Bookmark
This Oreo Cheesecake is a delightful treat for anyone who loves that classic cookies-and-cream flavor transformed into a creamy, rich dessert. Featuring a crunchy Oreo crust, a smooth cream cheese filling studded with chunks of Oreos, and an optional layer of dark chocolate ganache, it’s a perfect dessert for special occasions or whenever you want to indulge.
I first made this cheesecake for a family celebration and was amazed at how everyone kept going back for seconds. Since then, it has become my go-to dessert for impressing friends and family without too much fuss.
Ingredients
Crust
- Fifteen Oreos including the filling: provides that iconic cookies-and-cream crunch for the base
- Two and a half tablespoons melted butter: binds the crust and adds richness
Cheesecake Batter
- Two blocks of softened cream cheese totaling sixteen ounces: the creamy foundation of this dessert choose full-fat for best texture
- Two large eggs: help set the cheesecake while keeping it tender
- Two thirds cup granulated sugar: sweetens without overpowering
- Two thirds cup full-fat sour cream: adds moisture and a slight tang for depth
- One teaspoon pure vanilla extract: enhances flavors with warmth and sweetness
- Quarter teaspoon salt: balances the sweetness and brightens flavors
- Twelve Oreos chopped into half-inch chunks: scattered throughout for tasty bites
Optional Chocolate Ganache
- One cup dark chocolate chips: lends richness and decadence
- Two to three tablespoons heavy cream: creates a silky texture for the ganache
Optional Toppings
- Whipped cream: light and airy complement
- Oreos halved: perfect for decoration and extra crunch
Step-by-Step Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one seventy-five Celsius. Line the bottom of a seven-inch springform pan with parchment paper to ensure easy release later. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from leaking during the water bath step.
- Make the Oreo Crust:
- Crush the fifteen Oreos finely using either a food processor or by placing them in a plastic bag and rolling over with a rolling pin. Mix the crumbs with the melted butter until all crumbs are coated evenly. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan. Bake for eight to ten minutes then remove it from the oven. Decrease the oven temperature to three hundred twenty-five degrees Fahrenheit or one sixty Celsius.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese on medium speed until it becomes completely smooth with no lumps. Add the eggs one at a time, mixing just until incorporated after each addition. Add the sugar, sour cream, vanilla extract, and salt. Beat the mixture on medium high until creamy and fully combined. Scrape the sides of the bowl down and mix again on low speed for one to two minutes to release any trapped air bubbles.
- Fold in the Oreo Chunks:
- Using a rubber spatula, gently fold in the twelve chopped Oreos making sure they are evenly distributed without breaking them up too much.
- Bake the Cheesecake:
- Pour the batter into the pre-baked crust and gently tap the pan on a towel-covered countertop to release air bubbles. Place the springform pan in a large roasting pan and pour hot water into the roasting pan so it reaches halfway up the sides of the cheesecake pan. Bake at three hundred twenty-five degrees Fahrenheit for seventy-five minutes.
- Cool and Chill:
- Once baking is finished, turn off the oven and crack the oven door open by propping it with a wooden spoon. Let the cheesecake rest inside for one hour to cool slowly. Remove it carefully from the water bath and foil and allow it to come to room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least four hours or preferably overnight.
- Make Optional Ganache:
- Melt the dark chocolate chips and heavy cream together by placing the bowl over simmering water or microwaving in short bursts of twenty seconds. Stir until smooth, then pour over the chilled cheesecake by gently tilting the pan to spread evenly.
- Decorate and Serve:
- Top with whipped cream and halved Oreos if desired. For clean slices, dip a knife in hot water before each cut and wipe dry. Serve cold for the best texture and flavor.
Bookmark
The crushed Oreos tucked inside the filling always remind me of those childhood moments sneaking little cookie bits before anyone noticed. They bring a little nostalgia and fun texture that elevate this cheesecake beyond ordinary.
Storage Tips
After your cheesecake has cooled completely, store it in an airtight container or cover the pan tightly with plastic wrap followed by foil to prevent it from drying out or absorbing odors. It keeps beautifully in the fridge for up to five days. If freezing, slice the cheesecake first, wrap each piece individually in plastic wrap, then foil to avoid freezer burn. Thaw slices overnight in the fridge for best results.
Ingredient Substitutions
Full-fat cream cheese and sour cream are best for texture but you can swap for lower fat versions if desired, keeping in mind the cheesecake may be less smooth and rich. Use gluten-free chocolate sandwich cookies if you want to make a gluten-free version. For a dairy-free twist, try coconut cream instead of sour cream and a compatible vegan cream cheese alternative.
Serving Suggestions
This cheesecake pairs wonderfully with fresh berries or a light berry compote which add a refreshing contrast to its creamy richness. A cup of black coffee or espresso is perfect to cut through the sweetness and cleanse your palate. For a special touch, serve alongside almond biscotti or pistachio gelato to add crunch and unique flavor complements.
Pro Tips
- Always bring all dairy ingredients like cream cheese and sour cream to room temperature before mixing to avoid lumps in your batter.
- Do not overmix the batter or you risk incorporating too much air, leading to cracks and sinking after baking.
- Use a gentle folding motion when adding Oreo chunks to keep them intact and evenly distributed.
Common Recipe Questions
- → Why use a water bath when baking?
A water bath gently surrounds the cheesecake with steam, promoting even heat and preventing cracks on top by slowing baking.
- → Can I substitute the cookies in the crust?
Yes, similar chocolate sandwich cookies work well, but choose ones with similar texture for the best crust consistency.
- → How to avoid a grainy filling?
Bring all dairy ingredients to room temperature and mix gently to create a smooth, creamy filling free of lumps.
- → What is the best way to slice for serving?
Use a thin, sharp knife dipped in hot water and wiped clean before each cut for clean, neat slices.
- → How should leftovers be stored?
Cover tightly and refrigerate for up to 5 days or freeze slices wrapped well for up to 2 months to preserve freshness.
- → Is the chocolate ganache necessary?
No, ganache is optional but it enhances richness and adds a glossy, decadent finish.