The perfect Oreo cheesecake- this recipe starts with a crunchy Oreo crust and has a delicious New York cheesecake filling with cookies in every bite. Top it with chocolate ganache for an over the top Oreo dessert.
**This recipe was updated on July 21, 2020 with new photos, a slightly updated recipe to include chocolate ganache on top, and additional tips**
I can’t be left alone with a box of Oreo cookies, and this cheesecake is the perfect way to indulge in everything cookies and cream. The cheesecake is super creamy and the cookie crust adds a delicious crunch. The filling is thick, velvety smooth and a little tangy – just like you’d expect from your favorite cheesecake, and the Oreo cookies add texture and Oreo goodness to every bite.
It’s topped with chocolate ganache, even more Oreos and swirls of whipped cream for a truly showstopping dessert. It’s perfect for Oreo lovers, and is the best combination of vanilla and chocolate.
Tips for The Perfect Oreo Cheesecake
Making cheesecake can sometimes be intimidating, so I’ve included lots of tips for this recipe.
- Always use full-fat, brick-style cream cheese. Lite, whipped or spreadable (the kind that comes in the tub for putting on your bagel) won’t give your cheesecake the thick and creamy texture it needs.
- Ingredients should be at room temperature before getting started. This allows everything to mix together evenly without lumps of cream cheese. Take the cream cheese, sour cream and eggs out of the fridge and set them on the counter at least 30 minutes before getting started.
- Sour cream makes the cheesecake velvety smooth. I love adding in sour cream to my cheesecake recipes because it creates a delicious texture that isn’t as heavy as using just cream cheese. If you don’t have sour cream, plain Greek yogurt can be subtituted.
- Baking a cheesecake in a water bath helps to minimize cracks and keep moisture in (which is necessary for that velvety smooth texture). You’ll wrap the outside of your springform pan in aluminum foil at least 3 times so that all seems are covered. Then place the pan in the middle of a large roasting pan, and pour about 1/2 inch of water into the roasting pan. You can see what it looks like below.
Note: I prefer larger Oreo pieces in my cheesecake filling as opposed to small crumbs throughout. You can either slice the Oreos for the filling or process them into small pieces in your food processor. I used 15 Oreos for the filling, but you could use up to 20 if you prefer.
How many Oreos in a package? / How many packages will I need? A standard 14.3 oz (405 g) package of Oreos in the US has 36 cookies. For this recipe, you’ll need 24 cookies for the crust, 15 for filling, and about 8-10 for the topping. So you’ll need to buy 2 packages in total. If Oreo cookies are sold in a sleeve where you live – a 137 g sleeve of cookies is 14 cookies. So you’d need 4 sleeves, or 3 sleeves if you don’t plan on putting an cookies on top of the cheesecake.
Can you make cheesecake the night before? Yes, cheesecake is the perfect dessert to make ahead of time because it needs to chill in the fridge for at least 6 hours before serving. I typically make the cheesecake the day before I plan to serve it, and then make the topping in the morning of the day of.
How long does cheesecake keep for? If covered tightly – cheesecake leftovers will keep in the fridge for up to 1 week.
Can you freeze cheesecake? Yes. A baked cheesecake freezes well. Wrap it very tightly, and freeze for up to 2 months. Then thaw overnight in the fridge. I typically add the ganache topping after freezing, as opposed to before if I’m making the cheesecake in advance.
With these easy tips, you’ll end up with the most delicious smooth and creamy Oreo cheesecake that’s perfect for Oreo lovers. With a triple does of cookies and cream from the crust, filling and topping – it’s the perfect Oreo cheesecake.
And if you love Oreos, make sure to try these other favorites:
- 9-inch springform pan
- large roasting pan - large enough for the springform pan to fit into
- Aluminum Foil
- 24 Oreo Cookies wafers and filling
- 4 tablespoons butter melted
- 24 oz cream cheese* full-fat, brick-style
- 1 cup granulated sugar
- 1 tablespoon corn starch*
- 1 cup sour cream*
- 3 large eggs*
- 15 Oreo cookies chopped
- boiling water for the water bath
- 4 oz semi-sweet chocolate finely chopped
- 1/2 cup whipping cream
- 8-10 Oreo cookies chopped
- additional whipped cream for decorating
Oreo Cookie Crust
- Preheat the oven to 350F degrees and position the oven rack to about 1/3 from the bottom.
- Wrap the outside of 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all seems are covered. Lightly grease the pan.
- Crush the Oreo cookies (wafers and filling) in a food processor until fine crumbs. Mix with the melted butter.
- Press the mixture into the bottom of the springform pan creating a slight lip around the edge.
- Bake in the oven for 8 minutes. Remove from the oven and turn the oven down to 325F.
- In a very large bowl, beat the cream cheese until well softened. Then beat in the sugar.
- Mix in the cornstarch and sour cream, turning off the mixer and scraping down the sides of the bowl as necessary.
- With the mixer on low speed mix in the eggs until just combined.
- Fold in the chopped Oreo cookies using a rubber spatula or wooden spoon.
- Place the cheesecake crust (with the pan still wrapped in aluminum foil) in a large roasting pan and pour the cheesecake filling over the crust.
- Pour about 1/2 - 1 inch (1-2 cm) of boiling water into the roasting pan.
- Place the roasting pan with the cheesecake inside in the oven and bake for 50-60 minutes, or until the top looks just set except for in the very middle and if you give the pan a gently nudge there's a slight wobble in the middle of the cheesecake.
- Cool at room temperature until the water in the water bath is lukewarm. Then remove the cheesecake from the roasting pan and continue cooling until the sides of the sprinform pan is room temperature.
- Cover and refrigerate for at least 6 hours or overnight.
- Chop the chocolate into very small pieces and place in a heat-proof bowl.
- Heat 1/2 cup cream until almost boiling (either in the microwave and in a saucepan over low heat).
- Pour the heat over the chopped chocolate and let sit for 2 minutes. Then whisk until smooth.
- Remove the cheesecake from the fridge. Gently trace around the outside of the cheesecake with a thin knife, then unclamp the outer ring of the springform pan.
- Pour the chocolate over the cheesecake, allowing it to drip over the edges. Sprinkle the chopped Oreos on top of the cheesecake.
- Optionally, decorate the cheesecake with additional whipped cream.
- Use full-fat, brick-style cream cheese. Do not use lite, spreadable or whipped.
- Cornstarch helps to bind the cheesecake together to minimize the risk of cracks. 1 tablespoon cornstarch (aka cornflour) can be substituted with 2 tablespoons all-purpose flour.
- Cream cheese, sour cream and eggs should be room temperature before getting started. Take them out of the fridge at least 30 minutes before making the crust.
- The chocolate ganache topping definitely makes the cheesecake a little richer. Feel free to leave it off if you prefer.
- Leftovers can be kept covered tightly in the fridge for up to 1 week.
- Cheesecake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge. (If freezing to serve later, I recommend using adding the ganache after freezing and thawing the cheesecake).
- Nutrition information is an estimate only. It is based on 1 piece, assuming that the cheesecake is sliced into 14 equal pieces.