Oreo Caramel Cake (Print Format)
Velvety cheesecake blended with Oreo chunks, draped in caramel with a white chocolate topping. A crowd-pleaser combining creamy texture with beloved cookie flavors!
# Ingredients:
→ Cookie Crust
01 -
1 ½ cups crushed Golden Oreos (or graham crackers)
02 -
2 tbsp packed brown sugar
03 -
¼ cup butter, melted
→ Creamy Cheesecake Mixture
04 -
1 cup regular and golden Oreos, roughly chopped
05 -
24 oz blocks of softened cream cheese (3 total)
06 -
1 cup plain sour cream
07 -
2 tbsp all-purpose flour
08 -
3 eggs, large
09 -
1 cup white sugar
10 -
1 tbsp pure vanilla extract
→ Top Layers
11 -
½ cup chocolate and golden Oreos, crushed finely
12 -
½ cup creamy caramel drizzle
13 -
½ cup silky white chocolate ganache
# Steps:
01 -
Get your oven heated to 325°F (163°C). Stir together crushed cookies, melted butter, and sugar until mixed. Press evenly into the base of a 9-inch springform. Let it bake for around 10 minutes, then set aside to cool completely.
02 -
Beat together softened cream cheese and sugar until it's nice and smooth. One by one, mix in eggs, making sure each is well blended. Stir in the sour cream, vanilla, and flour until the batter is creamy. Gently fold in your Oreo chunks.
03 -
Pour the batter into the cooled crust. Wrap the pan's outside in foil. Place it in a larger pan with water to keep it smooth while baking. Let it bake 60-70 minutes, stopping when the middle jiggles a little but is firm. Turn off the heat, keep the door slightly open, and cool for an hour. Refrigerate for at least 4 hours or leave it overnight.
04 -
Scatter crushed cookies over the surface of the cheesecake. Drizzle on caramel and white chocolate ganache for a fancy finish. Slice it up and dig in!
# Tips:
01 -
Want more texture? Lightly toast the crushed Oreos in the oven for 5 minutes!
02 -
For a dreamy texture, bring all your ingredients to room temperature before starting.
03 -
Go all out! Pair with whipped cream or a scoop of ice cream for serving.