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

Read transcript
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
The BEST Oreo Cheesecake Recipe | Make A Perfect Oreo Cheesecake

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


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!



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


  • 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



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.


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

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Sage

    Literally THE best recipe ever! My entire family was insane over how good it was. I have been told maybe 50 times (and I made this just a few days ago) that “This is literally the best cheesecake I have ever eaten!” It was a request for my very pregnant sister’s birthday and everyone was drooling over it. FIRST cheesecake that I’ve made that didn’t crack three ways in the middle! Soo smooth and creamy. I’ve tried Ina’s and Tyler’s and this was the best by far. THANK YOU!!

  2. Paul

    Turned out ok. Need to work on my crust making. Cut out some of the Oreos which I know is a no no but wanted to simplify it a bit. Could have let is sit longer in fridge. But delicious none the less. 

  3. Gigi

    This recipe will turn out amazing if you follow the recipe closely. I unfortunately did have a small crack at the top from not pushing an oreo chunk down deep enough, but it wasn’t even noticable after adding the white chocolate ganache on top. highly recommend this recipe for any oreo lover.

  4. Carly Merluzzi

    Was pretty intimidated by this recipe at first, but I followed the steps exactly and it came out perfect:) the only problem I had was the crust stuck a bit to the spring form pan when I tried to remove it so I just left it in. I think I made it too thin in spots. Delicious, my boyfriend loved it!

  5. Joshua Patterson

    Hello! Made your recipe once and it came out pretty well. Didn’t need so much though so want to try again in a 6 inch springform pan. What would be the ingredient adjustment for this? 

  6. Dee

    How tall is this cheesecake after baking? Just wondering if I needed to double the receipe to make a tall cheesecake.

      1. Angelina

        What would the cooking time be for a 4”? I want to make a couple 4” cheesecakes with this recipe for my son’s prom date and I’m not sure if I should reduce the time by 1/2 or when to start checking if it’s close to being done.

      2. Lindsay

        You’d probably want to cut the recipe by 2/3 and bake for roughly 45 minutes, cool with door closed for 30 and cracked for 20.

  7. Madeline Webster

    Hi! I am wondering if I make this a day in advance if the piped whip cream will become runny? Thanks!

  8. Ashley

    Hi, I want to make this but I don’t really like white chocolate. Can I make a chocolate ganache instead, or would that be too much chocolate? Also, how many packages of Oreos are used in this recipe?


  9. Anaia

    So i want to make this for uncle but my grandpa can’t have a lot of sugar cause of his stomach so how Oreo should i put in

  10. Leisel

    Hi,this is my second time making this cheesecake. Your recipe is my standard for all of my cheesecake and it is used as my comparator to all other recipes. Thanks for taking the time to provide these gorgeous recipes that make my baking seems like a professional.

    Well done, thanks again.

    1. Lindsay

      You can, but the cheesecake might crack, fall in the center when cooling and brown around the edges. Temperature would be the same, but you’d need to bake less time. I’m not sure how long.

    1. Lerie Navarro

      Hi its me again lindsay! I will bake this in an 8 inch spring form pan. May I ask what wd be the temperature and how long?

    1. Lindsay

      The sour cream adds texture to the cheesecake. If you don’t use it, you’d want to replace it with something. You could try yogurt or heavy cream, but I think sour cream is best.

      1. Lindsay

        I personally don’t think so, but some people seem sensitive to it, so it’s hard for me to say. Depends on the person.

  11. Gabriella

    Hi Lindsay! I loved this recipe and everyone in my house! My brother asked me to make another one for his birthday even! I would like to do a smaller one tho, half recipe. Which springform pan should I use for this? And what about baking time? Thank you so much!

  12. Christina


    Just to clarify you will bake the chocolate cake twice once in the beginning and once while cooking the cheesecake? Also, will cooking it twice dry it out? 

    1. Lindsay

      The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping prevent any cracks.

  13. Jessica


    In your video on how to set up a water bath, do I need that slow cooling bag? Can I just wrap it in tinfoil twice?

  14. Laurel

    Lindsay we made this with Golden Oreos and it was AMAZING! Especially the crust… YUMMY! I’ve tried this recipe and your Oreo cake recipe. Both have become family favorites. I think I have found my new favorite website!! Thank you for so generously sharing your talent with all of us.

  15. Debbie Katt

    I made this during quarantine. Omg it is fabulous!!!!!
    It looked just like the picture. I will make it again and 
    Again 👍🏻👍🏻👍🏻👍🏻

  16. Fred

    This is a great cheesecake. Fairly easy to make. It taste wonderful. I made my second one today and it was easier that the first one. The first one was for a potluck and everyone loved it. Not a piece left. The only modification that I did is not to use a water bath, but I put a casserole dish full of water in the lower rack below the cheesecake. Worked great!

  17. Lizzie

    I have to make a cheesecake for this Sunday but will be on a trip all day Friday and Saturday. Can I make the cheesecake on Thursday and then let it chill and do the ganache and cream on Sunday, or should I do all of it on Thursday and just refrigerate it with the ganache and cream for two days?

  18. Laurel

    My daughter is an Oreo lover! For her birthday last year we made an Oreo cake and it was such a hit. This year she still wants something Oreo and this seems the perfect thing. She is thinking she wants to do something with golden Oreos. I’m thinking of doing everything the same and just swapping out the Oreos. Have you ever tried that or made something similar with golden oreos?

  19. Krista C. King

    Fingers crossed…only made one cheesecake in the past….and it cracked big time. I made your recipe, it’s in the oven now 😬🤞🤞🤞

  20. Aubrey

    Hi! I’m wondering if I would be able to use a 6″ springform pan instead of a 9″ and use the leftover mixture to make cupcake sized cheesecakes. My friend is having a makeshift wedding and wants a small oreo cheesecake and I’m looking for the perfect recipe. 😀 Thanks!

  21. Taylor

    Best oreo cheesecake recipe I’ve made after trying several! I made a few subtle switches to make it gluten free too as my sister does not eat gluten and it was still incredible! Also made a chocolate ganache instead of white chocolate. Thank you so much!

  22. Bianca

    Hi! I wanna try this next week but I only have 10″ springform pan, may I know the adjustments I can do? Also what can I substitute for sour cream? Thank you! <3

    1. Lindsay

      I haven’t used a 10 inch pan, so it’s hard for me to say. You could leave everything the same, you’ll just have a thinner cheesecake and won’t need to bake it for as long. Sour cream can often be substituted with greek yogurt.

  23. VW

    Hi Lindsay, can I substitute the heavy cream for the ganache to carnation milk? I can not find any heavy cream right now where I am living, thank you

    1. Lindsay

      That would likely not give you the same result. It has a different water content to it, but it’s going to affect the texture of the ganache.

      1. Alyssa Tobin

        Hey there! I absolutely love this recipe, but I’m needing mini ones this weekend. How long would you recommend baking them in cupcake form?


    Do you know what temputure and time for a convection oven on bake?

  25. Allison

    I bake pretty frequently and I have to say this might be one of the best desserts I have ever made! My family loved it. It was the perfect balance of chocolaty sweetness and cheesy tartness. Absolutely delicious! The only change I made was to use a dark chocolate ganache on top instead of white chocolate. Just my preference. I baked this for Mother’s Day and I loved how I was able to make it in advance and then relax on my special day. This is a winner. Thank you Lindsay for your wonderful recipes and easy to follow instructions. Now if only you could come up with a calorie free cheesecake. 🙂

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!

Scripture I’m Loving

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