Oreo Cheesecake

This Oreo cheesecake recipe is sure to be a new dessert favorite! Creamy, decadent and loaded with Oreo flavor thanks to the perfect Oreo crust and loads of Oreos in the cheesecake itself. I couldn’t resist adding just a few more to the top and love how festive this cheesecake looks!

It’s decadent and special enough for the holidays or date night, but easy enough for a family gathering. You’re going to love it!

Oreo Cheesecake Recipe

For a crumbly yet creamy confection, look no further than this Oreo Cheesecake! Whenever I opened my lunchbox as a kid, I would immediately rummage to find that enticing blue snack bag: Oreos!

These days, I prefer to transform my favorite childhood treat into a luscious cheesecake, packed with Oreos, glazed with a shiny pool of ganache, and piped with pillowy dollops of whipped cream. This Oreo Cheesecake recipe is a delectable take on America’s favorite cookie!

More OREO Recipes

Love Oreo cookies? We do too! They’re fun to eat and even more fun to bake with. Here are a few of our favorite Oreo recipes:

1. Cookies and Cream Oreo Cake
2. Easy Ice Cream Cake
3. Oreo Pie Crust
4. Holiday Dipped Peppermint Oreos
5. Funfetti Oreo Cheesecake Bars
6. Butterscotch Peanut Butter Oreo Fudge

Ingredients for Oreo Cheesecake

Key components like the ones below create an Oreo Cheesecake worthy of a bakery display case! Let’s take a quick look at what you’ll need here and, as always, you can find the full, printable recipe card at the end of this post.

• Oreos, of course! – finely crushed for the crust, coarsely chopped for the filling, this cheesecake is absolutely crammed with cookies. I like to sprinkle any extra bits on top for an Oreo overload! For those of you who prefer chocolate in moderation, substitute classic Oreos for Golden Oreos.
• cream cheese – silky smooth with slight sharpness, several softened blocks of cream cheese form a filling that balances the cheesecake’s sweetness. A few key ingredients such as flour, sugar, vanilla extract and heavy cream help stabilize and flavor the filling as well as help prevent cracking.
• semi-sweet chocolate chips – melt these little morsels with heavy cream to create the smooth ganache that coats our cheesecake. And, yes, you read that right: a gorgeous ganache needs only chocolate chips and cream!
• whipped cream – I know how snobby it sounds, but trust me when I say that homemade whipped cream is SO worth it! It only takes a few minutes to—literally—whip up, and it’s thicker and fresher than any store-bought can. You can make it stabilized (made with gelatin) like in the recipe card below, or just standard homemade whipped cream.

How to Make Oreo Cheesecake

As with any baked good worthy of indulgence, this Oreo cheesecake recipe is a labor of love. With extra time and care, you’ll have a decadent dessert perfect for your next dinner party. Note that the hands on time isn’t extensive but the cheesecake will need to chill for at least 6 hours before being ready to serve.

Oreo Crust

1. Preheat oven and prepare springform pan. Preheat your oven to 350°F and coat a 9” springform pan with non-stick spray and set aside. For an extra layer of protection, cut a round piece of parchment paper for the bottom of the springform. 
2. Make Crust. Add Oreos to a food processor and pulse to yield 2 cups of crumbs. Then, add in melted butter and pulse until well combined. Dump this mixture into the sprayed pan and form the crust by using the back of a spoon or bottom of a glass or measuring cup to gently press into the pan.
3. Bake crust. Bake the crust for 10 minutes then remove from the oven to cool on a wire rack.

Cheesecake Filling

1. Beat cream cheese. In the bowl of a stand mixer equipped with a paddle attachment, cream the softened cream cheese until light and fluffy.
2. Add sugar and flour. With the mixer on low speed, slowly add the sugar and flour.
3. Add vanilla extract, cream and eggs. Add the vanilla extract and heavy cream and mix until just combined. Slowly increase speed to high for about 1 to 2 minutes. Scrape the sides and bottom of the bowl and mix again if needed before adding eggs. Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.
4. Add Oreos. Fold in the chopped Oreo Cookies with a spatula until they are incorporated well into the batter.  
5. Pour into springform pan. Pour the batter into the cooled crust and smooth. Tap gently on the counter 2 to 3 times to remove any air bubbles. 
6. Bake Cheesecake. Bake for 15 minutes then, without opening the oven door, reduce the heat to 200°F and bake for an additional 50 to 55 minutes until the center jiggles slightly and the edges are set. The ideal consistency is that of Jell-O, not runny or watery. If the center still looks too loose, bake for an additional 5-10 minutes, checking often. Note that the cheesecake will firm up more while cooling.
7. Let cool in oven. Turn off the oven and crack the oven door to allow the cheesecake to cool for 15 to 20 minutes before removing. 
8. Chill cheesecake. Transfer the cheesecake to a wire rack to cool completely then to the refrigerator to chill for at least 6 hours.

