Oreos and cheesecake are absolutely two of my favorite things. When Oreo wants to come up with a cheesecake filling version of their amazing cookies, I will be first in line to buy them. Until then, this cheesecake will have to do. It’s a perfect blending of flavors. The Oreos don’t take away from the cheesecake taste at all — they just add to it. The chocolatey crust is a perfect base, and the roughly chopped pieces floating around give the perfect texture.
This is in my top 5 favorite desserts. It’s rich and sweet and creamy and crunchy — it covers all the bases. Make this dessert to impress — it will not let you down.
(This recipe was originally published here on 05/30/2013)
here’s a video showing how to make it:
- for the crust:
- Oreo crumbs - 1 1/2 cups, from about 2 dozen crushed Oreos
- butter - 2 tbps, melted
- for the filling:
- cream cheese - 3 8 oz packages, room temperature
- sugar - 3/4 cup
- sour cream - 1 cup, room temperature
- vanilla - 2 tsp
- salt - 1/4 tsp
- eggs - 4 large, room temperature
- Oreos - 5, coarsely chopped - plus additional for topping decoration
to make the crust:
- Prepare a 9" spring form pan by greasing or spraying it on the bottom and up the sides.
- Toss the Oreo crumbs with the melted butter and press in the bottom of the pan, coming up about ½" on the sides, then set aside.
to make the filling:
- Preheat oven to 350 F (175 C).
- Use an electric mixer to beat the cream cheese and sugar together until just combined - about 1 minute. Add the sour cream, vanilla, and salt and mix well.
- With the mixer on low, add the eggs one at a time, until just blended - then use a spatula to gently fold in the Oreo pieces. (After you add the eggs, be sure to not over beat or you will risk the surface cracking when it bakes.)
- Pour the cream cheese mixture over the crust and bake for about 1 hour, or until the center is almost set, but not quite. There should be about a 2" ring in the center that is still a bit wobbly - it will continue to cook after it is removed from the oven. (I bake my cheesecakes in a water bath to help prevent cracking. To do that wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides. Put the cheesecake in a large baking pan or tray, then add hot water from a tea kettle to come about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.)
- Run a knife between the edge of the cake and the pan, but allow to cool completely on a wire rack before removing the spring form ring.
- You can creatively decorate the top of your cake with whole Oreos or mini Oreos, or you can crumble some more up and spread them all over the top as I did.
- Chill for 4 - 14 hours before serving.