November 23, 2013

Oreo Cheesecake

With the holiday season approaching quickly, gatherings and get-togethers are sure to be on your calendar. This Oreo Cheesecake is sure to wow your family and friends, and believe me, it is worth every minutes of preparation!
Recipe adapted from CopyKat.

Prep Time: 25 minutes
Cook Time: 1 hour
Standing Time: 1 hour
Total Time: 2 hours 25 minutes + 24 hours
Serves: 10-16 depending on what size you slice the cheesecake

Please note: For optimal flavor, this tastes best when you allow it to rest for 24 hours before serving.

  • 1½ cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
  • 2 Tbsp. butter, melted
  • 9-inch Springform pan, buttered on the sides and bottom
  • 3 (8 oz.) packages cream cheese, at room temperature
  • 1 cup sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 8 oz. Plain 0% Greek yogurt
  • About 6 Oreos coarsely chopped for the batter
  • About 14 Oreos coarsely chopped for the top of the cheesecake 

  1. Mix melted butter with Oreo crumbs. Press mixture in a Springform pan, covering the bottom and going 1½" up the sides with the mixture, set aside.
  1. All ingredients need to be at room temperature before beginning. Preheat oven to 325°F.
  2. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Gradually add sugar and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended.
  3. Measure the vanilla, salt and flour; pour into the cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. 
  4. Turn off the mixer and stir in the 6 coarsely chopped Oreos with a spatula. Pour cream cheese into the Springform pan and place the remaining 14 coarsely chopped Oreos on top of the mixture. 
  5. Place pan on the top rack and in the middle of the preheated oven and bake for one hour. The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggily, then cook for an additional 15 minutes.
  6. When the cheesecake is done baking, prop the oven door open and let the cheesecake sit in the oven for an additional hour.
  7. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation-- trust me!
  8. 24 hours later, take the cheesecake out of the refrigerator and carefully take it out of the Springform pan. Slice into enough servings for your guests. Enjoy :) 


  1. I'm making this RIGHT NOW & it looks so delicious! I'm sure looking forward to tomorrow! :)

  2. I have made this for Christmas dessert for the past few years and everyone loves it! Thanks!