Oreo Cheesecake
This is THE BEST Oreo cheesecake you’ll ever make! A perfectly smooth and creamy cheesecake loaded with chunks of Oreo cookies.
Let’s talk CHEESECAKE!
I was way, WAY overdue on delivering a fabulous cheesecake recipe to you and I think that you’ll find this one was well worth the wait. For years, Oreo cheesecake was the only cheesecake I would order at The Cheesecake Factory, it was my birthday cake request – it was the be all and end all to my cheesecake love. I made my own Oreo cheesecake nearly 10 years ago for my own birthday (look at that sad little picture!), and while that one was good, I think this one is heads and tails better.
First, let’s talk about the crust. No one wants a cheesecake with a skimpy crust or soggy crust, or one that’s so thick trying to cut it with a fork sends a piece flying off the plate (it’s happened to me!), right? RIGHT.
This one strikes the perfect balance between being substantial and firm, yet soft enough for a fork to easily glide through it.
MY OTHER RECIPESNext, the star of the show, the cheesecake. I made a few tweaks to that old recipe to ensure that the cheesecake bakes up super rich, creamy and with a minimal amount of cracking without using a water bath (oh how I loathe water baths!). I also used less Oreo cookies in the actual batter – in this instance, I definitely thought that less was more. You could use this same cheesecake recipe without the Oreo cookies – it’s a fantastic basic recipe that could be tweaked a million ways for whatever flavor combination you’re in the mood for!
My only regret is not saving more pieces for myself before I shipped off the leftovers for my mom to take to work!
One of my all-time favorite cheesecakes I’ve made!
Two years ago: Soft and Chewy M&M Cookies
Six years ago: Honey-Oatmeal Sandwich Bread
Seven years ago: Mushroom, Spinach & Gruyere Quiche
Eight years ago: Traditional Madeleines
Oreo Cheesecake
This is, hands down, THE BEST, Oreo cheesecake you’ll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies.
Ingredients:
For the Crust:
- 24 Oreo cookies (whole cookie, filling included), crushed into fine crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
For the Cheesecake:
- 32 ounces cream cheese, at room temperature
- 1 cup (198 grams) granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- ½ cup (118 ml) heavy cream
- 1 teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
- 12 Oreo cookies, quartered
Directions:
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
- Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the quartered Oreo cookies.
- Pour the filling into the chilled crust and spread into an even layer. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 40 to 55 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
- After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Oltre che golosa è molto bella,quel contrasto bianco mero è favoloso,complimenti
Yours is one of the few websites I visit regularly, and this cheesecake recipe is just another example of why I do!
It looks fantastic and no doubt tastes even better. I can’t wait to give it a try.
Thanks for sharing yet another good recipe.
Ohhhh this looks so yum: I think I’d eat until I explode! Love oreos and cheesecake is one of my favourite desserts <3
Wondering about six tablespoons of butter in the crust…seems a lot given that Oreos have a lot of fat.
This cheesecake looks smoking hot! I’ve only made one cheesecake in my life and it was actually pretty good. But I’ve done a few Oreo crusts and am never disappointed by adding extra butter, you need it. And c’mon, the word butter has the word “butt” right in there. It’s not trying to hide or anything!!!!
oh my gawd, yes!!!
Michelle, I’ve actually made the original Oreo cheesecake recipe that you posted (oh so long ago! 🙂 ), and it was fantastic! Makes me want to try this new version, for sure, if it’s that much better!!
I don’t even like cheesecake but this looks so good. I love the Oreo crust. And yes to for giving us a cheesecake with no water bath.
Hi Michelle…on the Oreos, did you use regular or double stuff for the recipe? Looks awesome…tempting enough to actually make and not just drool over the photos of your fabulous dessert!
Hi Tamara, I used regular. Enjoy!
Yum!!! Chocolate and cheesecake go so well together!
Kari
http://www.sweetteasweetie.com
This looks amazing! I cant wait to make it!
Really looking very delicious and i love to try it….
