Best Oreo Cheesecake Recipe

Ingredients

• 25 Oreo cookies (incl. filling), crushed into fine crumbs ((9.7oz / 275g))
• 6 tbsp unsalted butter, melted ((85g))
• 4 cups cream cheese, room temperature ((900g / 31.7oz))
• 1 cup granulated white sugar ((200g))
• 3 tbsp all-purpose flour ((22g))
• 5 large eggs
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 1/3 cup heavy whipping cream ((80ml))
• 10 Oreo cookies (incl. filling) ((3.9oz / 110g))

Instructions

1. 1

   Preheat oven to 350°F / 175°C.

2. 2

   Crust: Line a 9" (23cm) springform pan with parchment paper or grease with butter or non-stick spray. Set aside.

3. 3

   In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.

4. 4

   Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.

5. 5

   Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add vanilla* and heavy whipping cream and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking. Roughly crush Oreos with your fingers and fold into the filling.

6. 6

   Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned. The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don't overbake because this is a common reason for cracked cheesecake.

7. 7

   Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Top with whipped cream and Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days.