Prepare to embark on a mouthwatering journey that will transform your dessert experience forever! This Oreo Cookie White Chocolate Cheesecake isn't just a recipe—it's a decadent masterpiece that combines the irresistible crunch of Oreo cookies with the silky smoothness of white chocolate and cream cheese. Imagine a dessert so luxurious, it'll make your taste buds dance and your guests beg for the recipe. Whether you're a seasoned baker or a curious home cook, this show-stopping cheesecake promises to elevate your culinary skills and impress everyone at the table.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups crushed Oreo cookies
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup white chocolate chips
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C). This temperature is ideal for baking the cheesecake evenly.
- In a medium mixing bowl, combine the 1 1/2 cups of crushed Oreo cookies with the 1/4 cup of melted unsalted butter. Mix well until the crumbs are fully coated with the butter.
- Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it's evenly spread and compacted. Set aside.
- In a large mixing bowl, beat the 24 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the 1 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
- Incorporate the 3 large eggs, one at a time, mixing well after each addition. Be careful not to overmix; just blend until the eggs are fully incorporated.
- In a microwave-safe bowl, melt the 1 cup of white chocolate chips in 30-second intervals, stirring in between until smooth and fully melted. Allow it to cool slightly before adding it to the cream cheese mixture.
- Gently fold the melted white chocolate into the cream cheese mixture until fully combined, ensuring a smooth and creamy texture.
- Pour the cheesecake batter over the prepared Oreo crust in the springform pan. Spread it evenly with a spatula.
- Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled, remove it from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Before serving, top the cheesecake with 1 cup of whipped cream, spreading it evenly over the top. You can also garnish with additional crushed Oreo cookies or white chocolate shavings if desired.
- Carefully remove the sides of the springform pan, slice the cheesecake into 12 servings, and enjoy your delicious Oreo Cookie White Chocolate Cheesecake!
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- Be gentle when incorporating eggs to prevent over-mixing, which can cause a dense, tough cheesecake.
- Use a water bath or place a pan of water in the oven to create humidity and prevent cracking.
- Allow the cheesecake to cool gradually to minimize surface cracks.
- Chill the cheesecake thoroughly before serving to enhance flavor and texture.
- Use a sharp knife dipped in hot water for clean, precise slices.
- For extra decadence, consider adding a chocolate ganache drizzle or additional Oreo cookie crumbs as garnish.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 10g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 125mg
