Indulge in a slice of heaven with our irresistible Oreo New York Cheesecake! This delectable dessert combines the rich, creamy texture of classic cheesecake with the delightful crunch of Oreo cookies, creating a mouthwatering treat that will leave your taste buds begging for more. Perfect for special occasions or a sweet weekend treat, this cheesecake is sure to impress your family and friends. With a simple yet luxurious recipe that yields 8 generous servings, you won't want to miss out on the chance to create this show-stopping dessert in your own kitchen. Read on to discover how to whip up this creamy delight!
Prep Time: 30 mins
Cook Time: 1 hrs 10 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1 cup chopped Oreos for topping
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, mix Oreo cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, beat cream cheese using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Ensure there are no lumps in the mixture.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Add vanilla extract and mix briefly. Then add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Gently fold in sour cream until just combined, maintaining a smooth and creamy texture.
- Pour the cheesecake batter over the Oreo cookie crust, spreading it evenly with a spatula.
- Place the springform pan in a large water bath to prevent cracking. Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
- Bake in the preheated oven for 60-70 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, sprinkle chopped Oreos over the top of the cheesecake for added texture and decoration.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Use Room Temperature Ingredients: For a smooth and creamy cheesecake, ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps prevent lumps in the batter.
- Don’t Overmix: When adding the eggs, mix on low speed and only until just combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Water Bath Method: Using a water bath while baking helps maintain moisture and prevents the cheesecake from cracking. Make sure to wrap your springform pan tightly in aluminum foil to keep water out.
- Cooling Slowly: After baking, let your cheesecake cool in the oven with the door slightly ajar. This gradual cooling process helps prevent cracks and ensures a perfect texture.
- Chill Before Serving: Allow your cheesecake to set in the refrigerator for at least 4 hours, or overnight if possible. This enhances the flavors and ensures a firm, sliceable texture.
- Garnish Creatively: Before serving, feel free to get creative with your toppings! Chopped Oreos, whipped cream, or a drizzle of chocolate sauce can elevate your cheesecake presentation.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 53g
Protein: 28g
Fat: 36g
Saturated Fat: 20g
Cholesterol: 120mg
