Oreo Cheesecake Recipe
We had Easter a week early and this was the other dessert I made to serve with the Peeps Bunny Cake I made. It is a version of the New York Cheesecake that I make with the addition of a small bag of oreo cookies.
Oreo Cheesecake
Oreo Cheesecake is rich, smooth and creamy with an oreo crust and topping.
Ingredients
- Crust
- 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
- 2 tablespoons butter - melted
- Filling
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup sour cream
- 14 Oreo cookies - coarsely chopped
Instructions
- Preheat oven to 325 degrees. Process cookies for crust in a food processor. Melt butter. Add to crumbs. Dump into a 10 inch springform pan. Press down on bottom of pan and about 1 1/2 inches up the sides of the pan. Bake for 5 minutes.
- To make filling:
- Put the cream cheese into a mixer bowl. Whip at medium speed until light and fluffy. Add the sugar and turn the mixer down to low. Mix until well blended. Add the eggs one at a time. Wait to add the next egg until the previous one is thoroughly mixed in. Add the salt, vanilla and sour cream.
- Pour half of the batter into the pan. Top with about 8 of the remaining Oreo cookies. Add remaining batter and the remaining Oreos.
- Bake at 325 degrees for one hour. Place a pan with boiling water under the cheesecake to provide some steam in the oven. The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If it is too jiggly and not slightly risen in the center bake another 15 minutes.
- Take out of oven and let set for about 5 minutes. Take a sharp knife and run it around the outside of the cheesecake. Do not loosen pan. Put cheesecake back in oven with the door cracked to let cool. Refrigerate for 24 hours before serving.
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Cheesecakes are always better the next day, but it is so hard to wait!!! This looks absolutely amazing! Great photos! They make me want to eat my screen 🙂
Thanks Marion, my trick is to bake it later at night. That way I have to wait.
OMG! That cheesecake is gorgeous! Just pass me a plate through the computer screen, will you? Now you’ve done it. I’ve drooled all over my keyboard! LOL! I’m pinning this to make later. Thanks for sharing.
LOL Michelle. I would be happy to do that if you will catch it….
I totally agree, cheesecakes basically are better after they have had a day to set. I absolutely love the texture of a home baked cheesecake. Your oreo version looks delicious!
Thanks Shelby! This one for sure is better the next day.
This looks incredibly beautiful and incredibly delicious! A must try for sure!!
Thanks Jen, it is a really good cheesecake.
In the oven right now! Fingers crossed…..
I’m sure it will be fine!
Success! Creamy deliciousness! Perfect! Will not have to delete from my Pinterest board….unlike another recipe I used today! LOL;)
Great! We loved it here also.
I agree that when you let a cheesecake sit, it just gets better. This looks marvelous with the cookies crumbled on top. I would love a slice! I hope you had a wonderful Easter. Stopping by from Tasty Tuesdays….please do visit soon. Blessings, Catherine
I love cheesecake and this looks extra amazing! Can’t wait to try this one out!
Love oreos and cheesecake separately, but together this must be awesome. Thanks for sharing it on The Yuck Stops Here! recipe link up.
Cheesecakes are my true weakness. Great recipe! Thanks so much for stopping by and linking up to The Yuck Stops Here! We have changed the day we go live. Starting this week you can link up with us starting on Tuesday @ 6:00 pm EST. Hope to see you there!
Thanks for stopping by. I will note the change.
This looks so good! Quick question about the oreo crumbs for the crust since I am using whole cookies – do I need to first remove the white filling before making it into crumbs?
No, I didn’t. Thanks for asking!
This may sound dumb but do u release it from springform pan when you put it in refrigerator or release it next day? Also if I only have a nine inch pan can I still make it and just leave out some of batter and how long should it cook? It does look delicious!
You can do it in a 9 inch pan. It will just be thicker. It will take at least 10 minutes longer to bake, maybe more. Just watch it carefully. I usually release mine from the pan once it cools completely. I also take a knife and run it around the outside edge of the cheesecake as soon as it is baked.
How many oreos do you use ? Are the 14 just for the crust or is that the total ? I’d love to make the cake. Thanks.
Sorry I have the answer. I didn’t notice the listing with the cake ingredients. Looking forward to baking the cake. Thanks for the recipe.