Description
Follow these steps to make a rich, creamy baked Oreo cheesecake featuring a thick Oreo crust and a smooth, crack-free cream cheese filling loaded with crushed cookies.
Ingredients
Scale
- 1 1/2 cups crushed Oreo cookies (about 25 cookies)
- 1/4 cup unsalted butter, melted
- 3 (8 ounce) packages full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 cup crushed Oreos, for filling
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides completely.
- Combine the 1 1/2 cups of crushed Oreos and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
- Beat in the sugar, vanilla extract, and salt until just combined. Do not overmix.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth.
- Gently fold in the 1 cup of crushed Oreos for the filling.
- Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
- Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
Notes
- Use room temperature ingredients for the filling to prevent lumps and ensure a smooth texture.
- The water bath (bain-marie) is essential for even baking and preventing the top from drying out or cracking.
- For the best flavor, use full-fat cream cheese.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg