Oreo Cheesecake Recipe
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This Oreo cheesecake recipe is the one I make for the person at the table who orders cookies-and-cream every single time. It looks like a project and tastes like one, but it’s built from a handful of basics and one cookie we already know.
The part I’d tell you not to rush is the cooling: I turn the oven off and leave the cheesecake inside with the door cracked before it ever sees the fridge, which is what keeps the top from splitting. Get that right, and you get clean slices with chopped Oreos running all the way through.
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Why You’ll Love This Recipe
- The crust is just crushed Oreos and melted butter pressed into the pan, so there’s no separate graham base to make.
- Chopped Oreos go into the batter, and more go on top, so you get cookie in every bite instead of only on the surface.
- There’s no water bath. A little flour in the batter plus a slow cool in the switched-off oven does the anti-crack work, so there’s no foil-wrapped pan or roasting tray to deal with.
- It’s a make-ahead dessert by design. It needs at least 4 hours in the fridge, so it suits the night before a gathering better than a same-day bake.
- One cheesecake gives you 12 slices, enough for a table with some left for the next day.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
- Cream cheese. Use the full-fat brick style, not the tub. The brick sets firm, while the spreadable tub carries more water and gives you a looser, softer cheesecake. Let all 3 blocks come to room temperature first, or you’ll fight lumps later.
- Eggs. Five large eggs are the main structure here, alongside the flour; they set the filling in the oven with no gelatin needed. Bring them to room temperature with the cream cheese.
- All-purpose flour: Just a quarter cup, but it earns its place. The flour steadies the set and makes the cake more forgiving if you slightly overbake it, which is a big part of why this works without a water bath.
- Sour cream: Eight ounces keeps the filling creamy rather than dense and adds a little tang against all the sweet cookie. Full-fat again here.
- Oreos: You need them in three places, so it’s worth measuring out: about 1 and a half cups of fine crumbs for the crust, 5 cookies chopped into the batter, and 7 to 9 more chopped for the top. Crush the crust crumbs fine so the base holds together, and leave the batter and topping cookies in coarse pieces so you get real cookie chunks.
Watch How to Make Oreo Cheesecake
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How to Make Oreo Cheesecake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Press the crust
Mix the 1 and a half cups of fine Oreo crumbs with 2 tablespoons of melted butter until it looks like wet sand, then press it firmly into a greased 9-inch springform pan. A flat-bottomed glass makes quick work of it.
No springform pan is fine too; a deep 9-inch cake pan lined with parchment works, though lifting the cake out is trickier. If you’d rather make the crust on its own, my Homemade Oreo Pie Crust gives the crumb and butter amounts and how to press it firm.
Mix the filling
Beat the room-temperature cream cheese smooth before anything else goes in, because you can’t beat lumps out once the eggs are added. Gradually add the sugar, then the eggs one at a time on low speed, then the salt, vanilla, flour, and sour cream, just until combined.
Fold the 5 chopped Oreos in by hand so they stay in pieces, then pour the batter over the crust and spread it level.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Bake, then cool it slowly
Bake at 325°F (163°C) for about an hour, until the edges look set, but the center still wobbles like soft jelly when you nudge the pan.
Turn the oven off and leave the cheesecake inside with the door cracked open for another hour, so it finishes in falling heat instead of a sudden drop that cracks the top. Then chill it in the fridge for at least 4 hours, or overnight.
Finish with toppings
Once it’s fully cold, spread or pipe the whipped cream over the top and scatter the 7 to 9 chopped Oreos across it. A drizzle of chocolate sauce is optional.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
- Start with everything at room temperature. Cold cream cheese is the number-one cause of a lumpy batter, and once the eggs are in, you can’t smooth it without beating in the air that cracks the top. Set the cream cheese, eggs, and sour cream out ahead.
- Mix on low once the eggs go in. Whipping air into the batter is what makes a cheesecake puff, crack, then sink. Keep it slow, just until each addition disappears.
- Pull it while the center still wobbles. It looks underdone, and that’s correct. The held heat and the slow cool finish the set, so a center that looks firm in the oven has already gone too far.
- Slice with a hot, clean knife. Dip the blade in hot water and wipe it between every cut. That’s the difference between clean cookies-and-cream layers and a smeared, dragged edge.
Recipe Variations
- For a no-bake version, my No Bake Oreo Cheesecake skips the oven and sets in the fridge on the same cookie base. It comes out softer and creamier than this baked one, and it’s a separate tested recipe, so follow its own timings there.
