Oreo Cheesecake

I get asked often what my favorite dessert is, and for someone who is asked so frequently and who spends so much time around desserts, there’s really no excuse for the fact that I never have an answer ready.

I mean, it’s tough, and honestly my “favorite” changes from week to week. Often it’s my chocolate chip cookies. Sometimes it’s my Pineapple Upside-Down Cake, and sometimes it’s something not even on the blog, like a box of Girl Scout Cookies or a scoop of ice cream from the local ice cream shop. I guess I’m not much of a dessert loyalist.

But ever since perfecting this Oreo Cheesecake recipe, the answer has been crystal clear… for now and for all of the foreseeable future, my favorite is definitely this Oreo Cheesecake.

If you’ve ever been intimidated by the thought of making Oreo Cheesecake (or, any kind of cheesecake), don’t be. This recipe is simple and easy and, perhaps best of all, there is no water bath required.

I provide plenty of tips below on how to assemble your cheesecake and to make sure it comes out crack free (and exactly what to do if for some reason it doesn’t come out crack free!).

Oreo Cheesecake

  • 1 Oreo Crust prepared in a 9-10" springform pan, not baked
  • 32 oz cream cheese softened to room temperature (910g)
  • 1 cup sugar (200g)
  • ¾ cup sour cream (180g)
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature preferred
  • 15 broken Oreos*

Chocolate Ganache (optional)

  • 1⅓ cup semisweet or dark chocolate chips (225g)
  • ½ cup heavy cream (120ml)
  • 1/2 batch homemade whipped cream (optional)
  • Get Ingredients Powered by Chicory


  1. Oreo Cheesecake
  2. Using an electric mixer, beat together cream cheese and sugar until creamy and well-combined.
  3. Stir in sour cream and vanilla extract.
  4. ......................................

for full instruction plese see : sugarspunrun.com

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