Why You’ll Love This Recipe

If you love Oreos and cheesecake, this recipe is your dream come true. The crunchy Oreo crust is the perfect base for the creamy cheesecake filling, which is packed with more Oreos for that perfect cookies-and-cream flavor. The optional chocolate ganache topping adds a rich, smooth finish, taking this cheesecake to the next level. It’s an easy-to-make dessert that doesn’t require any special skills, but it looks and tastes like you spent hours preparing it. Whether you’re hosting a celebration or treating yourself to something sweet, this cheesecake will surely become a favorite.

Ingredients

15 Oreos (for the crust)
2 ½ tablespoons melted butter
2 packages (8 oz each) cream cheese, softened
2 eggs
⅔ cup sugar
⅔ cup sour cream
1 teaspoon vanilla extract
12 chopped Oreos (for the filling)
Optional: Chocolate ganache made from dark chocolate chips and heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oreo Cheesecake

Directions

Preheat the oven to 350°F. Line a springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
In a food processor, crush the Oreos for the crust. Mix them with the melted butter, then press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
Lower the oven temperature to 325°F. In a large bowl, beat together the cream cheese, eggs, sugar, sour cream, vanilla extract, and salt until smooth and creamy.
Gently fold in the chopped Oreos for the filling, then pour the mixture into the cooled crust.
Place the springform pan into a larger roasting pan and fill the roasting pan halfway with hot water (this will help the cheesecake bake evenly).
Bake for 75 minutes, or until the cheesecake is set but slightly wobbly in the center.
Turn off the oven and allow the cheesecake to cool gradually in the oven with the door slightly ajar.
After the cheesecake has cooled, refrigerate for at least 4 hours or overnight.
Before serving, top with optional chocolate ganache made by melting dark chocolate chips with heavy cream.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Variations

Fruit Topping: Add a layer of fresh berries or fruit compote on top of the cheesecake for a refreshing contrast to the rich filling.
Nut Crust: If you prefer a nutty flavor, add crushed nuts (like pecans or walnuts) to the Oreo crust for an extra crunch.
No Ganache: Skip the ganache topping if you prefer a simpler cheesecake or just dust the top with cocoa powder for a more classic finish.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, slice the cheesecake and wrap each piece in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use a different type of cookie for the crust?

Yes! If you prefer a different flavor, you can use chocolate graham crackers, or even try a different flavored cookie like chocolate chip cookies.

Can I make this cheesecake without sour cream?

Sour cream adds to the creamy texture and tangy flavor, but you can substitute it with Greek yogurt or heavy cream if needed.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular round cake pan. Just be sure to line it well with parchment paper to help remove the cheesecake later.

How do I know when the cheesecake is done baking?

The cheesecake should be set around the edges but still slightly wobbly in the center. It will firm up as it cools.

Can I make this cheesecake without eggs?

Eggs provide structure and creaminess, but if you need an eggless version, you can try using egg replacers or substitute with a combination of silken tofu and cornstarch.

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance. Just refrigerate it and allow it to chill for at least 4 hours, or overnight, before serving.

What’s the best way to serve Oreo cheesecake?

Serve it chilled and topped with optional chocolate ganache, whipped cream, or extra crushed Oreos for a fun presentation.

Can I use low-fat cream cheese?

Low-fat cream cheese can be substituted, but it may alter the texture and flavor slightly, making it less rich and creamy.

Can I freeze the Oreo cheesecake?

Yes, you can freeze the entire cheesecake or individual slices. Just wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

How can I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps prevent cracks by providing a moist environment. Also, avoid overmixing the batter and cooling the cheesecake gradually.

Conclusion

This Oreo Cheesecake is the perfect dessert for anyone who loves the classic cookies-and-cream flavor. With its buttery Oreo crust, creamy filling, and optional decadent chocolate ganache topping, it’s a showstopper for any occasion. Whether you’re celebrating a special event or simply craving a rich treat, this cheesecake will deliver a slice of indulgence in every bite. Enjoy making and sharing this irresistible dessert!

Oreo Cheesecake

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Treat yourself to a slice of indulgence with this irresistible Oreo Cheesecake. Featuring a buttery Oreo crust, a creamy cookies-and-cream filling with chunks of Oreos, and a rich chocolate ganache topping, this dessert is perfect for any occasion. Easy to make and guaranteed to impress, it’s the ultimate cheesecake for Oreo lovers!

Author: Amy
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat the oven to 350°F. Line a springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
In a food processor, crush the Oreos for the crust. Mix with melted butter, then press into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
Lower the oven temperature to 325°F. In a large bowl, beat cream cheese, eggs, sugar, sour cream, vanilla extract, and salt until smooth and creamy.
Gently fold in chopped Oreos and pour the mixture into the cooled crust.
Place the springform pan into a larger roasting pan and add hot water halfway up the sides of the springform pan.
Bake for 75 minutes, or until the cheesecake is set but slightly wobbly in the center.
Turn off the oven and let the cheesecake cool gradually with the door slightly ajar.
Refrigerate for at least 4 hours or overnight.
Before serving, top with optional chocolate ganache.

Notes

Fruit Topping: Add fresh berries or fruit compote on top for a refreshing contrast.

Nut Crust: Add crushed nuts like pecans or walnuts to the Oreo crust for extra crunch.

No Ganache: Skip the ganache for a simpler version or dust the top with cocoa powder.