Classic Oreo Cheesecake
Classic Oreo Cheesecake
Ingredients
For the Oreo Crust
- 15 Oreo cookies, finely crushed (about 1 1/2 cups crumbs)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 8 Oreo cookies, roughly chopped
For the Garnish (Optional)
- 1/2 cup whipped cream
- 2 Oreo cookies, crushed
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 6-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
Prepare the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 5 min
- 4
Add the granulated sugar to the cream cheese and beat until just combined, about 1 minute. Do not overmix.
⏱️ 2 min
- 5
Stir in the sour cream and vanilla extract until smooth.
⏱️ 1 min
- 6
Add the large egg and beat on low speed until just incorporated. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake.
⏱️ 1 min
- 7
Gently fold in the roughly chopped Oreo cookies.
⏱️ 1 min
- 8
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking.
⏱️ 5 min
- 9
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F (66°C).
⏱️ 60 min•🌡️ 325
- 10
Turn off the oven, crack the oven door open slightly, and leave the cheesecake in the water bath for 1 hour. This slow cooling prevents cracking.
⏱️ 60 min
- 11
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its flavor.
⏱️ 180 min
- 13
To serve, run a thin knife around the edge of the pan before releasing the springform. Garnish with whipped cream and crushed Oreos, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Oreo Cheesecake
Ingredients
For the Oreo Crust
- 15 Oreo cookies, finely crushed (about 1 1/2 cups crumbs)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 8 Oreo cookies, roughly chopped
For the Garnish (Optional)
- 1/2 cup whipped cream
- 2 Oreo cookies, crushed
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 6-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
Prepare the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 5 min - 4
Add the granulated sugar to the cream cheese and beat until just combined, about 1 minute. Do not overmix.
⏱️ 2 min - 5
Stir in the sour cream and vanilla extract until smooth.
⏱️ 1 min - 6
Add the large egg and beat on low speed until just incorporated. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake.
⏱️ 1 min - 7
Gently fold in the roughly chopped Oreo cookies.
⏱️ 1 min - 8
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking.
⏱️ 5 min - 9
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F (66°C).
⏱️ 60 min•🌡️ 325 - 10
Turn off the oven, crack the oven door open slightly, and leave the cheesecake in the water bath for 1 hour. This slow cooling prevents cracking.
⏱️ 60 min - 11
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its flavor.
⏱️ 180 min - 13
To serve, run a thin knife around the edge of the pan before releasing the springform. Garnish with whipped cream and crushed Oreos, if desired.
⏱️ 1 min