Oreo Cheesecake
This indulgent Oreo Cheesecake is a cookies-and-cream lover's dream! With a rich and creamy filling packed with Oreo chunks, a buttery Oreo crust, and a silky optional chocolate ganache topping, it's a showstopping dessert perfect for celebrations or when you're craving something truly decadent.
Servings: 8
Calories: 474kcal
Ingredients
Crust
- 15 Oreos with filling
- 2 ½ tablespoons butter melted
Cheesecake Batter
- 2 8 oz packages cream cheese, softened
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream full-fat recommended
- 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
Toppings (Optional)
- Whipped cream
- Oreos cut in half
Instructions
Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper. Wrap the outside of the pan with heavy-duty aluminum foil to prevent leaks.
Make the Crust
- Crush the Oreos in a food processor or place them in a bag and crush with a rolling pin. Mix with melted butter until the texture resembles wet sand. Press into the bottom and slightly up the sides of the pan.
- Bake for 8–10 minutes, then remove and set aside. Reduce oven temperature to 325°F (160°C).
Prepare the Cheesecake Filling
- In a stand mixer or with a hand mixer, beat cream cheese, eggs, sugar, sour cream, vanilla extract, and salt on medium-high speed until smooth. Scrape the bowl halfway through. Reduce speed to low and mix for another 1–2 minutes to eliminate air bubbles.
Fold in the Oreos
- Gently fold the chopped Oreo pieces into the cheesecake batter.
Assemble & Bake in Water Bath
- Pour the batter into the prepared crust. Tap the pan on a towel-covered counter to release air bubbles. Place the springform pan into a large roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake at 325°F for 75 minutes.
Cool in Oven
- After baking, turn off the oven and prop open the oven door with a wooden spoon. Let the cheesecake cool inside for 1 hour.
Chill
- Remove cheesecake from the water bath and foil. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Make the Ganache (Optional)
- Melt chocolate chips and heavy cream using a double boiler or in the microwave (20-second intervals at half power, stirring between). Pour over the cooled cheesecake, tilting gently to spread. Add more warm cream as needed to thin the ganache.
Decorate & Serve
- Top with whipped cream and halved Oreos if desired. Slice using a thin knife dipped in hot water and wiped dry between each cut. Serve chilled.
Notes
Keep the Oreo filling in when making the crust.
Soften cream cheese fully for a smooth, lump-free batter.
Full-fat sour cream is best for richness.
Use either homemade or store-bought whipped cream for topping.