Description
A rich and creamy Oreo cheesecake with a smooth cookies and cream filling and a chocolate cookie crust, chilled to perfection and ideal for any occasion.
Ingredients
Scale
- 24 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 325°F and lightly grease a 9 inch springform pan.
- Combine the crushed Oreo cookies with melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the pan to form the crust.
- Bake the crust for 10 minutes, then remove and allow it to cool slightly.
- Beat the cream cheese in a large bowl until smooth and creamy.
- Add the granulated sugar, heavy cream, and vanilla extract, mixing gently until combined.
- Add the eggs one at a time, mixing just until incorporated.
- Pour the cheesecake filling over the prepared crust.
- Bake for 55 to 60 minutes until the center is just set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for the smoothest filling.
- Avoid overmixing once the eggs are added to prevent cracking.
- For clean slices, use a warm knife and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: oreo cheesecake, cookies and cream cheesecake, baked cheesecake, dessert recipe, homemade cheesecake