Say hello to the creamiest 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! 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 guys, 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. Especially oreo cheesecake.
What makes this recipe work.
- 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 in smaller squares and feed many more guests like I like to do with my Baked Cheesecake.
I’m rather a purist when it comes to cheesecake.
That means that I don’t use thickeners, such as cornstarch or flour, use a cookie crust and a touch of sour cream.
What makes this Oreo cheesecake great.
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.
So, like to have a creamy cheesecake layer flanked by the base and a cookie layer on top, that’s why I don’t mix it all together – cheese mixture and chopped cookies – but I carefully sink the cookie pieces on top until they are barely covered with the cheese mixture.
So, how do you make those layers?
- Cookies: they need to be cut into pieces, not chopped in tiny bits (image above, left). This ensures you feel the cookies with each bite.
- Layer: you add the cookies to the cheese mixture in the pan (image above, right).
- Sinking: you carefully sink the cookie pieces with a spatula or spoon (image below, left). 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 (image below, right). That is fine. But it makes a difference though it might not seem like that at this point.
Tips & tricks for this recipe:
- 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 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.
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)
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Let me know if you make this recipe! I’d love to hear what you think about it.
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This is the creamiest Oreo Cheesecake ever, a twist on my traditional cheesecake recipe.
Take into account the 8 hours (minimum) the cheesecake needs to be in the refrigerator before eating.
Ingredients
For the cookie base:
- 1 ½ cups (150g) crushed oreo cookies
- 3 Tbs (45g) butter, melted
For the cheesecake:
- 2 pounds (900g) cream cheese, at room tº
- 1/4 cup (60g) sour cream, at room t°
- 1 ¼ cups (250g) sugar
- 4 large eggs (room tº)
- 1 teaspoon vanilla extract
- ¼ cup cream
- 9–10 Oreo cookies (cut into small pieces)
For the ganache:
- ¼ cup cream
- 2 oz (60g) semisweet chocolate
Instructions
For the base:
- Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around 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 prepared pan and press firmly onto the bottom. Refrigerate while making the filling.
For the cheesecake:
- Preheat 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 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 batter into the prepared pan.
- With a sharp knife cut cookies into small pieces. 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 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 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should still jiggle in the center).
- Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
- Refrigerate for at least 8 hours (1-2 days makes it creamier) before unmolding.
- To do that, open springform pan, lift foil to remove from the bottom and, holding the cake in one hand, push the foil down and lift the cake with your other hand.
For the ganache:
- Chop chocolate and place in a small bowl.
- Bring cream to boil, pour over chocolate and stir until very smooth.
- With a spoon or fork pour ganache over cheesecake.
Notes
Tips & tricks for this recipe:
- 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 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 times 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 in smaller squares and feed many more guests.
Keywords: oreo cheesecake, cheesecake
Hello!
This recipe looks so good! Thank you for sharing! I will be trying my hand at it tonight for a dinner I’m hosting Sunday. One quick question, is it okay to use a whisk the whole like shown in the video and also, do I need to keep it in the springform tin until the day I’m ready to serve? Thank you!!
Priam
Hi Priam, the ingredients should be at room t° so it can be made with a whisk. You don’t need to incorporate air or beat the eggs, only mix, because you don’t want the cheesecake to grow much while baking. I keep it at least 1 day in the refrigerator before removing it from the pan. At least 8 hours are needed after you cool it completely at room t°.
Thank you! It looks good so far, but it did grow a little. Is that bad? Do I keep it in the pan once cooled or take it out of it before I refrigerate it? Also, can I wait till Sunday to add the chocolate sauce and crushed Oreos?
Priam
Sorry to be rhetorical. I just now saw that you keep it in the pan for at least a day before serving. ♀️ Sorry and thank you!!
Hello! What if I can find a springform pan! Can I use a regular one?
Hi Ashley, you can use any round pan in theory. But springform pans make it easier to remove the cheesecake. If you use one without removable bottom, I think you should line the bottom with parchment paper, and remove the cake very cold. Simply flip it upside down and then back up onto the serving plate. Or serve it directly from the pan, but it will be hard to remove the first slice probably.
Hi this looks amazing!! I want to be sure I understand the directions. The ganache is done after the cake is chilled? Or before then chill it? Thank you in advance! Looking forward to making this and eating it!!
Hi Christine! The ganache is added after the chill. Before serving. You might want to let it set a bit, so take that into account. I normally don’t really, it’s chocolate after all! Let me know if that clears your question.
Hello! I want to make this for an upcoming gathering. What kind of cream do you use? Single or double?
Hi! I use double or whipping cream.
Thanks so much! I was at the supermarket when I saw your reply so it was perfect!
Just one more question; Is the second temperature (150°) in Farenheit or Celsius?
Oh yes, it’s in Celsius, sorry about that! I usually write in both (I use the metric system here in Argentina) so it got mixed up!
That would be 300°F.
Hope you read this in time…
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. It was so straightforward (nothing fancy or complex) but OH so good.
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!
★★★★★
Thanks so much for that comment Abs! So glad you like it enough to repeat. Made my day!
Love cheesecakes but this one just takes it to a whole new level. So yummy!
You are SO right, it’s impossible to go wrong with Oreo AND cheesecake. This is going to be one of our favorite dessert recipes!
★★★★★
This oreo cheesecake looks divine!! I wish I had a slice right now!
Oh, my word! This looks absolutely amazing! Pinning this make later!
★★★★★
Oh my goodness. This looks so dangerous! Haha.
★★★★★
This is my dream dessert! Can’t wait to make this!
Oh my heavens this looks like THE best cheesecake recipe ever! I am so making this soon!
★★★★★
Thanks Elizabeth!
Your cheesecake recipe looks amazing! My kids and husband would love this. I have a huge cheesecake pan so I might double this recipe when I make it. I am wondering if you think the bake time may change, yes? If so let me know because this looks too darn good to make a regular-sized one!
★★★★★
Hi Heidy! I make it all the time in a rectangular pan when I need to feed many. The time is less because the ratio of filling is different. Here you have the post where you can see the time and pan size https://vintagekitchennotes.com/raspberry-cheesecake-with-chocolate/
Not half the time, but maybe 30-40% less.
Let me know how it goes!
THIS OREO CHEESECAKE LOOKS SO FLUFFY AND DELICIOUS! I RECENTLY MADE MINI BITE VERSIONS AND I’M OBSESSED!
★★★★★
Oh that looks epic. I am cheesecake obsessed at the moment.
★★★★★
Oreos AND cheesecake together? This is my kind of dessert. I like the creamy texture with the crunchy cookies.
★★★★★
duly noted =) no flour or cornstarch ! pinning and hopefully making soon
haha, good weekend Kim!
My son’s favorite dessert is cheesecake. (His birthday cakes were always cheesecake!) This would be the perfect make-ahead dessert recipe for his next visit. A most scrumptious post!
Yes, cheesecake is THE perfect make-ahead dessert! Good weekend Deb!