Oreo Cheesecake Recipe – Creamy Baked Cheesecake with Oreo Crust
This baked Oreo cheesecake starts with a buttery chocolate cookie crust and a smooth, creamy vanilla cheesecake filling. It’s baked in a 9-inch springform pan, then cooled and chilled until firm enough to slice neatly.
Oreo Cheesecake Recipe
The crust is made from whole Oreos, cream filling included, so it comes out dark, compact, and a little sweet. Chopped Oreo pieces are folded through the filling, so every slice has cookie in it, and a handful of crushed Oreos goes on top right before serving.
The texture depends on three things more than any ingredient: mixing the batter gently once the eggs go in, letting the cheesecake cool gradually instead of pulling it straight out of a hot oven, and giving it plenty of time in the refrigerator. Skip any of them and the filling is more likely to crack or slice messily.
A Baked Oreo Cheesecake with Oreos in Every Layer
This homemade Oreo cheesecake is baked rather than no-bake, so the filling sets in the oven and chills into a creamy, sliceable cheesecake. Oreos appear in all three layers: a crumb crust made from whole cookies, chopped cookie pieces folded through the cream cheese filling, and crushed cookies on top. Baked in a water bath at 325°F, it’s a cookies and cream cheesecake that cuts into 12 slices.
What You’ll Need
For the Oreo crust
- 24 Oreo cookies, including the cream filling
- 5 tablespoons unsalted butter, melted
For the cheesecake filling
- 24 ounces full-fat block cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 10 Oreo cookies, roughly chopped
For the topping
- 4 Oreo cookies, roughly crushed
Equipment: 9-inch springform pan, food processor or zip-top bag and rolling pin, electric mixer, mixing bowls, rubber spatula, measuring cups and spoons, roasting pan for the water bath, kettle, wire rack, sharp knife.
A few notes on ingredients:
- Oreos: The recipe uses 38 in total: 24 for the crust, 10 chopped for the filling, and 4 crushed for the topping. Leave the cream filling in for all of them.
- Cream cheese: Use full-fat cream cheese sold in blocks, softened at room temperature. Spreadable cream cheese sold in tubs is softer and wetter than block cream cheese, so it isn’t a good swap here.
- Eggs and sour cream: Take them out ahead of time so they’re at room temperature. Cold ingredients are more likely to leave lumps in the batter.
How to Make This Oreo Cheesecake Recipe
Step 1: Prepare the Oreo crust
Preheat the oven to 325°F. Lightly grease a 9-inch springform pan. Crush the 24 Oreo cookies into fine crumbs, including the cream filling. Mix with the melted butter and press firmly across the bottom of the pan. Aim for fine, even crumbs with no large chunks, so the mixture holds together when pressed. A flat-bottomed glass or a dry measuring cup works well for packing it into a compact, level layer.
Step 2: Bake the crust
Bake the crust for 10 minutes. Remove it and let it cool slightly while preparing the filling. Keep the oven on at 325°F, since the filling goes straight into the same heat.
Step 3: Beat the cream cheese and sugar
Beat the softened cream cheese and granulated sugar on medium-low speed until smooth, scraping down the bowl as needed. Cream cheese that’s properly softened beats up smooth, while cold cream cheese tends to leave small lumps that are hard to beat out later. Before you move on, the mixture should look uniform with no streaks or bits, and scraping the bowl catches any pockets clinging to the sides.
Step 4: Add the sour cream, vanilla, and eggs
Mix in the sour cream and vanilla until combined. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Do not overmix. Beating hard after the eggs go in whips extra air into the batter, and overmixing at this stage is one of the commonly cited reasons cheesecakes crack. Stop each addition as soon as you can no longer see the egg.
Step 5: Fold in the Oreos and fill the pan
Gently fold the 10 roughly chopped Oreo cookies into the cheesecake batter. Pour the filling over the crust and smooth the top. Folding with a rubber spatula, rather than mixing with the electric mixer, keeps the batter smooth and spreads the cookie pieces through the filling without breaking them down.
Step 6: Bake in a water bath
Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the outside of the springform pan, keeping the water below the rim. Bake at 325°F for 60 to 70 minutes, until the edges are set and the center still has a slight wobble. The water around the pan gives off steam and keeps the heat gentle and even, which helps the cheesecake rise slowly and lowers the chance of cracks. When it’s ready, the edges look set, and the center jiggles slightly when you nudge the pan instead of rippling like liquid.
Step 7: Cool and chill
Turn off the oven, crack the oven door, and leave the cheesecake inside for 1 hour. Remove it from the water bath, let it cool to room temperature, then cover and refrigerate for at least 6 hours, preferably overnight. Cooling in stages like this avoids the sudden temperature drop that can crack the surface. The long chill is what firms the soft center into something sliceable, so don’t cut it short.
Step 8: Release, top, and slice
Release the springform pan. Sprinkle the 4 roughly crushed Oreo cookies over the top. Slice with a sharp knife, wiping the blade between cuts. Wiping keeps filling and cookie crumbs from smearing onto the next slice, and running the knife under hot water and drying it first helps it glide through the filling.
Storing and Making Ahead
Because the cheesecake needs at least 6 hours in the refrigerator anyway, it’s a natural make-ahead dessert. Bake it the day before, keep it covered in the refrigerator, and release the pan, add the crushed Oreo topping, and slice when you’re ready to serve.
Leftover slices keep covered in the refrigerator for a few days. If you want to keep some longer, wrapped slices can be frozen and thawed in the refrigerator overnight.
Frequently Asked Questions
Why did my cheesecake crack?
The most common causes are skipping the water bath, overmixing the batter after the eggs go in, and cooling the cheesecake too quickly. Each one is covered in the steps above: the water bath in Step 6, low-speed mixing after the eggs go in in Step 4, and the gradual cooling in Step 7. If one of those got skipped or rushed, that’s the first place to look.
Can I use reduced-fat or spreadable cream cheese?
This recipe is built around full-fat block cream cheese. Reduced-fat versions and the spreadable kind sold in tubs are softer and contain more moisture, which can leave the filling looser and make a smooth, sliceable cheesecake harder to get.
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Oreo Cheesecake Recipe – Creamy Baked Cheesecake with Oreo Crust
Ingredients
- 24 Oreo cookies including the cream filling
- 5 tbsp unsalted butter melted
- 24 oz full-fat block cream cheese softened
- 3/4 cup granulated sugar
- 1 cup sour cream room temperature
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 10 Oreo cookies roughly chopped
- 4 Oreo cookies roughly crushed for topping
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan. Crush the 24 Oreo cookies into fine crumbs, including the cream filling. Mix with the melted butter and press firmly across the bottom of the pan.
- Bake the crust for 10 minutes. Remove it and let it cool slightly while preparing the filling. Keep the oven on at 325°F.
- Beat the softened cream cheese and granulated sugar on medium-low speed until smooth, scraping down the bowl as needed.
- Mix in the sour cream and vanilla until combined. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Do not overmix.
- Gently fold the 10 roughly chopped Oreo cookies into the cheesecake batter. Pour the filling over the crust and smooth the top.
- Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the outside of the springform pan, keeping the water below the rim. Bake at 325°F for 60–70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the oven door, and leave the cheesecake inside for 1 hour. Remove it from the water bath, let it cool to room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.
- Release the springform pan. Sprinkle the 4 roughly crushed Oreo cookies over the top. Slice with a sharp knife, wiping the blade between cuts.
Notes
- Use room-temperature cream cheese and eggs for a smoother filling. Mix on low speed after adding the eggs to avoid incorporating excess air. Allow enough chilling time before slicing so the cheesecake holds its shape.
