Description
The perfect combination of creamy cheesecake and crunchy Oreos, this recipe is your ultimate guide to a dessert that never fails to impress. Try it today and indulge!
Ingredients
Scale
- 25 Oreos, crushed (for crust)
- 5 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup heavy cream
- 3 large eggs (for baked version)
- 10 Oreos, coarsely crushed (for filling)
- Extra Oreos for garnish (optional)
Instructions
- Prepare the Crust: Crush 25 Oreos into fine crumbs using a food processor or by hand. Mix with melted butter until combined. Press into the bottom of a springform pan and chill for 10 minutes.
- Make the Filling: Beat cream cheese and sugar until smooth. Mix in vanilla and heavy cream. For baked cheesecake, add eggs one at a time, mixing gently. Fold in the coarsely crushed Oreos.
- Assemble: Pour the filling onto the prepared crust, smoothing the top with a spatula.
- Baking Instructions:
- Preheat oven to 325°F (163°C).
- Bake for 50-60 minutes, or until the center is slightly wobbly. Turn off the oven and leave the cheesecake inside for an hour.
- Cool at room temperature, then chill in the fridge for at least 4-6 hours.
- No-Bake Option: Skip the eggs and baking step. Simply chill the assembled cheesecake in the fridge for 6 hours or overnight.
- Serve: Top with whipped cream, crushed Oreos, or a drizzle of chocolate sauce for an extra touch. Slice and enjoy!
Notes
- Room-Temperature Ingredients: Ensure cream cheese, eggs (if used), and heavy cream are at room temperature before mixing. This prevents lumps and ensures a smoother, creamier filling.
- Avoid Overmixing: Overmixing the batter can introduce excess air, which may lead to cracks during baking. Mix until just combined for best results.
- Chilling is Crucial: For the best texture and flavor, allow the cheesecake to chill for at least 4-6 hours, or overnight if possible. This helps it set properly and enhances its creamy consistency.
- Prep Time: 15 min
- Cook Time: 50 min