Description
A rich, creamy Oreo Cookies and Cream Cheesecake featuring a buttery Oreo crumb crust, smooth cream cheese filling studded with crushed Oreos, and topped with fluffy vanilla whipped cream and more crushed Oreos for an indulgent dessert experience.
Ingredients
Scale
Crust
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
Filling
- 2 1/2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 1/2 cups crushed Oreo cookies
Topping
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Additional crushed Oreo cookies for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Make Crust Mixture: In a medium bowl, combine 1 1/2 cups of Oreo cookie crumbs with 1/4 cup melted unsalted butter until all crumbs are coated.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Chill Crust: Place the springform pan with crust in the refrigerator to chill while preparing the filling.
- Prepare Cream Cheese Mixture: In a large bowl, beat 2 1/2 cups softened cream cheese with 1 cup granulated sugar using an electric mixer until smooth and creamy.
- Add Vanilla: Mix in 1 teaspoon vanilla extract until fully incorporated.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Mix Thoroughly: Scrape down bowl sides to ensure all ingredients are evenly mixed.
- Fold in Heavy Cream: Gently fold in 1 cup heavy cream until the mixture is smooth and homogenous.
- Stir in Crushed Oreos: Add 1 1/2 cups crushed Oreo cookies and mix evenly into the batter.
- Assemble Cheesecake: Pour the filling over the chilled crust in the springform pan and spread out evenly.
- Bake: Place pan in the center oven rack and bake for 55 to 60 minutes, until center is set but slightly jiggly.
- Cool in Oven: Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool gradually.
- Cool at Room Temperature: Remove cheesecake from oven; let it cool completely on the counter.
- Chill: Transfer cheesecake to refrigerator to chill for at least 4 hours or overnight for best texture.
- Prepare Whipped Cream: In a medium bowl, beat 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Remove from Pan: Once fully chilled, release and remove cheesecake from springform pan and place on a serving platter.
- Top with Whipped Cream: Spread the prepared vanilla whipped cream evenly over the cheesecake surface.
- Garnish: Sprinkle additional crushed Oreo cookies on top as desired.
- Serve: Serve chilled and enjoy your Oreo Cookies and Cream Cheesecake.
Notes
- Ensure cream cheese is softened at room temperature for smooth mixing.
- Do not overbake—center should remain slightly jiggly to retain creamy texture.
- Chilling time allows cheesecake to fully set and develop flavors.
- Use a water bath if desired to prevent cracking, but not required for this recipe.
- For cleaner slices, chill cheesecake thoroughly and use a hot knife when cutting.
- Store leftovers covered in refrigerator for up to 4 days.
