Real Recipes From Real Home Cooks ®

oreo cheesecake

(1 rating)
Recipe by
Ray Palenik

Have a glass of milk or something with this it is very rich.

(1 rating)
yield 12 -16
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For oreo cheesecake

  • 25-30
    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
  • 5
    large eggs at room temperature
  • 2 tsp
    vanilla extract
  • 1/4 tsp
  • 1/4 c
    all-purpose flour
  • 8 oz
    sour cream
  • 20-25
    oreos broken into 6-8 pieces each

How To Make oreo cheesecake

  • 1
    In a bowl mix the melted butter into the Oreo crumbs.
  • 2
    Wrap the outside of 10 inch spring-form pan with aluminum foil, and butter the inside of the pan.
  • 3
    Press 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.
  • 4
    Preheat oven to 325 degrees Fahrenheit.
  • 5
    All ingredients should be at room temperature before beginning.
  • 6
    Keep mixer on low setting throughout the mixing process
  • 7
    Beat the cream cheese with a mixer until light and fluffy.
  • 8
    Add the butter to the mixture.
  • 9
    Gradually add sugar and continue beating until mixed through.
  • 10
    Add the eggs one at a time and continue to beat until blended.
  • 11
    Add the vanilla, salt, and flour; beat until smooth.
  • 12
    Add the sour cream and beat well.
  • 13
    Turn 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.
  • 14
    Pour the mixture into the pan onto the previously prepared crust.
  • 15
    Take the rest of the broken apart Oreos and place on top of the cheesecake.
  • 16
    On a lower rack place a big shallow baking pan with water to keep in moisture or put the cheesecake in a water bath.
  • 17
    Place the cheesecake onto the top rack and bake for 1 hour.
  • 18
    After 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.
  • 19
    After 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.
  • 20
    Take the cheesecake out and let it sit on the counter for at least another hour to cool some more.
  • 21
    Place into the refrigerator and let cool for at least 24 hours; the longer you wait the better it is.
  • 22
    Cut into 12-16 slices (I usually do 16, it is a very rich cheesecake), then serve.

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