Terrific, I like the Oreo Cheesecake,
I wish I could try it on weekends,
Thanks for sharing yet another good recipe.
Fantastic! I had oreo cheesecake as a dessert at a Hardrock cafe, and have been searching for a good recipe to use. Can’t wait to try it out (and thank you so much for showing the conversion to grams/mls for us Brits – saves sooo much time looking this all up).
I’ve just read 3 food posts, but this cheesecake has got to be the most delicious recipe! Definitely saving this and making it some time soon!
Aleeha xXx
http://www.halesaaw.com/
Hi Michelle,
I am going back and forth with deciding to make this cheesecake (without the Oreos) and your New York cheesecake! They both sound so good, but I can only make one. Can you describe how they are different?
Hi Yael, I would probably go with this one. I think it’s just as good and less fussy!
Hi l..I really want to make this recipe but have 16 oz of cream cheese I need to use up and don’t want to go pick another 8oz b/c I think I can tweak the recipe to coincide with my predicament. What do you think ?
Hi Jazmyn, You would actually need another 16 ounces. You only have half of the cream cheese you need for the filling. You can cut the entire recipe for the filling in half, but it will be a pretty short and squat cheesecake. I’d recommend getting all of the cream cheese and making the full recipe.
I made this last night for a pigout at work. I baked it according to directions and the look was right but the middle when cut today was not cooked thru. Disappointed. I cut out the middle gooey part and the rest went and I heard good comments and did enjoy my partial piece myself. I’m just upset w/ myself for it not being perfectly done. It was tasty, i’ll be keeping this recipe and adding notes to it for next time.
I realize that a springform pan would be best for presentation, but does anybody know if this could be done in a 9in glass pie dish instead? I don’t have a springform, and have precious little space in my tiny kitchen for new baking accessories…
Hi Andrew, A pie plate would not be nearly large enough to hold the volume of this cheesecake.
Hey Andrew! I don’t have a spring foam and I occasionally make cheesecakes. What I do is take a pan large enough and place aluminum foil. So when it done you can just lift it up and slide it out of the foil. Hope that helps!
This one looks amazing yummie!!
Can this also be frozen after it is baked??
Hi Brend, Yes, you could definitely freeze this!
What a tasty cheesecake!!!
Do you think baking it in a water bath would add anything or is it just as good without it?
Hi Margit, Nope, I don’t think it needs it at all!
I am a HUGE fan of yours and use your recipes often. I’m planning to make this for Christmas dinner and am wondering if there is a chocolate topping or ganache that you could recommend as an added layer to top the cheesecake? This will be my first cheesecake attempt so I don’t want to experiment without trusted guidance! Happy holidays!
Hi Jill, Thank you! I love the chocolate ganache topping on this cheesecake:
https://www.browneyedbaker.com/brownie-mosaic-cheesecake/
Enjoy and Merry Christmas!
This cheesecake looks amazing. I’m planning on making an Oreo cheesecake for my cousin’s bridal shower this weekend and I have a couple questions about this recipe. I noticed you include heavy cream in this cheesecake whereas I’ve never made a cheesecake recipe using heavy cream, how would you say it changes the flavor and texture of the cheesecake compared to a classic more dense cheesecake. Also I’d really like to make it obvious from the top that it’s an Oreo cheesecake so how many more Oreo chunks do you recommend I add so that it isn’t overly sweet but where you get a perfect bite with the right amount. And lastly I would really like for the top to not get overly brown nor crack even a little bit if possible. Is there anything you recommend I should do to prevent that? I see that you say to leave it in the oven for an hour with the door propped open after it’s finished cooking, does it continue to cook the cheesecake?
Any suggestions would be extremely helpful. I have tried your recipes before and Ive really enjoyed them. Thanks!
