By Oreo Cheesecake Bliss is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Oreo Cheesecake Bliss captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Oreo Cheesecake Bliss becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
2 cups Oreo cookie crumbs (about 24 Oreos)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 cup heavy cream
12 Oreo cookies, chopped
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
8 Oreo cookies, halved
PREPARATION STEPS
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
In a medium bowl, combine Oreo cookie crumbs and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes, then let it cool while preparing the filling.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth.
Add vanilla extract and mix well.
Add eggs, one at a time, beating well after each addition.
Mix in sour cream and heavy cream until smooth.
Fold in chopped Oreos.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust.
Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (water bath).
Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature.
Refrigerate for at least 4 hours or overnight.
Prepare the Topping:
In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake.
Garnish with halved Oreo cookies.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
