This Oreo cheesecake or cookies and cream cheesecake is chock-full of Oreo cookies! It’s made with an Oreo crust and generously filled with Oreo pieces! To finish, it's covered in chocolate ganache, whipped cream, and even more Oreo cookies. It's the perfect dessert for fans of this popular cookies and cream sandwich cookie! Adapted from this classic New York Cheesecake recipe.
This Oreo cheesecake is creamy, decadent, and full of chopped Oreo cookies in the batter. It's lined with an Oreo crust on the bottom and a rich chocolate ganache on top to deliver even more chocolate flavor.
If you're a fan of Oreo desserts or anything flavored with cookies and cream, you're going to love this cheesecake! It has a delightful crunch from the Oreo cookies which is a wonderful way to balance the creamy, silky texture of the cheesecake.
Ingredients for Oreo Cheesecake
Step by Step Photos
- Use a food processor to crush the Oreo cookies into a fine crumb. You can also place the cookies into a resealable bag and use a rolling pin or kitchen mallet to make crumbs. Mix it with melted butter until it resembles wet sand.
- Use a flat-bottomed cup to press the crumbs along the bottom and sides of the springform pan that's been double-lined with foil. Bake for 8 to 10 minutes until the crust sets.
- Using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese, eggs, sour cream, sugar, vanilla, and salt until smooth and creamy. To remove air bubbles, beat the batter on the lowest speed for 2 minutes. You should see air bubbles rising to the surface.
- Add the chopped Oreo pieces to the batter and gently fold it in, being careful not to introduce too many air bubbles.
- Pour the batter into the pan and bang the pan several times to pop any air bubbles. This will help prevent cracking. Place the pan into a larger roasting pan and add hot water halfway up the pan to make a water bath. Bake for 75 minutes. Turn off the oven, open the oven door slightly, and let the cheesecake rest for one hour. Set it on the counter to come to room temperature and then chill for at least 4 hours or overnight in the fridge.
- Melt the chocolate chips with the heavy cream until it's smooth and silky. Pour it over the cheesecake and spread it over the entire surface.
The best way to serve Oreo cheesecake is with more Oreos! Add whipped cream and place halved Oreo cookies on top for decoration. I recommend doing this right before serving as the Oreo cookies can get soggy if left out for too long.
This recipe makes one 7-inch cheesecake, which yields 8 to 10 servings.
Oreo Cheesecake Tips
- 15 Oreos - See Note 1
- 2 ½ Tablespoons butter - melted
- 2 8oz packages cream cheese - softened, see Note 2
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream - see Note 3
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 Oreos - chopped into ½ inch pieces
Chocolate Ganache (Optional)
- 1 cup dark chocolate chips
- 2 to 3 Tablespoons heavy cream
- whipped cream - see Note 4
- Oreos - cut in half
- Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.
- Use a food processor to make Oreo crumbs. Alternatively, crush Oreos in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.15 Oreos, 2 ½ Tablespoons butter
- Make the batter: Reduce the oven to 325°F. Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.2 8oz packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add Oreos: Add the chopped pieces of Oreos to the batter and gently fold it in.12 Oreos
- Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water halfway up the side to create a water bath.
- Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
Chocolate Ganache (Optional)
- Add the chocolate chips and heavy cream to a heat-safe bowl and melt them together over a double boiler. Alternatively, you can microwave the chocolate and cream together for 20 seconds at half power, stirring after each time until the chocolate melts. Pour it over the cooled cheesecake, gently tilting to cover the entire surface. Note: For a thinner ganache, add a teaspoon of warmed heavy cream at a time until desired consistency is reached.1 cup dark chocolate chips, 2 to 3 Tablespoons heavy cream
- Decorate with whipped cream and halved Oreo cookies. Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice. Enjoy!
✎ Recipe Notes
- Oreo crust - Reduce the amount by half if you just want a bottom crust with no sides.
- Cream cheese - Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time until soft (my preferred method).
- Sour cream - Sour cream helps give the cheesecake a creamy, soft texture. For an even softer and silkier texture, replace half the sour cream with heavy cream. This will give you a creamy, melt-in-your-mouth cheesecake that's velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones.
- Whipped cream - Add 1 cup of heavy whipping cream to 2 tablespoons of powdered sugar. Beat on medium-high speed until soft and fluffy.
- Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the Oreo crumbs.
- Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Avoid opening the oven during baking to keep the temperature consistent.
- Once it's finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to slowly let the temperature decrease. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill overnight for best results.
- Make ahead - Oreo cheesecake can be made up to 2 days in advance and stored in the fridge.
*Nutritional information is an estimate, calculated using online tools.
You can use any kind of cookies and cream sandwich cookie for this recipe.
I recommend consuming within 3 days for best flavor. You can freeze leftovers in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Yes, you can make Oreo cheesecake up to 2 days in advance. It works great for the holidays and makes a fantastic dessert for Thanksgiving or Christmas!
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