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!

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.

Best Oreo Cheesecake collage for Pinterest

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.

Best Oreo Cheesecake - a slice of cheesecakea slice of oreo cheesecake with a bite taken

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!

Best Oreo Cheesecake - full of Oreos and baked in an Oreo crustBest Oreo Cheesecake - slice on white plate

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


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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

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

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Recipe rating

200 Comments
  1. Nicole Bergman

    Made this today with the help of my 4 year old! It wasn’t complicated, instructions were extremely thorough and it tasted wonderful!!!! I did not make the ganache and doubled the whipped cream… it was still wonderful! Our oven seems to not bake as hot, so I did increase the baking time about 15 minutes. And with no self control we dig into it within about 2 hours out of the oven! 😂 Thank you first an AWESOME and delicious recipe!

  2. Jennifier

    Made this recipe for Mother’s Day weekend. Everyone loved it. I tweeted the whipped cream and added the filling from the Oreos used to make the crust. Mixed it the same way to make the whipped cream. It was amazing. 

  3. Amy

    I think mine is going to come out poorly. It was much more runny than the video, not sure what I did wrong. I also forgot to put the crust up the sides a bit…

  4. Timothy Zierfuss

    Hi just put it in the oven.. I’ll have to see how it turns out.. I don’t know what I was thinking for some stupid reason today I was thinking the 24oz of cream cheese was only 2 packs.. And I didn’t realize till I was putting it in the water bath.. Kept thinking it looked to thin.. I took I was thinking of taking 10 min off the cook time cuz of the slightly less volume.. What do u think?
    Also I’ve made the banana cream cheesecake you have like 5 times everybody in my family loves it but I did find a had to double the Bavarian cream part.. first time I made it it just seems so thin for that layer

    1. Lindsay

      I haven’t ever tried that. I imagine it would bake fine, but it will change the taste and texture of the cheesecake.

  5. Adam

    Do you think I could do this in a 3 piece angel food cake pan? It’ll definitely be deep enough but I can’t find a springform in stores!

  6. Heather

    Can i freeze this after it is cooked and cooled, then thaw and then add toppings? Better to thaw in the fridge?

  7. Eilish

    Made this last night and obviously had breakfast cheesecake. It’s delicious, light and fluffy. Rich and chocolaty. I’ve bookmarked it as my go to recipe.

    Changes: I didn’t have enough sour cream so I substituted the rest with ricotta

    I used a bag of chocolate baking crumbs instead of crushing Oreos. Worked like a charm. Less sweet.

    I baked the cheesecake on a rack elevated off a cookie sheet with the cookie sheet filled with water. I had some cracking on top but it cooked through perfectly.

  8. Athanasia

    Amazing! Made this for Easter as my husbands 2 favourite things are Oreos and cheesecake. Your explanation on this was perfect!  Can’t wait to try other recipes of yours. 

  9. Evren

    Can you make mini cheesecakes in mini spring form pans from this recipe? How would you adjust the baking time?

    1. Lindsay

      I would imagine you can, but I haven’t made mini cheesecakes in smaller springform pan so I’m not sure of the baking time. I’ve only used a cupcake pan, which is likely smaller.

  10. Pegah Nouri

    Awesome recipe! Easy to follow and comes out delicious and very pretty. I made it for my boyfriend’s birthday. He’s an Oreo fanatic and he loooooooved it. Thank you!

  11. Alexander Gallego

    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!!

    1. Lindsay

      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.

  12. Denise Tan

    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..

    1. Lindsay

      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.

      1. Denise Tan

        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?

      2. Lindsay

        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.

    2. Danielle

      Wondering if you could make this without the warm water part and just cook it in the oven as normal in the springform pan

      1. Lindsay

        Leaving out the water bath will make your cheesecake on the more dry side, it will also brown on the edges more and will likely sink in the middle after you remove it from the oven. It’s also very likely to crack. If none of that bothers you, then you can. I would suggest reducing the baking time by a little bit.

  13. Samreen Yaqub

    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 ?

      1. Simone Julies

        Hi, i absolutely LOVE this recipe. My first try was a HUGE success. Im just wonderiing if i could use less to no sugar at all in the filling, and if it will have any effect on the final product.. not everybody has an extreme sweet tooth like me. Thanks 🙂

      2. Lindsay

        I’m so glad you enjoyed it! A few notes about the sugar – the sugar adds moisture in addition to sweetness, so if you reduce it, you’d likely need to reduce the baking time. Also, you could reduce it, but I wouldn’t leave it out completely. Yes, there are things in the filling other than sugar that add flavor, but the sugar really cuts down the straight up taste of cream cheese. Unless you really like biting into a bar of cream cheese, I’d recommend at least some sugar. 🙂

      3. Lindsay

        You would need to reduce the ingredients, but I haven’t made that size before so I’m not sure how to advise.

    1. Tanya

      Great recipe! I did use semi sweet chocolate for the ganache because that’s what I had! Didn’t do the water bath i just put a pan under the springform to catch any dripping figured i don’t care if there’s cracks it’ll get covered by the chocolate

  14. Jen Circeo

    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!

  15. PJ

    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?

      1. PH

        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

  16. Skye Grundy

    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!

  17. Shonna Moore

    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!  

  18. Jennifer Rucker

    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.

    1. Lindsay

      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!

    1. Lindsay

      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.

    2. debbie

      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.

    3. Thomas

      Anytime you make a cheesecake you need moisture in the oven. I had a disaster 1 time and ended up with Cheesecake Soup. What I do is take a turkey pan and fill it with 1/2gallon’ish of water and put it on the 2nd lowest shelf run. Then I put the rack the cheesecake goes on on the next higher rack. Solves the expensive cheesecake sitting in water and havent had Cheeeecake Soup since. This 1 is in the oven right now. Cant wait till tomorrow to try it…

  19. Leslie

    Absolutely delicious!!  Made this for Thanksgiving and got rave reviews!  Will definitely be making this again!  Thanks for sharing!

  20. Jenny

    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!!

      1. Kim Ellsworth

        Hi I just made this and it is in the oven 🙂 I noticed your recipe says 1 1/2 Tablespoons of vanilla and I am now hoping that was correct as I usually use in my other recipes 1-2 teaspoons not tablespoons?

      2. Lindsay

        It’s correct. Because of the strong flavor of cream cheese, I use more flavoring than in other desserts.

  21. Jennifer Deaton

    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.”

    1. Lindsay

      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!

  22. Kaye

    Thank you for the wonderful recipe. The video is really useful. Cheesecake taste heavenly, the added fresh cream further enhances the flavor! 

  23. Scott

    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!

      1. Lindsay

        I would think you could swap out up to half or so of the cream cheese for mascarpone cheese it should be fine.

  24. dawn

    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?

    1. Lindsay

      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.

    1. Lindsay

      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.

    2. Rachel

      I baked this yesterday and not a springform pan and it’s come out perfectly! Jus popped it up from the bottom! Looks amazing!!

  25. Marcus

    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

    1. Marcus

      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

      1. Lindsay

        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.

  26. Supriya Kutty

    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.

  27. Suzy-q

    Ohhh, chocolate!! Got to have some of this cheesecake. Good thing I keep extra packages of
    oreos

    on hand for baking. Thanks, Lindsay!!

      1. Hadeal Ali

        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?

      2. Lindsay

        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.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12