Chocolate Ganache

1. Prepare ganache. Once the cheesecake is chilled, prepare the ganache topping by bringing the heavy cream just to a simmer (either stove top or in the microwave) and carefully pour over the chocolate chips and allow it to sit for 1 to 2 minutes. Whisk until smooth.
2. Top cheesecake with ganache. Cool the ganache for 2 to 3 minutes then pour over the top of the chilled cheesecake. After smoothing the ganache, return the cheesecake to the refrigerator to allow the ganache to set up completely.

Whipped Cream (Optional)

This is for stabilized whipped cream. For traditional whipped cream, refer to my homemade whipped cream recipe here.

1. Dissolve gelatin. Combine the gelatin powder and water in a small microwave safe bowl. Microwave for 30 to 45 seconds, or until the gelatin is completely dissolved, then set aside to cool.
2. Beat cream. In the bowl of a stand mixer equipped with a whisk attachment, whip the heavy whipping cream and powdered sugar on med-high speed. 
3. Add gelatin. Once the mixture starts to thicken, reduce the mixer to medium speed, and slowly pour the dissolved gelatin down the sides of the bowl. Increase the mixer to high speed, and whisk until stiff peaks form. 
4. Pipe onto cheesecake. Add your whipped cream to a piping bag with a large star tip and pipe swirls around the top of the cheesecake. 

Before serving, remove the springform, top with crushed Oreos (optional) and slice to enjoy! Keep any leftovers in an airtight container in the refrigerator for up to three days.

Tips and Tricks

My favorite tips and tricks for the best cheesecake! Let’s take a look:

• Let the cream cheese reach room temperature before handling! Straight out of the fridge is too cold; you’ll get lumpy cheesecake. Warmed up in the microwave is too hot; you’ll get cheesecake soup. To get the consistency juuuust right, leave the cream cheese at room temperature for about 90 minutes.
• For a nice smooth filling, remember to cream the cream cheese for a good 5 to 7 minutes before adding any other ingredients. Add the eggs last and only mix until incorporated – not a second more!
• DO NOT over bake your Oreo cheesecake! If your cheesecake bakes until firm in the middle, it’ll be dry and granular which is not what you want. You’ll know it’s done when the edges set, but the center still wiggles a bit (think Jello consistency). 
• To avoid cracks, when your cheesecake is done, turn off the oven and leave the oven door ajar to help the cheesecake cool slowly. This will ensure a flawless surface. In case it cracks – which sometimes happens – you’ve got the ganache layer on standby to help cover the cracks so you’re set.
• Be extra gentle when removing your springform: run hot water around the edge (avoiding the cheesecake) 2-3 times before removal to release the crust from the pan.
• For perfect cheesecake slices, CAREFULLY heat the blade of a large, straight-blade knife with very hot water. After your first cut, wipe off your blade and repeat for the second cut.

Oreo Cheesecake FAQs

How do I store leftover cheesecake? To store your leftover cheesecake, you will find it may be easier to cut into pre-portioned slices and place in an airtight container. The cheesecake will stay fresh in the fridge for about 2 to 4 days.

Can I freeze it? If you would like to freeze this cheesecake, allow it to cool completely and wait to add the toppings. It’s best to freeze in pre-portioned slices. Cut your cheesecake and then wrap each slice in parchment paper. Place the wrapped slices in a Ziplock bag and place in the freezer. They will keep for up to 3 months in the freezer this way. To enjoy, remove from the freezer and thaw in the fridge.

More Cheesecake Recipes

Can’t get enough cheesecake? Try these other delicious desserts made with cheesecake!

1. Espresso Cheesecake
2. Chocolate Chip No Bake Cheesecake
3. Cheesecake Brownies
4. Peanut Butter Cup Cheesecake Fudge
5. Chocolate Chip Cookie Cheesecake Bars
6. No Bake Banana Cream Pudding Cheesecake
7. Triple Threat Chocolate Cheesecake
8. Chocolate Marble Mini Cheesecakes
9. Cheesecake Chocolate Chip Muffins

How To Make Oreo Cheesecake

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5 from 1 vote

Oreo Cheesecake Recipe

This Oreo Cheesecake is made with a rich, luscious cheesecake, packed with Oreos, glazed with a shiny pool of ganache and piped with pillowy dollops of whipped cream. Ah-mazing! This is Oreo Cheesecake recipe is decadent and delicious and perfect for Oreo lovers!!

