A delicious and easy-to-make Oreo Cheesecake that is perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:4 hours 20 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
16 Oreo cookies, crushed (plus 4 for garnish)
1/4 cup unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1/2 cup heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.
In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined.
Mix in the sour cream and flour until smooth. Be careful not to overmix.
Gently fold in the remaining crushed Oreo cookies.
Pour the cheesecake batter over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results.
Before serving, whip the heavy cream until soft peaks form, then spread it over the top of the cheesecake. Garnish with the reserved Oreo cookies, broken into pieces.
Notes
For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture.
For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cream cheese.