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This Oreo cheesecake recipe is easy and quick to make. The combination of sweet crust, creamy cheesecake, and decadent chocolate ganache makes this delightful dessert perfect for all ages and occasions. Serve it with whipped cream topping and more crushed Oreos.
Is there anyone that can resist an Oreo cookie? I know I can’t. Oreos are versatile, tasty, accessible, and delicious ingredients I used in a lot of my recipes. They are already packed with flavor and sweetness and just overall deliciousness. I made brownies, ice creams, cakes, chocolate barks, truffles, fudges, cupcakes, and other snacks with Oreos.
But I haven’t tried making an Oreo cheesecake recipe before. I only used Oreos for making the Oreo crust and not the cheesecake filling itself. So I thought, why not do it now?!
This recipe is easy and quick to make, even first-time cheesecake makers can prepare it!
Why You’ll Love This Oreo Cheesecake
- Prepare Ahead – This delicious cheesecake cream cake can be made on your days off and enjoyed throughout the week.
- Perfect For Parties – Decorate your Oreo cheesecake with whipped cream and crushed Oreos and serve at parties, celebrations, or gatherings.
- Packed With Oreo Flavor – The crust and cheesecake batter are filled with the Oreo flavor!
These are the ingredients needed for this Oreo cheesecake recipe.
For The Crust
- Oreos – I used one pack of 14oz Oreos to make my Oreo crust (about 24 Oreo cookies). You can use a food processor, blender, or a rolling pin to make crushed Oreos.
- Melted Butter – To bind the crushed Oreos together. I used unsalted butter for my crust.
For The Cheesecake Filling
- Cream Cheese – I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don’t use tub type. Also, soften your cream cheese at room temperature before you start mixing ingredients. Follow the How To Soften Cream Cheese Guide.
- Sour Cream – I used full-fat sour cream. It makes the cheesecake on a cake richer and silkier.
- Heavy Cream – To balance the flavor and texture of your cheesecake batter.
- Eggs – Should be at room temperature. Check out How To Get Room Temperature Eggs Fast.
- Granulated Sugar – To add sweetness
- Vanilla Extract – I used pure vanilla extract for this recipe, but you can also use imitation or homemade vanilla extract.
- Oreos – To add the delightful Oreo flavor to the cheesecake on a cake.
- Salt – To bring out and balance the sweetness. Check The Role Of Salt In Baking.
For The Ganache Topping
- Chocolate – I used a semi-sweet or bittersweet chocolate bar for this Oreo cheesecake’s ganache. It’s not too sweet but decadent, rich, and delicious. You can also use chocolate chips or white chocolates to make white chocolate ganache.
- Heavy Cream – To melt the chocolate.
- Whipped Cream – For serving. Make your own, follow the Homemade Whipped Cream Guide.
How To Make Oreo Cheesecake
Before making the Oreo cheesecake, it’s best to ensure all ingredients are at room temperature. This prevents overmixing and ensures your cheesecake batter is smooth and creamy. Also, cold cream cheese is hard to mix.
Make The Oreo Crust
1. Prepare Oven
Preheat the oven to 350°F/177°C. Move the rack in the middle of the oven.
2. Make Oreo Crust
In a food processor or blender, pulse your Oreo cookies until you get fine crumbs.
Transfer to a large bowl and add melted butter. Stir well.
Pour your prepared crushed Oreos and butter mixture into your 9-inch springform pan. Spread and press the crumb into the springform pan. You can use the bottom of a measuring cup, spoon, or your fingers.
Place the prepared springform pan into the preheated oven and bake for 10 minutes. Remove from the oven, set aside, and cool completely.
Make The Cheesecake Filling
1. Combine Cream Cheese And Sugar
In a mixing bowl, add softened, at room temperature cream cheese and granulated sugar. Beat cream cheese, sugar using a stand mixer fitted with a paddle attachment at medium speed for 4 minutes. Don’t over beat the cream cheese.
2. Add Remaining Ingredients
Add salt and vanilla extract. Beat the cheesecake batter after adding each ingredient.
Add eggs, one at a time. Mix well before adding another egg. Ensure the egg is mixed well before adding another one.
Add sour cream and heavy cream. Mix well after adding an ingredient. Prevent overmixing your cheesecake batter.
Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated well.
With a rubber spatula, fold in your chopped Oreos.
1. Lower Oven Temperature
Decrease the oven temperature to 325°F/160°C.
2. Wrap Springform Pan
Wrap the springform pan with the cooled baked crust with 3 layers of aluminum foil. This prevents the water from seeping into your Oreo cheesecake while in the water bath.
