Oreo Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 2 40

Chill Time: 8

Total Time: 11

Servings: slices

Calories: 518kcal

Author: Becky Hardin - Easy Dessert Recipes

Calling all Oreo lovers, this recipe is for you! If you love the classic flavor combo of cookies and cream, you're going to love this decadent cheesecake recipe.

Print Recipe

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

For the Crust

2¾ cups Oreo cookie crumbs 234 grams, from about 21 cookies
½ cup unsalted butter 113 grams, melted (1 stick)

For the Cheesecake

24 ounces cream cheese 681 grams, room temperature (3 bricks)
½ cup granulated sugar 100 grams
⅔ cup heavy cream 151 grams, room temperature
⅓ cup sour cream 76 grams, room temperature
2 tablespoons lime juice 28 grams, from 1 lime
1½ teaspoons pure vanilla extract 6 grams
1 teaspoon kosher salt 3 grams
3 large eggs 150 grams, room temperature
2 egg yolks 28 grams, room temperature
1½ tablespoons cornstarch 11 grams
1 cup crushed Oreo cookie pieces 85 grams, from about 8 cookies

Instructions

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Set aside.
To make the crust, mix the Oreo crumbs and melted butter together in a medium-sized bowl until the mixture resembles wet sand. Press the crust mixture in an even layer in the bottom of the springform pan.
2¾ cups Oreo cookie crumbs, ½ cup unsalted butter
Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven temperature to 400°F.
Place the cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is smooth and that no cream cheese lumps remain.
24 ounces cream cheese, ½ cup granulated sugar
Add in the heavy cream, sour cream, lime juice, vanilla, and salt. Beat together for 1 minute or until smooth. Be sure to scrape the sides down to ensure that the cream cheese is being mixed into the rest of the ingredients.
⅔ cup heavy cream, ⅓ cup sour cream, 2 tablespoons lime juice, 1½ teaspoons pure vanilla extract, 1 teaspoon kosher salt
Add in the eggs and mix for 30 seconds. Mix in the cornstarch until incorporated, about 15 seconds.
3 large eggs, 2 egg yolks, 1½ tablespoons cornstarch
Fold in the Oreo pieces. Pour the cheesecake batter into the springform pan on top of the crust.
1 cup crushed Oreo cookie pieces
Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake at 400°F for 15 minutes. Reduce the oven temperature to 250°F and bake for 1 hour 10 minutes.
Once the cheesecake has baked, turn the oven off and leave the cheesecake in with the door closed for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Once the cheesecake has rested, remove it from the oven, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely.
Once the cheesecake has cooled, cover it with aluminum foil and place it into the refrigerator to chill for at least 8 hours or up to overnight.
To serve the cheesecake, remove the aluminum foil. Run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides of the pan from the cheesecake. Place the cheesecake onto a serving plate or cake stand.
Optionally, sprinkle Oreo crumbs over the surface. Top with Cool Whip and additional Oreos for decoration.

Video

Notes

Plain yogurt can be used instead of sour cream with a slight flavor difference.
Lemon juice can be used instead of lime juice.
All-purpose flour can be used instead of cornstarch; simply increase the amount used to 2 tablespoons.
The easiest way to crush the Oreos for the crust is to place whole Oreos into a food processor and pulse until finely ground.
Use room temperature ingredients for the best results.
When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
Gently tap the cheesecake on the counter a few times before baking to remove any air bubbles.
Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.

Storage: Store cookies and cream cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition