Decadent Oreo Cheesecake Recipe: Creamy Cookies & Cream Dessert

The perfect Oreo cheesecake – a crunchy Oreo crust, a rich New York-style cheesecake filling studded with cookies, finished with chocolate ganache and whipped cream. This guide walks you through tips and techniques to achieve a smooth, restaurant-quality cheesecake every time.

Updated October 4, 2024: new photos, extra tips, and step-by-step images.

This Oreo cheesecake is the ultimate cookies-and-cream dessert. A crisp Oreo crust gives way to a dense, velvety filling with just the right tang. Chopped Oreos inside the filling add texture so every bite tastes like cookies and cream. A glossy chocolate ganache and rosettes of whipped cream finish the cake for an impressive presentation.

Perfect for Oreo lovers, this cheesecake balances vanilla creaminess and chocolate flavor for a crowd-pleasing treat.

Making Oreo Cheesecake

Cheesecakes use premium ingredients, so read the instructions and tips below before starting to ensure the best result.

1. Prepare the pan. Wrap the outside of a 9-inch springform pan in aluminum foil at least three times so the bottom and sides are completely sealed.
2. Preheat the oven to 325°F (170°C). Baking at a moderate temperature helps reduce the chance of cracks.

Make the Crust

1. Crush Oreos (wafers and filling) in a food processor or place cookies in a freezer bag and crush with a rolling pin until fine.
2. Mix the crumbs with melted butter until evenly combined. You can mix in a bowl or pulse briefly in the food processor with the butter.
3. Press the mixture into the prepared pan, covering the bottom and reaching about 1/2 to 2/3 up the sides.
4. Bake the crust for 10 minutes, then remove it from the oven while keeping the oven on.

Make the Filling

1. In a large bowl, beat cream cheese, sugar, and cornstarch until smooth and creamy. Stop the mixer and scrape the bowl a few times to remove any lumps. Cornstarch helps minimize cracks.
2. Beat in sour cream and vanilla until combined. Sour cream gives the filling extra silkiness compared with recipes that use only cream cheese.
3. Mix in the eggs one at a time on low speed, stopping as soon as each egg is incorporated. Avoid overmixing to reduce the chance of cracks.
4. Gently fold in chopped Oreos. Reserve about one-third of the chopped cookies to sprinkle on top after pouring the batter into the pan; this helps prevent larger pieces from sinking to the bottom.

Bake the Cheesecake

1. Pour the filling over the prebaked crust. Dot the top with the reserved chopped Oreos and press them slightly into the batter so they’re covered.
2. Place the springform pan in the center of a large roasting pan. Pour boiling water into the roasting pan so it reaches about 1/2 to 1 inch up the sides of the springform pan to create a water bath.
3. Bake for about 50–60 minutes, until the top is mostly set but the center still has a slight wobble like soft pudding when the pan is gently nudged. It should not jiggle like liquid.

Tips for the Perfect Oreo Cheesecake

To help ensure success, follow these key tips:

• Use full-fat, brick-style cream cheese. Low-fat or spreadable varieties won’t produce the same dense, creamy texture.
• Bring ingredients to room temperature. Take cream cheese, sour cream, and eggs out of the fridge at least 30 minutes beforehand so they incorporate smoothly.
• Use a water bath. Wrapping the pan in foil and baking in a water bath helps regulate temperature and prevent cracks while keeping the cheesecake moist.
• Control cookie size. Larger Oreo pieces in the filling provide a better texture than uniformly fine crumbs. Use a mix of chopped pieces and a few finer crumbs if you prefer.

Questions

How many Oreos in a package / how many packages will I need? A standard 14.3 oz (405 g) US package contains about 36 Oreos. This recipe uses roughly 30 cookies for the crust and 12–15 for the filling, so two packages will cover the recipe and extra decoration. Sleeve packs may vary by region; adjust accordingly.

Can you make the cheesecake the night before? Yes. Cheesecake benefits from chilling. Refrigerate for at least 6 hours or overnight. Prepare the ganache and decorate the day you serve for the best appearance.

