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The Ultimate Baked Oreo Cheesecake Recipe

A decadent slice of Oreo cheesecake featuring a dark crust, creamy filling with cookie chunks, topped with whipped cream and whole Oreos.
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Make this rich, creamy Oreo Cheesecake from scratch. It features a buttery Oreo crust and a luscious, velvety filling studded with crushed chocolate cookies. This recipe delivers the decadent texture you want for any celebration.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 4 large eggs
  • 1 cup Oreo cookie pieces, roughly chopped
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra Oreo cookies, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil. Boil water for a water bath.
  2. Prepare the crust: Mix the Oreo cookie crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until fully combined.
  4. Beat in the vanilla extract and sour cream until the mixture is creamy. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  5. Gently fold in the 1 cup of roughly chopped Oreo cookie pieces. Pour the filling over the cooled crust.
  6. Create the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the topping: In a small bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Before serving, spread the whipped cream over the chilled cheesecake and top with extra Oreo cookies or cookie crumbs. Release the springform sides before slicing.

Notes

  • For the creamiest texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • To prevent cracks, do not overbeat the batter once the eggs are added, and always use a water bath during baking.
  • If you prefer a quicker dessert, you can make this as a No Bake Oreo Cheesecake by using 1 cup of whipped cream folded into the cream cheese mixture and chilling for 8 hours instead of baking.

Nutrition

Find it online: https://cravybite.link/oreo-cheesecake-recipe-best-creamy-homemade/