Christmas Oreo Cheesecake
A delightful fusion of creamy cheesecake and crushed Oreo cookies, perfect for holiday gatherings and festive celebrations.
Ingredients
Cheesecake Base
- 24 pieces Oreo cookies, crushed For the crust
- ¼ cup butter, melted Used to mix with crushed Oreos
Cream Cheese Filling
- 2 cups cream cheese, softened Make sure it is at room temperature
- 1 cup powdered sugar To sweeten the filling
- 1 teaspoon vanilla extract Adds flavor to the filling
- 1 cup whipped cream To lighten the texture
- ½ cup mini marshmallows Incorporated for texture
- ½ cup red and green sprinkles For decoration and festivities
Instructions
Preparation
- Gather all your ingredients, including crushing the Oreo cookies and melting the butter.
- In a bowl, mix the crushed Oreo cookies with melted butter until combined. Press the mixture firmly into the bottom of a springform pan to form a sturdy crust.
Making the Filling
- In a separate large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually mix in the powdered sugar and vanilla extract into the cream cheese. Continue beating until fully incorporated.
- Gently fold in the whipped cream until well combined.
- Add the mini marshmallows and half of the red and green sprinkles to the cheesecake mixture.
Baking and Chilling
- Pour the cheesecake mixture over the prepared Oreo crust in the springform pan. Spread it evenly.
- Place the cheesecake in a preheated oven set to 350°F (175°C) and bake for about 30 minutes.
- After baking, turn off the oven and leave the cheesecake inside for an additional hour.
- Refrigerate the cheesecake for at least four hours or overnight if possible.
Notes
To keep your cheesecake fresh, store it in the refrigerator covered tightly. It can be frozen for up to two months. Avoid overbeating cream cheese and skipping cooling times to prevent cracking.