Best Oreo Cheesecake

This Oreo Cheesecake is thick, creamy and filled with cookies and cream! It’s baked in an Oreo crust and topped with white chocolate ganache and whipped cream. With the amount of Oreos baked into it, this is the BEST Oreo Cheesecake you’ll ever have!

A slice of Oreo cheesecake on a white plate

The Best Oreo Cheesecake Recipe

It’s no secret that I’m a fan of Oreo desserts. From Chocolate Oreo Cake to No Bake Oreo Cheesecake, if I’ve explored countless ways to incorporate Oreos into delicious treats.

Today we’re going to learn how to make a creamy Oreo cheesecake. While a no-bake cheesecake can get close to the real thing, there’s just no substitute for an actual baked cheesecake. It does take a bit of extra effort, but with this tried and true recipe I’m certain you’ll be making the best Oreo cheesecake ever in no time.

So even though I’ve got just about all the Oreo dessert recipes you could want, I encourage you to try this cheesecake – it’s SO good! The crust is Oreos, the filling has both Oreo crumbs and chopped Oreos, then it’s topped with even more Oreos! How could this not be amazing?!

a slice of oreo cheesecake with a bite taken out

What You’ll Need

Here’s a quick rundown of what you’ll need to make this Oreo cheesecake. Fair warning: you’re going to need a lot of Oreos! Be sure to scroll down to the recipe card for specific amounts:

Crust

  • Oreos
  • Unsalted Butter

Filling

  • Cream cheese – At room temperature
  • Sugar
  • All purpose flour
  • Sour cream – Adds that classic cheesecake tang
  • Vanilla extract
  • Eggs – Also at room temperature
  • Oreo – Oreo crumbs and also Oreos cut into quarters.

White Chocolate Ganache

  • White chocolate chips
  • Heavy whipping cream
  • Oreos

Whipped Cream

  • Heavy whipping cream – Cold
  • Powdered sugar
  • Vanilla extract
  • Oreos
An Oreo cheesecake decorated with Oreo cookies and crumbs.

How to Make Oreo Cheesecake

Are you ready to make the best Oreo cheesecake ever? Here’s how to do it:

Make the Oreo Crust

To get started with this Oreo Cheesecake, you’ll make the crust. I used my trusty Oreo Cookie Crust Recipe, which uses the full Oreo. No need to remove the cream filling – it all goes in there!

  • Prep your tools. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  • Assemble the crust. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  • Bake the crust for 8-10 minutes. Then set aside to cool.
  • Prep for baking. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

Make the Oreo Cheesecake Filling

The filling is basically my Classic Cheesecake filling, but with a couple additions. It uses both Oreo crumbs and chopped Oreos, making this not just a vanilla cheesecake with some Oreos in it, but a true Oreo Cheesecake.

  • Adjust temp. Reduce oven temperature to 300°F (148°C).
  • Combine cream cheese, sugar and flour. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  • Add the sour cream and vanilla extract. Mix on low speed until well combined.
  • Add the eggs one at a time. Mix slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • Add Oreos. Gently stir the Oreo crumbs into the filling.

Assemble the Oreo Cheesecake

Now let’s put everything together:

  • Pour a third of the cheesecake filling into the crust. Spread evenly.
  • Add Oreos. Top it with half of the quartered Oreos.
  • Add another third of the cheesecake filling. Spread evenly, then the other half of the Oreos.
  • Top the cheesecake with the remaining filling. Spread into an even layer. It should be a thick enough layer to keep the Oreos from floating to the top.

Try not to jostle the cheesecake around too much, or the Oreos will come to the surface. You want to avoid that so that you don’t end up with cracks in the top of your cheesecake. If some Oreos or air bubbles surface, use a toothpick to push down the Oreos and pop the bubbles.

Bake, Then Chill Your Cheesecake

If you haven’t baked a cheesecake in a water bath before, be sure to check out my guide to water bath baking.

