Ingredients
Creating this cheesecake is as straightforward as a Sunday afternoon in my grandma’s kitchen. Here’s what you’ll need:
- 24 Oreo cookies, crushed (about 2 cups)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce, plus more for drizzling
- 1/4 teaspoon sea salt (optional, for a salted caramel twist)
If you’re feeling adventurous, you can swap the Oreo cookies for graham crackers or use a different flavored extract for a unique twist. Growing up, my mom always encouraged a little experimentation, and it’s a tradition I cherish in my kitchen today.
Instructions
Let’s dive into the process. Making this cheesecake is as satisfying as watching my abuela whip up her famous flan.
- Start by mixing the crushed Oreos with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 20 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue mixing until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it stays light and fluffy.
- Pour half of the cheesecake filling over the chilled Oreo crust, then drizzle with half of the caramel sauce. Add the remaining cheesecake filling and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, drizzle with additional caramel sauce and sprinkle with sea salt if desired.
Remember, patience is key. My family always believed that great things come to those who wait, and this cheesecake is no exception.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International