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Let your teeth sink into the most delectable, creamy Oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized Oreo bits in every single slice, you won’t be able to stop raving about this cheesecake!
Cheesecake is my weakness! Any flavor with any topping, whether fruit, chocolate, or classic, and I am THERE! Check out my very favorite cheesecake recipes like this New York cheesecake, this pecan pie cheesecake, or this delicious death by chocolate cheesecake!
The MOST Delicious Oreo Cheesecake Recipe
Alright, alright. I know that I love cheesecake more than any other dessert, but come on! Oreo cheesecake?! It’s like the best of both worlds: Oreo cookies with creamy and decadent cheesecake collided just so that I could experience this delightful dessert! This cheesecake is so delicious, and the Oreo crust really takes it over the top.
I especially love that it’s topped with whole Oreos, not only making the presentation perfect but also adding to the overall delicious taste of this cheesecake. The base is like your classic New York cheesecake, but then you add in some delicious crumbled Oreos and top it with some whipped cream. Trust me when I say that you will want to eat this cheesecake all by yourself!
Ingredients You Need to Make Oreo Cheesecake
This list of ingredients is actually very simple! You probably already have all of these ingredients in your kitchen, especially if you love Oreos like I do! Check out the recipe card at the bottom of the post for exact measurements.
Crust
- Oreos: I used regular Oreos and not double stuff (even though I love those the most when it comes to just eating them plain!)
- Butter: I used unsalted butter in this crust.
- Salt: Enhances the flavors of all the other ingredients.
Cheesecake
- Cream Cheese: Set your cream cheese out before you start on your cheesecake. Then, it can get soft and mixed in without lumps.
- Sour Cream: This adds to the deliciously creamy texture that you want in a cheesecake.
- Granulated Sugar: Sweeten up the sour cream with some sugar.
- Eggs: I always use large eggs whenever I am baking.
- Vanilla Extract: Adding a splash of vanilla brings a great flavor to the base of this cheesecake.
- Oreos: These will complement the Oreo crust and be put into the actual cheesecake (and on top as a garnish).
Ingredient Tips
Use these helpful tips to make sure that your cheesecake has just the right consistency, texture, and taste!
- Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes!
- Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients to be at room temperature. If they are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.
How to Make Oreo Cheesecake
Get ready to make the most delicious dessert of all time. If I haven’t talked it up enough, then keep on scrolling down. The pictures will make your mouth water, and trust me, it tastes as good as it looks!
Crust
- Preheat: Preheat the oven to 350°
- Pulse and combine: Pulse the Oreos in a food processor until the cookies have become fine crumbs. Pour in the melted butter and salt and blend until combined.
- Press: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to press it in well and get a nice, even crust.
- Bake: Bake for 10 minutes.
- Cool: Allow to cool completely.
Prep the Oreo Cheesecake
- Beat the cream cheese: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have lumps.
- Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
- Add the rest of the ingredients: Add the eggs and vanilla and whisk on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again. Add the chopped Oreos and fold them into the cheesecake filling by hand.
Bake the Cheesecake
- Wrap pan with foil: Use four sheets of 18-inch heavy-duty aluminum foil to wrap the outside of your springform pan.
- Add to roasting pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
- Make a water bath: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
- Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
- Let the cheesecake cool in the oven: Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Top and serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos.
Baking Tips
Oreo cheesecake sounds like an intimidating dessert, but it doesn’t have to be! Here are some baking tips and the reasons why it’s important to follow the directions exactly! You can do this, baking cheesecake isn’t hard, and the result is worth every second of trying!
- Do not overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically.
- Use a water bath: You may shudder at the fact that you must cook your cheesecake in a water bath, but this is the gentlest way to fully cook it without curdling it. The best way to keep the water out of your cheesecake is to wrap 3-4 layers of 18-inch heavy-duty foil around the outside of the springform pan. Regular foil is narrower and more prone to leak since it won’t come up high enough around the sides of the pan.
- Let it cool: You will know your cheesecake is done when there is a slight wobble in the center, but it’s not liquid. Resist the urge to stick a knife or thermometer inside. That will cause it to crack as it cools. Once it is done, turn off the oven and let it cool to room temperature as the oven cools, which takes about an hour. Remove the cheesecake from the cooled oven and chill in the fridge for 6 hours or overnight for best results.
