Perfect Homemade Oreo Caramel Cheesecake
A luscious dessert combining cream cheese, caramel, and Oreo cookies, perfect for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust
- 24 cookies Oreo Cookies, crushed For the cheesecake crust.
- 0.5 cup Unsalted Butter, melted To bind the Oreo crumbs.
Filling
- 16 ounces Cream Cheese, softened The main ingredient for the filling.
- 1 cup Granulated Sugar To sweeten the filling.
- 1 teaspoon Pure Vanilla Extract Enhances flavor.
- 3 large Eggs At room temperature.
- 1 cup Heavy Cream Adds richness to the filling.
- 1 cup Caramel Sauce For drizzling on top.
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine 24 crushed Oreo cookies and ½ cup of melted unsalted butter. Mix until well combined and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, mixing until well incorporated. Add 1 teaspoon of vanilla extract and mix again.
- Add 3 large eggs one at a time, mixing until smooth. Then, pour in 1 cup of heavy cream and mix until well-blended.
- Pour the cheesecake filling over the cooled Oreo crust and spread evenly. Bake for 55 to 60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Then cool at room temperature for 30 minutes before refrigerating for at least 4 hours.
- Before serving, drizzle 1 cup of caramel sauce over the top and garnish with crushed Oreos if desired.
Notes
For variations, consider adding chocolate, fruits, or nuts to the cheesecake.