- Pouring warm Hot Fudge Sauce over the chilled cheesecake, under or instead of the whipped cream, gives a darker, more chocolate-forward finish. It’s a tested topping swap that changes nothing about the bake, and it’s how I serve it when I want it to look less like a party cake.
- Use Golden Oreos in place of the regular ones, and the crust and the flecks through the filling turn vanilla-blond while everything else stays put. That swap is untested here, but it’s a like-for-like cookie change with no effect on timing or ratios.
How to Store Leftovers
This cheesecake is built to be made ahead. Bake and chill it a full day before you need it, since the set is firmest after a night in the fridge and the top stays smooth under cover. Add the whipped cream and chopped Oreos only just before serving, so the cream stays fresh and the cookies stay crisp.
Store leftover slices in an airtight container in the fridge for up to 5 days. They freeze well too: wrap ungarnished slices, then thaw them overnight in the fridge and top before serving. Don’t leave a dairy-and-egg cheesecake like this out at room temperature for more than 2 hours, or 1 hour if the kitchen is above 90°F (32°C).
What to Serve With Oreo Cheesecake
A slice this rich doesn’t need much beside it. I keep the plate simple: a handful of fresh raspberries or sliced strawberries to cut the sweetness, and a cup of strong black coffee, which does more against all that cream than another sweet element would.
For a party, I’ll set out a batch of my No Bake Mini Oreo Cheesecake alongside the sliced cake, so there’s a grab-and-go option for people who don’t want to wait for a knife.
FAQ
Cracks come from too much air in the batter and too fast a temperature change. Mix on low once the eggs are in, pull the cake while the center still wobbles, and cool it in the turned-off oven with the door cracked before it goes near the fridge. Those three habits matter more than any water bath.
No. The quarter cup of flour in the filling and the slow oven-off cool give you the same insurance against cracks, so you can skip the foil-wrapped pan and the tray of hot water entirely.
The edges should look set and risen a little at the rim, while the middle still jiggles when you tap the side of the pan, after about an hour at 325°F (163°C). It keeps firming as it chills, so if the middle looks solid coming out of the oven, it has baked too long.
Yes, and baking a day ahead works in your favor, since it needs the overnight chill to set fully. Keep it covered in the fridge, and save the cream and Oreo topping for right before it goes on the table.
More Cheesecakes to Bake and Chill
If this one goes down well, here’s where I’d point you next, all of them baked and chilled the same patient way.
- Best Pumpkin Cheesecake. This is what I make when I want the fall version of this; it uses a water bath and a spiced Biscoff base, so it’s a bigger project for a holiday table.
- Baked Salted Caramel Cheesecake. The one for when caramel, not chocolate, should lead; it’s just as rich and slices the same clean way.
- Apple Pie Stuffed Cheesecake. My show-off bake, a pie and a cheesecake at once, for a night when I want one dessert to cover the whole table.
- Mini Cheesecakes. Where I go when I don’t want to commit to a whole cake; baked in a muffin tin, they give the same texture in single servings.
Ingredients
- 1 ½ pounds cream cheese 3 blocks
- 1 cup sugar
- 5 large eggs
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- ¼ cup all-purpose flour
- 8 ounces sour cream
- 1 ½ cups crushed Oreo cookie crumbs about 18 to 23 cookies finely chopped
- 2 tablespoons melted butter
- 5 coarsely chopped Oreo cookies for the batter
- 7-9 coarsely chopped Oreo cookies for topping the cheesecake
- 1 cup whipped cream
Video
Instructions
- Set the oven to 325°F and grease a 9-inch springform pan.
- Mix 1 ½ cups of crushed Oreo crumbs with 2 tablespoons of melted butter until well combined. Press the mixture firmly into the pan to create the crust.1 ½ cups crushed Oreo cookie crumbs, 2 tablespoons melted butter
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing well. Add the eggs one by one, stirring after each addition. Mix in the salt, vanilla extract, flour, and sour cream, making sure not to overmix.1 ½ pounds cream cheese, 1 cup sugar, 5 large eggs, ¼ teaspoon kosher salt, 2 teaspoons pure vanilla extract, ¼ cup all-purpose flour, 8 ounces sour cream
- Fold in 5 chopped Oreo cookies, then pour the batter over the crust, spreading it evenly.5 coarsely chopped Oreo cookies
- Bake for about an hour or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for another hour. Then, refrigerate for at least 4 hours or overnight to fully set.
- Before serving, top with whipped cream and the remaining chopped Oreo cookies. For an extra touch, drizzle with chocolate sauce if desired. Enjoy!7-9 coarsely chopped Oreo cookies , 1 cup whipped cream
Notes
Nutrition
