Caramel Oreo Drip Cheesecake

📝 Description:

Caramel Oreo Drip Cheesecake is a luscious, baked or no-bake cheesecake layered with crushed Oreos, silky cream cheese filling, and topped with rich caramel sauce that drips dramatically down the sides. It’s the ultimate crowd-pleaser — combining the classic flavors of cookies and caramel with the elegance of a layered cheesecake.

🌍 Origin:

This is a modern fusion dessert, inspired by American-style cheesecakes and popularized in bakeries and food blogs that embrace decadent mashups. It blends Oreo cookies (introduced in 1912) and cheesecake with caramel drip techniques often seen in celebration cakes.

🧾 Ingredients (Quantities):

🧱 For the crust:

Oreo cookies – 24 (about 2 cups crushed)
Unsalted butter – ½ cup (1 stick / 113g), melted

🧁 For the filling:

Cream cheese – 900g (3 blocks, room temperature)
Granulated sugar – 1 cup (200g)
Sour cream – ¾ cup (180g)
Heavy cream – ½ cup (120ml)
Eggs – 3 large
Vanilla extract – 1 tbsp
All-purpose flour or cornstarch – 2 tbsp
Crushed Oreos – 10 (roughly chopped)

🍯 For the caramel sauce:

Granulated sugar – 1 cup (200g)
Unsalted butter – 6 tbsp (85g)
Heavy cream – ½ cup (120ml)
Salt – ½ tsp (optional, for salted caramel)

🍫 For topping (optional):

Mini Oreos
Whipped cream
Chocolate shavings or extra caramel drizzle

🧂 Optional Ingredients:

Espresso powder – 1 tsp (adds depth)
Sea salt flakes – to finish the caramel
Gelatin – 1 tsp (for a no-bake variation)
Melted dark chocolate – for a dual drip effect

👩‍🍳 Instructions:

🔹 1. Prepare the crust:

Crush Oreos in a food processor into fine crumbs.
Mix with melted butter and press into a greased 9-inch springform pan.
Chill in the fridge while preparing the filling.

🔹 2. Make the filling:

Beat cream cheese until smooth and creamy.
Add sugar and beat well.
Mix in sour cream, heavy cream, and vanilla.
Add eggs one at a time, beating just until combined.
Fold in chopped Oreos and flour gently.

🔹 3. Bake:

Preheat oven to 160°C (325°F).
Wrap springform pan with foil and place in a water bath.
Pour filling over crust and smooth the top.
Bake for 60–70 minutes, or until the center is slightly jiggly.
Turn off oven and let the cheesecake rest inside for 1 hour.
Remove and chill for 6 hours or overnight.

🔹 4. Make caramel sauce:

Heat sugar in a saucepan over medium heat, stirring constantly.
Once it melts and turns amber, add butter carefully.
Stir in cream (mixture will bubble). Cook for 1–2 minutes more.
Remove from heat, stir in salt, and let cool.

🔹 5. Assemble and decorate:

Pour cooled caramel sauce over the cheesecake and let it drip down the sides.
Top with whipped cream, extra Oreos, and drizzle more caramel.

✅ Tips for Success:

Use room temperature ingredients for a smooth filling.
Do not overmix the batter once the eggs are added.
Chill thoroughly before cutting to set properly.
For perfect slices, dip your knife in hot water and wipe between cuts.
Make caramel ahead and let it cool fully before drizzling.

💡 Recommendations:

Serve with coffee or espresso to balance the sweetness.
Keep refrigerated and consume within 5 days.
Freeze leftovers in individual slices for up to 2 months.
For a no-bake version, replace eggs and flour with 2 tsp gelatin (bloomed), and chill the filling until firm.