Description
This Oreo Cheesecake Slice is a rich and creamy dessert featuring a classic Oreo cookie crust and a velvety cream cheese filling studded with chopped Oreos. Baked to perfection and chilled to set, it’s an indulgent treat that’s perfect for parties or any special occasion.
Ingredients
Scale
Crust
- 24 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 10 Oreo cookies, chopped
Topping (Optional)
- Whipped cream
- Extra crushed Oreos
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust: In a medium bowl, combine the crushed Oreo cookies with the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool slightly while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, beating until well combined.
- Add Eggs: Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition to ensure they are fully incorporated without overmixing.
- Add Sour Cream: Mix in the sour cream until just combined to keep the filling smooth and creamy.
- Fold in Chopped Oreos: Gently fold the chopped Oreo cookies into the cheesecake filling to distribute them evenly without deflating the batter.
- Assemble and Bake: Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 35–40 minutes or until the center is set but still slightly jiggly to avoid overbaking.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Once chilled, lift the cheesecake out of the pan using the parchment overhang and slice into 9 squares. Garnish with whipped cream and extra crushed Oreos if desired before serving.
Notes
- Use double-stuffed Oreos for an extra creamy and flavorful crust.
- Cheesecake slices can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
