Oreo Cheesecake

Prep: 30 mins

Cook: 75 mins

Chill: 8 hrs

Total: 9 hrs 45 mins

Servings: 12 slices

Yield: 1 cheesecake

If you love ordering the Oreo cheesecake from your favorite restaurant, it is possible to make your own Oreo cheesecake from scratch at home. It just takes a little time and patience, but the result is a restaurant-quality dessert that is sure to wow your friends and family.

Ingredients

Cookie Crust:

1 1/4 cups chocolate wafers cookie crumbs
1/3 cup unsalted butter
1/4 cup granulated sugar

Oreo Cheesecake Filling:

32 ounces cream cheese
1 1/4 cups granulated sugar
2 tablespoons all purpose flour
4 large eggs
2 large egg yolks
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/2 cups oreo cookies

Vanilla Cream Layer:

16 ounces container sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Fudge Glaze:

1 cup heavy whipping cream
8 ounces semisweet chocolate chips
1 teaspoon vanilla extract

Garnish:

3 cookies oreo cookies

Steps to Make It

Gather the ingredients.
For the crust, in a large bowl combine the cookie crumbs, butter, and 1/4 cup sugar.
Press into the bottom of a 9-inch springform pan that has been wrapped in foil. Refrigerate crust until firm, about 30 minutes. Once the crust is firm, preheat the oven to 425 F.
For the filling, beat the cream cheese in the large bowl of an electric mixer until smooth.
Add 1 1/4 cups of the sugar and the flour. Beat until well blended.
Beat in the eggs and egg yolks until smooth.
Stir in the heavy cream and 1 teaspoon of the vanilla extract.
Pour half of the batter into the prepared crust.
Sprinkle with the chopped Oreos.
Pour the remaining batter over the Oreo layer. Smooth with a spatula. Bake in the 425 F oven for 15 minutes. Then, reduce the oven temperature to 225 F and bake for 50 minutes more.
If the cheesecake is browning too quickly, top loosely with foil. After the cheesecake baking time is up, remove from the oven and increase the oven temperature to 350 F.
In a large bowl, blend the sour cream, remaining 1/4 cup of the sugar, and the remaining 1 teaspoon of vanilla extract.
Spread the vanilla cream layer over the cheesecake and bake for 7 minutes at 350 F.
Remove from the oven and cool slightly. Cover the cheesecake with plastic wrap and chill overnight.
For the fudge glaze, scald the heavy cream in a medium saucepan over high heat.
Add the chocolate and vanilla extract and stir for 1 minute. Remove from the heat and stir until all the chocolate is melted.
Refrigerate the glaze for 10 minutes.
Set the cheesecake on a platter and remove the springform. Pour the glaze over the top of the cake, allowing it to drip down the sides.
Arrange the Oreo cookie halves cut side down around the outer edge of the cake. Refrigerate until ready to serve.

What is the difference between baked and no-bake cheesecake?

A baked cheesecake usually incorporates eggs into the batter while no-bake cheesecakes are limited to just cream cheese and other ingredients that can be consumed raw.

How do you soften cream cheese?

Soften cream cheese by leaving on the countertop at room temperature for about 1 hour.

Which soft cheese is best for cheesecake?

Cream cheese is best for cheesecake.

Is it better to bake cheesecake?

Both baked and no-bake cheesecakes are delicious, it just depend on your personal preference.

Can you make cheesecake without a springform pan?

To achieve the typical cheesecake look a springform pan is best. However, it is also possible to make cheesecake squares in a 9×13 pan.

Nutrition Facts
Servings: 12
Amount per serving
Calories	934
% Daily Value*
Total Fat 65g	83%
Saturated Fat 35g	175%
Cholesterol 250mg	83%
Sodium 493mg	21%
Total Carbohydrate 82g	30%
Dietary Fiber 3g	9%
Total Sugars 62g
Protein 13g
Vitamin C 0mg	2%
Calcium 164mg	13%
Iron 6mg	32%
Potassium 384mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.