Go Back
–+ servings
Oreo cheesecake
Save Print recipe
No votes yet

Oreo Cheesecake Recipe

This recipe will make everyone happy! It's the ultimate cake for children's birthdays and parties.
Prep Time30 minutes
Cook Time1 hour
Chilling8 hours
Total Time9 hours 30 minutes
Servings: 12 people

Ingredients 
Metric | US Customary

Base:

  • 340 grams Oreos
  • 30 grams unsalted butter

Filling:

  • 600 grams cream cheese
  • 180 grams fine granulated sugar
  • 4 eggs
  • 125 grams sour cream
  • 2 tsp vanilla extract
  • 15 grams flour
  • 100 grams chopped Oreos

Decoration:

  • 250 ml heavy cream or heavy whipping cream
  • 2 tbsp fine granulated sugar
  • 8 strawberries approximately
  • Oreo crumbs

Equipment

  • 24 cm springform pan
  • Food processor

Instructions

Base:

  • Line the bottom of the springform pan with baking paper. Grease the edges (optional: line with parchment paper too), then set the pan aside.
  • In a food processor, grind 340 grams of Oreos until you have fine crumbs
  • Melt the butter in a saucepan, then add the melted butter to the cookie crumbs. Stir well, then pour the mixture into the springform pan.
  • Spread the mixture over the cookie base and press the crumbs against the edges. Create a raised edge about 1.2 inches/3 cm high. Use the rounded side of a spoon to press the crumbs firmly into place. Set the base aside while you work on the filling.

Filling:

  • In a mixing bowl, mix the cream cheese and sugar together. Add the eggs, sour cream, and vanilla extract, mixing until the ingredients are fully incorporated.
  • Fold the flour into the mixture until it is no longer visible. Then, fold in the 100 grams of Oreo pieces.
  • Pour the mixture into the springform pan over the base. The Oreo pieces will float to the top, so spread them evenly over the cheesecake.
  • Bake the cheesecake for 60 minutes at 150 °C/300℉. The cheesecake is done when it jiggles slightly when shaken gently from side to side.
  • Leave the cheesecake to cool in the oven with the door slightly ajar. Cover the cheesecake and refrigerate it overnight.

Decoration:

  • Whip the cream with sugar until stiff, then fill a piping bag with the cream. Pipe swirls around the cake.
  • Decorate the swirls with half a strawberry and Oreo crumbs.
Tips
Can't leave your oven door slightly open? Wedge a wooden spoon between the door and the oven to prevent it from closing while the cheesecake cools.
How to store
Cover and store in the refrigerator for 3-4 days.