Oreo Cheesecake Recipe

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top view of cookies and cream cheesecake on a cake stand

This Oreo Cheesecake is made for cookies and cream lovers. Creamy vanilla cheesecake loaded with crushed Oreos sits on an Oreo cookie crust for a rich, crowd-pleasing dessert!

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Prep Time: 45

Cook Time: 1 20

Total Time: 3 5

Servings: Servings

Author: Michelle

Ingredients

For the Oreo Cookie Crust

16 Chocolate Sandwich Cookies (Oreos)
5 tablespoons of butter, melted

For the Cheesecake Filling

3 (8oz) blocks of cream cheese, softened and room temperature
1/2 cup sour cream
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
12 chocolate sandwich cookies crushed into small chunks.

Instructions

Prep The Cake Pan

Preheat the oven to 350°F.
Grease an 8-inch round cake pan with 3-inch-high sides using cooking spray or melted butter.
Cut an 8-inch circle of parchment paper and place it in the bottom of the pan. Spray the parchment as well. Set aside.

Make The Crust

In a food processor, pulse the cookies until very coarsely ground. You can also crush the cookies by hand using a zip top bag and a rolling pin.
Add the melted butter and pulse until the crumbs are finely ground and evenly moistened.
Pour the crumbs into the prepared pan. Use the bottom of a clean glass to press them firmly and evenly into the pan. Bake for 12 minutes at 350°F, or until you smell a light toasted chocolate aroma. Remove from the oven and set aside.
Reduce oven temperature to 325°F.

Make The Cheesecake Filling

In a stand mixer, beat the cream cheese until smooth. Add the sour cream and mix until fully combined and lump-free.
Add the sugar and beat on medium low speed, stopping once to scrape down the sides of the bowl . Continue mixing until well combined, then stir in the vanilla extract.
With the mixer on low speed, add the eggs one at a time, mixing thouroughly before adding the next egg.
Stir in the crushed cookies by hand or on low speed just until combined. Do not overmix.
Pour the batter over the crust. Gently tap the pan on the counter to release air bubbles. If any cookie pieces are poking through the surface, gently push them down into the batter to help prevent cracks.

Water Bath and Baking

Place the unbaked cheesecake into a larger pan (a 10-inch cake pan or roasting pan works well). Fill the roasting pan with hot water until it reaches about halfway up the sides of the 8-inch cake pan. Don’t fill it too high, or the water can spill into the cheesecake.
Place both cake pans into the preheated oven and bake at 325°F for 1 hour and 5 minutes, until the edges are set and slightly puffed and the center is gently jiggly (not cracked).
Once the cake has baked, turn off the oven.
Leave the cake in the oven and crack open the oven door for 1 minute. After a minute, close the door and let the cheesecake sit in the warm oven for 1 hour.
After an hour, remove the cheesecake from the water bath and let it cool to room temperature. Once it's cooled, transfer the cake to refrigerator and chill (uncovered) for 6 hours, but preferably overnight.

Removing The Cheesecake

After the cake has chilled, run a thin, sharp knife around the edge of the cheesecake, making sure to reach all the way down to the crust.
Fill a pan slightly larger than the cheesecake pan with a few inches of very hot water. Dip the bottom of the cheesecake pan into the hot water for 15–20 seconds.
Place a dinner plate lined with plastic wrap on top of the cheesecake pan. Flip the cheesecake onto the plate and gently tap or shake to release.
Once released, place your serving plate upside down on the cheesecake and carefully flip it right-side up.
Decorate with whipped cream and crushed cookies if desired. Keep refrigerated until ready to serve.

Notes

Use full fat cream cheese and sour cream for the best results
If you're using a springform pan, double wrap the bottom with tin foil before placing the pan in the water bath. You can skip the cake removal steps in the recipe card.
Leftovers need to be refrigerated and covered with plastic wrap. Leftover cheesecake will stay good for up to 5 days.
Freezing Cheesecake: slices or the whole cake can be frozen for up to one month if double wrapped in plastic. When you're ready to serve, thaw in the fridge the night before.

Cuisine Desserts

Course Sweets

Nutrition