Best Oreo Cheesecake
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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
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 homemade whipped cream! With the amount of Oreos baked into it, this is the BEST Oreo Cheesecake you’ll ever have!
- Prep Time: 1 hour 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 9 hours, 50 minutes
- Yield: 12-14 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
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
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.
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
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Ohhh, chocolate!! Got to have some of this cheesecake. Good thing I keep extra packages of
oreos
on hand for baking. Thanks, Lindsay!!
Hello! I have a question. Does the oreo crumbs come from just the biscuit or with the cream? Thank you.
You can leave the cream filling in the Oreos.
Hi Lindsay. Should this be covered while in the fridge? Will the top layer or whipped cream turn a different texture or color if not covered in the fridge?
Generally speaking, it’s going to be best to cover it. But it should also be OK uncovered for a couple of days. It won’t discolor. It’s more that it’s more likely to dry out. But cheesecake doesn’t dry out as much as something like cake.
I just love cakes and especially cheesecake. I am just a big fan of cheesecakes. Your cheesecake looks delicious and tempting. I just can’t wait to go and get myself a piece of cheesecake right now. Anyways, I will try out this recipe at home and let you know. Thank you for sharing this great recipe.
Delicious! Been baking my way through your site and this Oreo Cheesecake recipe is divine!
★★★★★
Awesome! So glad you enjoyed it!
Hi… In my country we don’t have sour cream, can i us greek yogurt??
Yes, that should be fine
Your crust looks extremely black, so was just really questioning are you truly leaving the inside filling In when making the crust and the actuality like actual cheesecake m
Correction to my first question. The last part should have said are you Removing the inside filling of the Oreo when making the crust and / or the pie. Your crust shows no signs of anything white and itt looks totally black
Yes, I’m really leaving the filling in the Oreos – promise! If you use a food processor to grind them into crumbs (not just pounding them), the filling will completely disappear.
Can this be made in something other then a springform pan?
I wouldn’t really recommend it. It’s going to be quite hard to get it out of a cake pan since you can’t remove the sides. You could potentially try it in a 9 x 13 pan, but you may need to make some adjustments, especially to the baking time.
What size springform pan would you reccomend
A 9 inch springform pan.
Could you please
recommend the adjustments you’d make in a 9 x 13 pan , in terms of ingredients and cooking time as referenced above?
I would check out this recipe for baking times. It’s going to be similar. As for the topping, you might want to do 1 1/2 recipes worth of the ganache to be able to cover a full 9×13. Also, keep in mind that a thinner cheesecake like that with the Oreos in there is likely to crack a decent bit. The Oreos will more than likely poke through the top of the batter while it bakes and that leads to cracks typically.
I’ve been a frequent visitor to the site for a few years now and have made a number of recipes. I made this for Thanksgiving yesterday, and the cheesecake was a big hit. Thank you for the site and the wonderful recipes!
Awesome! So glad to hear it was a hit! Thanks Scott!
If I wanted to add mascarpone cheese to this recipe how much would you recommend?
I would think you could swap out up to half or so of the cream cheese for mascarpone cheese it should be fine.
Thank you for the wonderful recipe. The video is really useful. Cheesecake taste heavenly, the added fresh cream further enhances the flavor!
★★★★★
I’m glad you enjoyed it!
I hope this is good and turns out. I made a list of ingredients, went to the store and got everything and I’m a little upset now that I get into more of the process and have to run back to store because sour cream was not listed as an ingredient. I’m hoping the recipe is written right and this is the only mistake. I do not have time in my life to be like, ” oh it’s ok that this 50 hour cheesecake didn’t turn out.”
I’m sorry you had to run back out. The sour cream is listed in the ingredients though. I hope the cheesecake turned out well!
Made this today and it turned out beautiful. I didn’t add the cookie chunks into my cheesecake, only added the cookie crumbs. No worries about cracks!! I love your instructions. Every one of your recipe’s have turned out so beautiful!! Can’t wait to try more flavors!!
★★★★★
Wonderful! So glad to hear you’ve enjoyed everything!
Absolutely delicious!! Made this for Thanksgiving and got rave reviews! Will definitely be making this again! Thanks for sharing!
★★★★★
Wonderful! I’m so glad it was a hit!
Do you have to make this in a water bath?
