Description
A rich and creamy cheesecake loaded with crushed Oreos, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups Oreo cookie crumbs (about 15 cookies)
- 1/4 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup chopped Oreos for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Combine Oreo cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually beat in heavy cream. Pour batter over the crust.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
- Top with chopped Oreos before serving.
Notes
- For a smoother crust, pulse Oreo cookies in a food processor until fine crumbs form.
- To prevent cracking, ensure all ingredients are at room temperature before mixing.
- A water bath can help ensure even baking and prevent cracks. Wrap the outside of the springform pan tightly with foil and place it in a larger pan. Fill the larger pan with about an inch of hot water.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Oreo cheesecake, chocolate cheesecake, cookie cheesecake, no-bake cheesecake, easy cheesecake, dessert recipe