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!
All images and text ©
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 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.
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!!
Hello there!
I have literally JUST turned my oven off. When I opened the door to check the cake, I experienced the SAME thing! A puff of smoke, saw dripping, and a wet bottom of my oven. 6 TBSP of butter was obviously FAR too much, and I’m glad I caught it in time before starting a fire. Oven is off, fans on, windows open to handle fresh ventilation….good way to start a fire! This recipe is good, but there’s no way you need 6 TBSP of butter….I thought it was a lot but I just stuck with what the recipe said….
I was scrolling through the comments while mine was in the oven when I came across this and decided to check on mine. Sure enough, smoke was coming out of the oven. It’s absolutely ridiculous that she hasn’t acknowledged this in any way. I shouldn’t be having to deal with smoke in my home after following a recipe exactly!
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!
Hi. How would you assess the sweetness of this recipe? I find american cakes overly sweet :)
Hi Winnie, Oh boy, I have such a hard time when I get this question because I believe everyone’s taste buds are so completely different and what might be too sweet to one person would be perfectly suitable to another. For me, this would fall right in the middle on the sweetness scale, but if you’re sensitive to sweets, you might find it more on the medium-high range of the scale.
Made this for a birthday cake!!! Super Freakin Amazing!!! Love the directions she gives to make it, just perfect…. just like holding your hand thru it. I had always kinda struggled about when to loosen the cheesecake pan. Anyway this oreo cheesecake fully exceeded our expectations and I had a Happy Birthday Man!! Yum Yum YUMMMMM!!!!
all the filling wouldn’t fit in 9 inches. I used 24 cookies,both sides plus filling. I have about two cups left.
I had so much filling I quickly made another crust for a regular cake pan and the filling was enough to fill it too.
This was my first ever time making a cheesecake! It was very delicious! Very smooth and creamy, the perfect sweetness, and the oreos tasted lovely with it! My only complaint was that the crust was not quite what I wanted. It tasted a little strange with all that butter, and it almost crystalized if you might say on the bottom, smooth and shiny. I personally feel like a little less butter for the crust would be better, but that’s just my experience! Also, I forgot to leave it in the oven with the temperature off for an hour after baking, so the middle of my cheesecake was very gooey! XD woops!Love this recipe!!
Made this as my first attempt at a cheesecake and it turned out exactly how I love cheesecake. Super straightforward recipe!Thanks!
So happy to hear you enjoyed the cheesecake, Peter! Thanks so much for sharing a review!
I made this cheesecake for Thanksgiving and it was a huge hit! I have never made a cheesecake before and was nervous but it was easy and fun to make! This will be a new holiday favorite. My dad already asked me to make it next month for Christmas. Thank you!
Hi Tina, Yay! Welcome to the wonderful world of cheesecakes! So awesome to hear you enjoyed this one; I appreciate you taking the time to stop back and share a review!
The first cheesecake I ever made was your cookie dough cheesecake (fabulous!), and now I want to make another one of your cheesecakes for my birthday! I’m trying to decide between this one and the chocolate lover’s cheesecake.
I’m sure both cheesecakes are divine, but do you have an opinion as to which is better?
Thanks!
Hi Elizabeth, Personal preference, but I would pick this one! :) Enjoy!!
Thank you! I’m making this tonight.
This recipe sounds fantastic. The only question I have before diving into it has to do with the eggs. Does it call for 3 egg whites & 1 yolk?
It is 3 whole eggs + 1 egg yolk. Enjoy!
It was my first time making a cheesecake and I mist say that I used to perfect recipe. My husband who’s not a sweet eater has had at least 5-6 pieces total and I made it yesterday. I would change anything. I’ll definitely use this recipe again. I highly recommend this recipe!
Just made this for the second time. It was excellent the first time, and this time, it was even better, because I kind of “forgot” it in the oven…left it in for about 62 minutes!!!…but it was even more delectable. Thank you, Brown Eyed Baker, for this recipe! My husband is already threatening to steal the two pieces that I have hidden in the freezer for my sister!
Hi, just wondering if the cream cheese should be blocks (unwhipped) or whipped?
Thanks!
Hi Pearl, They should be blocks of cream cheese. Enjoy!
I made this cheesecake last night. Followed the recipe exactly. It’s delicious, I must admit that. On the down side it cracked terribly and there was a huge amount of smoke. Had to put a cookie sheet at the bottom to catch the dripping butter
How do I prevent the crust from dripping to the bottom of my oven making it very smoky
Hi Kathy, I would recommend putting a foil-lined baking sheet on the rack below.
Can I use anything to substitute to heavy cream? They don’t sell it at my local store
Hi Lauren, Half and half would be good, milk as a last resort.
So I read the comments and some people are complaining that there’s too much butter and created a small fire, should I stick with 2 to 3 tsps? Because I really don’t want to be the reason why the house is on fire… (I attempt science experiments in the bathroom, mom has been complaining that one of these days, I’ll start a fire)
Hi Lauren, You could drop it down to 4 tablespoons, and I would put a rimmed baking sheet on the oven rack beneath the cake pan to catch any potential drips. Enjoy!
I will be trying this recipe today, I’m a little nervous about the flour, never seen that before, but I’ll follow the recipe to the T and see how it goes. I too loathe water baths, so I was thrilled to find a recipe that didn’t need one. Thanks brown eyes baker, I’ll tag you on Instagram.
Hi! I only have an 8 inch springform pan. What adjustments do i have to make for this recipe? :) thanks! Really looking forward to making this
Hi Isabel, You’ll just need to increase the baking time a bit, that’s all! Enjoy!!
