Description
A rich and creamy Oreo cheesecake with a chocolate cookie crust and velvety filling, perfect for any occasion.
Ingredients
Scale
- 24 Oreo Cookies (plus more for topping)
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup melted butter
Instructions
- Preheat the oven to 325°F (162°C).
- Crush the Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar and mix well. Then add sour cream and vanilla extract and blend until just combined.
- Add eggs, one at a time, mixing on low speed after each addition.
- Fold in crushed Oreo cookies, then pour the mixture over the cooled crust.
- Bake the cheesecake for 55-60 minutes until edges are set with a slight jiggle in the center. Turn off the oven, crack the door, and let cool in the oven for an hour.
- Wrap the cheesecake in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with whipped cream and additional Oreo cookies, slice, and enjoy.
Notes
Allowing the cheesecake to cool in the oven helps prevent cracks. This dessert is best made a day ahead for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg