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Oreo Cheesecake combines two of the best desserts around – classic oreos and creamy cheesecake! My luscious, not-too-sweet, new york style cheesecake base is full of oreo cookie pieces, baked atop a crisp oreo crust, topped with chocolate ganache, oreo whipped cream, and mini oreo cookies. You won’t be able to stop at just one slice!
Why you’ll love Oreo Cheesecake:
- Creamy Cheesecake – My cheesecake is perfectly light and creamy, while still being delicious and dense, like a really good cheesecake should be.
- Full of Oreos – We’ve got oreos in the crust, in the cheesecake, in the whipped cream, and on top!
- Easier to Make than You Think – People always think that cheesecake is a really hard, complicated dessert to make and it’s really not! It just takes a bit of time and a lot of following directions.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Cream Cheese – Use full fat cream cheese, in the block style. This needs to come to room temperature before you bake.
- Granulated Sugar – We’re using just enough sugar to sweeten the cheesecake, while still keeping the classic, slightly tangy, cream cheese flavor at the forefront.
- Eggs – Use large eggs, at room temperature.
- Sour Cream – Use full fat sour cream, at room temperature.
- Corn Starch – Just a hint of corn starch helps the cheesecake hold its shape, while staying super creamy.
- Vanilla Extract – Use real vanilla extract for best results.
- Oreos – Use your favorite brand of chocolate sandwich cookies! Use up any leftover oreos in my Fudgy Oreo Brownies!
- Chocolate – I used semi-sweet chocolate for the ganache to keep the sweetness levels balanced, but you could use milk if you really love milk chocolate. Or, try half milk and half semi-sweet.
Recipe Substitutions & Variations:
- Gluten-free – Make the crust with a trusted brand of gluten-free chocolate sandwich cookies.
- Extras – Feel free to use just whipped cream on top and skip the ganache, or vice versa. I think this recipe is perfect with all the components, but you can certainly cut down in a time crunch. The whipped cream can also be served on the side, so folks can add it to their individual slices.
How to Make Oreo Cheesecake:
Step 1: Make the Crust. Stir together melted butter & oreo crumbs. Press into a 9-inch springform pan and bake at 350 for 10 minutes.
Step 2: Make the Filling. In a large mixing bowl, beat cream cheese until creamy. (You can also do this in the bowl of a stand mixer, fitted with the paddle attachment.)
Then, mix in the sugar, eggs, vanilla, corn starch, salt, and sour cream. Stir in the oreo pieces last.
Step 3: Bake. Pour batter into the prepared crust and spread it evenly. Bake in a water bath as directed in the recipe card below.
Step 4: Cool & Chill the Cheesecake. Let cheesecake cool in the now off oven, with the door cracked, for 1 hour. Then, let it cool on the counter for 1-2 hours, before refrigerating for at least 6 hours or up to overnight.
The top will brown a bit, and have some lumps from the oreo pieces. This is normal! It does NOT mean your cheesecake is over baked inside – don’t panic.
Step 4: Make the Oreo Whipped Cream. In a large bowl (it’s going to splatter!) beat together powdered sugar, vanilla, heavy cream, and oreo crumbs. See notes in the recipe card below if you want to stabilize the whipped cream.
Step 5: Make Chocolate Ganache. Heat heavy cream until simmering, then pour over finely chopped semi-sweet chocolate. Stir until you have a silky ganache, then pour over the chilled cheesecake, using an offset spatula to push it over the edges.
Let the cheesecake chill in the fridge for a few minutes to set the ganache, before you pipe on the whipped cream.
Serving + Storing:
Once the ganache is set, pipe on the whipped cream and decorate with oreos and oreo crumbs. Enjoy immediately! Leftovers (hehe, that’s a funny concept) will keep in the fridge in an airtight container for 3-4 days.
Can’t get enough of milk’s favorite cookie? Try my Oreo Chocolate Chip Cookies or my Tiramisu Cheesecake. (It has an oreo crust and a black cocoa espresso mascarpone cream!)
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes! That’s the nature of cheesecake. Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1 day before serving.
The hot water produces steam that fills the oven, which helps the cheesecake cook evenly and remain nice and creamy, without cracking. It also helps prevent the edges from cooking at a faster rate than the center.
It’s okay to fill the pan very full for cheesecake – it’s not a cake, where it’s going to expand while baking and overflow. However, if you didn’t follow directions and really beat the eggs into the batter for a long time, the cheesecake may puff up quite a bit during baking (like a soufflé) and it may even overflow. If you just barely mix in the eggs as directed, this will not happen. It has NEVER happened to me in 10+ years of making cheesecakes.