You can also use a slow cooker liner. I like to wrap the pan with a springform pan with a slow cooker liner than wrap in two more layers of tinfoil.
3. Prepare Water Bath
Prepare 2 quarts of boiling water.
4. Bake Cheesecake Filling
Place the roasting pan into the preheated oven.
Carefully and slowly pour boiling water into the roasting pan. Be careful not to splash water on your cheesecake.
Bake Oreo cheesecake for 1 1/2 hours or until the edges are set and turned slightly golden brown. The middle of the cheesecake should be a little wobbly but set.
5. Cool In The Oven
Turn off the oven heat, crack open the door, and place a wooden spoon to prevent it from closing. Leave cheesecake inside the oven for 1 hour to cool. This step is important to prevent the Oreo cheesecake from cracking. Remember, sudden temperature changes will make the cheesecake crack.
Cover the top of the cheesecake with a paper towel and foil. Place in the fridge and chill for at least 4 hours or overnight.
Make Chocolate Ganache
1. Chop Chocolate
Chop your semi-sweet or bittersweet chocolate into fine pieces. Transfer into a heatproof bowl.
2. Heat Heavy Cream
In a small saucepan, heat heavy cream over medium heat until simmering. Don’t let it boil.
Pour over the chopped chocolate. Don’t stir. Let it sit for 5 minutes.
3. Melt Chocolate
After 5 minutes, whisk the milk and chocolate mixture until you get a smooth and even consistency.
4. Pour Chocolate Ganache
Pour over the chocolate ganache on the chilled Oreo cheesecake. Spread and smoothen it out using a spatula. Place in the fridge for at least 15 minutes to set.
1. Remove From Pan
After chilling and the chocolate ganache is fully set, remove all the foil. With a clean knife, run the edges for easy removal. Remove the outer ring.
2. Cut And Serve
Decorate Oreo cheesecake with whipped cream and more crushed Oreos.
Cut into slices and top with more whipped cream, if desired. Serve and enjoy!
- Line bottom of the springform pan with parchment paper. If you’re planning to serve cheesecake on a plate, placing parchment paper before adding the crust makes it easier to remove.
- Stabilize your homemade whipped cream topping. If your homemade whipped cream turns flat, follow this How To Make Stabilized Whipped Cream.
- Create mini Oreo cheesecakes. If you’re having a party, prepare small bite-size Oreo cheesecake on a plate. They are easier to eat and carry around, perfect for parties.
- Don’t overwork or overmix cheesecake batter. Too much mixing will add air to the batter and when baked, the air bubbles will pop and cause your filling to sink and crack.
- Let Oreo cheesecake cool completely. Don’t poke your cheesecake with a thermometer or toothpick. If the center of the cheesecake is set but slightly wobbly, that’s totally normal. Once it cools down, the cheesecake will set and harden more.
There are no animal products used to make Oreos. However, they’re not considered truly vegan because they’re made and manufactured in facilities where milk products are handled. As a result, Oreos might be contaminated.
Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they’re stored in the fridge.
Yes, you can freeze Oreo cheesecake. I like to freeze the cheesecake solid first uncovered then once frozen wrap. If you’re freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
No, there’s no need to separate the filling from the Oreo cookies. The filling adds flavor to the crust and helps bind it together.
For this recipe, I made an Oreo crust but you can also make a graham crust. If you don’t have Oreos or graham crackers, use other types of cookies like chocolate chip cookies, digestive biscuits, wafers, gingersnaps, etc.
More Recipes To Try
For the crust:
- 24 Oreos one 14 oz package
- 5 Tablespoons (71 g) unsalted butter melted
For the cheesecake filling:
- 2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
- 1 ½ cups (300 g) granulated white sugar
- pinch salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 2/3 cup (160 g) sour cream room temperature
- 2/3 cup (160 ml) heavy cream room temperature
- 20 Oreo cookies chopped
For the ganache topping:
- 4 ounces semi-sweet or bittersweet chocolate chopped
- ½ cup (120 ml) heavy cream
- Whipped cream for serving
Make cookie crust
- Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
- Make the cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter.
- Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
- Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. Using a rubber spatula, fold in oreos until evenly mixed throughout.
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Make chocolate ganache:
- Chop chocolate into fine pieces and place into a heatproof bowl.
- Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir.
- After 5 minutes, whisk until smooth.
- Pour over the cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.
- Cut into slices and serve with whipped cream.
- Storage: Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they’re stored in the fridge.
- Freezing: Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you’re freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
- Cream Cheese: I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don’t use tub type. Also, soften your cream cheese at room temperature before you start mixing ingredients.