Rich and creamy New York-Style cheesecake loaded with the sweet vanilla flavor of golden OREO cookies!
Have you ever tried golden OREO cookies? They are made with vanilla-flavored cookies that have a slightly sweet and buttery taste. The filling is also vanilla-flavored and creamy, adding to the overall richness of the cookie. Some people describe the flavor as being reminiscent of vanilla wafers or shortbread cookies. Overall, Golden Oreo cookies have a delicious and satisfying flavor that is different from other types of cookies. I have yet to try all the OREO cookie flavors there are!
Room Temperature Ingredients
For making a smooth and crackfree cheesecake it is important to have all ingredients at room temperature. Take out the cream cheese of the fridge at least 2 hours before making the cheesecake. I also like to soften cream cheese with a pot and hot water. It makes it super creamy and easy to mix! You should give it a try! Especially if your room temperature is on the lower end like mine!
Having all the ingredients ready at room temperature ensures a perfectly smooth cheesecake without cracks!
You can either make the batter in a stand mixer or with a hand mixer and a big bowl. Using a stand mixer to blend the ingredients together works like a charm and it does leave you with the creamiest cheesecake batter! Just make sure to scrape down the bowl after each mixing so everything gets mixed in!
These are the cake pans that I always use in my recipe videos and the bake even strips for flat cake tops!
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! Having issues with cake domes? Bake even strips help to get flat cake tops by cooling the sides of the cake while baking so that the center bakes evenly with the outside.
Golden OREO Cheesecake
Ingredients: for an 8 inch cheesecake
3/4 cup (150 g) sugar
32 oz (910 g) cream cheese
1/2 cup (120 g) sour cream
1/3 cup (60 g) white chocolate, melted
4 large eggs
1 tsp vanilla
4 oz (100 g) golden OREO cookies, roughly chopped (app. 15 cookies)
3/4 cup (90 g) golden OREO crumbs (app. 8 cookies)
4 tbsp flour
For the OREO crust:
10 oz (250 g) golden OREO cookie crumbs (app. 22 cookies)
1/4 cup (60 g) butter, melted
For the whipped cream:
3/4 cup (180 ml) heavy cream
1/4 cup (33 g) powdered sugar
about 7 golden OREO cookies for decoration
Check out my OREO Cheesecake recipe tutorial with a lot of helpful tips!
INSTRUCTIONS:
Step 1:
Preheat the oven to 350 °F. To make the golden OREO crust you need to make OREO crumbs. You can either blend the OREO cookies in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Mix the fine crumbs with the melted butter and press the mixture in a greased and lined spring form pan. Bake for about 8 minutes and let come to room temperature. Reduce oven temperature to 325 °F.
Step 2:
To make the cheesecake filling start off with a large bowl or use a food processor. Combine cream cheese with flour, sugar and vanilla. Mix it until smooth for about 4 minutes with a hand mixer on a low setting. Scrape down the bowl to make sure there are no lumps. Add sour cream, golden OREO crumbs and melted white chocolate and mix it quickly. You can try the batter at this point to check if it is sweet enough and add more sugar or white chocolate if needed. Remember that there will be more golden OREOs added to the cheesecake so we do not want it to be too sweet. Add eggs at last and mix it until combined.
Step 3:
Fill 1/3 of it on top of the pre-baked cookie layer and smooth it. Add 1/2 of the chopped OREO cookies and smooth it again. Repeat these steps until all the batter is used! Cover the spring form pan with 3 or more layers of heavy-duty aluminum foil or a silicon baking pan to make sure no water can enter. Bake the cake in a water bath at 325 °F for about 90 minutes. Turn off the oven and let it cool in the oven for about 10 minutes. Take it out of the oven and water bath and let it come to room temperature for another 30 minutes up to 2 hours. Then let it cool over night or for at least 6 hours in the fridge.
Step 4:
To decorate it whip up some whipped cream in a tall measuring cup. Fill it in a piping bag with a star tip. Pipe some swirls of your taste and garnish with OREO cookie crumbs and OREO cookies.
Enjoy!
**PRO-TIPS**
To ensure a crack free cheesecake I recommend to read this cheesecake recipe.
In need to cover up cracks? Decorate the cake with a sour cream topping made of sour cream, sugar and vanilla!
Less sugar wanted? Take out the OREO filling before crushing the cookies for the crust and add it to the filling, you can reduce the amount of sugar to up to 1/4 cup.