Hi Erika, I like heavy cream, as it lends less of a tang than sour cream and the result is a wonderfully creamy cheesecake. As you can see from the photos, you do get quite a bit of Oreo chunks in each bite. If you’re worried about what it looks like from the top, you could always place whole Oreos on the top of the batter before it bakes. Or, you could spread a ganache on top once it’s cooled and decorate with Oreos. As for preventing browning or cracks… mine wasn’t overly brown (but not sure how much is “too much” for you?), but it did crack. Cracks can be difficult to prevent, but a long cool down does help. If it cracks you could always cover it with ganache! And yes, the cheesecake will continue to cook with the oven door propped open.
I was in the mood for cheesecake today and of course, your site was my first stop for the best recipe. Of course, you didn’t let me down! We are gluten free, so I made the crust with Enjoy Life chocolate cookie crumbs and used chocolate chips in the filling (instead of Oreos.) The cheesecake is amazing, super creamy, and no cracks! Thank you for another keeper recipe!
Hi! I am baking this cheesecake up tonight. Already made the crust, and I’m going to do half the filling (I know it will be a short and squat cheesecake as per your previous comment, but I’m going for it anyway because I only have 16 oz of cream cheese 🙁 ). Since I’m doing half the filling, do you have a suggestion for how I should change the baking time? Would I keep it at 350 and just do 25 to 45 minutes?
Thank you!!
Maya
Hi Maya, I would keep the temperature the same and reduce the baking time, as you said.
What size springform pan? 9 in?
Yes, that’s stated in step #1.
I want to make this tomorrow, but I don’t have any heavy cream. I have creamer, almond milk, 2% milk, and plenty of sour cream. Any chance I can sub any of these for the heavy cream, even if it alters the texture a little?? It looks so good!!!
Hi Sarah, I would probably do sour cream. Enjoy!
I have never made cheesecake before and I purchased all the ingredients today:) Can’t wait to give it a try. I have a 9 inch cake pan but does it have to be a springform pan? Thanks.
Hi Kristen, It doesn’t HAVE to be, but it makes cutting and serving it much, much easier.
Um did you want people to burn their house down?????? Way too much butter for the crust. It started melting through my spring pan and I had a smoking oven. Thankfully I kept an eye on it and turned off the oven halfway through and my neighbor saved me for the cooking time. I ended having to put it on s cookie sheet for the butter to melt on something. I should have gone with my gut to combine the chipped cookie crust with only 2T That’s what Every other recipe fir a cheesecake recipe has called for in the past that I have made. Really made me upset as this was a surprise for my brother in laws birthday. You might want to change that butter amount. I followed your recipe for word and this is what happened
I just had the same experience only an actual fire started in my oven from the butter that dripped from the spring pan onto the bottom of my oven. Luckily, I was sitting close by watching TV and noticed a burning smell. I got up to investigate and watched the flame erupt. I stayed calm and grabbed a sack of flour and threw it on the flame. It took me two hours to clean up the mess !!
I, too, thought the 6 T was odd since I have made numerous cheesecakes in the past that only used 2-3 T!!!! I should have gone with my gut, too!!
I loved it. Lovely rich cheesecake. Good crust. When I make it again I might put more Oreos in the cake itself as my personal preference.
Hi. I would love to use this recipe to make some mini cheesecakes. I have a pan that makes 12. How would yo go about altering the recipe to accommodate?
I will be making more than 12. I just didn’t know if you would change the process at all.
Hi Kevin, I’m really not sure, as it really depends on how large the pans are (how much volume they hold). I would check that against a traditional 9-inch springform pan and then adjust the ingredient amounts, and reduce the baking time accordingly.
I just tried this recipe and I loooooved it. It’s not all that aesthetically beautiful but it’s the taste that matters.
This cheesecake is by far the best I’ve ever put in my mouth. This recipe would be amazing even without the oreo. One bit of advice is to place a baking sheet on the rack below the cake to catch the goo that leaks out. I even bought a new pan hoping it wouldn’t leak. I believe the goo is from the filling of the oreo in the cookie crust. Regardless of the leaking this recipe is a keeper!!
Hello,
I followed this recipe pretty much to a T, and my cake looks very much the same as the pictures.
I’m wondering, I see whipped cream in one of the photos, but is there any topping our sauce you could think of that I could out on the cake that wouldn’t mess it up?
