Oreo & Caramel Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 ½ cups crushed graham crackers (or Golden Oreos)
02 -
¼ cup melted butter
03 -
2 tbsp brown sugar
→ Cheesecake Filling
04 -
24 oz (3 blocks) cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 cup sour cream
08 -
1 tbsp vanilla extract
09 -
2 tbsp all-purpose flour
10 -
1 cup chopped Oreos (regular & golden)
→ Toppings
11 -
½ cup crushed Oreos (mix of golden & chocolate)
12 -
½ cup caramel sauce (for drizzling)
13 -
½ cup white chocolate ganache (for extra creaminess)
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Sprinkle the crushed Oreos on top. Drizzle with caramel sauce and white chocolate ganache. Serve & Enjoy!
# Notes:
01 -
Want extra crunch? Toast the crushed Oreos for 5 minutes before adding them!
02 -
For an ultra-creamy cheesecake, always use room-temperature ingredients.
03 -
Make it extra indulgent! Serve with whipped cream or a scoop of ice cream!