- oreos finely chopped or rolled with rolling pin (scrape out the filling first)
- 1/3-1/2 c
- melted butter, use more if needed
- 24 oz
- cream cheese at room temperature
- 1/2 c
- butter, room temperature or melted
- 1 c
- large eggs at room temperature
- 2 tsp
- vanilla extract
- 1/4 tsp
- 1/4 c
- all-purpose flour
- 8 oz
- sour cream
- oreos broken into 6-8 pieces each
How to Make Oreo Cheesecake
- 1In a bowl mix the melted butter into the Oreo crumbs.
- 2Wrap the outside of 10 inch spring-form pan with aluminum foil, and butter the inside of the pan.
- 3Press the oreo crumbs into the bottom of the pan (optional: press the crumbs up the side an inch or so). Save the remaining crumbs for filling.
- 4Preheat oven to 325 degrees Fahrenheit.
- 5All ingredients should be at room temperature before beginning.
- 6Keep mixer on low setting throughout the mixing process
- 7Beat the cream cheese with a mixer until light and fluffy.
- 8Add the butter to the mixture.
- 9Gradually add sugar and continue beating until mixed through.
- 10Add the eggs one at a time and continue to beat until blended.
- 11Add the vanilla, salt, and flour; beat until smooth.
- 12Add the sour cream and beat well.
- 13Turn off the mixer and stir in 10-15 of the broken Oreos with a spoon and whatever is left over from the crust. You can also add some of the Oreo filling into the mixture if you want.
- 14Pour the mixture into the pan onto the previously prepared crust.
- 15Take the rest of the broken apart Oreos and place on top of the cheesecake.
- 16On a lower rack place a big shallow baking pan with water to keep in moisture or put the cheesecake in a water bath.
- 17Place the cheesecake onto the top rack and bake for 1 hour.
- 18After the hour check it by gently shaking the pan; if it jiggles slightly it is done. If it jiggles quite a bit leave it in for another 10 minutes and check again.
- 19After it is done baking turn off the oven and prop open the door. Let the cheesecake stay in the opened oven until the oven reaches room temperature.
- 20Take the cheesecake out and let it sit on the counter for at least another hour to cool some more.
- 21Place into the refrigerator and let cool for at least 24 hours; the longer you wait the better it is.