Get the Recipe: Oreo Cheesecake
This Oreo cheesecake features a thick Oreo crust, creamy filling and silky smooth chocolate topping! This homemade cheesecake recipe is rich, creamy, indulgent and chocolaty. It is stunning for holidays, family parties, get togethers, birthdays and more!
Ingredients
Oreo Crust
- 30 Oreo cookies, regular or gluten free
- 4 tbsp melted butter
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 cup sour cream, room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 3 eggs, room temperature
- 1 cup lightly crushed Oreos, regular or gluten free
Chocolate Topping
- ½ cup chocolate chips
- 1 tbsp coconut oil
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 inch springform pan with nonstick spray.
- Make crust. Add Oreo cookies and melted butter to a food processor. Process until mixture becomes fine crumbs.
- Use a spatula or the bottom of a mug to press this mixture into an even layer in the springform pan. Bake for 8 minutes. Remove from oven and set aside.
- Then, make filling. Add room temperature cream cheese to a stand mixer. Beat for 3 minutes or until creamy.
- Add in sour cream, sugar and vanilla. Beat for 2 to 3 minutes, until no lumps remain.
- Add in eggs and mix until just combined. Do not over mix.
- Fold in crushed Oreos.
- Pour this filling down into the springform pan. Spread into an even layer.
- Wrap 2 sheets of tin foil around the bottom edges of the pan. This prevents any liquid from the water bath seeping into the cheesecake.
- Make water bath. Place springform pan in the middle of a rimmed baking pan or roasting pan. Pour enough hot water around the edges of the springform pan until water is 1 inch high.
- Very carefully transfer to the oven. Bake for 60 to 70 minutes or until cheesecake is slightly jiggly when shaken.
- Finally, when cheesecake is done baking, turn oven off. Open the oven door but leave cheesecake inside oven for 1 hour.
- After an hour, remove cheesecake from oven. Allow it to fully cool before making chocolate topping.
- Once cheesecake is fully cooled, add chocolate chips and coconut oil to a bowl. Melt in microwave.
- Pour this chocolate mixture down into springform pan. Chill for at least 1 hour, until topping has hardened.
- Very carefully separate cheesecake from edges of springform pan. Use a very sharp knife to slice cheesecake.
Notes
- Both regular and gluten free Oreos can be used. I used gluten free for this recipe.
- Cream cheese, sour cream and eggs must be room temperature. Do not use cold ingredients for this recipe.
- Fully beat cream cheese until creamy. There should be no lumps left.
- Bake cheesecake until slightly jiggly when shaken. It will set as it cools.
- The chocolate topping is totally optional but highly recommended.
- It is better to chill the cheesecake longer. It will solidify and be easier to slice.
- Store leftovers in the fridge for up to 5 days.
- Store in freezer for up to 2 months. Wrap pieces individually.
Calories: 648kcal, Carbohydrates: 53g, Protein: 9g, Fat: 46g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 139mg, Sodium: 457mg, Potassium: 243mg, Fiber: 2g, Sugar: 34g, Vitamin A: 1312IU, Vitamin C: 0.2mg, Calcium: 109mg, Iron: 6mg