This is the perfect, creamy oreo cheesecake speckled with cookie chunks on an oreo crust. It’s so easy to make ahead for any celebration.
I adapted this delicious oreo cheesecake recipe from my best cheesecake recipe.
While it may take some time to make, the steps are relatively easy and perfect for even a beginning baker.
This recipe is stuffed full of that signature oreo flavor.
The crushed oreos will create some air pockets in the filling, which may cause the top to crack.
Not to worry though, you’ll be able to cover it with homemade whipped cream and cookie crumbs. Yum!
Why this recipe works
- All the cold ingredients are brought to room temperature before mixing, which results in a smoother finished texture.
- The full-fat brick-style cream cheese in this recipe produces the richest and most flavorful cheesecake.
- The cheesecake is baked in a water bath to provide even heating and prevent browning of the top of the cheesecake.
This is the perfect cheesecake for celebrating any occasion.
What you need
This oreo cheesecake recipe is packed full of cookie goodness and rich cream cheese flavor. Let’s discuss just a few of the key ingredients:
This is a short overview of the ingredients I used and why I chose them. The full recipe can be found at the bottom of the post!
- Oreos: These make up the crust and are scattered throughout the filling.
- Cream cheese: Make sure to use brick-style cream cheese for the very best results.
- Sugar: This adds the right amount of sweetness to the crust and the filling.
- Sour cream: This ingredient adds richness and complements the cream cheese.
- Eggs: The eggs help thicken the filling of the cheesecake.
- Vanilla: This extract adds a sweet, woody flavor and aroma to the recipe.
- Butter: The butter acts as the glue of the crust and holds it together.
This is a list of tools I used to make the recipe.
- Cheesecake pan: A 9-inch cheesecake pan is ideal for making any cheesecake.
- Mixer: You’ll need an electric mixer to mix the ingredients for the filling.
- Silicone pan wrap: This helps prevent leaks during the water bath. It is more effective than aluminum foil.
How to make oreo cheesecake
1. Make the crust
You’ll turn the oreos into fine crumbs and combine with other ingredients to form the crust.
- Move the oven rack to position described in the recipe below. Then, preheat oven to 325oF.
- Wrap the outer bottom of the pan with aluminum foil or set the pan inside a silicone pan wrap.
- Use a food processor to make the oreos into fine crumbs. This takes about 30 seconds.
- Combine the crumbs, sugar and melted butter. Toss with a fork until evenly moistened.
- Press into the bottom of the pan using a dry measuring cup or the bottom of a clean glass.
- Bake 12 minutes. Set aside to cool.
2. Make the filling
Combine cream cheese, oreos and other ingredients to make the oreo cheesecake filling.
- Reduce the oven temperature to 300oF.
- In a large bowl, beat cream cheese with an electric mixer on medium-low speed until smooth and creamy, about 1 minute.
- Then, add in the sugar and salt. Beat on medium-low until well combined, about 1 minute.
- Next, add the sour cream and vanilla. Beat on low speed until combined, about 1 minute.
- Gently stir in the eggs to the mixture with a silicone spatula until just combined.
- Place oreos in a zip-top bag and crush them into bits. Then, add them into the batter. Gently fold to evenly distribute throughout the batter.
- Pour batter into prepared crust.
3. Bake and chill
You’ll bake the oreo cheesecake low and slow before chilling to prepare for serving.
- Create a water bath for your cheesecake by filling a roasting pan with a couple inches of boiling water. Place the cheesecake in the center.
- Bake for 1 hour. Or, until the edges are set and the center is slightly jiggly.
- Turn the oven off, but leave the cheesecake in the water bath in the oven with the door closed for another hour.
- Remove from the water bath and then, place on a wire rack.
- Run a small knife around the outer edge of the cheesecake to loosen it from the pan. Leave it to cool until barely warm, about 3 hours.
- Cover tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Remove the slides of the pan. Finally, garnish with whipped cream and oreos as desired just before serving.
Jen’s Best tips
- If you can’t find or don’t like oreos, you can use digestive biscuits, chocolate chips cookies, ginger snaps or your favorite cookie!
- Plan ahead because this recipe takes time to make. Ideally, you should make it the day before you plan to serve it.
- Avoid overmixing. Keep the electric mixer on medium-low to low speed to limit incorporating too much air into the batter.
- Bring all the cold ingredients to room temperature before using them in the batter.
Storing & Freezing
To store: You can store the oreo cheesecake for up to 4 days covered in the fridge.
To Freeze: This recipe freezes well. You can freeze the whole cheesecake by cooling and chilling as directed.
Wrap it tightly in two layers of plastic wrap, and then, two layers of aluminum foil. Freeze for no more than 3 months. To use, thaw in the fridge overnight.
To freeze individual slices, wrap each slice in plastic wrap, and then, place in a freezer-safe zip-top bag for up to 3 months.
Thaw overnight in the fridge or at room temperature for 30-45 minutes.
More cheesecake recipes to try
Cheesecake is such a classic dessert. These are some of my favorites: