Go Back
–+ servings
Oreo Caramel Delight

Oreo Caramel Delight

Indulge in the ultimate Oreo Caramel Delight cheesecake with a crunchy Oreo crust creamy filling and luscious caramel ribbon Perfect for any occasion
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups finely crushed Oreo cookies (cream filling included)
  • 0.25 cups unsalted butter, melted
  • 32 ounces full-fat cream cheese, fully softened
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1 cup heavy whipping cream
  • 1 cup roughly crushed Oreo cookies (for chunks)
  • 0.5 cup chocolate ganache (store-bought or homemade)
  • to taste caramel sauce for drizzling

Equipment

  • 9 or 10-inch springform pan
  • Electric hand mixer or stand mixer
  • Large mixing bowls
  • Food processor or zip-top bag & rolling pin
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your springform pan.
  2. Crush the Oreo cookies and mix with melted butter until resembling wet sand. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. Beat softened cream cheese and granulated sugar until pale and fluffy, then add sour cream and heavy cream, blending until smooth. Gently fold in crushed Oreo chunks.
  4. Pour the filling over the cooled crust, smooth the top, and bake for 60 minutes, until edges are set but the center has a slight wobble.
  5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  6. Cool the cheesecake to room temperature on a wire rack before refrigerating for at least 4 hours, or overnight.
  7. Once chilled, run a knife around the edge, remove the springform pan, and spread chocolate ganache on top. Garnish with whole Oreos and drizzle caramel sauce before serving.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Make sure all your dairy ingredients are at room temperature for a smooth filling. You can substitute Oreos with any chocolate sandwich cookie or try different flavors like mint or peanut butter. If you have leftovers, store the cheesecake covered in the springform pan or in an airtight container in the fridge for up to 5 days. For longer storage, wrap and freeze for up to 2 months, ensuring to add garnishes only after thawing for best presentation.
Tried this recipe?Let us know how it was!