New York-Style Oreo Cheesecake Recipe

Indulge in the ultimate dessert with this New York-Style Oreo Cheesecake recipe, featuring a rich, creamy filling and a crunchy Oreo crust. This classic cheesecake is baked to perfection with the perfect balance of sweet and creamy flavors, enhanced by the irresistible crunch of Oreo cookies. Perfect for birthdays, holidays, or any special occasion, this cheesecake is sure to impress guests and satisfy your sweet tooth.

Ingredients

For the Oreo Crust:

• 24 Oreo cookies
• 1/4 cup (4 tablespoons) unsalted butter, melted

For the New York-Style Oreo Cheesecake:

• 3 (8-ounce) packages full-fat cream cheese, softened
• 1 cup full-fat sour cream
• 1 1/4 cups granulated sugar
• 3 large eggs plus 2 large egg yolks, at room temperature
• 1/2 cup heavy cream
• 16 Oreo cookies, roughly chopped, divided

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Instructions

Prepare the Pan:

1. Preheat the oven to 325°F (163°C). Wrap a 9-inch springform pan in several layers of heavy-duty aluminum foil to prevent leaks. Lightly grease the pan with non-stick spray and set aside.

For the Oreo Crust:

1. Place the Oreo cookies in a food processor or blender and pulse until fine crumbs form. Transfer the crumbs to a large bowl.
2. Stir in the melted butter and mix until well combined.
3. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
4. Bake the crust in the preheated oven for 12 minutes. Remove and place on a cooling rack while preparing the filling.

For the New York-Style Oreo Cheesecake:

1. In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the cream cheese and sour cream until completely smooth. Scrape down the sides and bottom of the bowl as needed.
2. Gradually add the sugar and beat until well incorporated.
3. Add the eggs and yolks one at a time, beating well after each addition.
4. Pour in the heavy cream and mix until just combined. Avoid overmixing.
5. Using a rubber spatula, gently fold in 3/4 of the chopped Oreo cookies.
6. Pour the filling into the prepared crust and smooth the top with a spatula. Sprinkle the remaining chopped Oreo cookies on top.
7. Place the springform pan into a large roasting pan. Fill the roasting pan with 2 inches of hot water to create a water bath.

Bake the Cheesecake:

1. Carefully transfer the roasting pan to the oven. Bake for 1 hour and 20 minutes. If the top starts to brown too much, tent it with aluminum foil.
2. Turn off the oven and let the cheesecake sit inside, undisturbed, for 30 minutes. The center should still have a slight jiggle.
3. Remove the cheesecake from the oven and run a knife gently around the edges to loosen it from the pan. Cool to room temperature on a wire rack.
4. Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours, or overnight, before slicing.

Serving:

1. When ready to serve, add a dollop of whipped cream and garnish with additional Oreo cookies. Slice, serve, and enjoy!

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Why You’ll Love This Recipe

• Creamy Perfection: A rich and dense cheesecake with the perfect Oreo crunch.
• Impressive Presentation: Topped with Oreo cookies, this dessert is a showstopper for any occasion.
• Foolproof Method: The water bath ensures a crack-free and perfectly baked cheesecake.
• Versatile Treat: Perfect for birthdays, holidays, or any special celebration.

Tips

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
• Use Fresh Oreos: For the best flavor and texture, use fresh Oreo cookies.
• Water Bath Care: Wrap the pan securely to prevent water from seeping into the crust.
• Chill Time: Don’t skip the refrigeration step—it helps the cheesecake set properly.

Variations and Substitutions

• Different Cookies: Swap Oreos for golden Oreos or your favorite sandwich cookies.
• Chocolate Twist: Add 1/2 cup of melted chocolate to the batter for a chocolatey variation.
• Mini Cheesecakes: Use a muffin tin to create individual Oreo cheesecakes.
• Gluten-Free: Use gluten-free sandwich cookies for a gluten-free option.

FAQs

Can I make this cheesecake ahead of time?
Absolutely! It tastes even better the next day. Prepare it up to 2 days in advance and store it in the refrigerator.

How do I store leftovers?
Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.

Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Why did my cheesecake crack?
Cracks can occur if the batter is overmixed or the cheesecake is overbaked. The water bath also helps prevent cracking.

Serving and Suggestions

• Classic Toppings: Add whipped cream and extra Oreos for garnish.
• Decadent Drizzle: Top with chocolate or caramel sauce for added indulgence.
• Pairings: Serve with a hot cup of coffee or a cold glass of milk.
• Celebration Ready: Perfect for birthdays, family gatherings, or holiday desserts.