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!
I’m a big fan of Oreo Cheesecake and this recipe just might be my new favorite! If you’re an Oreo cheesecake lover too, you can also try this Ultimate Oreo Cheesecake recipe, this No-Bake Oreo Cheesecake, or these No Bake Mini Oreo Cheesecakes.
The Best Oreo Cheesecake Recipe
It’s no secret that I’m a fan of Oreo desserts. From Chocolate Oreo Cake to Oreo Cheesecake Brownie Trifle, there’s something for everyone. There’s even a No Bake Oreo Cheesecake! But while a no bake cheesecake can get close to the real thing, there’s just no substitute for an actual baked cheesecake. Rich, creamy and delicious!
So even though I’ve got just about all the Oreo dessert recipes you could want, I’ve got more and am sharing this Best Oreo Cheesecake with you today – and 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?!
How to Make Oreo Cheesecake
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. So just combine the Oreo crumbs with some melted butter and press it into your springform pan. Then you’ll bake the crust for about 8 to 10 minutes and set it aside while you make the 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.
First, you’ll want to combine the cream cheese, sugar and flour and mix it all together until it’s well combined and smooth. Be sure to mix on a low speed, since using a high speed adds air to the batter. The air bubbles can rise to the top and create cracks in your finished cheesecake.
After that you’ll add your sour cream, which adds that classic cheesecake tang, and vanilla extract. Then the eggs are added one at a time, mixing until combined after each.
The final step to making the filling is to stir in the Oreo crumbs, which naturally add tasty flavor.
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 an Oreo Cheesecake
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!
Tips for a Successful Oreo Cheesecake
1. Be sure to mix the ingredients together on low speed to reduce adding air to the batter, which can cause cracks.
2. Use a water bath to bake this cheesecake, which helps keep the cheesecake from browning too much, sinking in the middle after/while cooling and helps reduce cracking.
3. 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.
4. 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.
5. Check out my ultimate cheesecake guide to a perfect cheesecake.
More Oreo Cheesecake and Desserts to try
No Bake Oreo Cheesecake
Ultimate Oreo Cheesecake (Copycat Oreo Dream Extreme Cheesecake)
No Bake Mini Oreo Cheesecakes
Oreo Brookie Cheesecake
Mini Mint Chocolate Oreo Cheesecakes
Oreo Cheesecake Brownie Trifle
Oreo Brookie Layer Cake
Mint Oreo Cheesecake
Oreo Cheesecake Icebox Cake
Read transcript
Best Oreo Cheesecake
- 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 11–12 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
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.
FILLING
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.
Gently stir the Oreo crumbs into the filling.
5. Pour a third of the cheesecake filling into the crust and spread evenly. Top it with half of the quartered Oreos.
6. Add another third of the cheesecake filling and spread evenly, then the other half of the Oreos.
7. 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.
8. 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.
9. Bake for 1 hour 20 minutes. The center should be set, but still jiggly.
10. 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.
11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
13. Remove the cheesecake from the springform pan and place on a serving dish.
14. To make the ganache, place the white chocolate chips in a medium heat proof bowl.
15. Heat the heavy cream just until it begins to boil.
16. 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.
17. 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.
18. 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.
19. Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
20. Finish the cheesecake off by adding additional chopped Oreos to the center of the cheesecake and an Oreo half to piped whipped cream swirls.
21. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.
Keywords: oreo cheesecake, oreo cheesecake recipe, how to make oreo cheesecake, cheesecake oreo, oreo cookie cheesecake, best oreo cheesecake recipe
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I have followed this recipe to a T. But mine didn’t cook fully. After the 1:30 minutes baking and extra hour of resting in the over, door closed and open. A day later it’s soft inside, only the edges are cooked. I can’t understand what went wrong.
★★★
Did you do the full cooling process as well? The cheesecake continues to cook during that process as well. Assuming you did, it should have been cooked in all that time unless an ingredient was over measured and you had more liquid in the cheesecake that needed to be cooked longer. Or maybe your oven temperature is off.
