This creamy, indulgent Oreo cheesecake is a match made in heaven for Oreo lovers. With a crunchy Oreo crust, a velvety cheesecake filling, and more Oreos folded in, this dessert is effortlessly prepared in an air fryer, giving you all the flavor with less fuss. Perfect for any occasion when you need a sweet treat!
Ingredients:
- 20 Oreo cookies (for crust and filling)
- 2 tbsp melted butter
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Instructions:
- Prepare the Crust:
- Crush 12 Oreos into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.
- Mix the Oreo crumbs with melted butter until combined.
- Press the mixture into the bottom of a 7-inch springform pan to form the crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
- Roughly chop the remaining 8 Oreos and fold them into the cheesecake filling.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the Oreo crust in the springform pan.
- Smooth the top with a spatula to ensure an even layer.
- Air Fry the Cheesecake:
- Preheat the air fryer to 300°F (150°C).
- Place the springform pan in the air fryer basket and cook for 25-30 minutes. The cheesecake should be set on the edges but still slightly jiggly in the center.
- Once done, turn off the air fryer and leave the cheesecake inside for 10 minutes to cool slightly.
- Chill and Serve:
- Remove the cheesecake from the air fryer and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set.
- Once chilled, remove the cheesecake from the springform pan, slice, and enjoy your air fryer Oreo cheesecake!