Oreo Cheesecake

This homemade Oreo Cheesecake features a buttery Oreo cookie crust filled with a fluffy New York style cheesecake filling. The filling is laced with more Oreo sandwich cookies. Top it with spirals of whipped cream for a decadent year-round dessert.

Easy Oreo Cheesecake Recipe

If you love the combination of chocolate with creamy homemade New York style cheesecake, this Oreo Cheesecake is for you! Cool for at least 8 hours or overnight then slice and devour. How to make simple Oreo Cheesecake: (Scroll down for full printable recipe.)

• Prepare Pan – Preheat the oven to 325°. Fit oven rack to the center of the oven. Spray a 9 inch springform pan with cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage and keep it water tight. Set aside.
• Make Crust – Pulse 30 Oreo cookies in a food processor until fine crumbs. Add melted butter blending until fully moistened.
• Pour the crumb mixture into the prepared springform pan and press evenly onto the bottom and up the sides of the pan. Be careful to get an even layer of crust. Bake for 10 minutes. Set aside to cool completely.
• Make Cheesecake Filling – Add softened cream cheese to a large mixing bowl. Beat with an electric mixer using the paddle attachment on medium high speed for 1-2 minutes. Stop to scrape sides and bottom of the bowl. Continue to beat until completely smooth.
• Add sour cream, vanilla extract, sugar and cornstarch to the cream cheese. Beat on medium-low speed until combined, around 2 minutes.
• Eggs – Lower the speed of the mixer, adding the eggs one at a time. Beat on low speed for 30-60 seconds after all have been added. Stop and scrape the bowl again, then add chopped Oreos folding into the cheesecake mixture by hand.
• Combine – Pour evenly into crust then carefully place into the roasting pan. Move the pan to the oven. Pour enough hot water around the cheesecake into the roasting pan up to about 2 inches around the cheesecake pan. Don’t overfill. (Be careful not to get any water into the cheesecake!)
• Bake – Bake per the recipe checking the cheesecake at the 1-hour point to check its consistency. Gently jiggle the pan to test for doneness (while still in the oven). The center of the cheesecake should have slight movement but set when gently shaken. If it seems too loose in the center, continue to bake and check again in 10 minutes.
• Cool in Oven – When the center of the cheesecake is set with slight movement, turn off oven. Leave the cheesecake in the oven with the door slightly ajar for another hour.
• Remove from the oven and remove from water bath. Also, remove the aluminum foil. After cooling for 1 hour, run a knife or offset icing spatula around the top to loosen the edge, if needed. (It may pull away on its own.) Cool in the pan on a cooling rack to room temperature.
• Chill Oreo Cheesecake in the fridge for at least 8 hours or overnight.
• To Serve: Remove from the refrigerator and run a knife around the edge of the pan to ensure an easy release (Only if needed.) Remove the outer ring.
• Garnish the top with whipped cream and additional Oreos then slice and serve.

How to Make the Best Oreo Cheesecake Recipe

• Ingredients you’ll need to make homemade Oreo Cheesecake: Oreo cookies, melted butter, plain cream cheese, granulated sugar, vanilla extract, sour cream or Greek yogurt, large eggs, whipped cream or whipped topping and additional cookies to decorate the top.
• Kitchen tools you’ll need: A stand mixer or hand mixer, 9 inch springform pan, deep large roasting pan, measuring cups and spoons, food processor, cooling rack and silicone spatula.
• I recommend taking the time to bring the cream cheese, eggs and sour cream to room temperature so they will blend smoothly together.
• Use a deep large roasting pan and test it for size before you begin.  Place the springform pan in the middle making sure there’s room for water to surround the entire pan.
• I also recommend that you move the pan to the oven before filling it with hot water. It’s easier and safer to move it around before filling.
• Allow ample time for the cheesecake to cool then chill in the refrigerator. First, cool to room temperature then chill thoroughly in the refrigerator prior to slicing.
• The cheesecake may brown slightly on top while baking. When checking it at the 1 hour mark for doneness, you can lay a piece of foil on top to prevent this, if desired. It’s a normal part of the process.
• You can use whipped topping or fresh whipped cream to decorate the top. Whipped topping is more stable for storing if you’re planning ahead. When using fresh cream, decorate the top just before serving.
• To make homemade fresh whipped cream: Chill a large mixing bowl and beaters in the freezer for 15 minutes. Use an electric mixer to whip 2 cups heavy cream, 2 teaspoons of vanilla and 1/2 teaspoon cream of tarter until soft peaks form. Gradually add 1/4-1/3 cup granulated sugar, adjusting amount to your taste. Fresh whipped cream should be used the day its made.
• Store Oreo Cheesecake chilled in the refrigerator for up to 5 days.

More Cheesecake Recipes to Make

• New York styleCheesecake Recipe is the only one you’ll ever need.
• Peanut Butter Cup Cheesecake for the Reese’s cup fans.
• Say “I love you’ with Double Chocolate Cheesecake.
• Key Lime Cheesecake will take you away.
• Pecan Pie Cheesecake is a fusion dessert everyone loves.
• Red Velvet Cheesecake is a special dessert for a special occasion.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9 inch Springform Pan