Description
A rich and creamy cheesecake layered with OREO cookies, perfect for any celebration.
Ingredients
Scale
- 63 OREO cookies
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup chocolate chips (for ganache)
- Optional: Whipped cream for topping & extra OREO halves for decoration
Instructions
- Preheat the oven to 325°F (160°C).
- Crush 36 OREO cookies to create the crust, combine with melted butter, and press this mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla extract, mixing until just combined.
- Incorporate eggs, adding one at a time and mixing on low speed to avoid overmixing.
- Stir in sour cream along with the crushed OREOs.
- Pour the cheesecake batter over the cookie crust, smoothing the surface with a spatula.
- Bake for approximately 50-60 minutes, or until the center is set but slightly jiggly.
- Allow it to cool, and then refrigerate for at least 4 hours (overnight is best!).
- For the ganache, melt chocolate chips with heavy cream until smooth and pour over the chilled cheesecake.
- Garnish with whipped cream and remaining OREO halves before serving.
Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 289mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 98mg