This is the best oreo Cheesecake recipe ever! Its dummy proof and very well detailed instructions, excellent ingredients and perfect measurements. However, I made 2 of them this week for my 2 eldest daughters birthdays and found that substitute the 3 tbsp of all purpose flour with 3 tbsp of Cornstarch Prevented any and all cracking. Substituting Sourcream with Cottage cheese made this recipe lower in fat, far less air bubbles providing the same creamy awesomeness as sourcream. I’ve been playing around with this perfect recipe as a guide and lemma tell you, it needs no customization as it is, Its Amazing!!!
So glad you have enjoyed it!
Loved it! A bit of a long process but well worth it.
★★★★★
Omg!!! This is my sons favorite I make this every holiday!! ..Thanks for sharing .
★★★★★
This recipe is the bomb! My family LOVES it and request it often. Thankyou for sharing!
This was delicious! Followed the recipe exactly and it turned out amazing. Thank you!
★★★★★
Can this recipe be made in a 9by13 dish?
Sure. But it will be more likely to crack with all the Oreos in it.
I made this once for my father-in-law who loves Oreos on Father’s Day, and since then, my husband has requested it as his all-new must-have dessert for his birthday. So needless to say, I’m saving this one! Everything was great, except I think I”ll skip out on making it look as pretty as the picture…I just sprinkle some Oreo crumbs over the white chocolate icing and call it good!
★★★★★
Wonderful! So glad it’s been a hit!
Can this be made in a 13X9 pan and would that change the temperature or cooking time!
Yes, but it would be more likely to crack because of the thinness of the cheesecake and the Oreos. Not necessarily a problem, but it depends on your preference. Doesn’t change the temperature, just the cooking time. I’d follow the cooking times for this cheesecake. It should be similar. You may also need a little extra ganache to cover the whole top since it’s a bigger cheesecake.
Hi there! I absolutely loved this recipe. Could I freeze the entire cheesecake? I’m making it in advance for a friend, so I thought I could wrap it in plastic wrap and foil to freeze. Then, would it need to thaw in the fridge overnight? I’m worried this might affect the whipping cream or ganache.
You can freeze it, but I would recommend freezing it prior to adding the toppings. Then add the toppings shortly before you serve it. And yes, thaw it in the fridge.
Amazing as always! I have made so many of your recipes and each of them have been absolutely delicious and come out perfectly every time. Thank you for the recipes and clear directions.
This is Oreo leveled up. If you’re a cookies and cream lover, this is your dessert. Yum 🤤
★★★★★
I’m so glad to hear that!
If you have water bath issues. Use a crockpot liner around the foil and it works, I’ve used it many of times.
I love this recipe!! I’ve made it a couple times for my hubby and will make it a third time this year for his birthday!! The first time I made it, I made two of them because I didn’t have a big enough pan, but it still came out fantastic!!!
★★★★★
I had so much fun making this, I just moved into an apartment so I did not have the springform pan and you were right the edges did become a little brown but it did not crack somehow! I added strawberries because my boyfriend really wanted some and I do not have a blender so the whipped cream was out of the question but it turned out amazing non the less. I would totally make this again but for sure with the right materials.
★★★★★
My water bath leaked into my pan. Not a whole lot of water maybe a couple tbsp. What did this do to my cheesecake? Is there anything I can do to fix it? It’s in the refrigerator now. I haven’t opened the spring pan yet.
It’s not ideal, but it should be fine.
For the base do you separate the white from the Oreos and only use the dark part?
No, I use the whole oreo.
I’m gonna try the water bath but I’m not sure which side should I let the heat bake. From The top, bottom or both? I’m worried if my cheesecake could burn at the top if switched to both 🥺
★★★★★
My oven is convection, so the heat source is at the top, but the heat circulates. I’m not sure about your oven, but I’m guessing it might be fine either way. If it does start to brown on top, just put some foil loosely over the top.
If im using and 8” pan what would my temp and bake time be?
I made a guide to adjusting cheesecakes for the sizes I’m most often asked about, but 8 inches isn’t one of them, so I’m not sure. The temp would be the same, it’s just the bake time. Your pan will be QUITE full at a smaller size so it will take longer to bake.
