Never in a million years did I think I'd be able to create an edible and well-received cheesecake. Like many during this pandemic, I took on a new hobby of learning how to bake. I felt ambitious and decided to start it off challenging by picking cheesecake to be my target dessert to perfect. I tried multiple recipes that were either unclear or just did not work for me. I almost gave up... all until I came across Sally's Baking Addiction recipe for Classic Cheesecake. Since successfully executing her recipe the first time, I've made it least 4 more times after.
While I enjoyed it greatly (all 5 times), I figured it was time to move on and try a different variation. As someone who knows very little about baking, I didn't want to veer too far from Sally's recipe. Instead, I used her Classic Cheesecake recipe as the foundation and slightly adjusted some ingredients and ratios to make an Oreo version.
To my surprise, it turned out perfectly! It was dense, rich, and Oreo-filled to my liking. I highly suggest everyone reference Sally's Classic Cheesecake recipe. Then eventually try a new version like this one below!
*Recipe below is from Sally's Baking Addiction, slightly adjusted to
incorporate Oreos and reduced to 6 servings (using 7" springform pan)
Prep Time: 45 min
Cook Time: 1 hr
Total Time: 7 hrs, 45 min
Yields: ~6 servings
~25 Oreos (*adjust to less if thinner crust is preferred)
3 tbsp unsalted butter (melted)
2 8-ounce blocks full-fat cream cheese, softened to room temperature
1/4 cup granulated sugar
1/2 cup full-fat sour cream, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
12 Oreos (chopped)
Optional: Whipped cream
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
Make the crust: Using a food processor, pulse the Oreos into crumbs. Pour into a medium bowl and stir in melted butter until combined. Grease the bottom and sides of a 7-inch springform pan. Then, press Oreos firmly into the bottom and slightly up the sides of the springform pan (using fingers or back of a spoon). Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in upcoming step. Allow crust to slightly cool as you prepare the filling.
Make the filling: Using a handheld or stand mixer, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract until fully combined. On medium speed, add the egg until just blended. Add most of the chopped Oreos (set remaining aside). Quickly mix by hand with a spatula. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
Prepare the water bath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Add remaining chopped Oreos on the top layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven.
Bake cheesecake for 55-65 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.
Optional: Decorate the top with whipped cream and additional Oreos before serving.