This is, hands down, THE BEST, Oreo cheesecake you'll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies.
Ingredients:
For the Crust:
- 24Oreo cookies(whole cookie, filling included, crushed into fine crumbs)
- 6tablespoonsunsalted butter, melted
For the Cheesecake:
- 32ouncescream cheese(at room temperature)
- 1cupgranulated sugar
- 2tablespoonsall-purpose flour
- Pinchof salt
- ½cupheavy cream
- 1teaspoonvanilla extract
- 3eggs
- 1egg yolk
- 12Oreo cookies(quartered)
Directions:
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
- Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the quartered Oreo cookies.
- Pour the filling into the chilled crust and spread into an even layer. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 40 to 55 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
- After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 682kcal
Fat: 52g
Saturated fat: 27g
Cholesterol: 202mg
Sodium: 515mg
Potassium: 245mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 40g
Protein: 10g
Vitamin A: 34%
Calcium: 11.8%
Iron: 24.7%
I’ve made this recipe well over5 times now. My boyfriend requests it specifically, and that’s saying something as he isn’t much of a sweet tooth. I just thought I’d mention how much we love it and thank you for this great recipe. After all this time it’s still a favourite.
I have made this twice now and love the recipe. Everybody that has tasted the cheesecake has loved it.
Hi there! Just wondering it this link used to be a different Oreo cheesecake recipe?
Made three of these last night and the first one got a “thumbs up” vote from my family! Second one will be served this evening to 10 teenagers and the third one is a prize for “Best CFL Selfie” contest I ran in the fall (won by a couple of teenagers, of course)! Thanks for this great recipe that’s sure to make all the indulgers happy!
hello…. just a question, i want to do this but like mini cheesecakes in a miffin tin…. how much time i should put them on the oven… thank you from Lima Peru
Hi Maria, Making smaller cheesecakes would work fine, as for the time, I couldn’t say since I don’t know how large the min pans are and haven’t tested it.
Truly, the best cheesecake ever!
When you say three eggs do you mean the whole egg or just the egg whites and then one yolk?
Hi for the,baked oreo cheesecake, I use an 8 inch baking tray…so how long do I have to bake and at what temperature?