When I asked Fatima what kind of cake she wanted for her birthday, she did not hesitate to say ‘cheesecake’. Well, maybe there was some hesitation as she figured out what kind of cheesecake. And that’s how we landed on an Oreo cheesecake for her birthday cake.
This cheesecake is one of my favorite recipes. It’s one of the only recipes I found that did not require a water bath in the oven. I recognize cheesecake is not a basic cake, but I prefer little frills when it comes to baking. I wish I could take the credit, but it’s a recipe from BHG. However, for this cheesecake, I swapped out the graham cracker crust for Oreo.
Making the Oreo cheesecake crust
An Oreo crust is so easy to make. If your pan is 9-10 inches, then you’ll need about 36-48 Oreos and 8 tablespoons of melted butter. I went with 48 (about a whole package or so). I made the crust in two batches, 24 Oreos at a time. I made edges of the crust and realized I didn’t have enough for the bottom so I had to drop in 24 more Oreos.
But how do you make this delicious Oreo crust? Drop Oreos into a food processor until fine, move to a small bowl, drizzle with melted butter, and stir together. Yes, it’s that easy.
I didn’t end up using all of the Oreo crust, so I threw some extra into the cheesecake filling and the sour cream topping. This Oreo cheesecake was so creamy, dreamy, and delicious. It’s a recipe that hasn’t failed me yet, and I was excited to transform it into something a little different (with no major hiccups)!
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