Oreo Cheesecake
This easy oreo cheesecake recipe ticks all the boxes for lovers of classic cookies and cream. It starts with an oreo cookie crust, then the oreo cheesecake batter and is optionally topped with whipped cream or more chopped oreos, bakers choice!
Ingredients
For the Oreo Cookie Crust
- 1 row (135g) roughly 16 oreo cookies blitzed into crumbs, middle removed
- 1 Tbsp (12g) granulated sugar
- 1/4 cup (55g) unsalted butter melted
- pinch of salt
For the Cheesecake Filling
- 24 oz (675g) (3 blocks) full fat cream cheese room temperature
- 3/4 cup (160g) granulated sugar
- 1 Tbsp cornstarch
- 3 (150-155g) large eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup (195g) sour cream room temperature
- 1 row (135g) roughly 16 oreo cookies roughly chopped, middle removed
For the Whipped Cream Topping
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
For the Oreo Cookie Crust
- Preheat the oven to 350°F (roughly 180°C) and spray and line a 7" springform pan with parchment paper and cooking spray.
- In a medium bowl stir together 1 row (135g) of oreo cookie crumbs with the middles removed, 1 Tbsp (12g) granulated sugar and a pinch of salt.
- Melt 1/4 cup (55g) of unsalted butter and mix it in with the oreo cookie mixture.
- Add the mixture to the lined springform pan and press it down in an even layer on the bottom of the pan. I sometimes use a measuring cup to press everything really flat.
- Place the filled springform pan onto a baking sheet (to trap any leakage) and bake for 8-10 minutes. Then remove and allow to cool.
For the Oreo Cheesecake Filling
- Set a large pot or a kettle of water to boil, place a rimmed pan in the bottom rack of the oven. Reduce the oven to 325°F (roughly 160°C)
- To a medium bowl, add 24oz (675g) (3 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
- Add 3/4 cup (160g) of granulated sugar and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
- Add in 3 large room temperature eggs (150-155g), one at a time, and mix until combined. Then add 2 tsp of vanilla extract and mix until incorporated.
- Switch to a spatula and stir in 3/4 cup (195g) of room temperature sour cream until everything is evenly mixed in. Lastly, add in 1 row (135g) roughly 16 chopped Oreos with the middles removed and stir until combined.
- Add all of the cheesecake batter to the springform pan with the cooled oreo cookie crust and spread evenly.
- Pour the boiling water into the pan at the bottom of the oven. Then place the cheesecake on the rack directly above the pan with the hot water. Remember to place the cheesecake on a tray to avoid leakage.
- Bake at 325°F (160°C) for 45-50 minutes depending on your oven. For my oven about 50 minutes works perfectly. You're looking for a slightly wobbly center and a top that is barely browned. The wobble will settle as the cheesecake cools, leaving you the perfect texture in the end.
- When the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door of the oven slightly open for 1 hour. This helps the cheesecake cool down slowly, instead of shocking its temperature, potentially leading to splits.
- Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven and allow it to come close to room temperature for another hour or so. Then cover it and place it in the refrigerator to chill for 5 hours or, preferably, overnight.
- Once the cheesecake is done cooling, serve and enjoy! Optionally, add a few dollops of whipped cream or some more oreos on top. Store in the fridge in an airtight container for up to 5 days.