Oreo Cheesecake

Course Dessert

Cuisine American

Keyword easy-oreo-cheesecake, oreo-cheesecake-recipe

Prep Time 20

Cook Time 1 30

Chill time 8

Total Time 9 50

Servings servings

Calories 447kcal

Ingredients

Crust:
30 Oreo cookies crushed
4 Tbsp unsalted butter melted
Cheesecake Filling:
4 (8 oz) blocks plain cream cheese room temperature
1 cup sour cream or Greek yogurt room temperature
1 tsp pure vanilla extract
1 1/2 cups granulated sugar
1/4 cup cornstarch
6 large eggs room temperature
20 Oreo cookies roughly chopped
Garnish: Whipped cream OR whipped topping and additional whole Oreos for the top

Instructions

Preheat the oven to 325°. Fit oven rack to the center of the oven.
Spray a 9 inch springform pan with cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage and keep it water tight. Set aside.
To Make the Crust: Pulse 30 Oreo cookies in a food processor until fine crumbs. Add melted butter blending until fully moistened.
Pour the crumb mixture into the prepared springform pan and press evenly onto the bottom and up the sides of the pan. Be careful to get an even layer of crust. Bake for 10 minutes. Set aside to cool completely.
To Make the Filling: Add softened cream cheese to a large mixing bowl. Beat with an electric mixer using the paddle attachment on medium high speed for 1-2 minutes. Stop to scrape sides and bottom of the bowl. Continue to beat until completely smooth.
Add sour cream, vanilla extract, sugar and cornstarch to the cream cheese. Beat on medium-low speed until combined, around 2 minutes.
Lower the speed of the mixer, adding the eggs one at a time. Beat on low speed for 30-60 seconds after all have been added. Stop and scrape the bowl again, then add chopped Oreos folding into the cheesecake mixture by hand.
Pour evenly into crust then carefully place into the roasting pan. Move the pan to the oven. Pour enough hot water around the cheesecake into the roasting pan up to about 2 inches around the cheesecake pan. Don't overfill. (Be careful not to get any water into the cheesecake!)
Bake for 70 to 90 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. Gently jiggle the pan to test for doneness (while still in the oven). The center of the cheesecake should have slight movement but set when gently shaken. If it seems too loose in the center, continue to bake and check again in 10 minutes.
When the center of the cheesecake is set with slight movement, turn off oven. Leave the cheesecake in the oven with the door slightly ajar for another hour.
Remove from the oven and remove from water bath. Also, remove the aluminum foil. After cooling for 1 hour, run a knife or offset icing spatula around the top to loosen the edge, if needed. (It may pull away on its own.) Cool in the pan on a cooling rack to room temperature.
Chill Oreo Cheesecake in the fridge for at least 8 hours or overnight.
To Serve: Remove from the refrigerator and run a knife around the edge of the pan to ensure an easy release (Only if needed.) Remove the outer ring.
Garnish the top with whipped cream and additional Oreos then slice and serve.

Nutrition