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A rich slice of oreo cheesecake showing a marbled cream cheese filling, dark cookie crust, and topped with crushed Oreos.

Foolproof Baked Oreo Cheesecake

  • Author: Ahazzam
  • Total Time: 8 hr 30 min
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Make a rich, creamy, baked Oreo cheesecake with a chocolate cookie crust. This recipe guides you to a smooth texture without cracks.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup chopped Oreo cookies, for batter

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil for a water bath.
  2. Combine the crushed Oreos and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Let it cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
  4. Gradually add the sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  5. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Mix in the sour cream.
  6. Gently fold in the chopped Oreos for the batter.
  7. Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is the water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  9. Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • For a no-bake version, chill the filling for 6 hours instead of baking.
  • Use room temperature ingredients for the filling to prevent lumps.
  • If you want a Cheesecake Factory style, top with a chocolate ganache layer before chilling.
  • Prep Time: 25 min
  • Cook Time: 65 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 95mg

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Find it online: https://gourmetgusto.net/foolproof-oreo-cheesecake-recipe/