The perfect Oreo cheesecake – this recipe begins with a crunchy Oreo crust and a classic New York-style cheesecake filling studded with cookies. Finish it with a silky chocolate ganache and whipped cream for an over-the-top cookies-and-cream dessert. Below you’ll find clear tips and step-by-step instructions to make a restaurant-quality cheesecake at home.
Updated October 4, 2024 with new photos and extra recipe tips.
This Oreo cheesecake is a celebration of cookies-and-cream flavor. The crust offers a satisfying crunch while the filling is thick, velvety and mildly tangy — exactly what you want in a classic cheesecake. Chopped Oreos throughout the filling add texture and bursts of chocolate in every bite.
Top the chilled cheesecake with a glossy chocolate ganache and piped whipped cream for a stunning finish. The combination of creamy vanilla cheesecake and chocolate cookies makes this dessert irresistible for Oreo fans.
Making Oreo Cheesecake
Cheesecake ingredients can be costly, so read the instructions and tips thoroughly before you begin to ensure the best results.
- Prepare a 9-inch springform pan by wrapping the outside with aluminum foil at least three times so the bottom and sides are fully sealed. Lightly grease the pan.
- Preheat the oven to 325°F (170°C). Baking at a slightly lower temperature helps reduce cracking.
Make the Crust
- Crush the Oreo cookies, including both the wafers and filling, until fine. Use a food processor or place the cookies in a sealed bag and crush them with a rolling pin.
- Combine the crushed cookies with melted butter until evenly moistened—either in a bowl or by pulsing briefly in the food processor with the butter.
- Press the mixture into the prepared pan, covering the bottom and pressing the crust about 1/2 to 2/3 of the way up the sides.
- Bake the crust for 10 minutes in the preheated oven. Remove it from the oven but keep the oven on for baking the cheesecake.
Make the Filling
- In a very large bowl, beat the cream cheese, granulated sugar and cornstarch until smooth and creamy. Stop the mixer and scrape down the bowl several times to remove any lumps. Cornstarch helps reduce cracking and gives a nice texture.
- Beat in the sour cream and vanilla extract. Sour cream helps keep the filling extra smooth and tender.
- With the mixer on low, add the eggs one at a time, mixing just until each is incorporated. Avoid overmixing after the eggs are added — overmixing can introduce air and cause cracks.
- Gently fold in most of the chopped Oreos (reserve about one-third to press on top later). Folding gently helps the cookies stay distributed rather than sinking to the bottom.
Bake the Cheesecake
- Pour the filling into the prepared crust. If you reserved some chopped Oreos, dot them on top and press them down slightly so they are covered by batter.
- Place the springform pan in the center of a large roasting pan. Pour boiling water into the roasting pan so there is about 1/2 to 1 inch of water surrounding the springform pan to create a water bath.
- Bake the cheesecake for 50–60 minutes, or until the edges are set and the center still has a slight wobble like firm pudding when gently nudged. Remove the roasting pan from the oven and let the cheesecake cool in the water bath until the water is lukewarm.
Tips for the Perfect Oreo Cheesecake
These practical tips will help you avoid common cheesecake problems and achieve a smooth, crack-free finish.
- Use full-fat, brick-style cream cheese. Low-fat or spreadable cream cheese won’t give the same rich, creamy texture.
- Bring ingredients to room temperature. Let the cream cheese, sour cream and eggs sit at room temperature for at least 30 minutes so they blend smoothly without lumps.
- Use a water bath. Baking in a water bath keeps the oven environment moist and reduces cracking. Make sure the springform pan is wrapped in foil so no water seeps in.
- Cookie size: If you prefer distinct Oreo pieces in the filling, chop the cookies into larger chunks. You can also use a mix of chopped pieces and finer crumbs.
Questions
How many Oreos are in a package and how many packages will I need? A standard 14.3 oz (405 g) US package contains 36 cookies. This recipe uses about 30 cookies for the crust and 12–15 for the filling, so two packages are sufficient. If your local packaging differs, adjust accordingly.
