Oreo Cheesecake Recipe

Some desserts are a commitment. This Oreo dessert is a baked Oreo cheesecake recipe, and it’s worth every second. Forget the freezer; we’re using an oven. This guide on how to make Oreo cheesecake will give you a rich, decadent result. It’s a classic homemade cheesecake with a cookie twist, perfect for your collection of Cheesecake Recipes.

This is one of those baking recipes that seems fancy but is totally achievable. It’s the ultimate Dessert Idea for birthdays, holidays, or Tuesdays. If you’re looking for Easy Desserts, this might require a little focus, but the payoff is a stunning, creamy, crack-free cheesecake packed with Oreo pieces.

Prep time: 30 minutes
Cook time: 1 hour 15 minutes (plus cooling and chilling time)
Servings: 12

Nutrition Information (Per Serving)

Calories: 645
Fat: 47g
Saturated Fat: 25g
Carbohydrates: 49g
Sugar: 39g
Protein: 10g

Ingredients

Oreo Crust

• 24 Oreo cookies (whole, with filling)
• 5 tablespoons unsalted butter, melted

Cheesecake Filling

• 32 ounces (four 8-oz blocks) full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 12 Oreo cookies, roughly chopped into chunks

How to Make Oreo Cheesecake

Prepare the Crust

• Preheat your oven to 325°F (165°C).
• Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty aluminum foil. This prevents water from leaking into the pan during the water bath.
• Place the 24 Oreos in a food processor and pulse into fine crumbs.
• Stir the crumbs together with the melted butter until combined.
• Press the mixture firmly into the bottom and about halfway up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 300°F (150°C).

Make the Cheesecake Filling

• Using a stand mixer or hand mixer with a paddle attachment, beat the room-temperature cream cheese on medium speed until completely smooth and creamy (about 3 minutes).
• Add the sugar and beat until fully incorporated. Scrape down the sides and bottom of the bowl.
• Beat in the sour cream and vanilla extract on low speed until just combined.
• Add the eggs one at a time, beating on low speed after each addition until just mixed. Do not overmix once the eggs are added.
• Gently fold in the chopped Oreo chunks with a spatula.

Bake the Cheesecake

• Pour the filling into the cooled crust. Smooth the top with a spatula.
• Place the foil-wrapped springform pan into a large roasting pan.
• Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes. The edges will look set, but the center will still have a slight jiggle.
• Turn the oven off, crack the oven door open, and let the cheesecake sit in the cooling oven for 1 hour.
• Remove the cheesecake from the water bath and place it on a wire rack to cool completely to room temperature.
• Refrigerate for at least 6 hours, preferably overnight.

Serve

• Run a thin knife around the edge of the cheesecake before unclamping the springform pan.
• Slice with a sharp knife wiped clean between cuts for neat slices.

A Final Thought

The wait for this cheesecake to chill feels long, but it is the final, crucial step for the perfect slice. Your patience will be rewarded with the creamiest, most decadent Oreo dessert you’ve ever made. Enjoy your delicious homemade cheesecake! 🥮🍮😋

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Oreo Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 6 hours

Total Time: 7 hours 45 minutes

This cheesecake is the ultimate textural dream. A firm, crunchy Oreo crust gives way to an impossibly rich, dense, and velvety-smooth filling, studded with soft, chocolatey cookie chunks that melt in your mouth. Each decadent bite is a cool, creamy temptation that is utterly irresistible.

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Ingredients

For the Oreo Crust

• 24 Oreo cookies (whole, with filling)
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 32 ounces full-fat cream cheese, room temp
• 1 cup granulated sugar
• 1 cup sour cream, room temp
• 1 teaspoon vanilla extract
• 4 large eggs, room temp
• 12 Oreo cookies, roughly chopped into chunks

Instructions

Make the Crust

1. Preheat oven to 325°F (165°C).
2. Wrap a 9-inch springform pan's outside with foil.
3. Crush 24 Oreos into fine crumbs. Mix with melted butter.
4. Press firmly into the pan's bottom and sides.
5. Bake for 10 minutes. Cool. Reduce oven to 300°F (150°C).

Make the Filling

1. Beat room-temp cream cheese until smooth.
2. Mix in sugar until combined.
3. Beat in sour cream and vanilla on low.
4. Add eggs one at a time, mixing just until combined.
5. Fold in chopped Oreo chunks.

Bake the Cheesecake

1. Pour filling into the cooled crust.
2. Place foil-wrapped pan in a roasting pan. Add hot water to reach halfway up the sides.
3. Bake for 75-90 minutes. Edges will be set, center will jiggle slightly.
4. Turn off oven. Crack door open; let cheesecake sit inside for 1 hour.
5. Remove from water bath. Cool completely on a rack.
6. Refrigerate for at least 6 hours, or overnight.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 645Total Fat: 25gCarbohydrates: 49gSugar: 39gProtein: 10g