I think sometimes that we’re afraid of simple – we’re afraid it might make us look unintelligent or unskilled.
Sometimes we even give certain parts of our lives their own language, you know… to make things complicated. When was the last time you went into Starbucks and ordered black coffee? No, it was a venti, skinny, caramel, macchiato, whatever, whatever… See. Complicated.
Now, on my best day, I try to be the opposite. I want things to be simple. I need things to be easy. My dad always taught me the K.I.S.S. principle – Keep it simple, stupid. In fact, when I was writing my book, I went back at the last minute and removed the word sauté from nearly every recipe that had it in the instructions. To sauté something literally means to cook in quickly in a little fat. To cook it. So rather than say sauté (which I think might intimidate an inexperienced home cook), I just simply wrote “cook.” See. Easy.
Yes, this cheesecake will brown – on the edges AND the top. So what. And it will probably crack in the middle too. But guess what? It will taste just the same. Yep, sure will. And if you don’t like the way it looks, drizzle it with some chocolate syrup and add a dollop of whipped cream – heck, even a dollop of Cool Whip… yes, I said Cool Whip. This is seriously the easiest cheesecake. It’s perfect for when you need something UNcomplicated.
To make it, start by putting about half of the Oreos into a zip top bag. Seal it up and give those babies a good crushing – really take out your frustrations.
Next, combine those crushed Oreos in a small bowl with the melted butter. Mix well.
Dump that mixture into the bottom of a 9-inch spring-form pan that you’ve sprayed with nonstick cooking spray. Press them out evenly to form the crust.
Next, combine the cream cheese, sugar, and vanilla in a stand mixer or with a hand mixer. Mix it really well. Add in the eggs and mix well.
Take the remaining Oreos and break them up into big chunks. Add most of them to the cheesecake batter, but reserve some for the top.
Mix them in.
Pour the cheesecake batter on the crust and spread it out evenly. Make sure to tap the pan on the counter a few times to get out any air bubbles.
Top with the few reserved broken Oreo pieces. Bake for 40 to 50 minutes, or until the middle is almost completely set – but not all the way set. Remove from the oven and allow it to cool on the counter before refrigerating it overnight for it to firm up. If you’re incredibly impatient (and who isn’t when there’s an Oreo Cheesecake in your fridge) 3 to 4 hours will probably be enough.
Once chilled, slice and serve. Add a drizzle of chocolate syrup and a dollop of whipped cream if you like. It sure makes it look pretty. 🙂
Recipe Card
Easiest Oreo Cheesecake
Ingredients
- 1 (14.3-ounce) package Oreos, divided
- 3 tablespoons butter melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- 4 eggs
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
- Place about half of the Oreos (about 18) in a gallon size zip-top bag. Crush the cookies using a rolling pin. Pour the crushed Oreos into a small bowl and mix with the melted butter. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
- In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, sugar, and vanilla until well combined. Add the eggs and mix well. Roughly break up the remaining cookies and add them to the mixture, reserving some to sprinkle on top. Gently fold the cookies in and pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles. Sprinkle with the remaining Oreos.
- Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks). Drizzle with chocolate syrup and add a dollop of whipped cream, if desired.
I’ve used this recipe many times. I’ve made the Oreo version, but I also use this recipe without the Oreos for just a plain cheesecake or use my own add-ins. It’s always delicious!
Thank you so much! But, no Oreos? I’m not sure we can be friends, LOL!
This recipe looks great! I’m making it tomorrow for V-Day. I’m using a 7inch pan. Does that change the cook time or temp for this recipe? Thanks!
Since the batter will be thicker it will probably need a longer cook time, but I can’t say exactly how long. You’ll want the center to still be jiggly and about 2 inches around the edges should be set.
Thank you, Stacey!
Of course!
How long will it keep in the fridge? Or can it be frozen?
A few days in the fridge, but no more than a week. I know lots of folks who have success with freezing cheesecake, though I never have enough let around to try it out. 🙂
Can you tell me why mine tasted like eggs? lol. I have never made one before. Is it 1/4 a cup of sugar or 1 and 1/4 cup of sugar?
It’s 1 1/4 cups sugar (1 cup plus 1/4 cup). Did you use less?
I was wondering could you use this recipe to make individual cupcake using a cookie as the crust?
I don’t see why not! 🙂 You’ll just need to reduce the cooking time.
I am wondering how easy it would be to substitute something else for the Oreos. I made this Saturday and my husband went crazy over it (he loves Oreos). We really liked it and think it has the best cheesecake taste of any we’ve ever had. So I guess my question is would it be possible to use the cheesecake base but do like a coffee cheesecake instead of Oreo?
