Oreo Cheesecake
This classic baked Oreo cheesecake features a buttery Oreo crust, a silky cream cheese filling studded with chunky cookie pieces, and a simple whipped cream topping. It's the ultimate crowd-pleasing dessert that's rich, creamy, and absolutely loaded with Oreos in every bite.
Equipment
- 9-inch springform pan - essential for easy removal
- Food processor - for crushing Oreos into fine crumbs
- Stand mixer or hand mixer - for smooth, lump-free filling
- Large mixing bowl
- Rubber spatula
- Parchment paper - for lining the bottom of the springform pan
- Piping bag and star tip - optional, for decorating the top
- Offset spatula - for smoothing the batter
- Aluminum foil - for lining the baking sheet
- Rimmed Baking Sheet - to catch any drips
- Instant-read thermometer - to check doneness
- Sharp knife - for slicing clean pieces and running around the pan edge
Ingredients
- 36 cookies Oreo cookies - about 1 standard package, cream filling removed, cookies crushed into fine crumbs
- 6 tablespoons unsalted butter - 85g, melted
For the Cheesecake Filling
- 32 oz full-fat brick-style cream cheese - 900g, softened to room temperature
- 1 cup granulated sugar - 200g
- 1 cup full-fat sour cream - 240g, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs - lightly beaten and at room temperature
- 20 cookies Oreo cookies - roughly chopped into chunky pieces, do not crush — keep the cream filling in these
For the Whipped Cream Topping
- 1 cup heavy whipping cream - 240ml, cold
- 3 tablespoons powdered sugar - 24g
- 1 teaspoon pure vanilla extract
For Garnish
- 8 to Oreo cookies - 10, halved or left whole
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Remove cream filling from 36 Oreos and pulse the wafers in a food processor until fine crumbs form. Combine with 6 tablespoons melted butter and press firmly into the bottom and 1.5 inches up the sides of the pan.
- Bake the crust for 10 minutes, then remove and cool completely.
- Beat softened cream cheese on medium-low speed for 2-3 minutes until smooth. Add sugar and mix until combined, then add sour cream and vanilla, mixing on low.
- Add beaten eggs one-third at a time, mixing on the lowest speed just until combined. Fold in 20 chopped Oreo pieces by hand.
- Pour filling over the cooled crust and smooth the top. Bake at 325°F for 55-65 minutes until edges are set and center jiggles gently.
- Turn off the oven, run a thin knife around the edge, crack the oven door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven and cool completely at room temperature for about 2 hours. Refrigerate for a minimum of 6 hours or overnight.
- Just before serving, whip cold heavy cream until it thickens. Add powdered sugar and vanilla, then whip to stiff peaks.
- Pipe or spread whipped cream over the chilled cheesecake. Garnish with halved Oreo cookies. Slice with a hot, dry knife for clean cuts.
Notes
- Room temperature ingredients are crucial for a lump-free filling. Let cream cheese, eggs, and sour cream sit out for 1-2 hours before starting.
- Remove the cream filling from the crust Oreos to prevent oily seepage during baking. Keep the cream filling in the Oreos folded into the batter.
- Do not overmix once the eggs are added. Mix on the lowest speed just until combined to prevent cracks.
- Press the crust 1.5 to 2 inches up the sides of the pan to help prevent cracking as the cheesecake bakes and shrinks.
- The center should still jiggle gently when you tap the pan — do not wait until it looks completely firm. Internal temperature should read 145-150°F.
- Cool the cheesecake gradually — first in the oven with the door cracked, then at room temperature, then refrigerate overnight for best results.
- For clean slices, dip a sharp knife in hot water, wipe dry, and cut. Repeat between each slice.
- Store leftovers covered in the refrigerator for up to 5 days. Freeze without toppings for up to 3 months.
- Add the whipped cream and Oreo garnish just before serving for the best presentation.
- This cheesecake is best made 1-2 days ahead — the flavor develops and deepens as it rests.