Looking for a decadent dessert that will satisfy your sweet tooth? Look no further than this Oreo cheesecake recipe! This indulgent dessert is perfect for special occasions or as a treat to enjoy after a long day. Plus, it’s easy to make and will impress your friends and family. So, let’s get started!
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 12 Oreo cookies, coarsely chopped
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick cooking spray.
- In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and chopped Oreos.
- Pour the mixture over the crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is almost set. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the pan and serve. Enjoy!
Nutritional Information
Serving size: 1 slice
Calories: 485
Fat: 32g
Saturated Fat: 17g
Cholesterol: 155mg
Sodium: 365mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 34g
Protein: 7g
Cooking Time
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Chilling time: 4 hours or overnight
Equipment
- 9-inch springform pan
- Electric mixer
- Medium bowl
- Large bowl
- Spatula
Serving Suggestions
Garnish the cheesecake with whipped cream and additional chopped Oreos for a beautiful presentation. Serve chilled for best results.
Variations
Try adding different flavors to the cheesecake batter, such as chocolate chips, peanut butter, or caramel. You can also experiment with different types of cookies for the crust, like graham crackers or chocolate wafers.
Substitutions
If you don’t have sour cream, you can use plain Greek yogurt instead. You can also use a gluten-free cookie for the crust to make this recipe gluten-free.
Storage
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 1 month.
Tips
- Make sure all of your ingredients are at room temperature before you begin. This will help ensure a smooth and creamy cheesecake.
- Don’t overmix the batter, as this can cause the cheesecake to crack.
- When baking the cheesecake, place a pan of water on the rack below it to prevent it from cracking.
Frequently Asked Questions
Can I make this recipe without a springform pan?
No, a springform pan is necessary for this recipe as it allows you to easily remove the cheesecake from the pan without damaging it.
Can I use reduced-fat cream cheese?
Yes, you can use reduced-fat cream cheese, but keep in mind that the texture may be slightly different.
Yes, you can use other types of cookies for the crust, but keep in mind that the flavor and texture may be different.
If you’re looking for a delicious and easy-to-make dessert, look no further than these Oreo cheesecake bars! These bars are perfect for sharing with friends and family, and they’re sure to be a hit at any party or gathering. Plus, they’re made with everyone’s favorite cookie – Oreos! So, let’s get started on this amazing recipe.
Ingredients
- 36 Oreo cookies, divided
- 1/4 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9×13 inch baking dish with non-stick cooking spray.
- Place 24 Oreos in a food processor and pulse until finely ground. Add the melted butter and pulse until combined.
- Press the mixture into the bottom of the prepared baking dish.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
- Chop the remaining Oreos into small pieces and stir into the cream cheese mixture.
- Pour the mixture over the crust and spread evenly.
- Bake for 35-40 minutes, or until the center is almost set. Let the bars cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Once chilled, cut into bars and serve. Enjoy!
Nutritional Information
Serving size: 1 bar
Calories: 317
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 208mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 23g
Protein: 4g
Cooking Time
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Chilling time: 3 hours or overnight
Equipment
- 9×13 inch baking dish
- Food processor
- Large bowl
- Electric mixer
- Spatula
Serving Suggestions
Garnish the bars with whipped cream and additional chopped Oreos for a beautiful presentation. Serve chilled for best results.
Variations
Try adding different flavors to the cream cheese mixture, such as chocolate chips, peanut butter, or caramel. You can also experiment with different types of cookies for the crust, like graham crackers or chocolate wafers.
Substitutions
If you don’t have sour cream, you can use plain Greek yogurt instead.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure all of your ingredients are at room temperature before you begin. This will help ensure a smooth and creamy cheesecake.
- Don’t overmix the batter, as this can cause the bars to crack.
- When baking the bars, place a pan of water on the rack below it to prevent it from cracking.
Frequently Asked Questions
Can I make this recipe without a food processor?
Yes, you can crush the Oreos by placing them in a plastic bag and using a rolling pin to crush them into small pieces.
Can I use reduced-fat cream cheese?
Yes, you can use reduced-fat cream cheese, but keep in mind that the texture may be slightly different.
Can I use a different type of