This post may contain affiliate links. For more information, read my disclosure policy.
Oreo Cheesecake is a creamy cheesecake recipe full of cookies ‘n cream flavor with an Oreo Cookie Crust. It’s a perfectly baked cheesecake that you’re going to love.
I love cheesecake! It is one of my favorite desserts, and I know I’m not alone. All cheesecake is delicious, but this Oreo Cheesecake Recipe takes the top spot. If you like oreo cookies and cheesecake you’ll love it too!
This recipe has a soft and creamy texture with a crunch from chopped Oreo cookies inside all baked in an Oreo Crust. It’s a cookies and cream version of my best cheesecake recipe and it’s amazing!
Ingredients Needed
- Oreos: Use finely crushed Oreos for the crust and coarsely chopped for the filling.
- Eggs: Make sure they’re room temperature to avoid lumps.
- Sour Cream: Full fat is best but low fat may be used. Make sure it’s room temperature.
- Cream Cheese: Make sure it’s softened to room temperature. Only use full fat block cream cheese.
- Heavy Whipping Cream: Helps add to the creamy texture – no substitutions.
How to make Oreo Cheesecake
- Make the crust: Crush Oreos in a food processor to a fine crumb. Stir together the oreo crumbs with the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of a 9-inch or 10-inch springform pan.
- Beat the cream cheese until smooth, then mix in sugar and one egg at a time until mixture is creamy. Make sure to scrape the sides and bottom of the bowl during mixing. It’s easiest to do this with a stand mixer fitted with the paddle attachment but an electric hand mixer works too.
- Mix in vanilla, sour cream, and then slowly mix in heavy whipping cream.
- Bake until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and put in the fridge 4 hours or overnight.
Bake in a Water Bath
I bake all my cheesecakes in a water bath. The steam from the water and the regulated temperature of the water keeps the cheesecake from rising too fast, which is what causes cracks. Using a water bath will help avoid rising, cracking, and falling issues.
Since a springform pan comes apart, you need to prepare it properly so no water gets into your cheesecake. Be sure to wrap your springform pan well with two or three layers of aluminum foil. For added assurance, wrap the pan in a slow cooker liner bag.
Boil a kettle of water. Place the springform pan with the cheesecake in a larger roasting pan and place the large pan in the oven. Pour the boiling water around it so the pan is sitting in the water. For visuals, see the post linked above.
Expert Tips
- Make sure your eggs, sour cream, and cream cheese are totally room temperature to avoid lumps.
- Cheesecake needs time for baking, resting, cooling, and chilling so plan ahead.
- Use full-fat cream cheese and sour cream for the best results.
FAQs
Make sure to use the water bath so it cooks slowly. Allow it to rest in the oven for an hour as well so it sets.
This recipe will work with any flavor Oreo or Golden Oreo!
Oreo Cheesecake Recipe
Ingredients
Crust:
- 30 Oreos
- 6 tablespoons unsalted butter melted
Filling:
- 4 8-ounce block cream cheese , softened to room temperature
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs room temperature
- ¼ cup sour cream room temperature
- ¼ cup heavy whipping cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Chopped Oreos
Topping:
- Whipped Cream
- Oreos
Instructions
- Preheat oven to 325°F.
- Prepare the pan: lay out two or three long strips of foil. Wrap the bottom and up the sides of a 9 or 10-inch springform pan with the foil making sure that the foil comes up at least halfway all the way around.
- Make the crust: Crush Oreos in a food processor to a fine crumb. Stir together the oreo crumbs with the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of the prepared pan. Chill while you make the filling.
- Make the cheesecake: beat cream cheese with a stand mixer until smooth. Beat in sugar until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in sour cream, salt, and vanilla extract just until smooth, then add heavy cream and mix about 5 seconds. Be sure to scrape down the sides and bottom of your bowl throughout the mixing process to get any clumps of cream cheese stuck to the sides or bottom. Pour into crust.
- Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
- Bake for 50-60 minutes, or until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and refrigerate 4 hours or overnight.
Recipe Notes
- You do not need to remove the cream from the oreos before crushing
- Make sure your eggs and cream cheese are totally room temperature to avoid lumps.
- The cream cheese should soften to the touch (your finger should leave a dent in the block).
- For best results, only use block cream cheese (full fat)
- See the lemon curd recipe for tips on how to make it.
- See the whipped cream recipe for tips on how to make it.
