Oreo Cheesecake Recipe
Make Oreo Cheesecake Recipe in just 14h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare pan and preheat
Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside of the pan base with a double layer of heavy-duty aluminum foil to prevent water seeping in (for a water bath). Lightly grease the inside of the pan or use a parchment round for easier removal.
- 2
Make crust
Place 24 chocolate sandwich cookies (filling removed or left in, your choice) in a food processor and pulse until they become fine crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin. Transfer crumbs to a bowl and stir in 6 tbsp melted butter, 1 tbsp granulated sugar, and a pinch of salt until evenly moistened and texture resembles wet sand.
- 3
Press crust
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake in the preheated oven for 8 minutes. Remove and let cool slightly while you prepare the filling. Leave oven on.
Filling
- 4
Bring ingredients to room temperature
Ensure cream cheese and eggs are at room temperature (about 30–60 minutes out of the refrigerator). This helps create a smooth, lump-free filling and reduces the risk of cracks.
- 5
Beat cream cheese
In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, add 24 oz room-temperature cream cheese. Beat on medium-low speed until very smooth and creamy, about 2–3 minutes, scraping down the bowl frequently to avoid lumps.
- 6
Add sugars and dry ingredients
Add 3 tbsp granulated sugar and 2 tbsp packed light brown sugar to the cream cheese and beat on low until combined and smooth, about 1–2 minutes. Add 2 tbsp flour and 1 tsp salt and mix on low just until incorporated.
- 7
Incorporate eggs
With the mixer on low speed, add the 3 large eggs one at a time, mixing just until each is incorporated—do not overbeat. After the eggs are fully incorporated, scrape down the bowl.
- 8
Add sour cream and vanilla
Add 1 cup sour cream and 2 tsp pure vanilla extract. Mix on low speed until uniform and silky, about 30 seconds to 1 minute. The batter should be smooth and pourable but not runny.
- 9
Fold in chopped cookies
Using a spatula, gently fold in the 12 coarsely chopped cookies until evenly distributed. Avoid over-mixing to keep some cookie pieces intact.
- 10
Assemble in pan
Pour the filling over the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.
- 11
- 12
Bake
Bake at 325°F (160°C) for 55–70 minutes. The cheesecake is done when the edges are set and the center still jiggles slightly (about the size of a quarter) when you gently shake the pan. Do not overbake; residual heat will finish the set as it cools.
- 13
Cool gradually
Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks. After an hour, remove the springform pan from the water bath and peel off the foil. Place the cheesecake on a wire rack to cool to room temperature, about another hour.
- 14
Chill
Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate at least 6 hours or preferably overnight to fully set and develop flavor.
Topping (optional) and serving
- 15
Release and garnish
Run a thin knife around the edge of the cheesecake to loosen, then release and remove the springform side. If desired, spread 1 cup whipped cream on top, drizzle with 2 tbsp chocolate ganache or chocolate sauce, and sprinkle the 4 halved or crushed cookies around the edge or center.
- 16
Slice cleanly
For clean slices, dip a sharp knife in hot water, wipe dry, and slice. Wipe the knife between each cut. Serve chilled. Keeps refrigerated for up to 4–5 days; freeze slices up to 1 month.