From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Warning0 allergens identified
Oreo Cheesecake
For the oreo crust
For the cheesecake filling
For the chocolate topping
Instructions
1
First, preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 inch springform pan with nonstick spray.
2
Make crust. Add Oreo cookies and melted butter to a food processor. Process until mixture becomes fine crumbs.
3
Use a spatula or the bottom of a mug to press this mixture into an even layer in the springform pan. Bake for 8 minutes. Remove from oven and set aside.
4
Then, make filling. Add room temperature cream cheese to a stand mixer. Beat for 3 minutes or until creamy.
5
Add in sour cream, sugar and vanilla. Beat for 2 to 3 minutes, until no lumps remain.
6
Add in eggs and mix until just combined. Do not over mix.
7
Fold in crushed Oreos.
8
Pour this filling down into the springform pan. Spread into an even layer.
9
Wrap 2 sheets of tin foil around the bottom edges of the pan. This prevents any liquid from the water bath seeping into the cheesecake.
10
Make water bath. Place springform pan in the middle of a rimmed baking pan or roasting pan. Pour enough hot water around the edges of the springform pan until water is 1 inch high.
11
Very carefully transfer to the oven. Bake for 60 to 70 minutes or until cheesecake is slightly jiggly when shaken.
12
Finally, when cheesecake is done baking, turn oven off. Open the oven door but leave cheesecake inside oven for 1 hour.
13
After an hour, remove cheesecake from oven. Allow it to fully cool before making chocolate topping.
14
Once cheesecake is fully cooled, add chocolate chips and coconut oil to a bowl. Melt in microwave.
15
Pour this chocolate mixture down into springform pan. Chill for at least 1 hour, until topping has hardened.
16
Very carefully separate cheesecake from edges of springform pan. Use a very sharp knife to slice cheesecake.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Let cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that incorporates air properly for optimal texture.
- Water Bath is Essential 💧Always bake your cheesecake in a water bath to prevent cracks and ensure even, gentle cooking that creates that signature creamy consistency.
- Crush Oreos Strategically 🍪Keep some Oreo chunks larger in the filling and crust for textural contrast, but pulse others into fine crumbs for the base to ensure structural integrity.
- Cool Gradually for Perfection ❄️After baking, turn off the oven and crack the door open for 1 hour, then cool completely at room temperature before refrigerating overnight to prevent sudden temperature shock.
- Chocolate Topping Temperature Control 🍫Melt chocolate with coconut oil over low heat or use a double boiler, then let it cool slightly before spreading to prevent it from melting the cheesecake surface.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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