It is my recommendation to use one so that your cheesecake doesn’t brown too much around the edges, crack or fall in the center while cooling. You could certainly make it without one and see how it turns out. If you don’t use it, you may not need to bake the cheesecake quite as long.
Hi! I have had great success making cheesecakes in a non springform pan. After baking the crust (which does have a round parchment under it) I spray the sides with nonstick spray. Then pour cheesecake batter in, as normal. After refrigeration and when ready to eat, I place a plate on top of cheesecake and invert. Then invert again (same process) onto plate or serving piece. I have done this with 8 and 9 in round that are 3″ tall. Hope this helps! This also means no water gets into a cheesecake that is in a water bath.
Made this tonight, and didnt realize until it was baked that I only layered the oreo chunks into it, and forgot the crumbs until it was baked. I sis add the ganache on top and put the crumbs on top of it in a layer. I put it in the fridge, and tomorrow, I will make the whipped cream, and add the halved cookies. I’m thinking I will stop at the store and buy some mini oreos to put in top after the whipped cream. Hoping it wont be too off, I’m giving it as a Christmas gift tomorrow to a coworker. Lovely recipe.
★★★★★
I’m glad you’re happy with it! The crumbs would add a little more Oreo flavor, but I’m sure it will still taste great!
Best Cheesecake Ever!!!!!!! Easy to make and beautiful! Only thing I did different was add in an extra bar of cream cheese. My family loved it! Perfect for our big family Christmas Dinner!
★★★★★
Made this for my friend’s 36th bday. We had a girl’s night and they all went crazy over it. Really good recipes!! Only thing I did different was just put a shallow pan of water on rack right below cake instead of water bath. No cracks so it worked. Thanks for the recipe!
★★★★★
I’m so glad it was a hit!
I’m thrilled to bake this for my fiancée’s birthday but will only have 3 hours to chill post-baking… is this going to ruin the outcome?
I don’t know that it would necessarily ruin it, I’m just not entirely sure if it will firm up enough.
Thanks so much! As others have said, this was the best cheesecake we’ve ever had! The recipe is amazing!!!
As to the cooling time: I started it off in the refrigerator and after 1 hour, moved it to the freezer for 15 minutes, then back to the refrigerator and repeated once. It set perfectly and the minimal freezer time did not upset the texture or create ice crystals – worked like a charm for us! Thanks again
Made this yesterday as an early Valentines gift for my husband who loves cheesecake. He loved it! The only part that caused trouble was the ganache, but I think it’s because my chips were too old. The texture was just off. Left it off and just added more whipped cream. Love your recipes! I’m not a good baker, but your recipes make me look like I am!
I’m so glad you enjoyed the cheesecake and that you’ve enjoyed the other recipes as well!
I only have a 10″ spring form pan. Any adjustments to the recipe?
I have t made that size before. I think it’d be fine, it’ll just need less baking time.
Hi , I’m baking this today , just a quick question, if you don’t do a water bath, how long do you cook the cake for please ?
I’m not sure. I didn’t test it that way. I’d check it at around an hour.
hi there, the oreo cheesecake was a hit which i brought to office for sharing. However, the whipped cream didn’t turn out to be as good. Because after whipping halfway, the whole mixture just disintegrates (i follow strictly what you mentioned in the recipe). So how can I salvage or do a good whipped cream? pls help..
★★★★★
I’m so glad you enjoyed it!
It’s possible that you overwhipped the whipped cream. That’s the only reason I can think of that it would break down, if you truly followed the recipe as written. For more help with whipped cream, check out my full recipe and tutorial.
I notice that my speed of the mixer is maximum speed high when mixing which I guess is the reason for the mixture disintegrates. I read should be medium to low-speed gradually. Is that true?
★★★★★
The speed isn’t necessarily the issue. I typically make whipped cream on a high speed setting. It’s more if it’s whipped for too long. Or it could’ve been something else. I just don’t know what else it would be.
For the whipped cream, it says “Oreos, cut in half” but it doesn’t say about how many/much Oreos. I wanna know so I don’t add too many/not enough. I REALLY hope to make this one day so I’m VERY curious. Let me know ASAP, please!!
I added the cut Oreos to the top of the whipped cream swirls. I made 12 swirls, so I needed 6 Oreos. If you have more or less swirls though, you might need more or less Oreos.
How long would this last in the fridge?
It’s usually best for 3 to 4 days, maybe 5 if we’ll covered.