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Oreo Cheesecake
This Oreo Cheesecake features a buttery Oreo cookie crust, a creamy cream cheese filling, and bits of Oreo cookies baked right into the cheesecake. Topped with even more Oreo cookies, it’s the ultimate dessert for anyone who loves the chocolate and cream combo.
Ingredients
Crust
- 1 pkg Oreo cookies
- 1/4 cup butter softened
Filling
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
- 32 ounces cream cheese 4 blocks
Instructions
- Prepare the crust: In a food processor or using a plastic bag and rolling pin, chop up 30 Oreo cookies into small crumbs. In a separate bowl, mix the crumbs with 1/2 stick of melted butter. Press the mixture firmly into the bottom of a 9x13-inch baking pan to form the crust. Set aside.Make the filling: In a large bowl, beat 4 packages softened cream cheese, 1 cup sugar, and 1 teaspoon vanilla extract with an electric mixer until well blended and smooth.Add sour cream and eggs: Mix in 1 cup sour cream until well combined. Add 4 eggs, one at a time, beating just until blended after each addition.Add chopped cookies: Chop the remaining Oreo cookies and gently stir 1 1/2 cups of the chopped cookies into the cream cheese batter.Assemble the cheesecake: Pour the cheesecake filling over the prepared Oreo crust in the baking pan. Sprinkle the remaining chopped Oreo cookies on top.Bake: Bake at 350°F for 35-40 minutes, or until the cheesecake is set but still slightly wobbly in the center.Cool and serve: Allow the cheesecake to cool completely before serving. Refrigerate for a few hours for the best texture and flavor.
Notes
- Crust variation: If you prefer a thicker crust, you can increase the amount of Oreo cookies for the crust or use a store-bought Oreo pie crust.
- Storage: This cheesecake can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. If freezing, wrap it tightly in plastic wrap and foil.
