Best Oreo Cheesecake
Rich and creamy and filled with Oreos, this is the BEST Oreo Cheesecake! With an Oreo crust, crushed and chopped Oreos mixed into the batter, and Oreos piled on top, it’s the perfect cheesecake for serious cookies and cream lovers!
We are house divided when it comes to cheesecake.
My husband loves cheesecake. He loves it so much, he requests a cheesecake every year for his birthday.
I, on the other hand? Well, let’s just say that I can think of at least 99 other desserts I’d rather have than cheesecake.
But thanks to my husband’s cheesecake adoration, and the number of birthdays we’ve celebrated together, I’ve made quite a lot of cheesecakes over the years.
Cheesecakes in water baths. Cheesecakes not in water baths. No bake cheesecakes. Cheesecakes in jars. Peanut butter cheesecakes and apple cheesecakes and chocolate cheesecakes and banana cheesecakes.
So let’s go through all my tips and tricks to bake the very best Oreo cheesecake. Thick and creamy with triple Oreos (the crust, filled inside the cheesecake, and decorations on top!), I’m pretty sure this is the ultimate Oreo cheesecake.
Best Cheesecake Texture
Lots of cheesecake recipes call for adding just a little flour or cornstarch to the recipe. This prevents the top of the cheesecake from cracking and allows the cheesecake to be cooked at a slightly higher temperature.
The trade-off, however, is a denser, heavier, sometimes slightly gritty texture.
For the best, creamiest, smoothest texture, we want to make a cheesecake without starch: just sugar, eggs, cream cheese, and sour cream for the base.
Since there is no additional starch to absorb moisture, this type of cheesecake relies on the eggs to set. How does this work? It’s time for my favorite subject… kitchen chemistry!
As a cheesecake is gently heated, the egg proteins denature and link together, forming a solid structure. Cheesecakes must be heated slowly at a low temperature — if the eggs cook too quickly, the proteins will tighten and curdle, forming clumps.
How to Prevent Cheesecake from Cracking
I really love how easy this cheesecake recipe is because it doesn’t require a water bath. Water baths are a great way to cook a cheesecake slowly and evenly, but they’re an extra step, take longer, and springform pans often leak.
Instead, here are all the tips and tricks you need to prevent your cheesecake from cracking… without using a water bath. And if it does crack, well, don’t worry: we’re just covering the top with chocolate ganache and Oreo cookies, anyway!
- Grease the sides of the pan if the crust does not extend the whole way to the top. A cheesecake shrinks as it cools; it should pull away from the edges and shrink inwards, not stick to the sides.
- Use room temperature ingredients! If the cream cheese is too firm, the batter will not be smooth, and lumps will likely cause cracks.
- Scrape the bowl frequently while mixing the cheesecake. This ensures there isn’t unmixed cream cheese in the bottom of the bowl — changes in texture in the batter lead to cracks.
- Don’t overmix the batter! Mix on low speed to reduce the formation of air bubbles.
- Don’t add mix-ins near the surface. Layer things like chopped Oreos in the center of the cheesecake. Anything on top encourages cracking.
- Cool the cheesecake slowly. Abrupt changes in temperature can cause a cheesecake to deflate and crack.
- Chill overnight before serving. This doesn’t help prevent cracks, but chilling overnight will set the cheesecake and results in the best texture.
Common Questions about Oreo Cheesecake
Store-bought crusts are not deep enough to hold the filling necessary for a cheesecake. A springform pan is necessary for this recipe.
Yes! The only gluten-containing ingredient in this Oreo cheesecake is the Oreos. A gluten-free alternative chocolate sandwich cookie can be used instead to make a gluten-free Oreo cheesecake.
The outside edge should be set but the center should still have a slight jiggle when you shake the pan. The internal temperature of the cheesecake taken with an instant-read thermometer should be 145 °F.
The cheesecake will continue to set and firm up as it cools. I recommend chilling for at least 4 hours, but overnight is even better.
