Oreo Cheesecake
Ingredients:
Crust:
– 2 cups Oreo cookie crumbs about 24 Oreos
– cup unsalted butter, melted 杻
Cheesecake Filling:
– 3 8 oz packages cream cheese, softened 燎
– 1 cup granulated sugar
– cup sour cream 拏
– 1 teaspoon vanilla extract
– 3 large eggs 讀
– 15 Oreos, chopped
Toppings:
– Whipped cream optional
– Extra crushed Oreos for garnish
Instructions:
1. Prepare the Crust:
Preheat your oven to 325F 163C. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the Oreo cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Gently fold in the chopped Oreos.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan lightly on the counter to release any air bubbles.
4. Bake the Cheesecake:
Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks.
Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool the Cheesecake:
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove the cheesecake and cool to room temperature before refrigerating for at least 4 hours, or overnight.
6. Garnish and Serve:
Before serving, garnish the cheesecake with whipped cream and extra crushed Oreos for a delicious finish. Slice and enjoy!
Nutritional Information:
– Prep Time: 20 minutes Baking Time: 70 minutes Cooling Time: 5 hours
– Kcal: 500 kcal per serving Servings: 12 servings
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