This Oreo cheesecake will be your new favorite dessert if you enjoy cheesecake brownies or Oreo cake. It is deliciously creamy, chocolaty, and decadent.
There is no more fantastic dessert for lovers of cookies and cream than Oreo cheesecake. With a white chocolate ganache, whipped cream, and even more Oreos on top, this cheesecake is cooked in an Oreo crust.
Although impressive, cookies and cream ice cream are more appropriate for hot summer days. Nothing captures the essence of cookies and cream like a velvety Oreo Cheesecake, even though you could make Oreo brownies or cookies and cream cake the rest of the year.
Contents
What is the shelf life of oreo cheesecake?
For up to five days, keep the cheesecake in the refrigerator wrapped in foil or an airtight container.
Can Oreo Cheesecake Be Frozen?
Yes! For up to three months, Oreo cheesecake can be frozen. We suggest freezing the cheesecake in individual slices to avoid having to thaw the entire cheesecake every time you want a piece.
Tips for Ingredients
Use these helpful hints to ensure your cheesecake has the ideal consistency, texture, and flavor!
- Full-fat cream cheese and sour cream will give your cheesecake the optimum consistency and richness. Reduced fat should not be used right now. You should save that for other recipes.
- Components at Room Temperature: All ingredients should be at room temperature to make that silky, decadent filling. They may develop lumps if they are too cold. The components should be removed and left to sit for up to two hours.
More Dessert Recipes
Oreo Cheesecake
Ingredients
- Non-Stick Cooking Spray
- 1½ cup Oreo cookie crumb
- 2 tbsp unsalted butter melted
- 3(8-ounce) packages cream cheese softened
- 1 cup white sugar
- 5 large eggs
- ¼ cup all-purpose flour
- ¼ tsp salt
- 2 tsp vanilla extarct
- 1(8-ounce) container sour cream
- 15 Oreo cookies chopped roughly divided
Instructions
- Preheat youroven to 325 ºF.
- Grease aspringform pan with cooking spray.
- For crust: in abowl, blend together Oreo crumbs and butter.
- In a 9-inch springform pan, place the crust mixture and with your hands, press to cover thebottom and 1½-inch up the sides.
- For filling: ina bowl, add cream cheese and with an electric mixer, beat on low speed untillight and fluffy.
- Slowly addsugar, beating continuously until well blended.
- Add eggs, oneat a time and beat well after each addition.
- Add flour, saltand vanilla extract and beat until smooth.
- Add the sourcream and beat until well blended.
- Now, with aspoon, gently fold in 6 Oreo cookies.
- In the bottomof a prepared springform pan, place the cream cheese mixture and with a spoon,smooth the top surface.
- Place remainingOreo Cookies on top evenly.
- Bake forapproximately 1-1¼ hours or until cheesecake jiggles slightly in the middlewhen the pan is gently shaken.
- Turn off theoven and immediately prop the oven door open.
- Let thecheesecake stay in the oven for about 1 hour.
- Remove thespringform pan from oven and place onto a cooling rack to cool.
- Now,refrigerate for about 24 hours before serving.
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