Hi! I have no idea if you’ll see this since this recipe is a few years old now, but I’ve made this recipe 3-4 times and people always rave about it! But every time I make it, I get at least one crack in the middle of the cake, regardless of if the cheesecake seems a little underdone or a little overdone. How can I stop my cheesecake from cracking?
Hi Jess, Mine sometimes cracks as well, but the most success I’ve had is letting it cool down in the oven, then letting it cool to room temperature before chilling. I’m glad you enjoy it regardless!
I want to make this cheesecake tomorrow for Easter Sunday but I have peanut butter Oreos instead of plain. Would that change the taste terribly? And I also only have 600gr of cream cheese so shall I divide all the ingredients by 2/3? Thanks
Hi Samia, I don’t think so, it sounds delicious! And yes, I would cut the ingredients if you don’t have enough cream cheese.
I made this for a family dinner last night and it was excellent!! Will definitely make again.I followed the recipe exactly and also had the issue of butter dripping out into the bottom of the oven. Next time I’ll know to put a pan under it. The top of mine did crack a little bit so I just covered it with whip cream before serving it. Thanks for sharing!
Hi Lindsey, I’m so happy to hear you enjoyed the cheesecake! Thanks so much for taking the time to stop back and leave a review, it is much appreciated!
3 eggs and 1 yolk for the cheesecake portion? Does that mean 3 egg whites or 3 full eggs and then a separate yolk?
Hi Francesca, It is 3 full eggs + 1 separate yolk. Enjoy!!
Hi! Your recipe for cheesecake looks amazing! I would like to attempt to make this one of these days! However, I was wondering if I absolutely need a springform pan? Or is it possible to use a regular 9 in cake pan? Because that’s what I currently have. If I can use a regular 9 in cake pan, are there any additional steps I would need to take? Please let me know, Thank You!!
Hi Kevin, Ideally yes you should use a springform pan for cheesecake. The removable sides are key; without them, it will be quite difficult to get the cheesecake out of the pan.
Thank You for responding so quickly! Do you happen to have a recommendation for a springform pan? or perhaps which one do you use? Because I’ve been searching everywhere for one that would be durable and wouldn’t have leaking issues. However, everywhere pan that I look at would have reviews that mention leaking issues. So I’m a little concerned and can’t decide which one would be best to purchase.
Hi Kevin, This is the one I use: https://www.williams-sonoma.com/products/williams-sonoma-goldtouch-springform-pan/?pkey=ccake-pans%7Cclassic-cake-pans
I’m wanting to make this cheese cake this weekend for Mother’s Day but have family with gluten problems. Can I use gluten free cookies for the crust?
Hi Sheri, Sure, that’s no problem!
I love baking, so birthdays are usually my excuse, so I let my friends choose which cake they want. As a result I ended up making this recipe, and it turned out very well, the guys said it’s the best cheesecake they’ve ever had. And for that I thank you, truly an amazing recipe. xxx
Wow this was fantastic!!! I just finished it and I am so proud!!!!! I cherish this recipe. Thank you so much!!!! I used sour cream instead of heavy whipping cream.
I baked this yesterday for my son’s 24th birthday. I followed the recipe exactly, including the 6 T of butter in the crust, and it was DIVINE. No drippy butter smoking up the oven, no underdone filling. It was sheer perfection, and, as my son put it, “the best cheesecake I’ve ever had!”. The fact that it was easy and not nearly as fussy as other cheesecake recipes I’ve tried makes this my new go to cheesecake recipe. Thank you!
This looks amazing and I really wanted to bake it for my partner’s family! I saw that you have an Oreo cheesecake bar recipe too, with rather different ratios of butter in the crust, or sugar in the filling and sour cream too. How would you compare the two recipes in terms of tastes and such? Also, my springform pan just fits into my oven, do you think there’ll be issues with circulation and I should rotate the pan halfway? Thank you so much!!
Hi Nadia, They’re both delicious; the actual cheesecake is more dense and legit cheesecake-like, while the bars are a bit lighter. I wouldn’t hurt to rotate the pan if you think it won’t bake evenly.
Can I make this in 2 oz cupcake liners? How many will this recipe make and how long should I bake it? Thank you so much.
You definitely could! However I’m not sure how many it will yield or the exact baking time since I haven’t made that modification.
I just made this and it looks wonderful! I just wanted to give a suggestion for those people who said they almost burned up their houses down! God has happened to me with other cheesecakes. I took foil and wrapped it underneath the bottom of the cheesecake pan. That way if any leakage seeped out, it was caught by the foil. It worked like a charm. Also are used a 10 inch And I added more Oreos and butter for the crust. I like a thick crust!
This recipe came out great! I did put a sheet pan under the spring pan in the oven, and baked it for 50 minutes plus the one hour with oven off. It was a hit! Everyone loved it. Thanks!
This cheesecake was delicious.. I was wondering if i can split it up and make individual mini oreo cheesecakes the 5″ size pan with this recipe?
Hi Angela, So glad you enjoyed it! I think doing mini ones would work!
I’m just wonding what would happen if I accidentally put 1 cup of heavy cream in instead of 1/2 cup. I didn’t realize my mistake until it was in the oven. Almost finished cooking, browning nicely on top, so I placed some foil on it and lowered the temp by 25 degrees for the final 10 minutes. Hopefully it will still work, since it’s for my stepdaughter’s birthday tomorrow.
Hi Danielle, The filling will be thinner, so it may take a little longer to bake. Happy birthday to your stepdaughter!
I’ve made this cheesecake so many times. I also add fresh whipped cream to top and put crushed oreo and chocolate drizzle. Everyone loves it. Awesome recipe!!!
Hi Tatiana, I’m so thrilled that you’ve been enjoying this recipe! Thanks so much for taking the time to stop back and leave a review, it’s much appreciated!