If you’re really pressed for time, you can freeze the cheesecake briefly to help set it. Make sure the cheesecake is fully cooled before setting it in the freezer, then freeze for 1-2 hours before serving.
Cheesecake freezes beautifully! To freeze the whole cheesecake, wrap the chilled cheesecake in a layer of plastic wrap, followed by a layer of aluminum foil. To freeze individual slices, place the slice on a cookie sheet and freeze until solid. Then wrap in plastic wrap and aluminum foil. Unwrap before thawing in the refrigerator.
Cheesecake will keep in the refrigerator for up to a week. I recommend waiting until the day of serving to add the whipped cream and Oreos on top; this will keep the whipped cream fresh and prevent the cookies from getting soggy in the refrigerator.
More Cheesecake Recipes:
- Caramel Apple Cheesecake
- Macaroon Crust Cheesecake
- Chocolate Banana Cheesecake
- No Bake Tim Tam Cheesecake
- Dark Chocolate Cheesecake
- All Cheesecake Recipes »
Best Oreo Cheesecake
Rich and creamy and filled with Oreos, this is the BEST Oreo Cheesecake! With an Oreo crust, crushed and chopped Oreos mixed into the batter, and Oreos piled on top, this is a cheesecake for serious cookies and cream lovers!
For the Crust:
- 30 Oreo or chocolate sandwich cookies
- 1/2 cup (113 grams) unsalted butter
For the Cheesecake:
- 32 ounces (908 grams) cream cheese, room temperature
- 1 cup (198 grams) granulated sugar
- 3/4 cup (170 grams) sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 12 oreos crushed in food processor
- 12 oreos quartered
For the Ganache:
- 8 ounces (227 grams) dark chocolate, chopped
- 3/4 cup (170 grams) heavy cream
- additional whole and chopped Oreos
- whipped cream
- Make the crust. Preheat oven to 350 °F. Add Oreos to a food processor and chop or crush into fine crumbs by hand. Pour in melted butter and mix using the food processor. Press the crumbs along the bottom and extending up the sides of a 9-inch springform pan, compacting the crumbs as much as possible. Bake for 10 minutes, then remove from oven.
- Make the cheesecake. Using an electric mixer with the whisk attachment, beat together the cream cheese and sugar until creamy and well combined, 2 to 3 minutes. Mix in the sour cream and vanilla extract. Add the eggs, one at a time, mixing just until combined after each addition. (Do not over-mix the cheesecake - this make it more likely to crack). Using a rubber spatula, fold in the crushed Oreos, scraping down the sides of the bowl.
- Layer the cheesecake. Pour approximately a third of the batter into the prepared Oreo crust. Smooth the batter, then sprinkle half the 12 quartered Oreos on top of the cheesecake batter. Add another third of the batter, smooth, and sprinkle the rest of the quartered Oreos on top. Add the rest of the batter and smooth the top.
- Bake the cheesecake. Place the springform pan on a rimmed cookie sheet. Bake at 350 °F for 10 minutes, then reduce to 325 °F and bake for an additional 30-40 minutes or until the edges of the cheesecake are set but the center is still wobbly. Turn off the oven and open the door slightly; cool in warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing in the refrigerator to chill for at least 4 hours, preferably overnight.
- Make the ganache. Once the cheesecake has cooled, add the chopped chocolate and heavy cream to a large microwave-safe bowl. Microwave on 50% power for 1 minute, stirring well. Repeat until chocolate has melted, forming a smooth ganache. Let the ganache sit for 10 minutes at room temperature to thicken, then pour onto the chilled cheesecake, spreading just over the edges with a knife or spatula.
- Decorate the cheesecake. Top the cheesecake with the remaining chopped and whole Oreos and swirls of homemade whipped cream.
Oreo cheesecake should be stored in the refrigerator. Leftovers can be frozen for up to 3 months; thaw in the refrigerator overnight before serving.
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