Ingredients for Easy Oreo Cheesecake
- 20 Oreo cookies, crushed
- Butter
- Philadelphia Cream Cheese
- Sugar
- Vanilla
- 1/4 cup sour cream
- 2 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Easy Oreo Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Easy Oreo Cheesecake
- Crush 20 Oreo cookies into fine crumbs using a food processor or ziploc bag and rolling pin.
- Melt 6 tablespoons (3 ounces) of unsalted butter and mix thoroughly with the crushed Oreos.
- Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until smooth and creamy.
- Gradually add 1 cup of granulated sugar, beating until well combined.
- Beat in 1 teaspoon of vanilla extract.
- In a separate bowl, beat 2 large eggs and 1/4 cup sour cream together until light and fluffy.
- Gradually add the egg mixture to the cream cheese mixture, mixing on low speed until just combined. Do not overmix.
- Fold in 1 cup of crushed Oreos.
- Pour the batter into the prepared Oreo crust.
- Bake in a preheated oven at 350°F (175°C) for 65 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
103g
Fat
88g
Carbs
12g
