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Ingredients
- 36 Oreo cookies
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup crushed Oreo cookies for filling
- 12 whole Oreo cookies for decoration
Before you start
Equipment You'll Need
- 9-inch springform pan
- Food processor
- Electric mixer
- Large mixing bowls
- Offset spatula
- Plastic wrap
Safety Tips & Important Notes
Follow these for best results and safety.
- Make sure cream cheese is fully softened to room temperature to avoid lumps in the filling
- Don't overwhip the cream or it may become grainy when folded into the cream cheese
- Crush the extra Oreos by hand or in a food processor for varied texture in the filling
- Run a thin knife around the edges before removing from the springform pan
Instructions
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Place 36 Oreo cookies in a food processor and pulse until they form fine crumbs.
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Mix the Oreo crumbs with melted butter until evenly moistened and mixture holds together when pressed.
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Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
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Refrigerate the crust for 30 minutes while preparing the filling.
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In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
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Gradually add powdered sugar and vanilla extract, beating until well combined.
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In a separate bowl, whip heavy cream to stiff peaks using an electric mixer.
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Gently fold the whipped cream into the cream cheese mixture in three additions until just combined.
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Fold in 1 cup of crushed Oreo cookies until evenly distributed throughout the filling.
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Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
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Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
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Before serving, remove from springform pan and decorate the top with whole Oreo cookies.
Chef's notes
Cheesecake can be stored covered in refrigerator for up to 5 days
For best results, let cheesecake sit at room temperature for 10 minutes before slicing
Can be frozen for up to 1 month - thaw overnight in refrigerator before serving
Use a sharp knife wiped clean between cuts for neat slices
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