  • Set up the water bath. Place the springform pan with your cheesecake inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • Bake for 1 hour and 20 minutes. The center should be set, but still jiggly.
  • Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  • Crack the door of the oven for 30 minutes. This allows the cheesecake to continue to cool slowly. This process helps prevent cracking.
  • Chill. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  • Place on serving dish. Remove the cheesecake from the springform pan and place on a serving dish.

Make the Ganache & Whipped Cream, Then Decorate

  • Place the white chocolate chips in a medium heat-proof bowl.
  • Heat the heavy cream. Just until it begins to boil.
  • Pour the hot cream over the white chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth. If not completely melted and smooth, heat in 10 second increments, stirring between each until fully melted.
  • Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly.
  • Make the whipped cream. Add the heavy whipping cream and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
  • Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
  • Decorate. Finish the cheesecake off by adding additional chopped Oreos to the center of the cheesecake and an Oreo half to piped whipped cream swirls.
  • Refrigerate until ready to serve. Cheesecake is best for 4-5 days.
A slice of Oreo cheesecake on a white plate

Why is This a Layered Oreo Cheesecake?

Because we want to avoid a cracked cheesecake, the chopped Oreos are layered into the filling. In addition to air bubbles creating cracks in cheesecakes, objects near the surface of a cheesecake while it bakes can also create cracks. So layering in the Oreos helps keep them from sitting on the surface of the cheesecake and hopefully avoids cracking.

You’ll add about a third of the filling to the crust, then about half of the Oreos, then another third of the filling and the other half of the Oreos. It’s topped with the remainder of the filling. If you notice some chopped Oreos floating up to the top of the cheesecake after the filling is layered together, push them back down. You want to try not to jostle it around too much or they’ll be more likely to float to the top.

How to Decorate

Once your Oreo cheesecake is baked and cooled, it’s time to finish it off with a little decoration. While it shouldn’t get any large cracks if your Oreos stay put in their layers, it is possible (as you’ll notice in the video below). Fortunately, if that does happen, this cheesecake is topped with a white chocolate ganache, which can conceal any issues. Not to mention that I LOVE the flavor it adds! It reminds me of the filling of the Oreo, which is clearly the best part.

Top the white chocolate ganache with some whipped cream swirls and more Oreos and you’ve got one delicious and pretty looking cheesecake! It’ll be sure to cure any craving for cheesecake and Oreos and will have you coming back for seconds and thirds!

Best Oreo Cheesecake collage for Pinterest

Tips for the Best Oreo Cheesecake

  • Be sure to mix the ingredients together on low speed. This reduces adding air to the batter, which can cause cracks.
  • Use a water bath to bake this cheesecake. This helps keep the cheesecake from browning too much, sinking in the middle after/while cooling and helps reduce cracking.
  • Managing the Oreos. If any chopped Oreos float up a bit after layering them into the filling, using a toothpick to push them back down. If they are too close to the surface, they can cause cracking.
  • Room temperature. Having your cream cheese and eggs at room temperature helps them to smooth out and incorporate more easily, reducing the mixing time and keeping your filling from getting too much air incorporated.
  • Want more tips? Check out my ultimate cheesecake guide to a perfect cheesecake.

More Oreo Desserts to Try


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The BEST Oreo Cheesecake Recipe | Make A Perfect Oreo Cheesecake
Recipe

Best Oreo Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 9 hours, 50 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Oreo Cheesecake is thick, creamy and filled with cookies and cream! It’s baked in an Oreo crust and topped with white chocolate ganache and homemade whipped cream! With the amount of Oreos baked into it, this is the BEST Oreo Cheesecake you’ll ever have!


