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oreo cheesecake

Oreo Cheesecake

Author: Madison Reid
Total Time: 8 hours 15 minutes
Prep Time: 20 minutes
Cook Time: 55 minutes
Resting & Chilling Time: 7 hours
Servings: 20
Creamy, rich and delicious cheesecake with an Oreo Cookie crust and bits of Oreo all throughout.

Ingredients

Crust

  • 2 cups Oreo Crumbs **about 18 cookies
  • 5 tbsp unsalted butter **melted

Cake

  • 32 ounces cream cheese
  • 4 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 tsp lemon juice **about half a lemon
  • 4 eggs
  • 9 Oreos **crushed
US Customary - Metric

Instructions

Crust

  • Preheat your oven to 350 degrees
  • Prepare your 9 inch springform pan by spraying it with non-stick spray and then wrapping the bottom of the pan in tinfoil. This ensures that no water seeps through while cooking in the water bath.
  • In a food processor chop up the Oreo cookies until fine
  • Stir in the melted butter until fully mixed together
  • Press the Oreo crust mixture all over the bottom of the pan into an even layer.
  • Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling.

Cake

  • Start by turning down the oven to 325 degrees.
  • Before you start to mix the cake, grab a large pot and add some water to it. Place it on high heat and let it warm up to a boil. Now while you wait for it to boil, start on the cake.
  • In a standing mixer or in a bowl with a hand mixer whip together the cream cheese and butter until fully combined
  • Add the sugar and mix until smooth. This takes 2-3 minutes.
  • Add the vanilla, heavy cream and sour cream. Mix until combined.
  • Stir in the lemon juice
  • Add the eggs and mix until fully incorporated.
  • Fold in the crushed Oreos. To crush the Oreos I place them in a Ziplock bag and hit them with a rolling pin.
  • Pour the cheesecake batter into the springform pan with the finished Oreo crust
  • Take a larger round cake pan (I use an 11" cake pan) and place the springform pan inside the middle of the large cake pan. Place both pans inside the oven. Now take the boiling water and carefully pour it into the larger pan, making sure not to get water into the middle pan with the cheesecake inside.
  • Once the water is about half way up the side of the springform pan, you can stop and shut the oven door. Bake for 55 minutes.
  • When the timer goes off, turn the oven off and leave the cheesecake inside. Let the cheesecake sit in the off oven for 2 full hours. This will allow the cheesecake to cool and set slowly as the heat cools down. It will also leave the cake in a steam environment which will prevent cracking.
  • After 2 hours, remove the cake and cover with plastic wrap. Place in the fridge to chill for 5 hours.
  • After 5 hours your cheesecake is ready to enjoy!

Nutrition

Calories: 430kcal Carbohydrates: 33g Protein: 6g Fat: 31g Saturated Fat: 16g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 2g Cholesterol: 102mg Sodium: 300mg Potassium: 130mg Fiber: 1g Sugar: 21g Vitamin A: 938IU Vitamin C: 0.3mg Calcium: 62mg Iron: 2mg
Course: Dessert