Ingredients
- Oreo cookies: 36
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 cup
- Vanilla extract: 1 teaspoon
- Eggs: 4 large
- Heavy cream: 1/2 cup
- Butter: 6 tablespoons, melted
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Step 2: Crush 24 Oreo cookies into fine crumbs using a food processor. Mix the Oreo crumbs with melted butter and press into the bottom of the prepared springform pan to form the crust.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and salt; mix well.
- Step 4: Add the eggs one at a time, beating well after each addition. Stir in the heavy cream until just combined. Do not overmix. Roughly chop remaining 12 oreos and fold into the cheesecake batter.
- Step 5: Pour the cheesecake batter over the Oreo crust. Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Step 6: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight. Release from the springform pan and serve chilled.
Notes
- For an extra-smooth cheesecake, ensure your cream cheese is fully softened to avoid lumps.
- Store leftover Oreo cheesecake, tightly covered, in the refrigerator for up to 5 days.
- Serve each slice with a dollop of whipped cream and a sprinkle of extra Oreo crumbs for added indulgence.
- To prevent cracking, the gradual cooling process is key – resist the urge to rush it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American