Can you make cheesecake the night before? Yes. Cheesecake benefits from chilling and is ideal to make a day ahead. It needs at least 6 hours in the fridge; overnight chilling yields the best texture.
How long will cheesecake keep? Stored tightly covered in the refrigerator, leftover cheesecake stays fresh for up to one week.
Can you freeze cheesecake? Yes. Wrap the baked cheesecake tightly and freeze for up to two months. Thaw overnight in the fridge. For best results, add the ganache topping after thawing if you froze the plain cheesecake.
Follow these steps and tips and you’ll have a smooth, creamy Oreo cheesecake with a triple dose of cookies-and-cream from the crust, filling and topping — a perfect dessert for Oreo lovers.
Oreo Cheesecake
Equipment
- 9-inch (23 cm) springform pan
- Large roasting pan (to fit the springform pan)
- Aluminum foil
Ingredients
Oreo Crust
- 30 Oreo cookies (wafers and filling)
- 5 tablespoons unsalted butter (71 g), melted
Oreo Cheesecake
- 24 oz (680 g) cream cheese, full-fat brick-style
- 1 cup (200 g) granulated sugar
- 1 tablespoon cornstarch (or 2 tbsp all-purpose flour)
- 1 cup (240 ml) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12–15 Oreo cookies, chopped
- Boiling water, for the water bath
Topping
- 4 oz (113 g) semi-sweet chocolate, finely chopped (50–60% works too)
- 1/2 cup (120 ml) whipping cream
- Additional whipped cream, for decorating (optional)
- 4–5 Oreos, chopped or crushed for decorating (optional)
Instructions
- Preheat the oven to 325°F (170°C) and position the rack about one-third from the bottom.
- Wrap the outside of a 9-inch springform pan with aluminum foil (at least three layers) and lightly grease the pan.
Oreo Cookie Crust
- Crush the Oreos (wafers and filling) to fine crumbs using a food processor or a sealed bag and rolling pin.
- Mix the crumbs with melted butter and press into the bottom and 1/2–2/3 up the sides of the pan.
- Bake for 10 minutes, then remove from the oven and keep the oven on.
Oreo Cheesecake Filling
- Beat the cream cheese, sugar and cornstarch until smooth, scraping the bowl occasionally.
- Beat in sour cream and vanilla extract.
- With the mixer on low, add the eggs one at a time until just combined.
- Fold in about two-thirds of the chopped Oreos.
Baking & Cooling
- Pour the batter into the prepared crust. Add reserved Oreo pieces to the top and press down slightly.
- Place the springform pan in the middle of a large roasting pan and pour in boiling water to a depth of 1/2–1 inch (1–2 cm).
- Bake 50–60 minutes until the edges are set and the center has a slight wobble.
- Cool at room temperature until the water bath is lukewarm. Remove from the roasting pan and continue cooling until the pan sides reach room temperature.
- Cover and refrigerate at least 6 hours or overnight.
Topping
- Place chopped chocolate in a heatproof bowl. Heat the cream until almost boiling and pour over the chocolate. Let sit 2 minutes, then whisk until smooth. If needed, warm briefly in the microwave and whisk until glossy.
- Remove the cheesecake from the fridge, run a thin knife around the edge, and unclamp the springform ring. Blot any condensation lightly.
- Pour the ganache over the cheesecake, allowing it to drip over the edges. Optionally pipe whipped cream and sprinkle with chopped Oreos to decorate.
Notes
- Cream Cheese: Use full-fat, brick-style cream cheese for the best texture.
- Cornstarch: Helps bind the filling and reduce cracking. Substitute with 2 tablespoons flour if needed.
- Room Temperature: Let cream cheese, sour cream and eggs sit at room temperature for at least 30 minutes.
- Ganache: The chocolate ganache adds richness but is optional.
- Storage: Keep covered tightly in the fridge up to 1 week.
- Freezing: Cheesecake freezes well for up to 2 months; thaw overnight in the fridge. Add ganache after thawing when possible.
- Nutrition: Estimates are based on 12 equal slices.