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Oreo Cheesecake Recipe – Creamy Baked Cheesecake with Oreo Crust

Oreo Cheesecake Recipe – Creamy Baked Cheesecake with Oreo Crust

A baked Oreo cheesecake with a buttery chocolate-cookie crust, creamy vanilla filling studded with Oreo pieces, and a crushed-cookie topping.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling time 2 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 550 kcal

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.