushed Oreos
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Mix Oreo crumbs with melted butter. Press firmly into the bottom of a springform pan. Chill for 10 minutes.
- Make Filling: Beat softened cream cheese and sugar until smooth. Add vanilla extract and mix in eggs one at a time. Fold in sour cream and chopped Oreos.
- Bake: Pour the filling over the crust. Bake for 45-50 minutes or until the center is set but slightly jiggly.
- Cool: Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Serve: Top with whipped cream and crushed Oreos for extra flair. Slice, serve, and enjoy!
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Don’t overmix the batter to avoid cracking while baking.
- Freeze individual slices for up to 2 months for a quick, make-ahead treat.
- Drizzle with chocolate syrup for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 380 kcal
- Sugar: 23g
- Fat: 24g
- Carbohydrates: 33g
- Protein: 6g