Ingredients

Crust

  • 35 Oreos (3 cups |403g Oreo crumbs)
  • 5 tbsp (70g) butter, melted (salted or unsalted is fine)

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup (134g) Oreo crumbs (from about 1112 Oreos)
  • 20 Oreos, cut into quarters

White Chocolate Ganache

  • 7 oz white chocolate chips
  • 4 tbsp (60ml) heavy whipping cream
  • Chopped Oreos

Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • Oreos, cut in half

Instructions

Make the Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

Make the Filling & Assemble Cheesecake

  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream and vanilla extract and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Gently stir the Oreo crumbs into the filling.
  6. Pour a third of the cheesecake filling into the crust and spread evenly. Top it with half of the quartered Oreos.
  7. Add another third of the cheesecake filling and spread evenly, then the other half of the Oreos.
  8. Top the cheesecake with the remaining filling and spread into an even layer. It should be a thick enough layer to keep the Oreos from floating to the top. Try not to jostle the cheesecake around too much, or the Oreos will come to the surface. You want to avoid that so that you don’t end up with cracks in the top of your cheesecake. If some Oreos or air bubbles surface, use a toothpick to push down the Oreos and pop the bubbles.
  9. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  10. Bake for 1 hour 20 minutes. The center should be set, but still jiggly.
  11. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  12. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  13. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  14. Remove the cheesecake from the springform pan and place on a serving dish.

Make Ganache, Whipped Cream & Decorate

  1. To make the ganache, place the white chocolate chips in a medium heat proof bowl.
  2. Heat the heavy cream just until it begins to boil.
  3. Pour the hot cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If not completely melted and smooth, heat in 10 second increments, stirring between each until fully melted.
  4. Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly.
  5. To make the whipped cream, add the heavy whipping cream and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
  6. Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
  7. Finish the cheesecake off by adding additional chopped Oreos to the center of the cheesecake and an Oreo half to piped whipped cream swirls.
  8. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 809
  • Sugar: 60.6 g
  • Sodium: 372.5 mg
  • Fat: 52.7 g
  • Carbohydrates: 75.2 g
  • Protein: 11.2 g
  • Cholesterol: 151.9 mg

Keywords: oreo cheesecake recipe, how to make oreo cheesecake, oreo cookie cheesecake, best oreo cheesecake

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Recipe rating

238 Comments
  1. Vicki

    I love all your recipes but when I did the Oreo crust it seemed to really stick to the bottom of the pan I’ve tried with and without parchment paper any suggestions?

    1. Lindsay

      If you used it without parchment paper, I would suggest using parchment paper. It helps a bunch. You could also try baking spray. I also use an offset spatula to help loosen it from the bottom of the pan. Glad to hear you enjoy the recipes!

  2. Dazjah

    I’ve made this receipe before and absolutely loved it! I want to make it again but recently my family developed a gluten allergy. I was wondering if I can use gluten free flour as a substitute (the same amount). Thank goodness there are gluten free Oreos!

    1. Lindsay

      I’m glad you enjoyed it! Yes, gluten-free flour should be fine. You could also use cornstarch and just use half the amount.

  3. Courtney

    Just made this today. It was only the second cheesecake I’ve ever made and I followed her directions exactly how she had them. It turned out AMAZING!! The amount of cookies is a little crazy, but oh so worth it. I got two packs of the family size Oreos and I have none left. Mind you that also accounts for the snacking/quality control Oreos. Thank you so much for the amazing recipe .

  4. Holly

    I love every recipe I have ever used from your page and can’t wait to try this one! How would you change the amount of ingredients to make this a 12″ cheesecake?

    1. Lindsay

      I’m so glad to hear that! I’ve never actually made a 12 inch cheesecake, so it’s hard for me to say how to adjust. I’m sorry! If I had to guess, I’d think you’d need to increase the recipe by 1/3 or 1/2.

  5. Nelson Franks

    Just made this for a friend. The only change I made was to use stabilized whipped cream, but it was a big hit! Alas, I don’t consume — calories, carbs, etc — but I like making the cakes, and this was a winner. Thanks!

    1. Lindsay

      So glad you enjoyed it! Just for future reference, the whipped cream in the recipe is a stable one as well.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29