The Best Oreo Cookie Cheesecake (Perfect Every Time!)
This is the best Oreo Cookie Cheesecake ever and comes out perfect every single time! With extra cookies and cream in every bite, you're going to love it!
Servings 12
Ingredients
Cheesecake Crust Ingredients
- 32 - regular Oreo cookies
- 2 tbsp. - unsalted butter melted
Cheesecake Batter Ingredients
- 32 oz. - cream cheese softened
- ¾ cup - Greek yogurt
- 1 cup - organic sugar
- 4 large - eggs
- 1 tsp. - pure vanilla extract
- ¼ tsp. – sea salt
- 15 Oreo cookies (roughly chopped)
Cheesecake Cream Ingredients
- 2 cups – heavy whipping cream
- ½ cup – organic sugar
- ½ tsp. - vanilla extract
- Extra halfed Oreo cookies for topping
Instructions
How to Make Oreo Cheesecake Crust
- Let's start by making the Oreo cheesecake crust. Process Oreos cookies in a food processor until the cookies have become fine crumbs. Pour in the melted butter and blend until well combined.
- Transfer the Oreo crumb mixture into the prepared 9-inch springform pan and press evenly into the bottom of the pan.
- Next, bake it for 10 minutes, then allow it to cool down completely before transferring the cheesecake batter into it.
How to Make Oreo Cheesecake Filling
- Start by preheat the oven to 350 ℉. Time to make our cheesecake filling! To do this, start by beating cream cheese and sugar with a stand mixer on medium until combined. Use a mixing spatula to scrape down the mixing bowl a few times while mixing.
- Add Greek yogurt and mix for 30 seconds until all is well incorporated.
- With the mixer on low speed, add one egg at a time to the mixture. Then add vanilla, sea salt and beat on low speed until well combined or about 1 minute. Scrape the bowl again multiple times while mixing.
- Finally, put Oreos in a Ziploc bag and crush them with a rolling pin. Gently fold them in by hand with a spatula. Now spread it into your baked cheesecake crust.
How to Bake Oreo Cheesecake
- Time to bake our Oreo cheesecake! Using heavy-duty aluminum foil, wrap the outside of your springform pan with multiple sheets of foil.
- Place the wrapped pan in a deep roasting pan and add water to the pan until there are about 2 inches of water around the springform pan.
- Bake the cheesecake for 1 hour at 350 ℉. The cheesecake should be jiggly but not liquid. If it seems very jiggly, then bake for an additional 10-15 minutes.
- Then turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down.
How to Remove Cheesecake from the Pan
- Run a knife around the edge of the pan to ensure it releases easily when the springform pan is removed.
- Then slide the knife on the bottom of the pan, being careful not to break the crust. Using a cake spatula, transfer the cheesecake onto a serving platter.
- You can also leave the cheesecake as is without transferring it onto the platter.
How to Make Cheesecake Topping Cream
- Beat cream and sugar together just until it thickens and the whipped cream starts to form soft peaks.
- Add sea salt and vanilla extract and beat for a few more seconds.
- Spread half of the cream on top of the cheesecake and pipe the remaining cream on the edge of the cheesecake and place cookies into the cream, or sprinkle with coarsely chopped Oreo crumbs.
- Your delicious Oreo Cookie Cheesecake is ready to be served!