I didn’t use a water bath as recommended and the top isn’t terribly pleasing aesthetically. I have until 3 pm tomorrow or so. Also wondering if there’s any way to smooth out the top a little without ruining it.
Thanks!
Hi Chris, You could do a simple chocolate ganache over top if you’d like! Or crushed Oreos 🙂
I want to make sure of something. For the instructions in #4:
“Pour the filling into the chilled crust and spread into an even layer. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 40 to 55 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.”
Do you mean leave the cheesecake in the oven (ON) 40-55 minutes and then an additional whole hour with the oven off?
Or do you mean you leave the cheesecake in the oven until the time reaches a full hour? So like 55 minutes and then an additional 5 minutes with the oven off?
I’m just confused if I’m supposed to leave the cheesecake in the oven an hour after baking it for 55 minutes.
Hi Lola, You want to bake the cheesecake (oven ON) for 40 to 55 minutes (until done as directed), then an additional hour with the door cracked and oven OFF.
Hi!
I want to bake this cake for a good friend’s birthday but I want a high high cheesecake. I’m thinking of multiplying the recipe by 1.5. Would you recommend against this? Anything I should pay attention to?
Thanks in advance!
Alana
Hi Alana, I think that would be okay, as long as your springform pan is high enough!
This looks so good! But this recipe requires 32 ounces of cream cheese? (~900g)?
Hi Marianne, Yes, that’s correct – 32 ounces of cream cheese. Enjoy!
I have some left over ricotta cheese. could I subsidize that with the cream cheese or heavy cream?
Hi Mimi, I don’t think I would make that substitution, as it would compromise the texture of the cheesecake.
My son has decided that he wants individual Oreo cheesecakes for his birthday and I am trying to figure out what in the world to do. Your recipe sounds amazing. Do you have any idea about cook times if I was going to do these in mason jars? He is almost 11. I am dying that he asked for this. lol. Thanks!
Hi Sarah, Oh man haha! Have you looked into individual springform pans? <-- that link is to the set at Williams-Sonoma. That might be much easier than mason jars... I'd think you might need to INCREASE the baking time in mason jars because the batter is going to be higher, and fear it might not bake through in the center.
Is it okay if I leave it in the oven for longer than an hour? I’m in a bit of a time crunch and so I was wondering if I cook it for 45 minutes in the oven, then leave it for 1 hr+, should it be okay?
I think it SHOULD be fine, if anything it may end up more firm/less creamy, but it wouldn’t ruin it.
may i know the heavy cream just add in to the cheesecake batter or have to whisk the heavy cream before add in to the cheesecake batter??
Hi Chris, You just pour it in, no need to whisk it unless you are using fresh (raw) cream that has separated.
is this a New York cheesecake?
Hi Ella, I would say no; traditionally, a New York style cheesecake includes a layer of sour cream on top.
I decided to make this version after combing through a few other recipes. I always admire how good your desserts look! Anywho, it came out GREAT! My co-workers have already requested that I make another one, which I will but they don’t know that yet. I did reduce to only 4Tbsp of butter for the crust, after reading reviews of the smoke and fire in the oven from the dripping butter. The butter did drip in my oven as well, causing smoke though. Next time I’m using a little less and placing something underneath as a backup. I loved how simple it was and how fewer dishes I messed up vs baking a scratch cake. Thanks!!!
Great easy & creamy Cheesecake
This was my first time making a cheesecake. This recipe was super easy to follow and I feel like it is pretty much fail proof as well. I made this for my husbands birthday and it was a success! I might try it with golden oreos next time 🙂 I am not sure if i didn’t crush up the oreos for the crust finely enough, but my crust wasn’t as high as i normally like. So, next time I will either use more oreos for the crust, or smash them up more next time.
Would this work in a 10″ pan?
Hi Deb, Yes, but you will need to reduce the baking time. Enjoy!
Do you think if i wanted to do a 6 inch instead of 9 . If i halfed the recipe would it be enough
Hi Cheyenne, Yes that should work fine!