Course Dessert

Cuisine American

Keyword oreo cheesecake, oreo cheesecake recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Chill Time 6 hours hours

Servings 12

Calories 760kcal

Author Trish – Mom On Timeout

Ingredients

Crust

• 2 cups Oreo crumbs about 18 cookies with cream
• 4 tablespoons butter melted

Cheesecake Filling

• 32 ounces cream cheese (4) 8 ounce packages, softened
• ¾ cup granulated sugar
• 3 tablespoons all purpose flour
• 2 teaspoons vanilla extract
• ¾ cup heavy whipping cream
• 3 eggs room temperature
• 12 Oreos roughly chopped

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream

Stabilized Whipped Cream

• 4 teaspoons water
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• ⅓ cup powdered sugar

Instructions

Crust:

• Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
• Add Oreos to a food processor and pulse to yield 2 cups of crumbs. Then, add in melted butter and pulse until well combined. Dump this mixture into the sprayed pan and form the crust by using the back of a spoon or bottom of a glass or measuring cup to gently press into the pan. Be sure to bring the crumbs up about 1” up the sides.
  2 cups Oreo crumbs, 4 tablespoons butter
• Bake the crust for 10 minutes then remove from the oven to cool on a wire rack.

Filling:

• To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream the softened cream cheese until light and fluffy, about 5 to 6 minutes being sure to scrape down the sides and bottom of the mixing bowl frequently.
  32 ounces cream cheese
• With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 1 to 2 minutes.
  ¾ cup granulated sugar, 3 tablespoons all purpose flour
• Add the vanilla extract and heavy whipping cream and mix until combined. Slowly increase speed to high for about 1 to 2 minutes. Scrape the sides and bottom of the bowl and mix again if needed before adding eggs. Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to over mix after adding the eggs!
  2 teaspoons vanilla extract, ¾ cup heavy whipping cream, 3 eggs
• Fold in the chopped Oreo Cookies with a spatula until they are incorporated well into the batter.  
  12 Oreos
• Pour the batter into the prepared pan and smooth. Tap gently on the counter 2 to 3 times to remove any air bubbles.
• Bake for 15 minutes then, without opening the oven door, reduce the heat to 200°F and bake for an additional 50 to 55 minutes until the center jiggles slightly and the edges are set. The ideal consistency is that of Jell-O, not runny or watery. If the center still looks too loose, bake for an additional 5-10 minutes, checking often. Note that the cheesecake will firm up more while cooling.
• Turn off the oven and crack the oven door to allow the cheesecake to cool for 15 to 20 minutes before removing. 
• Transfer the cheesecake to a wire rack to cool completely then to the refrigerator to chill for at least 6 hours. I recommend letting it chill overnight.

Chocolate Ganache

• Once the cheesecake is chilled, prepare the ganache topping by bringing the heavy cream just to a simmer (either stove top or in the microwave) and carefully pour over the chocolate chips and allow it to sit for 1 to 2 minutes. Whisk until smooth.
  1 cup semi-sweet chocolate chips, ½ cup heavy whipping cream
• Cool the ganache for 2 to 3 minutes then pour over the top of the chilled cheesecake. After smoothing the ganache, return the cheesecake to the refrigerator to allow the ganache to set up completely.

Whipped Cream

• Combine the gelatin powder and water in a small microwave safe bowl. Microwave for 30 to 45 seconds, or until the gelatin is completely dissolved, then set aside to cool.
  1 teaspoon unflavored gelatin, 4 teaspoons water
• In the bowl of a stand mixer equipped with a whisk attachment, add the whipped cream and powdered sugar and whip on med-high speed until it starts to thicken.
  ⅓ cup powdered sugar, 1 cup heavy whipping cream
• Once the mixture starts to thicken, reduce the mixer to medium speed, and slowly pour the dissolved gelatin down the sides of the bowl. Increase the mixer to high speed, and whisk until stiff peaks form. 
• Add your whipped cream to a piping bag with a large star tip and pipe swirls around the top of the cheesecake. Top with crushed Oreo pieces and serve.

Notes

Keep any leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Calories: 760kcal | Carbohydrates: 49g | Protein: 10g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 454mg | Potassium: 285mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1869IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg