Come with me on this Oreo overload journey. Try this recipe for the holidays!
If you love Oreos, you'll absolutely love this Oreo cheesecake recipe!
Are you an Oreo lover? I am, I think it has something to do with the chocolate.
I made this Oreo Cheesecake for my brother's birthday at my parents house. While it was in the oven, my dad comes home from work and says "What's that smell?", then proceeds to look in the oven. I replied, "Oh, my making an Oreo Cheesecake for Vonte's birthday." He rubs his belly and says, "Oh yeah, we eating that tonight!"
26 Oreo cookies
4 tablespoon butter, melted
1/8 teaspoon pinch kosher salt
4, 8 ounce, cream cheese, softened
1 1/4 cups sugar
3 Large eggs
1/4 cups sour cream
2 tablespoon gluten free flour
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
12 Oreo cookies, chopped
4 Oreos, cut in half
3 Oreos, crushed or chopped
Prep Time: 40m
Cook Time: 1hr 30m
Total Time: 9hr 0m
Preheat oven to 325°. Make crust: In a large plastic bowl or a food processor, crush Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides (which I forgot to do), packing tightly.
Make filling: In a large bowl using a KitcehnAid Stand Mixer, add cream cheese and sugar together until lumps are no longer visible. Add eggs, one at a time, then stir in sour cream and vanilla. Then add flour, salt and beat until mixed. Pour mixture over crust.
Bake until center of cheesecake slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open oven door, and let cheesecake cool in oven, 30 extra minutes.
Refrigerate cheesecake at least 6 hours and up to overnight.
Place whipped topping around border of cheesecake and place an Oreo half between each dollop of whip cream. Sprinkle crushed Oreos in center. Serve and enjoy!