Indulge your sweet tooth with a dessert that’s as decadent as it is delicious—the Double Decker Oreo Cheesecake! This mouthwatering creation combines the rich, creamy texture of classic cheesecake with the irresistible crunch of Oreo cookies, making it a showstopper for any occasion. Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, this cheesecake is sure to impress. Get ready to elevate your dessert game and delight your taste buds with every heavenly bite!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup whipped topping
- Oreo cookies for garnish
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine the crushed Oreo cookies with melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the Oreo cookie mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or a flat-bottomed glass to pack it down.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to beat until well incorporated and the mixture is light and fluffy.
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gently fold in the sour cream until just combined, being careful not to overmix.
- Pour the cheesecake batter over the Oreo cookie crust, spreading it evenly with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking. Carefully transfer to the preheated oven.
- Bake for 60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and allow to cool completely at room temperature, about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides.
- Top the cheesecake with whipped topping and garnish with additional whole and crushed Oreo cookies.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy batter without lumps.
- Don’t Overmix: When folding in the sour cream, be gentle. Overmixing can incorporate too much air, which may cause the cheesecake to crack during baking.
- Water Bath Magic: Baking your cheesecake in a water bath helps maintain a consistent temperature and prevents cracking. Make sure to wrap the bottom of your springform pan in aluminum foil to prevent water from seeping in.
- Cool Gradually: After baking, leave the cheesecake in the oven with the door slightly ajar for an hour. This gradual cooling process helps prevent cracks from forming on the surface.
- Chill for Best Results: For the best flavor and texture, refrigerate your cheesecake for at least 4 hours, or overnight if you can wait! This allows the flavors to meld beautifully.
- Garnish Creatively: Before serving, get creative with your toppings! Use whipped topping and a mix of whole and crushed Oreo cookies for a stunning presentation.
- Slice with Ease: For clean slices, dip your knife in hot water and wipe it dry before cutting each piece. This will help you achieve that perfect, clean edge.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 110mg
