🍪 Oreo Cheesecake: A Decadent and Crowd-Pleasing Dessert 🍰✨
This Oreo Cheesecake is creamy, indulgent, and packed with everyone’s favorite cookie. Perfect for any occasion, it’s a guaranteed hit!
📋 Ingredients
For the Crust:
- 24 Oreo cookies (with filling)
- 1/4 cup melted butter 🧈
For the Filling:
- 3 packages (225 g each) cream cheese, softened 🧀
- 1 cup granulated sugar 🍬
- 1 tsp vanilla extract ✨
- 3 large eggs 🥚
- 1 cup sour cream 🥛
- 10 Oreo cookies, crushed (without filling)
For the Topping (Optional):
- Whipped cream 🍦
- Extra Oreo cookies, crushed or whole, for garnish 🍪
👩🍳 Instructions
1️⃣ Prepare the Crust:
- Preheat your oven to 170°C (340°F).
- In a food processor, crush the 24 Oreos into fine crumbs. Mix with melted butter until evenly combined.
- Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
2️⃣ Make the Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well.
- Add the eggs one at a time, beating after each addition. Then fold in the sour cream until fully incorporated.
- Gently stir in the crushed Oreo cookies using a spatula.
3️⃣ Assemble and Bake:
- Pour the cream cheese mixture over the chilled crust.
- Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
4️⃣ Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
5️⃣ Decorate and Serve:
- Before serving, top the cheesecake with whipped cream and garnish with additional crushed or whole Oreo cookies.
✨ Tips for the Perfect Oreo Cheesecake
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.
- Avoid Cracks: Bake the cheesecake in a water bath or place a pan of water on the rack below to add moisture to the oven.
- Chill Completely: Allow the cheesecake to chill thoroughly for the best texture and flavor.
❓ Frequently Asked Questions
1. Can I use a store-bought crust?
- Yes, but a homemade crust provides a richer, fresher flavor.
2. What’s the best way to crush Oreos?
- Use a food processor for fine crumbs or place the cookies in a sealed bag and crush with a rolling pin for a chunkier texture.
3. How do I prevent the cheesecake from sticking to the pan?
- Grease the sides of the pan or line it with parchment paper for easy removal.
4. How long can I store the cheesecake?
- Store the cheesecake in the refrigerator for up to 5 days or freeze slices for up to 2 months.
🛠️ Common Mistakes and Fixes
1. Cracked top:
- Avoid overmixing the batter, bake at a moderate temperature, and cool the cheesecake slowly.
2. Soggy crust:
- Chill the crust before adding the filling or bake it for 10 minutes for added stability.
3. Filling too soft:
- Ensure the cheesecake is chilled for at least 4 hours, preferably overnight, before serving.
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