Description
A rich and creamy Velvet Oreo Cheesecake with a delicious Oreo crust and topped with whipped cream and crushed Oreos.
Ingredients
- 24 Oreo cookies
- 5 tbsp (70 g) unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) sour cream
- 12 Oreo cookies, roughly chopped
- ½ cup (120 ml) heavy cream
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 8–10 Oreo cookies, crushed or halved
- Chocolate sauce, optional
Instructions
- Prepare the crust: Preheat oven to 325°F (165°C). Crush the Oreos into fine crumbs and mix with melted butter. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
- Make the filling: Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition.
- Add remaining ingredients: Mix in vanilla, sour cream, and heavy cream until just combined. Fold in the chopped Oreos.
- Bake: Pour the filling over the crust and smooth the top. Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
- Cool: Turn off the oven, crack the door open, and leave the cheesecake inside for about 30 minutes. Remove and cool completely.
- Chill: Refrigerate for at least 6 hours, preferably overnight.
- Decorate: Whip the heavy cream with powdered sugar until stiff peaks form. Pipe or spread over the cheesecake and decorate with crushed or halved Oreos.
- Serve: Drizzle with chocolate sauce if desired, then slice and serve chilled.
Notes
- For best results, use room temperature cream cheese.
- Chilling overnight enhances the flavor and texture.
- Feel free to adjust the amount of crushed Oreos for decoration based on preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg