Homemade Oreo Cheesecake Recipe

If you’re a dessert enthusiast looking to indulge in a rich and satisfying treat, this Homemade Oreo Cheesecake recipe is sure to become a favorite in your repertoire. With a velvety texture, a chocolatey Oreo crust, and the perfect balance of sweetness, it’s bound to impress your family and friends at any gathering or special occasion.

Ingredients:

For the Crust:

• 24 Oreo cookies
• 1/4 cup (60g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup (240ml) sour cream
• 1 cup (120g) crushed Oreo cookies (about 10-12 cookies)

For the Topping (Optional):

• Additional whipped cream
• Crushed Oreo cookies for garnish

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.

2. Prepare the Crust:

• Place the Oreo cookies in a food processor and pulse until finely crushed.
• In a mixing bowl, combine the crushed Oreos with melted butter until the mixture resembles wet sand.
• Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust.
• Place the pan in the refrigerator while you prepare the filling.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the vanilla extract and beat until incorporated.
• Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
• Fold in the sour cream until well combined, being careful not to overmix.
• Gently fold in the crushed Oreo cookies until evenly distributed throughout the batter.

4. Assemble and Bake:

• Pour the cheesecake filling over the prepared crust, spreading it out evenly with a spatula.
• Tap the pan gently on the counter to release any air bubbles.
• Place the springform pan on a baking sheet to catch any drips and place it in the preheated oven.
• Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
• Remove the cheesecake from the oven and let it cool completely at room temperature.
• Once cooled, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.

5. Serve and Enjoy:

• Before serving, carefully remove the sides of the springform pan.
• If desired, top the cheesecake with a dollop of whipped cream and sprinkle with crushed Oreo cookies for garnish.
• Slice the cheesecake into portions and serve chilled.

Tips:

• For best results, use full-fat cream cheese and sour cream to achieve a rich and creamy texture.
• Make sure all ingredients are at room temperature before starting to prevent lumps in the batter.
• To easily crush the Oreo cookies for the filling, place them in a zip-top bag and crush them with a rolling pin or the bottom of a heavy glass.
• Allow the cheesecake to chill in the refrigerator for several hours or overnight to ensure it sets properly and develops its full flavor.

This Homemade Oreo Cheesecake is an irresistible dessert that combines the beloved flavors of Oreo cookies with the creamy indulgence of cheesecake. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a decadent treat, this recipe is sure to satisfy your sweet tooth and impress your guests. Enjoy every creamy, chocolatey bite!