Basque Style Oreo Cheesecake
Basque Style Oreo Cheesecake
Ingredients
For the Oreo Crust
- 32 Oreo cookies, whole sandwiches
- 5 tablespoons butter, melted
For the Cheesecake Batter
- 16 ounces cream cheese, room temperature
- 3 eggs
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 16 Oreo cookies, whole sandwiches
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 7-inch springform cake pan with parchment paper, ensuring it covers the bottom and extends up the sides.
⏱️ 5 min•🌡️ 350
- 2
To prepare the crust, place 32 whole Oreo cookies into a food processor or blender. Process until the cookies form fine crumbs. Add the 5 tablespoons of melted butter to the crushed Oreos and process again until the butter is fully incorporated and the mixture resembles wet sand.
⏱️ 5 min
- 3
Press the prepared Oreo and butter mixture firmly and evenly into the bottom of the lined springform pan to form the cheesecake crust.
⏱️ 3 min
- 4
For the cheesecake batter, combine the 16 ounces of room temperature cream cheese, 3 eggs, 1 tablespoon of vanilla extract, 3/4 cup of heavy cream, 1/4 cup of granulated sugar, and 16 whole Oreo cookies in a blender. Blend all ingredients until the mixture is smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is well combined.
⏱️ 5 min
- 5
Pour the smooth cheesecake batter into the springform cake pan, on top of the prepared Oreo crust.
⏱️ 1 min
- 6
Place a baking pan on the bottom rack of your preheated oven and fill it with approximately 1 inch of water. This will create a water bath effect, helping the cheesecake bake evenly and prevent cracks.
⏱️ 1 min
- 7
Carefully place the springform pan with the cheesecake onto the middle rack of the oven, above the water bath. Bake for 40 minutes. The cheesecake will still be jiggly in the center when it's done.
⏱️ 40 min•🌡️ 350
- 8
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. This will take several hours.
⏱️ 120 min
- 9
After cooling at room temperature, transfer the cheesecake to the refrigerator and chill for at least 6 hours (or preferably overnight) before unmolding. This allows the cheesecake to set properly.
⏱️ 360 min
- 10
Once thoroughly chilled, carefully unmold the cheesecake from the springform pan. Slice, serve, and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Basque Style Oreo Cheesecake
For the Oreo Crust
- 32 Oreo cookies, whole sandwiches
- 5 tablespoons butter, melted
For the Cheesecake Batter
- 16 ounces cream cheese, room temperature
- 3 eggs
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 16 Oreo cookies, whole sandwiches
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 7-inch springform cake pan with parchment paper, ensuring it covers the bottom and extends up the sides.
⏱️ 5 min•🌡️ 350 - 2
To prepare the crust, place 32 whole Oreo cookies into a food processor or blender. Process until the cookies form fine crumbs. Add the 5 tablespoons of melted butter to the crushed Oreos and process again until the butter is fully incorporated and the mixture resembles wet sand.
⏱️ 5 min - 3
Press the prepared Oreo and butter mixture firmly and evenly into the bottom of the lined springform pan to form the cheesecake crust.
⏱️ 3 min - 4
For the cheesecake batter, combine the 16 ounces of room temperature cream cheese, 3 eggs, 1 tablespoon of vanilla extract, 3/4 cup of heavy cream, 1/4 cup of granulated sugar, and 16 whole Oreo cookies in a blender. Blend all ingredients until the mixture is smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is well combined.
⏱️ 5 min - 5
Pour the smooth cheesecake batter into the springform cake pan, on top of the prepared Oreo crust.
⏱️ 1 min - 6
Place a baking pan on the bottom rack of your preheated oven and fill it with approximately 1 inch of water. This will create a water bath effect, helping the cheesecake bake evenly and prevent cracks.
⏱️ 1 min - 7
Carefully place the springform pan with the cheesecake onto the middle rack of the oven, above the water bath. Bake for 40 minutes. The cheesecake will still be jiggly in the center when it's done.
⏱️ 40 min•🌡️ 350 - 8
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. This will take several hours.
⏱️ 120 min - 9
After cooling at room temperature, transfer the cheesecake to the refrigerator and chill for at least 6 hours (or preferably overnight) before unmolding. This allows the cheesecake to set properly.
⏱️ 360 min - 10
Once thoroughly chilled, carefully unmold the cheesecake from the springform pan. Slice, serve, and enjoy!
⏱️ 1 min