The Best Oreo Cheesecake (with video!)

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.

And after the Homemade Oreos recipe and Oreo Vanilla Bundt Cake, we definitely needed an Oreo cheesecake to rock our world!

Why you should make this recipe

• 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.

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, and 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.

Ingredient list

Nothing fancy or complicated among the ingredients:

• Oreos: the classic Oreo cookies are the best, but you can vary the type of filling the cookies have.
• Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese but other premium brands work fine.
• Sour cream: the regular, full-fat type. It adds a very slight tanginess that complements well all that richness. 
• White granulated sugar.
• Unsalted butter.
• Eggs: fresh, large.
• Cream: heavy, whipping, or heavy whipping cream, they all work.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

See the recipe card towards the end of this post for quantities.

Variations

Any type of Oreo cookie can be used. Our favorites are:

• Chocolate creme Oreos that are filled with chocolate.
• Peanut butter Oreos, because the mix of flavors is amazing in a cheesecake.
• Mint Oreos, especially for the holidays.
• Dark chocolate Oreos for a more sophisticated chocolate flavor.

How to make Oreo cheesecake

This dessert has three parts: the Oreo base, the cheesecake layer with cookies, and the ganache topping.

Cookie crust: consists of ground Oreos with melted butter. You can pat it with your hands, a spoon, or a measuring cup.

Cookies for the filling: they need to be cut into pieces, not chopped into tiny bits. This ensures you feel the cookies with each bite.

The chopped cookies are added to the cheese mixture in the pan. Then carefully submerged with a spatula or spoon.

Ready for the oven: the cookies will come back to the surface but they will be covered in the batter.

Watch the video tutorial 👇🏻

Topping

• Chopped cookies: for this part, I like to use finely chopped cookies to add crunch.
• Chocolate ganache: it adds another layer of flavor. Don't overdo it as it may overpower the flavor of the Oreos.
• If making the cheesecake ahead of time, refrigerate it in the pan, then remove and top it not long before serving.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• 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'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 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.