How long does cheesecake keep? Properly covered, cheesecake will keep in the refrigerator for up to one week.

Can you freeze cheesecake? Yes. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge. For best texture, add ganache after thawing if you plan to freeze the whole cheesecake.

With these tips and careful technique, you’ll have a silky, dense Oreo cheesecake with a crunchy crust and decadent chocolate finish. The triple dose of cookies—from crust to filling to topping—makes this a must-try for Oreo fans.

Oreo Cheesecake

By: Fiona Dowling

A crunchy Oreo crust with a creamy New York-style filling studded with Oreos, finished with chocolate ganache for an over-the-top cookies-and-cream dessert.

Prep: 45 mins

Cook: 55 mins

Chilling: 6 hrs

Total: 7 hrs 45 mins

Servings: 12 pieces

Equipment

• 9-inch (23 cm) springform pan
• Large roasting pan for the water bath
• Aluminum foil

Ingredients

Oreo Crust

• 30 Oreo Cookies, wafers and filling
• 5 tablespoons unsalted butter, melted (71 g)

Oreo Cheesecake

• 24 oz cream cheese, full-fat brick-style (680 g)
• 1 cup granulated sugar (200 g)
• 1 tablespoon cornstarch
• 1 cup sour cream (240 ml)
• 1 teaspoon vanilla extract
• 3 large eggs
• 12-15 Oreo cookies, chopped
• Boiling water, for the water bath

Topping

• 4 oz semi-sweet chocolate, finely chopped (113 g)
• 1/2 cup whipping cream (120 ml)
• Additional whipped cream, for decorating
• 4-5 Oreos, chopped or crushed for decorating

Instructions

• Preheat oven to 325°F (170°C) and position the rack about one-third from the bottom.
• Wrap the outside of the 9-inch springform pan with aluminum foil at least three times and lightly grease the pan.

Oreo Cookie Crust

• Crush the Oreos (wafers and filling) into fine crumbs using a food processor or by hand in a sealed bag.
• Mix crumbs with melted butter and press into the bottom and up the sides about 1/2 to 2/3 of the way.
• Bake for 10 minutes. Remove from oven but leave oven on.

Oreo Cheesecake Filling

• Beat cream cheese, sugar, and cornstarch until smooth. Scrape the bowl to remove lumps.
• Beat in sour cream and vanilla.
• With the mixer on low, add eggs one at a time until just combined.
• Fold in about two-thirds of the chopped Oreos.

Baking & Cooling

• Pour batter into the crust and press reserved Oreo pieces into the top if desired.
• Place the springform pan in a large roasting pan and pour in 1/2–1 inch of boiling water.
• Bake 50–60 minutes until the top is set and the center has a slight wobble.
• Cool at room temperature until the water bath is lukewarm. Remove the springform from the roasting pan and cool until the sides are room temperature.
• Cover and refrigerate at least 6 hours or overnight.

Topping

• Chop chocolate and place in a heatproof bowl. Heat cream until almost boiling and pour over chocolate. Let sit 2 minutes, then whisk until smooth. If needed, warm briefly and whisk again.
• Run a thin knife around the cheesecake and unclamp the springform ring. If condensation appears, blot gently.
• Pour ganache over the cheesecake, allowing it to drip over the edges. Decorate with whipped cream and extra chopped Oreos if desired.

Notes

1. Cream Cheese: Use full-fat brick-style cream cheese for best texture.
2. Cornstarch: Helps reduce cracking. Substitute with 2 tablespoons all-purpose flour if needed.
3. Room Temperature: Let cream cheese, sour cream and eggs sit at room temperature for at least 30 minutes.
4. Chocolate Ganache: Optional but adds richness. Skip if you prefer a lighter finish.
5. Storage: Refrigerate covered for up to one week.
6. Freezing: Wrap tightly and freeze up to two months; thaw overnight in the fridge. Add ganache after thawing if freezing the whole cake.
7. Nutrition: Values are estimates per slice assuming 12 equal slices.

Nutrition

Calories: 647kcal, Carbohydrates: 56g, Protein: 9g, Fat: 44g