Oreo Cheesecake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 57 mins
Total time: 1 hour 22 mins
  • Crust:
  • 24 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 4 – 8 ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 14 Oreo cookies, quartered
  • Topping:
  • 1¾ cups sour cream
  • ¼ cup sugar
  • Finishing touch:
  • 10-12 Oreo cookies, quartered
  1. Preheat oven to 325°. Line bottom of 10” cake pan with parchment paper and set aside.
  2. For the crust:
  3. Place Oreo cookies into food processor bowl fitted with a metal blade and process until mixture is finely chopped. Add melted butter and pulse on/off until well blended. Grease the pan with nonstick cooking spray and place parchment paper on bottom. Transfer crust mixture to the pan and pat evenly onto bottom of pan and set aside.
  4. For the filling:
  5. Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, and mix until smooth. Add vanilla. Remove from mixer and fold in Oreo cookie quarters.
  6. Pour the filling over crust and bake at 325° for 50 minutes. Remove from oven while preparing the topping.
  7. For the topping:
  8. Stir together sour cream and sugar. Pour over top of cheesecake. Bake at 325° for 7 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
  9. Cover a 12” cakeboard round with plastic wrap. Place cheesecake in a larger pan. Fill halfway up side of cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry pan. Cover the cheesecake with the 12” plastic covered cakeboard and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Remove cake pan. Place a serving plate over bottom of cheesecake and invert. You may have to repeat this a few times. Gently peel plastic wrap from sour cream topping. If need be, smooth with small metal spatula.
  10. For the finishing touch:
  11. Place Oreo cookie quarters into top of cheesecake so the pointy side is going into the cake.
  12. Betsy's tidbits:
  13. Oreo Cheesecake may also be prepared in a springform pan. Remove sides of pan once cake cools, but before it is refrigerated.
  14. Lining the baking pan with parchment paper assures the crust comes out in tact.
Recipe by Desserts Required at https://www.dessertsrequired.com/oreo-cheesecake