Rich and creamy New York-Style cheesecake loaded with OREO cookies!
This creamy OREO cheesecake pleases every cheesecake lover and the best of all: It is made in no time! It is whipped up in minutes. Perfect dessert to make in advance!
Room Temperature Ingredients
For making a smooth and crackfree cheesecake it is important to have all ingredients at room temperature. Take out the cream cheese of the fridge at least 2 hours before making the cheesecake. I like to take it out of the fridge in the morning already when I want to bake in the afternoon.
Having all the ingredients ready at room temperature ensures a perfectly smooth cheesecake!
You can either make the batter in a food processor or with a hand mixer and a big bowl. Using a food processor to blend the ingredients together works like a charm and it does leave you with the creamiest cheesecake batter!
These are the cake pans that I always use in my recipe videos and the bake even strips for flat cake tops!
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! Having issues with cake domes? Bake even strips help to get flat cake tops by cooling the sides of the cake while baking so that the center bakes evenly with the outside.
OREO Cheesecake
Ingredients:
3/4 cup (150 g) sugar
32 oz (900 g) cream cheese
1 cup (240 g) sour cream
3 large eggs
2 egg yolks
1/4 cup (60 g) heavy cream
1 tsp vanilla
4 oz (100 g) OREO cookies, roughly chopped (app. 15 cookies)
For the OREO crust:
10 oz (250 g) OREO Cookies, crumbs
1/4 cup (60 g) butter, melted
For the whipped cream:
1/2 cup heavy cream
3 tbsp powdered sugar
Check out my OREO Cheesecake recipe tutorial with a lot of helpful tips!
INSTRUCTIONS:
Step 1:
Preheat the oven to 325 °F. To make the OREO crust you need to make OREO crumbs. You can either blend the OREO cookies in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Mix the fine crumbs with the melted butter and press the mixture in a spring form pan. Bake for about 8 minutes and let come to room temperature.
Step 2:
To make the cheesecake filling, start off with a large bowl or use a food processor. Combine the cream cheese with sugar and sour cream and mix it until smooth for about 3 minutes. Add eggs, vanilla and heavy cream. Mix it until combined. Fill it on top of the pre-baked cookie layer and smooth it. Add the chopped OREO cookies and smooth it again. Alternatively you can fold in half of the cookies already in the cheesecake batter while it is still in the mixing bowl. Cover the spring form pan in aluminum foil or a silicon baking pan to make sure no water can enter.
Step 3:
Bake the cake in a water bath at 325 °F for about 55 minutes. Turn off the oven and let it cool in the oven for about 30 minutes. Take it out of the oven and water bath and cut around the edges to make sure the cheesecake does not crack. Then let it come to room temperature for another 30 minutes. Let it cool completly over night or for at least 3 hours in the fridge.
Step 4:
To decorate it whip up some whipped cream in a tall measuring cup. Fill it in a piping bag with a star tip. Pipe some swirls of your taste and garnish with OREO cookie crumbs and OREO cookies.
Enjoy!
**PRO-TIPS**
To ensure a crack free cheesecake I recommend to read this cheesecake recipe.
In need to cover up cracks? Decorate the cake with a sour cream topping made of sour cream, sugar and vanilla!
Less sugar wanted? Take out the OREO filling before crushing the cookies for the crust and add it to the filling, you can reduce the amount of sugar to up to 1/4 cup.
