Say hello to the dreamiest Oreo Cheesecake you ever had. Topped with chopped cookies and chocolate ganache, you won't believe how amazing, creamy, and easy to make it is! It keeps well for several days in the refrigerator and can also be frozen for a month. Get ready to make this recipe over and over.
I'm re-posting this awesome recipe, changing images (yeah!) and text but not the recipe. Because it is SO worth it people, it bears repeating. And like most recipes from years ago, it got lost along the way.
Oreo and cheesecake are two words that can make a dessert believer out of almost anyone. Is it the cheese or the cake part that is so appealing? Probably both. You can't go wrong with cheese followed by cake.
Why this recipe works
- Layers: this cheesecake is different from most in that there are distinct oreo and cheesecake layers. Cookie crust, creamy cheese filling, cookie top layer. That way, you get all flavors together but individually too, if that makes any sense. Anyway, it works!
- Bake ahead: as with most cheesecake recipes, it is recommended that it's baked a few days before eating. That means that you can serve a last-minute Oreo cheesecake for dessert with minimal fuss.
- Freezing: it can be frozen for up to a month. Wrap it well in plastic and then in aluminum foil and you have cheesecake any time you want.
- Dessert for a crowd: Oreos are a favorite of most people, so bake this recipe in a rectangular pan (the cake will not be as tall), and then you can cut it into smaller squares and feed many more guests, similar to what I like to do with the Easy Baked Cheesecake.
I'm rather a purist when it comes to cheesecake, meaning that I don't like to use thickeners (such as cornstarch or flour) I'm partial to a cookie crust, and usually a touch of sour cream.
An epic cheesecake
For this recipe today, we're adding Oreo cookies, of course.
It's all in the layers. As in a layer of cookie crust, a distinct cheesecake layer, a top layer of chopped Oreo cookies with chocolate ganache.
I like to have a creamy cheesecake layer flanked by the base and topping made with Oreos that's why I don't mix the filling all together with the chopped cookies - but I carefully sink the cookie pieces on top until they are barely covered with the cheese mixture.
Nothing fancy or complicated among the ingredients:
- Cream cheese - it wouldn't be a cheesecake without it and use the regular, full-fat kind to achieve the creaminess we want.
- Sour cream - it adds a very slight tanginess that complements well all that richness.
- Oreos - you can vary the type of filling the cookies have. Besides the traditional ones, I like to use chocolate filled ones.
- Sugar - regular white sugar works best and allows the flavor of both the cheese and the cookies to shine. Others such as brown sugar will give the overall cake a caramel undertone that is not what we intended. We have the best Brown Sugar Cheesecake in case that's your jam.
Easy steps to make the layers
- Cookies: they need to be cut into pieces, not chopped into tiny bits. This ensures you feel the cookies with each bite.
- Layer: you add the cookies to the cheese mixture in the pan.
- Sinking: you carefully sink the cookie pieces with a spatula or spoon. This takes less than a minute. You simply cover them in the cheese mixture.
- Ready for the oven: the cookies will come back to the surface but they will be covered in the batter. That is fine. But it makes a difference though it might not seem like that at this point.
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- Cookies: use regular stuffed Oreos, the original ones. Unless you want a different filling flavor, that is fine. But don't buy the double stuffed ones.
- Ingredients: all filling ingredients must be at room t°. It's the way you ensure they'll all mix well without overbeating the batter. This is so important and part of how you achieve a creamy consistency.
- Creaminess: besides the ingredients, make sure you bake it in a medium/low oven, turn it off while the cheesecake still jiggles a lot, cool it down, and then leave it for at least 24 hours in the fridge, covered, but without removing it from the pan. I suggest for 2 days. I find the texture is superior.
- Freezing: cheesecakes can be frozen and, in my opinion, many times they are creamier and softer after a stay in the freezer. There's probably a chemical explanation.
- Topping: I add some chocolate ganache on top to complement the overall flavor. But don't overdo it. I made that mistake the first time I was trying this recipe and it completely overpowered the flavor of both the cheese and the Oreos.
I made it for the dinner we were hosting and it came out SO beautiful. Everyone loved it, and I’ve made my fair share of cheesecakes and this really came at the top. One of our guests even said it was the best cheesecake they’ve ever had! Saving it to me repeat recipes folder. Appreciate you sharing this recipe and for your help with my questions. Thank you!~ Abs (a reader)
Frequently asked questions
With this recipe! Follow the instructions in the recipe card below and watch the videos to guide you. And let me know if you have more questions.
Though recipes are all different, baked cheesecake usually has eggs and it's baked in the oven first before being refrigerated for several hours. No-bake recipes rely more on whipped cream and sometimes gelatin for consistency and structure and use the cold environment of a refrigerator to set.
Yes you can, if you use electric appliances like a stand mixer or food processor, and beat it longer than recommended in the recipe. Mixing it by hand is always my choice and it's easy to do if the ingredients are at room temperature.
