The one dessert my little brother never stops requesting is cheesecake. This past birthday, he made sure to ask for Oreo cheesecake.
The cake is pretty easy to make: the crust is just butter and Oreos, and the filling is a basic cheesecake recipe. I crumbled some Oreos on top, then placed the whole thing in the oven. Since I was making it as a birthday cake, I decorated it a bit with a chocolate drizzle and some cream cheese frosting.
The hardest part about making a cheesecake is getting it to cool at just the right temperature so that the top doesn’t crack. Abrupt temperature changes is what leaves cracks on the top. Decorating the top of the cake covers it all up though, so this is often the trick I use!
- about 32 oreo cookies
- 4 tbsp butter, melted
- 24 ounces cream cheese (3 8-oz blocks)
- 3/4 cup granulated sugar
- 4 eggs
- 1 tsp vanilla
- 1 cup sour cream
- About 6 cookies, crushed, to top
- 4 oz cream cheese, room temperature
- 4 tbsp butter, softened
- 2 cups powdered sugar
- 1. Line a 9-inch springform pan with parchment paper and grease the sides of the pan. Preheat the oven to 325F.
- 2. Make the Crust: Place the cookies in a food processor and process until cookies are a fine crumb. Add the melted butter and process until the butter is well incorporated. Alternatively, you can smash the cookies in a ziplock bag or a coffee grinder, then mix in the butter (though a food processor is the most efficient/reliable method!).
- 3. Pour the crumb mixture into the springform pan. Using a cup (I like using a measuring cup), press the crumbs into the pan to form the crust. Make an even layer that rises about an inch into the sides of the pan.
- 4. Bake the crust for 10 minutes.
- 5. Make the Cheesecake: In a large bowl, whip the cream cheese until light and fluffy. Add the sugar and whip again. Mix in the eggs, one at a time, scraping the bowl down after each addition to keep the batter smooth. Add the vanilla and sour cream and mix just until incorporated. Pour the cheesecake batter on top of the oreo crust. Add oreo cookie crumbles to the top.
- 6. Bake for 55-65 minutes, or until the middle appears set. Allow to cool for at least 3 hours at room temperature, then place in the fridge. Note that putting the cake in the fridge too early will likely result in cracks!
- 7. Make the Frosting: Whip the cream cheese and butter together in a medium-sized bowl. Add the powdered sugar and whip until smooth. Once the cake is at room temperature, you can decorate with the frosting. I also drizzled my cake with Trader Joe’s Cocoa Almond Spread (basically Nutella!).