If you’re ready for a dessert that truly wows, look no further than this ridiculously delicious Oreo Cheesecake. Imagine the rich decadence of classic cheesecake and the unmistakable cookies-and-cream goodness of Oreos teaming up for a treat everyone will battle over at the dessert table! A buttery Oreo crust, velvety cheesecake filling studded with even more Oreos, and a (totally optional but highly recommended) drizzle of dreamy chocolate ganache—this Oreo Cheesecake is the ultimate showstopper for birthdays, family dinners, or anytime you want to make someone’s sweet tooth swoon.

Ingredients You’ll Need

The beauty of this Oreo Cheesecake is that it calls for straightforward, familiar ingredients—each playing a starring role in the final masterpiece. Every element brings something special, whether it’s rich flavor, delightful texture, or that iconic cookies-and-cream color contrast.

Oreo cookies (15, for the crust): The Oreos form a crisp, chocolatey base that every great Oreo cheesecake needs.
Melted butter (2 ½ tablespoons): Melted butter helps the Oreo crumbs stick together to form a solid, flavorful bottom layer.
Cream cheese (2 packages, 8 oz each, softened): Softened cream cheese gives that signature cheesecake creaminess—let it come to room temp for smoothest results.
Eggs (2): Eggs provide structure and richness, holding the decadent filling together beautifully.
Sugar (&frac23; cup): Just enough to sweeten the tangy cream cheese and highlight those Oreo notes.
Sour cream (&frac23; cup): A scoop of sour cream makes the filling velvety-smooth and adds irresistible tang.
Vanilla extract (1 teaspoon): A splash of vanilla enhances everything and deepens the cookies-and-cream aroma.
Chopped Oreos (12, for the filling): Because there’s truly no such thing as too many Oreos in an Oreo Cheesecake!
Optional chocolate ganache (dark chocolate chips and heavy cream): For that decadent, glossy finish—totally optional but absolutely worth it if you love chocolate.

How to Make Oreo Cheesecake

Step 1: Prep the Pan

Begin by preheating your oven to 350°F. Line the bottom of a springform pan with parchment paper for easy removal, then wrap the outside of the pan tightly with aluminum foil to prevent leaks—especially important for the water bath later on. These quick steps make life simpler when it’s time to serve your Oreo Cheesecake!

Step 2: Make and Bake the Oreo Crust

In a food processor, blitz the 15 Oreos (filling and all) until they’re fine crumbs. Mix the crumbs thoroughly with melted butter—you want every last crumb coated for a buttery flavor in every bite! Press this mixture firmly into the bottom of your prepared pan. Bake for 8–10 minutes; it should be set but not overly browned. Set aside to cool while you make the filling.

Step 3: Lower the Oven and Mix Cheesecake Filling

Reduce the oven temperature to 325°F. Beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and a pinch of salt together until the mixture is irresistibly smooth (a stand mixer is your best friend here). Take your time—overbeating can add too much air and cause cracks, so just mix until everything looks glossy and combined.

Step 4: Add Chopped Oreos and Fill the Pan

Gently fold in the 12 chopped Oreos—this is where the signature cookies-and-cream flavor bursts through! Pour this dreamy batter over your cooled crust, smoothing the top with a spatula so those Oreo chunks are evenly distributed throughout your Oreo Cheesecake.

Step 5: Bake in a Water Bath

Place the springform pan in a larger roasting pan and pour in hot water until it reaches about halfway up the sides. This steamy water bath helps the cheesecake stay extra creamy and minimizes any cracking. Bake for about 75 minutes, until the edges are set but the center jiggles slightly when nudged.

Step 6: Cool Gradually

When baking time is up, turn off the oven and let your cheesecake cool inside with the door just barely cracked. This gentle cool-down prevents lumps and cracks. Once it’s down to room temperature, chill your Oreo Cheesecake in the fridge for at least four hours, or overnight if you can resist digging in!

Step 7: Add Chocolate Ganache (Optional)

If you love a glossy chocolate finish, whip up a quick ganache using dark chocolate chips melted with heavy cream and pour it over your cold cheesecake. The result? Decadence with a capital D. Slice, serve, and watch as everyone’s eyes light up!

How to Serve Oreo Cheesecake

Garnishes

Dress up your Oreo Cheesecake with a flourish of whipped cream, extra chopped Oreos, or a drizzle of that velvety ganache. A few whole Oreos pressed into the top before serving make a playful (and tasty) crown for this cookie-laden dessert. If you’re feeling fancy, a sprinkle of mini chocolate chips or chocolate shavings will never go amiss!