Not at all. If you follow the instructions (oven temperature and time) you should have no problems. And even if it cracks (it happened to all of us at some point!) this recipe has a topping so that should take care of it.
Related recipes you might like:
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For the cookie base:
- 1 ½ cups (150g) crushed Oreo cookies, about 18-20 regular cookies
- 3 tablespoons (45g) butter, melted
For the cheesecake:
- 2 pounds (900g) cream cheese, at room temperature
- ¼ cup (60g) sour cream, at room temperature
- 1 ¼ cups (250g) sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup cream (you can use heavy, double or whipping cream)
- 9-10 Oreo cookies (cut into small pieces)
For the ganache:
- ¼ cup cream
- 2 oz (60g) semisweet chocolate
For the base:
- Line the bottom of a 9-inch springform pan with aluminum foil, tuck it underneath the pan bottom, assemble the cake pan, then pull up the foil around the sides of the pan. This makes it a snap to unmold.
- Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
- Put the mixture in the prepared pan and press firmly onto the bottom. Bake it for 10 minutes and reserve until the filling is ready, or refrigerate while making the filling (without baking). I like to bake it because it firms up the base. But both ways work.
For the cheesecake:
- Preheat the oven to 350ºF/175°C.
- Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
- Gradually add sugar and beat on medium speed until sugar dissolves.
- Add eggs, one at a time, mixing until just incorporated and scraping down the sides of the bowl after each addition. At this point, I change to a hand beater because I don't want to incorporate extra air into the mixture, so I don't beat it, simply mix it well.
- Add vanilla and cream, stirring to incorporate.
- Pour the batter into the prepared pan.
- Cut cookies into small pieces (I use a kitchen knife). You will have some pieces and some crumbs.
- Scatter oreo pieces and crumbs on top of the cheese batter.
- Take a spoon and lightly push crumbs into the cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer, and cookie crumbs on top.
- Bake for 15 minutes, turn the oven down to 300°F (150ºC), and bake for another 60 minutes. (at this point the cheesecake should still jiggle quite a lot in the center).
- Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Take out, very carefully run a smooth-bladed knife around the edges (it loosens the cheesecake as it shrinks a little while cooling down, and can prevent cracks), and cool to room temperature.
- Refrigerate for at least 8 hours (1-2 days makes it creamier) in the pan, wrapping it in plastic.
- To remove from pan: unwrap, run a smooth bladed knife around the edges in case it's stuck, open the springform pan and remove, lift foil and place your palm between the metal pan and the foil . Carefully lift the cake holding it in one hand, push the foil down and lift the cake with your other hand.
- Place it carefully on the serving plate, top with crushed cookies and drizzle with chocolate ganache.
- Refrigerate leftovers, covered with plastic wrap or in an airtight container.
For the ganache:
- Chop chocolate and place in a small bowl.
- Bring cream to boil, pour over chocolate, and stir until very smooth.
- Pour ganache over the cheesecake right before serving (after it has stayed in the fridge for at least 8 hours). You can do this with a pitcher (as shown in the video) or by drizzling it with a fork or spoon.
Cookies: use regular stuffed Oreos, the original ones. Unless you want a different filling flavor, that is fine. But don't buy the double stuffed ones.
Ingredients: all filling ingredients must be at room temperature. It's the way you ensure they all mix well without overbeating the batter. This is so important and part of how you achieve a creamy consistency.
Creaminess: besides the ingredients, make sure you bake it in a medium/low oven, turn it off while the cheesecake still jiggles a lot, and you leave it at least 24 hours in the fridge. I suggest for 2 days. I find the texture is superior.
Freezing: cheesecakes can be frozen and, in my opinion, many times they are creamier and softer after a stay in the freezer. There's probably a chemical explanation.
Topping: I add some chocolate ganache on top to complement the overall flavor. But don't overdo it. I made that mistake the first time I was trying this recipe and it completely overpowered the flavor of both the cheese and the Oreos.
Bake ahead: as with most cheesecake recipes, it is recommended that it's baked a few days before eating. That means that you can serve a last-minute Oreo cheesecake for dessert with minimal fuss.
Freezing: it can be frozen for up to a month. Wrap it well in plastic and then in aluminum foil and you have cheesecake any time you want.
Dessert for a crowd: Oreos are a favorite of most people, so bake this recipe in a rectangular pan (the cake will not be as tall), and then you can cut it into smaller squares and feed many more guests.
- Prep Time: 30 minutes
- Cooling + refrigeration time: 8 hours
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: ⅛
- Calories: 575
- Sugar: 12.9 g
- Sodium: 462.4 mg
- Fat: 49.7 g
- Carbohydrates: 25.1 g
- Fiber: 0.8 g
- Protein: 9.5 g
- Cholesterol: 135.3 mg
Keywords: oreo cheesecake