Oozing with a creamy cookie filling and baked in an Oreo crust, this easy homemade Oreo cheesecake is on a different level from any cheesecake recipe you have ever tried! It is a bit heavy on calories, but after one slice of Oreo cheesecake, you will forget about that and just drift away into CHEESECAKE HEAVEN.
3packages cream cheese8 oz packages at room temperature
¾cupsugar
1cupsour creamroom temperature
2teaspoonvanilla
¼teaspoonsalt
4large eggsroom temperature
5Oreoscoarsely chopped
Instructions
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.
Recipe Notes
Mix the ingredients with your handheld mixer on low speed to reduce air getting inside of the batter, which can cause cracks when cooking.Use room temperature ingredients before mixing the dairy products. Beating room temperature ingredients will incorporate easier and help it smooth quicker, which reduces air inside the filling. Refrain from opening the oven when the Oreo cheesecake is cooking to avoid a rush of cold air seeping into the cake. This will reduce the temperature of the air in the oven, and potentially make the batter fall in the middle.