How to Store Leftovers
If you are lucky enough to have leftovers, beware—you are going to have a hard time resisting eating this as a midnight snack! Any leftover cheesecake can be stored in an airtight container in the refrigerator for up to 7 days.
More Oreo Recipes to Try!
You can never have too many Oreo recipes on hand! They make everything better! Try out a few more of these recipes. Anyone can make them and the hardest part about any of them will be picking a favorite!
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Oreo Cheesecake
Ingredients
Crust
- 28 regular Oreo cookies
- 4 tablespoons unsalted butter melted
- 1/4 teaspoon salt
Cheesecake
- 2 pounds cream cheese softened (four 8-ounce packages)
- 8 ounces sour cream
- 1 1/2 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 18 Oreo cookies roughly chopped
Instructions
Crust
- Preheat oven to 350°
- Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and salt and blend until combined.
- Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake for 10 minutes.
- Allow it to cool completely.
Cheesecake
- Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible, so your cheesecake doesn’t have any lumps in it.
- Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
- Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped oreos and fold in by hand.
- Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil.
- Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
- Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
- Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
- Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Help!! I made this cheesecake once before and it was AMAZING. I took my chances this time with foil that was too small…. And unfortunately some water got into the pan…. Any ideas how to somehow save this???..
Hi Erica, oh no! I am so sorry! Once the crust has gotten soggy, there’s not much that can be done to make it crisp again. Here are some options for you.
-Once the cheesecake has been fully chilled, it can be turned out upside down onto a pan or plate lined with plastic wrap. Use a large hot knife to carefully scrape the soggy crust off the bottom before flipping it back over. From here you can either serve the cheesecake without a crust, OR you can remake the crust and after it bakes and cools, crumble it up and serve it on top. (I don’t think putting the baked cheesecake on top of the new crust would work, since it wouldn’t stick very well when it’s not baked together. Does that make sense why that wouldn’t work? I’m second guessing my explanation haha)
-OR, instead of going through the hassle of making a new Oreo crust, you could just crush some Oreos and crumble them on top. No baking or butter necessary!
– You can also just eat it with a soggy crust. This is less work and still tasty, just a different texture.
Good luck!
This is a great recipe! I want to make 2 8in cheese cakes for family, how would I adjust the recipe?
Hi Madison, thank you for your question. My recipe uses a 9 or 10 inch springform pan, so you could either double it and have thicker cheesecakes, or maybe 1.5x the recipe and split it evenly between the two pans? I’ve never scaled one down for an 8-inch pan, so I can’t say which would be better. Good luck and let me know how they turn out!
In the video you added salt, but did not include it in the recipe.
Hi Suzanne, I must have forgotten to add it! It’s 1/4 teaspoon of salt to the crust mixture. Thank you for pointing that out! It’s all fixed!
I don’t see that size of cake pan used?also list the size of pan needed to double recepie.
Thank you!
I used a 9-inch springform pan. A 10-inch springform pan will work, too.
This cheesecake is rich, creamy, and very delicious! However the temp was too hot for my oven and the outside turned rather brown the first time around. The second time I made it I dropped the temp to 325 and 70 minutes was all it took. No cracking either. Yay!!
Hey Sophia, I thought the temperature was rather high also for baking cheesecake.but I followed recipe to the t.next time I make this, I will also bake at 325.right now it’s in oven cooling off
Could we use dairy free cream cheese and expect the same result?
I haven’t tried this before so I’m not sure. If you try it, please let me know how it turns out!
Got a couple of questions for you.
#1) What size springform pan?
#2) For the crust, do you use just the cookies with out the filling in the cookie, or do you use the entire cookie?
I used a 9-inch springform pan, and you can use the entire cookie!
Just a suggestion. Could you please put the size of the springform pan you are supposed to use for this recipe.
Yes, sorry about that! I usually use a 9-inch springform pan.
This was easy to make and a big hit! Planning to make it again for Christmas. I covered it in chocolate ganache instead of decorating it with oreos.
well i gues i should of read it be for i started i dont have tin fiul what do i do
Just put a pan of water on a lower rack in the oven while cake cooks