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Creamy Cookies and Cream Oreo Cheesecake

creamy cookies and cream oreo cheesecake - featured image
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A rich and velvety cheesecake combining crushed Oreo cookies in a creamy filling and a crunchy Oreo crust, perfect for any occasion and easy to make.

Ingredients

Scale
  • 24 Oreo cookies (crushed finely, including filling)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 24 ounces (680 g) cream cheese, softened (full-fat)
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 15 Oreo cookies, roughly chopped
  • Optional: whipped cream for topping
  • Optional: additional Oreo cookie halves or crumbs for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Crush 24 Oreo cookies finely using a food processor or rolling pin in a sealed bag.
  2. Mix crushed Oreos with 6 tablespoons melted butter and 1 tablespoon sugar until mixture resembles wet sand.
  3. Press mixture firmly into bottom of a 9-inch springform pan to form an even 1/2 inch thick crust.
  4. Bake crust for 10 minutes, then set aside to cool.
  5. In a large bowl, beat 24 ounces softened cream cheese with 1 cup sugar until creamy and smooth (3-4 minutes).
  6. Add 1 cup sour cream and 2 teaspoons vanilla extract; mix until combined without overbeating.
  7. Add 3 eggs one at a time, mixing slowly after each addition and scraping down sides as needed.
  8. Gently fold 15 roughly chopped Oreo cookies into the batter with a rubber spatula.
  9. Pour filling over cooled crust and spread evenly.
  10. Place springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes until edges are set but center slightly wobbly.
  11. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  12. Remove cheesecake and chill in refrigerator for at least 4 hours or overnight.
  13. Before serving, loosen cheesecake from pan edges with a knife and remove springform ring.
  14. Top with whipped cream and extra Oreo crumbs or halves if desired.
  15. Slice with a sharp, warm knife for clean cuts.

Notes

Use room temperature cream cheese and eggs for smooth batter. Do not overmix to avoid cracks. Cool cheesecake slowly in oven with door ajar to prevent cracking. For gluten-free, substitute Oreos with gluten-free cookies or almond flour crust. Dairy-free options available with alternative cream cheese and sour cream. Dip knife in hot water and dry between slices for clean cuts.

Nutrition

Keywords: Oreo cheesecake, cookies and cream, creamy cheesecake, easy dessert, Oreo dessert, no-fuss cheesecake

Find it online: https://chrisfeasts.com/creamy-cookies-and-cream-oreo-cheesecake-recipe-easy-perfect-dessert-guide/