Description
A creamy, indulgent cheesecake loaded with Oreo cookies throughout, topped with more crushed Oreos. This dessert is a must-try for any Oreo lover, with a crunchy crust and smooth, velvety filling.
Ingredients
Scale
For the crust:
- 1 1/2 cups Oreo cookie crumbs (about 15 Oreo cookies, crushed)
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 10 Oreo cookies, roughly chopped
For the topping:
- 6 Oreo cookies, crushed
- Whipped cream (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Make the crust: Combine Oreo crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add the vanilla extract and beat again. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until combined. Gently fold in chopped Oreos.
- Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, transfer to the refrigerator to chill for at least 4 hours or overnight.
- Top with crushed Oreos: Once the cheesecake is fully chilled, sprinkle crushed Oreos over the top. Optionally, add whipped cream for extra indulgence.
- Serve: Slice and enjoy this decadent Oreo cheesecake!
Notes
- For a stronger Oreo flavor, add more crushed cookies to the filling or crust.
- Ensure the cheesecake is completely chilled before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour