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.
Next, 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!
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.