Oreo Cheesecake

A rich and indulgent cheesecake layered with chunks of Oreo cookies and finished with a crunchy Oreo crust—this dessert is a crowd-pleaser that’s both nostalgic and elegant.

Why You’ll Love This Recipe

With a creamy, velvety filling packed with Oreo bits and set atop a buttery Oreo crust, this cheesecake has the perfect balance of texture and flavor. It’s a show-stopping dessert that delivers bakery-worthy decadence with ease—and is perfect for parties, celebrations, or whenever you want to treat yourself.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:

• 24 Oreo cookies (with filling)

• 5 tbsp unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs, room temperature

• ¾ cup sour cream

• ½ cup heavy cream

• 12 Oreo cookies, chopped

Oreo Topping (Optional):

• 6 Oreo cookies, crushed or halved

• Whipped cream (optional, for garnish)

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Directions

1. Preheat and prepare pan
   Preheat your oven to 325 °F (160 °C). Grease a 9‑inch springform pan and wrap the bottom with foil to prevent leaks.

2. Make the crust
   Crush 24 Oreos into fine crumbs using a food processor or by hand in a sealed bag. Mix the crumbs with melted butter until evenly moistened. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool slightly.

3. Make the cheesecake filling
   In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing until well blended. Add eggs one at a time, mixing gently after each addition. Stir in sour cream and heavy cream until the mixture is smooth and velvety. Gently fold in the chopped Oreo cookies.

4. Bake the cheesecake
   Pour the filling over the cooled crust and smooth the top. Bake in the preheated oven for 50–60 minutes, or until the center is almost set but still slightly jiggly.

5. Cool and chill
   Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, ideally overnight, to fully set.

6. Add toppings and serve
   Before serving, top with crushed or halved Oreos and dollops of whipped cream if desired. Remove the springform ring, slice, and enjoy.

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Servings and timing

• Yield: 12–16 slices

• Prep time: 25 minutes

• Bake time: 50–60 minutes

• Cooling + chill time: At least 5 hours (including cooling)

• Total time: Approximately 6 hours

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Variations

• Chocolate lovers: Mix in mini chocolate chips or swirl melted chocolate into the cheesecake batter.

• Peanut butter Oreo: Add ¼ cup creamy peanut butter to the filling for a nutty twist.

• Salted caramel: Drizzle caramel sauce over the top before serving.

• Gluten-free option: Substitute with gluten-free sandwich cookies for crust and filling.

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Storage / Reheating

• Refrigerator: Store tightly covered for up to 5 days.

• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator overnight.

• Serving: Serve chilled directly from the fridge. Bring slices to room temperature for 10 minutes if desired.

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FAQs

1. Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the creamiest texture and best flavor.

2. Why did my cheesecake crack?

Common causes include overmixing, baking too long, or cooling too quickly. Cooling slowly and gently helps prevent cracks.

3. Can I bake the cheesecake in a water bath?

Yes—a water bath helps minimize cracks. Wrap the pan in foil and place it inside a larger pan filled with hot water halfway up the sides.

4. Do I need to chill the cheesecake overnight?

Chilling overnight is ideal for best texture and ease of slicing, but 4–6 hours is sufficient.

5. Can I skip the Oreo mix-ins?

Yes! The base recipe without Oreos is a classic vanilla cheesecake.

6. Why is my cheesecake too soft?

It may be underbaked or under-chilled. Bake until the edges are set and the center jiggles slightly, and chill fully before serving.

7. Can I freeze the whole cheesecake?

Yes—freeze it well-wrapped for up to 2 months and thaw overnight in the refrigerator.

8. What’s the best way to crush Oreos?

Use a food processor or seal them in a plastic bag and crush with a rolling pin.

9. Can I half the recipe?

Yes. Use a smaller pan and reduce baking time accordingly.

10. How do I get clean slices?

Dip a clean knife in hot water between cuts, wipe dry, and slice in one smooth motion.

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Conclusion

This Oreo Cheesecake perfectly balances creamy, crunchy, and decadent flavors, making it a standout dessert that’s easy to love. With its irresistible textures, nostalgic charm, and straightforward process, it’s destined to become a favorite at holidays, celebrations, or cozy nights in. Enjoy every delicious slice!

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