Side Dishes

Serve your Oreo Cheesecake alongside something simple and fresh to complement its richness—a big bowl of fresh strawberries or a few raspberries balances the deep flavors, or even a crisp cold glass of milk! Coffee or a dollop of lightly sweetened whipped cream on the side adds more creaminess without overpowering that beloved Oreo taste.

Creative Ways to Present

Take presentation up a notch by cutting the cheesecake into small bars for a crowd, layering individual parfaits with cheesecake and crushed Oreos, or using mini springform pans for adorable personal servings. Top each slice with a different flavor of ganache for a delightful twist, or arrange fresh berries and mint for a cheerful color contrast that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Oreo Cheesecake keeps beautifully in the refrigerator for up to 5 days. Simply cover the pan tightly with plastic wrap or aluminum foil to keep things fresh and prevent it from absorbing other flavors in the fridge. The flavor gets even better by the next day!

Freezing

You can easily freeze slices or the entire Oreo Cheesecake for those days when you need a quick dessert fix. Wrap the cheesecake (whole or in portions) in several layers of plastic wrap and a final layer of foil. It’ll keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.

Reheating

Most folks enjoy cheesecake cold or at room temperature, but if you like it just slightly warmed, pop a slice in the microwave for 10–15 seconds. This softens the texture a touch and makes any chocolate topping extra melty, but be careful not to overdo it or the filling can separate.

FAQs

Can I use reduced-fat cream cheese or Greek yogurt in Oreo Cheesecake?

Yes, you can substitute reduced-fat cream cheese or even part of the sour cream with Greek yogurt if you’re looking to lighten things up. The texture will be slightly less rich, but still creamy and delicious!

Do I really need a water bath for this cheesecake?

A water bath helps the Oreo Cheesecake bake evenly and prevents cracking, but if you skip it, the cake may still come out great—just keep an eye on the baking time and consider reducing it slightly.

How do I know when the Oreo Cheesecake is done baking?

Look for slightly set edges and a center that still jiggles just a bit when you gently shake the pan. It will finish setting up as it cools, so don’t worry if it looks a tiny bit underdone!

Is it okay to use different kinds of Oreos?

Absolutely! Feel free to get creative by swapping in Golden Oreos, seasonal flavors, or even double-stuffed for a richer, more unique Oreo Cheesecake.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment (and plan to serve straight from the pan), though unmolding is trickier. Smaller pans or mini muffin tins make adorable individual cheesecakes that work beautifully too.

Final Thoughts

Trust me, once you’ve had a bite of this Oreo Cheesecake, it’ll become your new go-to for celebrations and late-night cravings alike. Whether you’re a cheesecake devotee or a cookies-and-cream superfan, there’s just no resisting all that creamy, crunchy indulgence—so gather your ingredients and get baking!

Oreo Cheesecake Recipe

★★★★★

5.1 from 31 reviews

Author: Chloe
Total Time: 6 hours
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent delight of this Oreo cheesecake, a rich and creamy dessert that combines the beloved flavors of Oreos with a luscious cheesecake filling. Perfect for any occasion, this dessert is sure to impress your family and friends.

Ingredients

Scale

For the Crust:

15 Oreos
2 ½ tablespoons melted butter

For the Filling:

2 packages (8 oz each) cream cheese, softened
2 eggs
⅔ cup sugar
⅔ cup sour cream
1 teaspoon vanilla extract
12 chopped Oreos

Optional Topping:

Chocolate ganache made from dark chocolate chips and heavy cream

Instructions

Preheat Oven: Preheat oven to 350°F. Prepare a springform pan by lining it with parchment paper and wrapping the outside with aluminum foil.
Prepare Crust: In a food processor, crush the Oreos for the crust, mix with melted butter, then press into the bottom of the pan. Bake for 8–10 minutes.
Mix Filling: Lower oven temperature to 325°F. Beat together cream cheese, eggs, sugar, sour cream, vanilla extract, and salt until smooth.
Add Oreos: Fold in chopped Oreos and pour into the cooled crust.
Bake: Place the springform pan in a larger roasting dish filled halfway with hot water. Bake for about 75 minutes.
Cool and Chill: Cool gradually in the oven before refrigerating for at least four hours or overnight.
Optional Topping: Optionally top with chocolate ganache before serving.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American