Can this be a no bake instead? Or no?
Not really. But I have a no bake version here. https://www.lifeloveandsugar.com/no-bake-oreo-cheesecake/
Anyone ever try dark chocolate ganache? Not really a fan of white chocolate but would try
This is my first cheesecake I ever made. I cooked it to the recipe almost exactly. I just didn’t add as many cut up Oreos in the layers. During the cool down period the cheesecake cracked. It also has a yellowish color on top. Does that mean that I overcooked it? I tasted a piece of the edge that got stuck to the pan and it tastes wonderful! So that’s a good thing! What can I do to fight next time to keep it from turning the yellowish color on top? I’m thinking maybe I should have checked it at an hour to see if it was ready to be turned off and start the cooling process.
★★★★★
It does sound like it may have been a little over cooked and browned on top of it. Certainly that could account for the cracking, assuming you used a water bath. You can definitely check it earlier on. You want to look for the edges being set and the center being jiggly but not still kind of liquidy, if that makes sense. Then you can start the cooling process.
We just ate some and it was soooo amazing!!! My crust could have been a bit more crisp, but the rest was amazing! Thank you for sharing this recipe with the world!!!
Do you cook with convection on or off?
My oven is a convection oven but I do not turn the convection bake on. I use the regular bake setting.
Does the ganashe make it hard to slice? How would you recommend cutting it so you get pretty slices?
Not hard to slice at all! It’s soft.
Hi! I am going to make this for my boyfriend’s birthday this week and I know he will love it! I have one quick question: does the whipped cream “melt” in the fridge after you’ve decorated it? I know we won’t eat it all right away, and if the whipped cream will “melt” in the fridge and not maintain the nice swirls, I’ll either leave it off until plating, or use a whipped white chocolate ganache instead for the swirls. Thank you!!
The powdered sugar in the whipped cream stabilizes it. It should not wilt.
Hello Lindsay, I wanted to tell you that I made this cheesecake recipe for my close friend’s 16th birthday. Oh my goodness, this recipe turned out to be a phenomenal success. My friend said it was the one of the most delicious cheesecake he has ever had, and we both literally couldn’t stop eating it. I will be definitely making this cheesecake again. Thank you so much for sharing this recipe.
I can’t wait to try your other cheesecake recipes such as your chocolate lover’s cheesecake and your dark chocolate cheesecake.
God bless you.
★★★★★
OMG . . . this was incredible! One of the best cheesecakes I’ve ever tasted, and without a doubt the best I’ve ever made–and I’ve made some pretty good cheesecakes, I must admit. I did make a few, small modifications to the recipe. With all the Oreos baked in, plus all the ones in the crust, I cut back on the sugar and only used 3/4 cup instead of a full cup (and it was still plenty sweet–I might even try just 2/3 cup next time). And I dispensed with the white chocolate ganache, and only topped the cake with chopped Oreos, serving each slice with a dollop of whipped cream. It was absolutely delicious, and this is now my go-to cheesecake recipe. Thank you!!!
★★★★★
So I made this recipe a few weeks ago and it has been requested again! It was a huge hit when family came over. The only issue I ran I to was the whipped cream wouldn’t whip. The heavy cream was fresh out of the fridge and the setting was on med-high. Made a giant mess flinging everywhere for 15 nearly 20 minutes and was still super runny. Any tips on the whipped cream?
★★★★★
I’m so glad it was a hit! Whipped cream should really whip easily on its own. Just the cream alone should whip. It should only need maybe 3 to 5 minutes at most. If you’re cream isn’t whipping, I would make sure that it’s a whipping cream or heavy cream.
How can I adjust the cooking time if I’m making this recipe but making mini cheesecakes in a muffin pan.
I’d check out my mint mini oreo cheesecakes. The baking time should be about the same.
Your recipe looks so amazing! I was wondering what the adjustments would be if I were to use a 6-inch pan?
I would use 2/3 of the recipe. Bake time should actually be similar. Just look for the center to be jiggly and the edges set when you start the cooling process.