Philadelphia Oreo Cheesecake

Indulge in the ultimate dessert experience with this creamy, decadent Philadelphia Oreo Cheesecake! Featuring a buttery Oreo cookie crust, a velvety filling made with rich Philadelphia cream cheese, and chunks of crunchy Oreos folded throughout, this no-fail cheesecake is pure heaven for Oreo lovers. Baked to perfection and chilled for an irresistibly smooth texture, this dessert is easy enough for a weekend treat yet impressive enough for a special occasion. With its delightful balance of sweetness and tanginess from the sour cream and vanilla extract, every bite is a harmonious blend of flavors. Top it off with a sprinkle of crushed Oreos or whipped cream for a show-stopping presentation. Whether you're hosting a party or craving a slice of indulgence, this Oreo cheesecake is sure to be the star of the table! Perfectly creamy, easy to prepare, and a guaranteed crowd-pleaser, it's a must-try recipe.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 24 pieces Oreo cookies
• 5 tablespoons Unsalted butter
• 24 ounces Philadelphia cream cheese
• 1 cup Granulated sugar
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 3 pieces Large eggs
• 12 pieces Additional Oreo cookies (for filling/chunks)

Directions

Step 1

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2

Separate 24 Oreo cookies and remove the filling (discard or save for another use). Crush the cookies into fine crumbs.

Step 3

Melt the unsalted butter and combine it with the crushed Oreos in a medium bowl. Mix until the crumbs are evenly coated.

Step 4

Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass to press it down firmly. Set aside.

Step 5

In a large mixing bowl, beat the Philadelphia cream cheese and granulated sugar together until smooth and creamy.

Step 6

Add the sour cream and vanilla extract to the mixture and mix until fully incorporated.

Step 7

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Step 8

Roughly chop 12 additional Oreo cookies and gently fold them into the cheesecake batter.

Step 9

Pour the batter over the prepared crust in the springform pan, spreading it out evenly.

Step 10

Place the pan on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the edges are set but the center still has a slight jiggle.

Step 11

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 12

Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.

Step 13

Before serving, garnish with whipped cream, crushed Oreos, or additional Oreo chunks as desired. Carefully release the springform pan and serve chilled.

Nutrition Facts

Serving size	(1742.0g)

Amount per serving	% Daily Value*
Calories	6296.1

Total Fat 445.1g	0%
Saturated Fat 237.8g	0%
Polyunsaturated Fat g
Cholesterol 1557.0mg	0%
Sodium 4021.2mg	0%
Total Carbohydrate 542.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 408.8g
Protein 87.6g	0%

Vitamin D 120IU	0%
Calcium 1031.9mg	0%
Iron 17.4mg	0%
Potassium 1850.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 5.4%

Carbs: 33.3%