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Oreo Cheesecake

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“If you want cheesecake and your Oreos too, this is a recipe to try! Note: Prep and Cook times do not include 4 hour chilling time.”
READY IN:
1hr 30mins
SERVES:
12-16
YIELD:
1 9inch Cheesecake
UNITS:
US

Ingredients Nutrition

  • 1 (20 ounce) package Oreo cookies, divided (reserve 6 to 8 cookies for garnish; optional)
  • 13 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese (at room temp.)
  • 34 cup sugar
  • 4 eggs, at room temperture lightly beaten
  • 1 cup sour cream (at room temp.)
  • 1 teaspoon vanilla extract
  • whipped cream (to garnish) (optional)
  • additional Oreo cookies, halved (to garnish) (optional)

Directions

  1. Finely crush 26-30 cookies and set aside.
  2. Coarsely chop remaining cookies and set aside.
  3. Mix together finely crushed cookie crumbs and melted butter.
  4. Press cookie/butter mixture on the bottom and two inches up the sides of a 9-inch springform pan and set aside.
  5. Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy.
  6. Blend in lightly beaten eggs, one at a time, stirring by hand, to mix well after each addition.
  7. Stir in sour cream and vanilla, until well blended.
  8. Fold chopped cookies into the cheesecake batter.
  9. Pour mixture into prepared crust.
  10. Bake at 350°F for 55 to 60 minutes or until set.
  11. Cool on wire rack at room temperature for about 15 minutes.
  12. Run a thin blade knife around the inside of the pan between the pan and crust, being careful not to cut into the cake.
  13. When cooled to room temp, refrigerate for at least 4 hours.
  14. Remove side from pan; garnish with dollops of whipped cream, and a cookie half (placed cut side down into each dollop).

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