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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 RECIPES 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!
(P.S. Do you have an Instant Pot? You can make an Instant Pot Oreo Cheesecake!)

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
Did you make this recipe?
This is, hands down, THE BEST, Oreo cheesecake you'll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies.
For the Cheesecake:
- 32
ounces
cream cheese
(at room temperature)
- 1
cup
granulated sugar
- 2
tablespoons
all-purpose flour
Pinch
of salt
- ½
cup
heavy cream
- 1
teaspoon
vanilla extract
- 3
eggs
- 1
egg yolk
- 12
Oreo cookies
(quartered)
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.
Nutritional values are based on one serving
Calories: 682kcal
Fat: 52g
Saturated fat: 27g
Cholesterol: 202mg
Sodium: 515mg
Potassium: 245mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 40g
Protein: 10g
Vitamin A: 34%
Calcium: 11.8%
Iron: 24.7%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This one looks amazing yummie!!
Can this also be frozen after it is baked??
Hi Brend, Yes, you could definitely freeze this!
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!
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 had the same problem, and I’m wondering if maybe you forgot an important step like I did. I made this last night, and I didn’t see on the recipe that after you cook it for 40-55 minutes, leave it in the oven with the temperature off for an hour. I didn’t do this, so my cheesecake was very gooey in the middle, but it was still delicious! Hope this helps.
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.
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!
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/
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).
Terrific, I like the Oreo Cheesecake,
I wish I could try it on weekends,
Thanks for sharing yet another good recipe.
Really looking very delicious and i love to try it….
This looks amazing! I cant wait to make it!
Yum!!! Chocolate and cheesecake go so well together!
Kari
http://www.sweetteasweetie.com
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!
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.
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!!
oh my gawd, yes!!!
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!!!!
Wondering about six tablespoons of butter in the crust…seems a lot given that Oreos have a lot of fat.
Ohhhh this looks so yum: I think I’d eat until I explode! Love oreos and cheesecake is one of my favourite desserts <3
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.
Oltre che golosa è molto bella,quel contrasto bianco mero è favoloso,complimenti