Hi Danielle! So glad you enjoyed this one! Yes, this is a great base recipe to add other things too. Just be sure to use things without additional liquid – other cookies, berries, etc.
Would it be completely awful to use a premade Oreo crust? ????
Not. at. all. It’s end up a little different because of the shape of the pan, but no, I will never say you can’t make it easier on yourself. Never. 🙂
Hi just wondered is it normal sugar or caster sugar
It’s just regular granulated sugar.
Ok don’t laugh. But I have never made a cheesecake. But when do you remove it from the spring pan
You won’t ever get laughed at for asking questions here, Susi! Just let it chill in the fridge before removing it from the pan. You can actually just wait until you’re ready to serve it. Hope that helps!
How much sugar in batter?
1 1/4 cups
This was so easy and SO good. I am so glad I found this receipe. Thank you!
Me to! Glad you enjoyed it!
Do you use regular Oreos or double stuff?
Just regular old Oreos.
Sounds easy but what’s the oven temp?
Hi Mona! It’s so easy. The oven temp is 350°F.
Awesome recipe I’ve made this 2 or 3 times turned out excellent every time
That’s so great to hear, Cathy!!
What to do if I have no springform pan? Will an 8×8 or 9×9 work???! HELP!!!!!!!
It will, you’ll just have to cut it and serve it from the dish.
Hi Stacey, Can you tell me how to bake it in the Microwave !!! or Can i just refrigerate it like “no bake cheesecake” .. I need your suggestion. I’m actually planning to mk it on my Hubby’s budday 🙂 Thanks fr sch a simple recipe on cheesecake but plz do solve my query Stacey !!!
Hi Sreya! Unfortunately, I can’t provide much info on a microwave version as I’ve not tried it. Since it’s got eggs in it, you
need to cook it or leave them out.
If you’re thinking about making it for his birthday make it the day before so you can
bake it in the oven and decorate it later on.
If you want a no-bake cheesecake recipe just Google it and you should be able to find one that you can cook in the microwave or on the stovetop
OMG I made this yesterday for Mother’s day…My family LOVED it so much…I loved how easy it was to make! I will be making another one on Wednesday for work…cant wait for them to say how good it is…Thank you!!!!
I just love hearing that, Mary! I hope you’re coworkers love it as much as your family did!
This was so easy and SO good. I am so glad I found this receipe. Thank you
So glad you enjoyed it! It’s a family favorite!
Easy and delicious! Win-win!!
I can’t argue with that! 🙂
Thank you, thank you, thank you for reminding me that it’s OK to keep it simple! I can’t tell you how many times I’ve let needlessly complicated recipes intimidate me and shake my confidence as a home cook. I’ve looked at recipes that had such intricate, complicated steps––almost scientific––to the point of being almost impossible to re-create. As much as I love to cook, I do have other things I need to do other than stand over a dish and stir it frequently for two hours. Lately, I’ve been rethinking my cooking strategies and picking simple recipes, but I kept thinking that perhaps that was a cop-out, that perhaps I should just tough it out and make the more elaborate recipes; but I would end up frustrated and exhausted and with food that really wasn’t worth all the trouble. This week, you and Brandi (The Country Cook) have posted blog postings that have encouraged me to keep it simple and do my best, and it will turn out just fine. Thanks again!
Brandie’s post sure was great, wasn’t it!? Glad we could help this week, Tee!
This looks wonderful! Can’t make it unless I’m having company though — I might eat the whole thing.
It’s dangerous like that! 🙂
Who could possibly resist this one??? NOT ME! Looks fabulous and mouth-watering. I am sure I am not the only one who appreciates SIMPLE recipes like this one. You are awesome Stacey! Keep on keeping on….
Thanks so, so much!! 🙂
This looks delicious–and as stated, easy to put together and cook!
I do have one question though. When you crush Oreos for the crust, are you supposed to include the frosting or remove most of it?? I have always wondered. What did you do for your version? Frosting and all? I know you are to add butter so does it too oily if the frosting is in there too?
Seriously I am NOT trying to complicate things, LOL!
Just leave it all in there. It’ll help to bind the crust together. Enjoy!
In the instructions that accompany the pictures, you do not mention eggs. Of course, it’s no big deal, but thought you might like to correct it. Recipe looks delicious.
Thanks for the heads up! Got it fixed. Enjoy!
What temperature do I set the oven at? It says how long to bake it but I don’t see at what temperature…
Nvm I see it!
Oreo cheesecake is one of my all time favorites. I make mini ones using a single cookie as the crust.
Kari
http://www.sweetteasweetie.com
Not a bad idea!
Advertising on someone else’s recipie is pretty scummy
Yes Sir, it is.