Rich, creamy, and loaded with Oreo goodness, this Oreo Fudge Cheesecake is a slice of heaven that will satisfy your sweet tooth and impress any dessert lover. Perfect for celebrations or a cozy weekend indulgence, this decadent treat combines the creaminess of cheesecake with the crunch of Oreos and the indulgence of fudge.
Why You’ll Love Oreo Fudge Cheesecake
- Packed with Oreos: From the crust to the filling, every bite is loaded with Oreo flavor.
- Creamy and Decadent: The smooth cheesecake filling pairs perfectly with the crunchy Oreo crust.
- Impressive yet Easy: A stunning dessert that’s surprisingly simple to make.
- Customizable: Add your favorite toppings to make it even more indulgent.
Ingredients Notes
Crust:
- 1 1/2 cups Oreos, crushed (about 1/2 package)
- 1/4 cup butter, melted
Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups granulated sugar
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 package Double Stuffed Oreos, crushed
Topping (Optional):
- 1 cup sour cream
- 1/4 cup granulated sugar
- Additional toppings: whipped cream, hot fudge drizzle, mini Oreos
How To Make Oreo Fudge Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 300ºF (150ºC). Grease a 10-inch springform pan.
- In a medium bowl, mix the crushed Oreos and melted butter until evenly combined.
- Press the mixture into the bottom of the prepared pan to form a firm crust. Refrigerate while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, sour cream, and granulated sugar until smooth and creamy.
- Add the lightly beaten eggs and vanilla extract, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake.
- Gently fold in the crushed Double Stuffed Oreos.
Step 3: Assemble and Bake
- Pour the filling over the chilled crust, spreading it evenly.
- Wrap the bottom of the springform pan with a wet towel to help keep the cheesecake moist while baking. Place the pan on a cookie sheet.
- Bake in the preheated oven for 1 hour and 20 minutes.
- Turn off the oven, slightly open the oven door, and let the cheesecake rest inside for 30 minutes to cool gradually.
Step 4: Cool and Chill
- Remove the cheesecake from the oven and let it cool for an additional 30 minutes at room temperature.
- Refrigerate the cheesecake for at least 6 hours or overnight to allow the flavors to meld and the texture to set.
Step 5: Add the Topping (Optional)
- For the topping, mix the sour cream and granulated sugar until smooth. Spread evenly over the chilled cheesecake.
- Garnish with whipped cream, drizzle with hot fudge, and top with mini Oreos for a show-stopping finish.
Kitchen Equipment Needed
- Springform pan (10-inch)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Cookie sheet
- Wet kitchen towel
Serving and Storage Tips
- Serving: Slice the cheesecake with a sharp knife that has been dipped in warm water for clean cuts. Serve chilled.
- Storage: Store in the refrigerator in an airtight container for up to 5 days.
- Freezing: Freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
Variations
- Mint Oreo Cheesecake: Use mint-flavored Oreos and add a few drops of mint extract to the filling.
- Peanut Butter Oreo Cheesecake: Swirl in 1/2 cup of peanut butter into the filling for a nutty twist.
- Triple Chocolate Cheesecake: Use chocolate cream cheese and add 1/4 cup cocoa powder to the filling. Garnish with chocolate curls.
- No-Bake Option: Skip the baking and use a no-bake cheesecake filling with cream cheese, whipped cream, and crushed Oreos.
Helpful Notes and Tips
- Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature for a smooth and lump-free filling.
- Prevent Cracking: Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven after baking.
- Even Baking: Use a water bath or wet towel around the pan to maintain even heat and prevent the cheesecake from drying out.
Tips from Well-Known Chefs
- Mary Berry: Add a tablespoon of cornstarch to the filling for extra stability and a silky texture.
- Nigella Lawson: Always refrigerate cheesecakes overnight to allow the flavors to develop fully.
- Gordon Ramsay: Lightly grease the sides of the springform pan to ensure the cheesecake releases smoothly.
Frequently Asked Questions
1. Can I use regular Oreos instead of Double Stuffed?
Yes, regular Oreos work perfectly. Double Stuffed just adds extra creaminess.
2. What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better the next day after the flavors have settled.
4. Why did my cheesecake crack?
Overmixing, sudden temperature changes, or overbaking can cause cracks. Letting it cool gradually in the oven helps prevent this.
5. Can I use flavored Oreos?
Yes! Experiment with flavors like peanut butter, mint, or chocolate-filled Oreos for a unique twist.
This Oreo Fudge Cheesecake is everything a dessert should be—decadent, creamy, and packed with indulgent flavor. Perfect for any occasion, it’s bound to become a favorite for Oreo lovers and cheesecake enthusiasts alike!
