Oreo Cheesecake

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  1. Preheat oven to 325°F. 
  2. To make crust, in a sealed plastic bag crush 20 Oreo® cookies with a rolling pin. Press onto bottom of a 9-inch diameter spring form pan and place in oven for 8 minutes. Set aside.
  3. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that water cannot penetrate through foil. Place in a roasting pan and set aside.
  4. Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
  5. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
  6. Add sour cream and vanilla.
  7. Coarsely chop or break 20 Oreo® cookies and mix into batter. Pour/scrape batter into pan.
  8. Pour water into roasting pan about one inch high and place in oven.
  9. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes but it could take up to 2 hours depending on temperature of cheesecake batter.
  10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  11. Run a sharp knife around edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
  12. Flip cake upside down. Remove bottom of cake pan. If it is slightly sticking run a knife underneath to release it.
  13. Place a serving platter on cheesecake and flip cake once more upside down. The original baked surface will once again be facing upward.  
  14. Prepare Crème Chantilly by whipping cream, sugar, and vanilla to medium-firm peaks and spread on cheesecake.
  15. Decorate surface of cake with additional Oreos®.
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