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If you’re looking for the yummiest cheesecake for a Christmas dessert buffet, you will love this fabulous Oreo cheesecake recipe. It is out-of-this-world delicious and super easy to make.
It’s not overly sweet like some cheesecakes. Don’t let the sour cream topping fool you. It’s the perfect compliment. You can add a variety of toppings from Reddi Whip, chocolate sauce or raspberry sauce, but my favorite way to eat it is just with the sour cream topping only.
This Oreo cheesecake looks fabulous on a cake pedestal stand. It will be the hit of any party. I recommend making it a day ahead so it’s perfect chilled. These are my favorite Wayfair cake stands.
Note: You will need a 10″ springform pan to make this recipe.
Oreo Cheesecake – The Ingredients
The Filling
1 Family Size Package of Regular or Double Stuff Oreo Cookies, (or 2 small packages)
4 T. Butter or Margarine (1/2 stick), melted
4 Packages Cream Cheese (8 ozs. ea.), softened
1 ¼ Cups Sugar
2 Tablespoons Flour
4 Whole Eggs, Plus 3 Egg Yolks (so 7 eggs – just remove the white from 3)
The Topping
2 Cups Sour Cream
1/3 Cup Sugar
Optional Raspberry Sauce
18 oz. jar Raspberry Jam
1/4 cup Water
Oreo Cheesecake – The Recipe
The Crust
- Set aside 12-16 Oreos for decoration and 8-10 for middle layer.
- Crush remaining Oreos with filling. You can crush them using a food processor, blender or place them in a large zip top bag and hit them with a rolling pin.
- Combine 2 cups of crushed Oreos with melted butter in a mixing bowl.
- Press Oreo crumb mixture into a 10″ springform pan.
The Filling
- Cream the cream cheese in a large bowl with electric mixer until smooth.
- Add 1 ¼ cups sugar, flour and eggs (4 whole and 3 yolks) and mix well.
- Pour half of the mixture into springform pan.
- Crumble 8-10 Oreos by hand into small chunks and pour over cream cheese mixture.
- Pour remaining cream cheese mixture over crumbled Oreos.
Baking Instructions
Bake at 425° for 15 minutes. Turn down the oven to 225° and bake another 50 minutes or until middle is firm. Make sure middle doesn’t jiggle. Refrigerate overnight or until well chilled. The longer it’s chilled the better it tastes.
The Topping
- Run a knife around the edge of the springform pan to loosen the cheesecake from the edge.
- Mix sour cream and 1/3 cup sugar until well blended and spread over chilled cheesecake.
- Unlocking pan, and gently removing the outside of the pan.
- If the sour cream seems a bit runny, you can put the cheesecake bake in the refrigerator to set up a more.
- Once you’re ready to serve, place on a pretty cake stand or plate.
Note: You can add a variety of toppings in addition to the sour cream from Reddi Wip, chocolate sauce or raspberry sauce, but my favorite way to eat this cheesecake is just with the sour cream topping alone.
The Raspberry Sauce (optional)
- Pour jam and water into medium saucepan. Cook over low-medium heat stirring continuously until jam melts. Add more water if needed for the perfect consistency.
Serving Tips
- Add remaining Oreos around the top edge of cheesecake pushing each cookie 1/4 of the way into the cake.
- To serve, cut each slice and place on a dessert plate. Drizzle raspberry or chocolate sauce, if desired onto a pretty dessert plate. Cut and serve each cheesecake slice with sauce on the side or leave plain. Add a squirt of Reddi Whip next to the Oreo if you like. Any way you slice it, this is one delicious cheesecake!
Happy eating and entertaining!!
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Much love & joy,
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