This Oreo Cheesecake is the creamiest, craziest, cookie-filled dessert EVER! A buttery Oreo crust, a luscious New York style cheesecake base and crisp oreo pieces all meet together to make the BEST cookies and cream cheesecake in the game!
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How to Make Oreo Cheesecake
Step 1: Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
Whisk together oreo crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
Step 2: In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated. Next add sour cream, vanilla bean paste and flour and mix until smooth. Finally fold in the oreo pieces and pour cheesecake filling into baked crust.
Step 3: Bake cheesecake for 1 hour and 20 minutes then turn the oven off and allow the cake to cool in the oven with the door closed for 4 hours. Remove cheesecake from oven and allow it to come to room temperature.
Step 4: Make the chocolate ganache (full steps in recipe card). Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with ganache, whipped cream and oreo pieces and then store in the refrigerator overnight before serving.
Oreo Cheesecake Recipe
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Ingredients
For The Crust
- 1 1/2 cup oreo/ cookies and cream crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted butter
For The Cheesecake Filling
- 4 cream cheese packages 8 ounces packages/ room temperature
- 1 1/2 cup granulated sugar
- 3/4 cup heavy cream
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 1/2 tbsp vanilla bean paste or vanilla extract
- 1/4 cup all-purpose flour
- 1 cup crushed oreos
For the Chocolate Ganache
- 1/2 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
For Garnish
- 1 cup whipped cream
- 1 cup crushed oreos
Instructions
For The Crust
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
- Whisk together oreo crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
For the Cheesecake Filling
- In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.
- Next add sour cream, vanilla bean paste and flour and mix until smooth.
- Finally fold in the oreo pieces and pour cheesecake filling into baked crust.
- Bake cheesecake for 1 hour and 20 minutes then turn the oven off and allow the cake to cool in the oven with the door closed for 4 hours.
- Remove cheesecake from oven and allow it to come to room temperature.
For the Chocolate Ganache
- Heat the heavy cream and chocolate chips over low heat in a pan while continuously whisking until everything is melted and smooth. Allow to cool to room temperature before adding to the top of the cheesecake.
To Assemble
- Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with ganache, whipped cream and oreo pieces and then store in the refrigerator overnight before serving.
Notes
How to Store It
Keep any leftovers covered in the fridge for up to 5 days. Do not leave an uncovered cheesecake out at room temperature for longer than 2 hours. If you’d like to freeze this cheesecake, place it in the freezer without toppings until it’s frozen solid. Wrap the cheesecake with a layer of plastic wrap and a layer of heavy duty aluminum foil. Keep frozen for 2-3 months. When ready to serve, allow the cheesecake to thaw out overnight in the refrigerator and then decorate it. NOTE: You can freeze already decorated pieces of oreo cheesecake cake, just keep in mind that the texture of your toppings will change a bit.Nutrition
Recipe Tips
- Use room temperature ingredients! Doing this will make the smoothest cheesecake batter.
- Whip the cream cheese well. Under-whipped cream cheese will make for a lumpy batter. The smoother the cream cheese is, the creamier your cheesecake will be. Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.
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- Grease the pan. Cheesecakes shrink as they cool. So, if your pan isn’t greased well, it will stick to the edge as it shrinks causing the edges to crack.
- Keep an eye on that cheesecake! You’ll want the edges to look puffy but the center should be jiggly. Overcooking will cause cracking and dry out the cheesecake.
- Use a waterbath so the cheesecake bakes evenly without cracks. Wrap your springform pan in heavy duty foil, then fold and press the foil tightly to the pan. Place the springform into a deep roasting pan and pour boiling water in until it comes halfway up the tin foil. The water should come up about ½ – 1 inch up the pan. Make sure the water doesn’t come up too high or the water will get inside the foil and make the cheesecake soggy.
Other Oreo Recipes
If you love this, you will also love this Fried Oreos, Oreo Frosting, Oreo Pancakes recipe, Oreo Milkshake and Oreo Bars!
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I made it for friends just because I received it in an email. They said it was so smooth and off the chain. The only problem that I had is that it came out dark because of I mixed the Oreo in the batter instead of folding it in. Thank you for sharing this great recipe.. Another 9 out of 10 or 10 rating again…
So happy to hear that you liked it!