Easy Oreo Cheesecake Recipe
Easy Oreo Cheesecake. 8 ingredients. The perfect size for when you need something sweet and petite. A crushed Oreo cookie crust with a creamy cheesecake topping and a sprinkling of Oreo crumbs. Just enough to satisfy your sweet tooth.
Servings: 10 slices
Calories: 463kcal
Equipment
- 9 inch springform pan
- stand mixer
Ingredients
- 1 ¾ cups Oreo cookie crumbs about 20 cookies, divided
- 4 tablespoons butter melted
- 24 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ⅔ cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix 1 ½ cups of the cookie crumbs with the melted butter. Press the cookie mixture evenly over the bottom of a 9 inch springform pan. Bake for 6 minutes then remove from oven and set aside.
- In a large bowl add the cream cheese and sugar. Cream together until light and smooth, about 3 to 4 minutes. Add the eggs, vanilla extract, and cornstarch. Beat on low for 2 minutes. Add the sour cream and beat on low for an additional 1 minute. Evenly spread the batter over the crust. Sprinkle the remaining crushed Oreo over the top of the batter.
- Bake for 45 to 50 minutes or until the center of the cheesecake has an internal temperature of 150°F. Remove from the oven, run a knife around the edge and cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate at least 3 hours before serving.
Video
Notes
Serve with:
- A drizzle of the berry sauce from my No Bake Strawberry Cheesecake and a mug of Homemade Hot Chocolate.
- Add my Sugared Shortbread Cookies and Mint Brownies for a holiday dessert table.
- A digital thermometer is a lifesaver in the kitchen. The cheesecake is ready when the internal temperature is 150°F. It will be perfectly baked to a smooth, creamy and velvety perfection. Start checking the temp about 10 minutes before the end of the suggested baking time.
- You can enjoy the cheesecake while it is warm but, it will be more difficult to slice into beautiful pieces. Allow the cheesecake to cool to room temp on a cooling rack. Then cover with plastic wrap and chill in the fridge for at least 3 hours to set and firm.
Nutrition
Serving: 1slice | Calories: 463kcal | Carbohydrates: 28.4g | Protein: 8g | Fat: 36.4g | Saturated Fat: 20.9g | Cholesterol: 131mg | Sodium: 353mg | Fiber: 0.6g | Sugar: 18.4g