Special Tools:
- Springform Pan – This recipe uses a 9-inch springform pan.
- Roasting Pan – You’ll need a roasting pan (with the rack removed) for the water bath.
- 10-Inch Cake Pan – A 10-inch cake pan creates a no fail barrier between the cheesecake and water bath. If you don’t want to purchase this, you can wrap the cheesecake very well in aluminum foil, but it will take many layers – most people say 8 to 10 to ensure no water gets through. When I used to do 2 layers in the past, water always got in. You can also use any pan you already own that fits around the 9-inch springform, and fits inside the roasting pan.
More Cheesecake Recipes to Love:
- Key Lime Pie Cheesecake
- Lemon Meringue Pie Cheesecake
- Pineapple Upside Down Cheesecake
- Salted Caramel Crème Brûlée Cheesecake
- Triple Nutella Cheesecake
- Lemon Blueberry Cheesecake
- Triple Chocolate Cheesecake
Did you make this recipe? Leave a comment & star rating!
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Oreo Cheesecake
Ingredients
For the Crust:
- 35 whole chocolate sandwich cookies, yes, with the cream included – 407 grams
- 5 tbsp salted butter, melted, 70 grams
For the Cheesecake:
- 32 ounces full fat cream cheese, at room temperature , use the block style – 904 grams
- 1 and 1/2 cups granulated sugar , 308 grams
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature , 180 grams
- 1 and 1/2 tsp corn starch
- 2 tsp vanilla extract
- pinch of salt
- 20 whole oreos, yes, cream included
For the Chocolate Ganache Drip
- 5 ounces semi-sweet chocolate, finely chopped, 141 grams
- 5 ounces heavy cream, 150 grams
For the Oreo Whipped Cream
- 4 oreos, without the cream filling!, 33 grams
- 3 tbsp powdered sugar
- 1 tbsp vanilla extract
- 1 cup cold heavy cream
Instructions
- Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.5 tbsp salted butter, melted
- Prep the Oreos: Break up the 20 oreos for the cheesecake filling by adding them to a ziploc bag and smashing them up with the back of a measuring cup. You want a mix of crumbs, small pieces, and medium pieces.
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated – if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Add the vanilla, sour cream, corn starch, and salt and mix until just combined. Stir in the oreo pieces from the previous step.32 ounces full fat cream cheese, at room temperature , 1 and 1/2 cups granulated sugar , 4 large eggs, at room temperature , 3/4 cup full fat sour cream, at room temperature , 1 and 1/2 tsp corn starch, 2 tsp vanilla extract , pinch of salt, 20 whole oreos
- Prepare the Water Bath: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
- Assemble & Bake Cheesecake: Pour the batter over your prepared curst.Bake the cheesecake for 88 to 95 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the center will have just a small bit of thick batter. An instant read thermometer inserted into the center should read about 156℉ to 160℉ (avoid poking the bottom of the pan as this will give you a false reading).Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool to room temperature, about 1 hour more, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
- For the Chocolate Ganache Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium high heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Pour over the center of the cheesecake, spreading it to and over the edges with an offset spatula. Pop in the fridge for a few minutes to let the ganache set before adding whipped cream.5 ounces semi-sweet chocolate, finely chopped, 5 ounces heavy cream
- For the Oreo Whipped Cream: Pulse the four oreo cookies (cream removed this time!) in a food processor until you have fine crumbs. Set aside. In a medium to large bowl, add the powdered sugar, vanilla, and heavy cream. Begin mixing on high speed (to avoid splatter, use a kitchen towel to cover the mixer and the bowl until the cream starts to thicken) until the cream starts to thicken. Add the oreo crumbs and continue mixing on high speed until stiff peaks form. Learn how to stabilize whipped cream in this post.Pipe the whipped cream onto the cheesecake, or serve on the side.3 tbsp powdered sugar , 1 tbsp vanilla extract , 1 cup cold heavy cream, 4 oreos, without the cream filling!
- Serve + Store: Once decorated, slice, and enjoy! Store leftovers, in an airtight container, in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe turned out delicious!
So glad to hear you enjoyed this recipe, Kaykay!
This is the first time making this cheesecake, second time using one of her recipes and they do not disappoint. First one i made was the black forest, this cheesecake was spot on, recipe perfection, cook time wonderful. Definitely will keep trying different cheesecake recipes of hers
Thank you so much for the rave review, Kaykay! I hope you get to try some more of my recipes! 😄