Indulge in the ultimate dessert experience with this Oreo & Caramel Cheesecake that perfectly balances sweet, creamy, and crunchy textures in every bite. This showstopper combines the beloved flavors of classic Oreo cookies with rich, buttery caramel swirled throughout a velvety cheesecake filling.
What makes this recipe truly special is how accessible it is for home bakers. In just 45 minutes of preparation, you’ll create a dessert that looks and tastes like it came from a high-end bakery. The contrast between the dark Oreo crust, creamy cheesecake filling, and golden caramel drizzle creates not only a flavor explosion but also a visually stunning presentation.
Why You’ll Love This
- No special equipment needed – just basic kitchen tools to create a professional-looking dessert
- Perfect make-ahead dessert – actually tastes better after chilling overnight
- Crowd-pleaser – combines two beloved flavors that appeal to both kids and adults
- Customizable – easily adapt with different cookie bases or toppings
- Impressive presentation – looks complex but follows simple, foolproof steps
Ingredients
- 1 ½ cups crushed graham crackers (or Golden Oreos)
- ¼ cup melted butter
- 2 tbsp brown sugar
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1 cup chopped Oreos (regular & golden)
- ½ cup crushed Oreos (mix of golden & chocolate)
- ½ cup caramel sauce (for drizzling)
- ½ cup white chocolate ganache (for extra creaminess)
Instructions
- Preheat oven to 325°F (163°C). Mix crushed graham crackers, melted butter, and brown sugar until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and flour until fully incorporated. Fold in chopped Oreos for extra crunch.
- Pour batter over the cooled crust. Wrap the pan in foil and place in a water bath (to prevent cracking). Bake for 60-70 minutes, until the center is slightly jiggly but set. Turn off the oven, crack the door, and let cool for 1 hour before refrigerating. Chill for at least 4 hours or overnight.
- Sprinkle the crushed Oreos on top. Drizzle with caramel sauce and white chocolate ganache. Serve & Enjoy!
Tips & Variations
- Cookie swap: Try using chocolate chip cookies or graham crackers for the crust instead of Oreos.
- Flavor boost: Add 1/2 teaspoon of espresso powder to the filling to enhance the chocolate flavor.
- Make it lighter: Substitute Neufchâtel cheese for regular cream cheese to reduce fat content.
- Homemade caramel: For an extra special touch, make your own caramel sauce instead of using store-bought.
- Prevent cracks: Place a shallow pan of water on the bottom rack while baking to create moisture in the oven.
- Individual servings: Make in a muffin tin with liners for perfect single-serving cheesecakes (reduce baking time to 20-25 minutes).
Serving Suggestions
Serve this decadent cheesecake with a dollop of lightly sweetened whipped cream and an extra drizzle of warm caramel sauce. For an extra touch of indulgence, sprinkle some crushed Oreo cookies on top just before serving to add textural contrast.
This cheesecake pairs beautifully with a strong cup of coffee or a glass of dessert wine. For a complete dessert spread, serve alongside fresh berries or a scoop of vanilla ice cream to balance the richness.
Notes
- Store leftovers covered in the refrigerator for up to 5 days.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- The center should still be slightly jiggly when removed from the oven – it will set as it cools.
FAQs
Can I make this cheesecake without a springform pan?
Yes! This recipe uses a square baking pan lined with parchment paper with overhang for easy removal. Just lift the entire cheesecake out after cooling.
Why did my cheesecake crack on top?
Cheesecakes typically crack from overmixing (incorporating too much air) or sudden temperature changes. Mix just until ingredients are combined and cool gradually at room temperature.
Can I use low-fat cream cheese?
Yes, but the texture will be slightly less creamy. For best results, use full-fat cream cheese or Neufchâtel as a compromise.
How do I know when my cheesecake is done baking?
The edges should be set but the center should still have a slight wobble when gently shaken. It will continue to set as it cools.
[recipe_card]
