Oreo Cheesecake
This indulgent Oreo Cheesecake is every cookies-and-cream lover's dream! It starts with a buttery Oreo cookie crust, then gets filled with a rich and creamy cheesecake center that's studded with chunks of Oreo cookies. A glossy layer of optional chocolate ganache on top adds the perfect finish. Whether for birthdays, holidays, or weekend cravings, this decadent dessert is sure to steal the show.
Servings: 8
Calories: 474kcal
Ingredients
Crust
- 15 Oreos with filling
- 2 ½ tablespoons butter melted
Cheesecake Batter
- 2 8 oz packages cream cheese, softened
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream full-fat recommended
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 Oreos chopped into ½-inch pieces
Chocolate Ganache (Optional)
- 1 cup dark chocolate chips
- 2 to 3 tablespoons heavy cream
Toppings (Optional)
- Whipped cream
- Halved Oreo cookies
Instructions
Preheat Oven & Prepare Pan
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Make the Crust
- Crush 15 Oreos (with filling) using a food processor or a zip-top bag and rolling pin. Mix with melted butter until the texture resembles wet sand. Press into the bottom and slightly up the sides of the pan.
- Bake for 8–10 minutes, then set aside. Reduce oven temperature to 325°F.
Prepare the Cheesecake Batter
- In a mixing bowl, beat softened cream cheese, eggs, sugar, sour cream, vanilla, and salt on medium-high speed until smooth and creamy. Scrape down the sides of the bowl. Reduce to low speed and mix for 1–2 minutes to eliminate large air bubbles.
Add the Chopped Oreos
- Gently fold in the chopped Oreo pieces with a spatula.
Assemble & Bake in Water Bath
- Pour the batter over the baked crust. Tap the pan gently on a towel-lined counter to release air bubbles.
- Place the springform pan into a larger roasting pan and pour in hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake at 325°F for 75 minutes.
Cool Gradually
- Once baking is complete, turn off the oven. Crack the oven door open with a wooden spoon and let the cheesecake cool in the oven for 1 hour.
Chill the Cheesecake
- Remove the pan from the water bath and discard the foil. Let cool to room temperature. Cover loosely and refrigerate for at least 4 hours or overnight.
Prepare the Ganache (Optional)
- Heat chocolate chips and heavy cream together in a double boiler or microwave in 20-second intervals at half power, stirring between each round.
- Pour over the chilled cheesecake and gently tilt to spread. Add more cream, 1 teaspoon at a time, to adjust the consistency if desired.
Decorate & Serve
- Top with whipped cream and halved Oreos if using. Slice with a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled.
Notes
Keep the cream filling in the Oreos when making the crust.
Fully softened cream cheese ensures a smooth batter.
Use full-fat sour cream for best texture and flavor.
Both homemade or store-bought whipped cream work well for topping.