Description
Creamy Oreo cookies and cream cheesecake delights dessert enthusiasts with its rich, indulgent layers of chocolate cookie crunch and smooth cream cheese. Cool slices promise pure bliss for chocolate lovers seeking an irresistible sweet escape.
Ingredients
Scale
Cheesecake Base:
- 250 g (2 cups) graham cracker crumbs
- 100 g (1/2 cup) unsalted butter, melted
- 30 g (1/4 cup) granulated sugar
Cheesecake Filling:
- 680 g (24 oz) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 4 large eggs
- 240 ml (1 cup) heavy cream
- 30 ml (2 tbsp) vanilla extract
- 200 g (2 cups) crushed Oreo cookies
Topping:
- 100 g (1 cup) whole Oreo cookies
- 120 ml (1/2 cup) heavy cream
- 50 g (1/4 cup) powdered sugar
- 50 g (1/2 cup) chocolate shavings
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base.
- Beat cream cheese and sugar in a large mixing bowl until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a uniform consistency.
- Gently fold in heavy cream and vanilla extract, stirring until the mixture is completely blended.
- Carefully incorporate crushed Oreo cookies into the cheesecake batter, distributing them evenly throughout.
- Pour the cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and allow the cheesecake to cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours or overnight to set completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Decorate the chilled cheesecake with whole Oreo cookies and piped whipped cream.
- Sprinkle chocolate shavings over the top for an elegant finish.
- Slice and serve chilled, enjoying the rich, creamy texture and cookie crunch.
Notes
- Crush Oreo cookies just before mixing to maintain their crisp texture and prevent soggy spots in the cheesecake.
- Use room temperature cream cheese and eggs to ensure smooth blending without lumps and achieve a silky, even consistency.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during the water bath baking method, which helps create a perfectly creamy cheesecake without cracks.
- For gluten-free variation, substitute graham cracker crumbs with gluten-free cookie crumbs or ground almond meal to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 34 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg