Description
This ultra-creamy Oreo cheesecake features a buttery Oreo crust, rich vanilla-infused filling with crushed Oreos, and a caramel drizzle topped with mini Oreos. The ultimate dessert for cookie lovers!
Ingredients
Scale
1 ½ cups crushed Oreos
¼ cup granulated sugar
¼ cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup sour cream
½ cup heavy cream
3 large eggs
10 chopped Oreos
½ cup mini Oreos
½ cup caramel sauce
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) and grease a 9-inch springform pan.
- Make the Crust:
- In a bowl, mix the crushed Oreos, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes, then let it cool completely.
- Prepare the Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract, sour cream, and heavy cream, mixing until fully incorporated.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Gently fold in the chopped Oreos.
- Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours (or overnight) to set completely.
- Before serving, drizzle with caramel sauce and top with mini Oreos.
Notes
- For a smoother caramel drizzle, warm the sauce slightly before drizzling.
- If you don’t have a springform pan, a regular cake pan lined with parchment paper will work.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American