Thursday, December 17, 2020




This Oreo cheesecake is thick, creamy, and filled with cookies and cream! It's baked in an Oreo crust and topped with white chocolate ganache and homemade whipped cream!



  •    6 tbsp unsalted butter, melted
  •    24 Oreo cookies (whole cookies, filling included, crushed into fine crumbs) 


  •    3 eggs
  •    ½ cup heavy cream
  •    32 ounces of cream cheese (at room temperature)
  •    2 tablespoons all-purpose flour
  •    1 cup granulated sugar
  •    pinch of salt
  •    1 teaspoon of vanilla extract
  •    1 egg yolk
  •    12 Oreo cookies (cut into wedges)


First, preheat oven to 350 degrees F. Grease a 9-inch springform pan; put aside.

Then, prepare the crust: In a medium bowl, combine the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.

Make the cheesecake: Using an electric mixer on medium-low, beat the cream cheese, sugar, flour and salt until the mixture is creamy and smooth. remaining cream cheese lumps, about 3 minutes. Scrape down sides of bowl, add heavy cream and vanilla and beat to combine. Add the eggs and yolk one by one, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to make sure all the ingredients are evenly incorporated. Stir in the Oreo cookies cut into quarters.

Pour the filling into the cooled crust and spread it out in an even layer. Bake until the outer few inches of the cheesecake looks puffed and set, but the center is still stirring when you move the pan, about 40 to 55 minutes. Turn off the oven, open the door and leave the cheesecake inside for 1 hour.

After an hour, remove the cheesecake from the oven, place it on a wire cooling rack, and run a thin knife around the edge of the cake. Let cool completely to room temperature. After the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes before serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week. Happy Cooking Time.