Oreo Cheesecake

Who doesn’t love an Oreo? As the world’s most beloved cookie, it’s easy to see why they’re a favorite! This recipe combines the classic flavors of Oreos and creamy cheesecake for a dessert that’s rich, indulgent, and absolutely irresistible.

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Unlock the secret to flawlessly smooth, creamy cheesecake with our FREE guide! Learn the #1 tip for baking perfect cheesecakes every time.

Why You’ll Love This Oreo Cheesecake

While cheesecake requires some patience, the payoff is worth it. This ultra-creamy, Oreo-studded cheesecake is perfect for potlucks, celebrations, or simply treating yourself. Plus, no water bath is required!

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How to Make Oreo Cheesecake

What Kind of Oreos Should You Use?

Stick with regular, whole Oreos—filling intact. We haven’t tested this recipe with flavored or Double Stuf Oreos, but if you do, let us know how it turns out!

Tips for the Creamiest Cheesecake

• Use full-fat cream cheese (brick style, not the spreadable tub) at room temperature for a smooth texture.
• Incorporate full-fat sour cream for a creamy consistency and slight tanginess.
• Don’t overbeat the batter once the eggs are added! Overmixing introduces air, leading to sinking and cracks.

Can You Make Mini Oreo Cheesecakes?

Absolutely! While this recipe is for a full cheesecake, you can try our Cookies & Cream Cheesecake Cupcakes, a similar treat that became our first viral recipe.

The Best Pan for Cheesecake

This recipe calls for a 9-inch springform pan (10-cup capacity). Not all springform pans are identical, so ensure yours can hold the batter properly. To extend your pan’s lifespan, wash it by hand rather than using the dishwasher.

Do You Need a Water Bath?

Nope! While a water bath can help with even baking, this cheesecake will turn out just fine without one. The key is to:

1. Bake low and slow at 325°F and monitor the oven temperature.
2. Cool gradually by leaving the cheesecake in the oven with the door slightly open for 30 minutes.
3. Loosen the edges by running a knife around the cheesecake after baking.

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How to Decorate Your Oreo Cheesecake

This cheesecake is delicious as-is, but for extra indulgence:

• Ganache topping: A silky layer of chocolate makes this even more decadent.
• Whipped cream swirls: Pipe homemade whipped cream for a bakery-style look.
• Oreo Truffles: For a show-stopping finish, top with homemade Oreo truffles drizzled in white chocolate.

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How to Know When Your Cheesecake is Done

• The edges should be set, but the center should have a slight wobble.
• Use a digital thermometer—the internal temperature should reach 150°F.
• Avoid overbaking, as this can make the cheesecake dry and rubbery.

How to Slice Cheesecake Perfectly

• Ensure the cheesecake is well chilled before slicing.
• Use a sharp chef’s knife, wiping the blade clean between slices for smooth edges.

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Storing & Freezing Oreo Cheesecake

How Long Does It Last?

Refrigerate covered for up to 5 days.

Can You Freeze It?

Yes! Cheesecake freezes well for up to 2 months.

• Whole cheesecake: Wrap in plastic wrap and store in an airtight container.
• Individual slices: Freeze slices on a baking sheet, then wrap individually.
• To thaw: Refrigerate overnight or let slices sit at room temperature for 30 minutes.

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Oreo Cheesecake Recipe

Ingredients

For the Crust:

• 32 Oreo cookies (keep the filling intact)
• 4 tbsp butter, melted

For the Filling:

• 32 oz cream cheese, softened
• 5 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 ½ tbsp vanilla extract
• 20 Oreo cookies, quartered

For the Ganache:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

For the Whipped Cream (optional):

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

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Instructions

Make the Crust:

1. Preheat oven to 325°F.
2. Process Oreos into fine crumbs, reserving ¼ cup for garnish.
3. Mix crumbs with melted butter and press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and set aside.

Make the Filling:

1. Beat cream cheese until smooth.
2. Add eggs one at a time, mixing gently.
3. Mix in sugar, sour cream, and vanilla.
4. Fold in quartered Oreos.
5. Pour batter into crust and bake for 1 hour.
6. Let cool in the oven for 30 minutes, then at room temperature for 2-3 hours.
7. Refrigerate overnight.

Make the Ganache:

1. Heat cream until simmering and pour over chocolate chips.
2. Let sit for 3 minutes, then stir until smooth.
3. Pour over cheesecake and chill.

Make the Whipped Cream (Optional):

1. Beat cream, powdered sugar, and vanilla until stiff peaks form.
2. Pipe swirls on cheesecake and sprinkle with reserved Oreo crumbs.

Enjoy your homemade Oreo Cheesecake—a dream dessert for any Oreo lover!