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Oreo Cheesecake in its classic perfect form with an Oreo crust, crumbs in the batter and cookie pieces throughout.
Oreo Cheesecake in its classic perfect form with an Oreo crust, crumbs in the batter and cookie pieces throughout. This is an epic cheesecake that any Oreo cookie fan will LOVE.
Oreos are one of our favorite guilty pleasures in the house. I love to bake, I even have my own baked version of these cookies that I love thanks to Thomas Keller and his TKO Cookies which are AMAZING. But sometimes (or in our case, often) you need Oreos. As much as I stay away from prepared products in cooking, when it comes to baking I embrace ingredients that will make the best dessert possible. Rainbow sprinkles? Heck yes. Condensed milk? Double yes! Oreos? Be still my heart.
If you love this Oreo Cheesecake and want to check out other Oreo Recipes on the blog we’ve got a good variety!
- Oreo Churros (There are no words for the amazingness of these churros and the Oreo creme filling dip that I made with them)
- Oreo White Chocolate Cookie Pie (the most amazing molten Oreo pie ever!)
- Oreo Popcorn
- Salted Caramel Chocolate Oreo Bars (only five ingredients!)
- Oreo Chunk Cookies (I made these as wedding favors at our wedding and not a single one was left behind!)
- Krispy Kreme Oreo Cake Doughnuts
This Oreo Cheesecake is really a breeze to make, but cheesecakes are generally pretty easy desserts to make even when they look really complicated. I have found that as a general rule there are some rules to follow and you’ll end up with indulgent, rich, delicious cheesecakes with no cracks in them. Just like you love at your favorite restaurant or bakery.
- Prebake the crust, it helps it stay together better.
- Make sure to add a bit of flour, it helps the batter stay firmer and the end results stay nice and dense.
- When you’re done baking turn off the oven and open it a tiny bit to let the heat escape slowly.
- Refrigerate at LEAST 8 hours, you want it fully chilled to serve.
- Even more insurance against cracks, cook the cheesecake in a water bath. When I have an event and I know I need the cheesecake to look absolutely perfect I cook it in a water bath.
- To make a water bath: Wrap the bottom of the pan in a layer of foil to prevent the water from leaking in through the bottom of your springform pan.
- Sit the springform pan in a baking pan larger than it and fill the baking pan with 2-3 inched of water (be careful to stay below the level of the foil and the pan.
- Cook in the pan and when the hour is done remove and let cool in the oven without the pan.
Tools Used in this Recipe:
FoodProcessor: My favorite, even though I own ALL the expensive versions. I use this one 99% of the time.
9″ Springform Pan: I love this one not just because its my favorite color, but also I’ve never had a leak in this pan. EVER.
Stand Mixer: My new love, I just got this mixer about a month ago and I love it because of the pour shield which has saved me from many messes!
Silicone Edge Beater: Make sure you find the size for your particular stand mixer since bowl sizes vary. The thing I love about this is that the edges of the bowl almost never mix in properly with the standard beaters so there is constant scraping of the sides. This eliminates that completely.
- 24 Oreo cookies
- 4 tablespoons unsalted butter , melted
- 4 (8 ounce) packages cream cheese, room temperature is best
- 1 cup white sugar
- 12 Oreos , processed into crumbs
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons flour
- 10 Oreos quartered
- Preheat oven to 350 degrees.
- Add the 24 Oreos and unsalted butter to a food processor and pulse until they're fine crumbs.
- Press into the bottom of your 9" springform pan.
- Bake for 8 minutes, then let cool while you're making your filling.
- In a stand mixer, mix cream cheese with sugar until smooth.
- Add in the Oreo crumbs, milk, then the eggs one at a time until smooth.
- Mix in sour cream, vanilla and flour until smooth then lightly fold in the quartered Oreos.
- Pour filling into the cooled crust.
- Bake for 1 hour then turn off the oven, open the door slightly and let cool gently.
- Once cooled refrigerate until very cold.
Recipe NotesYou're going to need two packages of Oreos for this cheesecake, no skimping on them here. This is all the Oreo a cheesecake can handle!
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