This rich, creamy, and decadent Oreo cheesecake recipe is sinfully delicious. You only need 8 ingredients and 15 minutes prep time, and it’s so EASY to make!
I am excited to share with you, how to make this scrumptious Oreo crust cheesecake. I will give you an easy to follow guide, as well as photos and a video to help you along the way.
Love this recipe so much, and you are still craving Oreos? No problem, take a look at my super easy oreo cookie cups recipe.
Why This Oreo Cheesecake Recipe Works:
- It has Oreo crumbs throughout to give you an intense oreo flavor.
- You only need 8 ingredients to make this baked cheesecake.
- Every bite is rich and creamy.
- Perfect for birthday parties, anniversary dinners, or any other occasion you can think of.
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How To Make Oreo Cheesecake
FIRST STEP: Preheat oven to 350°F / 175°C.
SECOND STEP: Prepare the oreo cookie crust. Therefor line a 9″ (23cm) springform pan with parchment paper or grease with butter or non-stick spray. Set aside.
THIRD STEP: To make Oreo crumbs, place Oreos in a food processor and pulse a few times. Alternatively, you can put them in a zip-lock bag and smash them with a rolling pin.
FOURTH STEP: In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
FIFTH STEP: Prepare the oreo cheesecake filling. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.
SIXTH STEP: Add one egg at the time and mix just until combined before you add the next egg.
SEVENTH STEP: Scrape down the bowl and add vanilla and heavy whipping cream and mix until creamy. Don’t overmix. Too much air in the filling can cause cracks while baking.
EIGHTH STEP: Roughly crush Oreos with your fingers and fold into the filling.
NINTH STEP: Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned.
The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don’t overbake because this is a common reason for cracked cheesecake.
TENTH STEP: Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight.
Top with whipped cream and Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days.
Baker’s Tips
- Never overmix the filling. Otherwise, you will end up with a cracked cake.
- The cream cheese should be at room temperature, so it mixes properly.
- Don’t overbake this easy cheesecake. The center should still be jiggly when you remove it from the oven.
Substitutions
Can I Make This Cheesecake Without Oreos?
Yes, you can transform this Oreo cheesecake recipe into a New York-style cheesecake by omitting the Oreos. To make the crust more like New York cheesecake, use 2 cups graham cracker crumbs, 1/4 cup granulated white sugar, and 1/2 cup melted butter instead.
Then simply follow the directions and omit the Oreos from the filling as well. Top with strawberries and whipped cream or anything else that you think sounds good.
What Else Can I Use In Filling Besides Oreos?
If you want to keep the Oreo crust but change out the filling, no problem! You could substitute any of the following making sure to only use 1 cup of whichever ingredient you choose:
- Chocolate Chips – (Semi-sweet, dark, white or milk)
- Chopped Reeses Peanut Butter Cups
- Peanut Butter Sandwich Cookies
Can I Make This Baked Cheesecake With Different Toppings?
Yes, you could use any toppings you like. Drizzle chocolate, strawberry sauce, or caramel on top instead of Oreos for a nice surprise. You could even add some crushed nuts or chocolate shavings as a garnish. Don’t be afraid to try different things.
Frequently Asked Questions And Answers
Why Does My Cheesecake Have Cracks In It?
To prevent cracks in your cheesecake, consider the following tips:
- Don’t overmix the filling because when the eggs are beaten too much, the air in the filling can cause cracks while baking.
- Keep the oven door closed while baking. Temperature changes are also a reason for cracking cheesecakes.
- The filling should be almost set with a 2-3 inches wobbly spot in the center. The edges should be puffed (see the photo above – you can see that the cheesecake is very bright in the center and just the edges are browned). Don’t bake until the cheesecake is completely set.
- After baking, crack open the door and let the cheesecake another hour in the oven. Then cool to room temperature before chilling in the refrigerator.
What Is The Bain-Marie Baking Method?
The Bain-Marie Baking Method is utilizing a hot water bath to cook delicate foods much more evenly than traditional baking. You can actually use this method when baking a cheesecake too. You should use a springform pan that has been heavily wrapped with tin foil in several layers.
It’s important to make sure it is leak proof, so the Oreo crust cheesecake doesn’t get ruined. Then you will need to place the springform pan inside of a bigger baking dish. Add some boiling water to the second baking dish. You will need enough water to go 1/2 way up the cheesecake pan. Follow the rest of the instructions as directed, and you will be good to go.
How Long Does Oreo Cheesecake Last And How To Store It?
The baked cheesecake should be stored in an airtight container with a lid. Make sure to keep it in the refrigerator except for when you are serving. It will last around 3 days in the fridge.
Can Oreo Crust Cheesecake Be Frozen?
Yes, you can easily freeze this Oreo crust cheesecake. Make sure it’s tightly covered because you don’t want any air to get to it. I prefer to wrap it with plastic wrap then place it inside of a storage container.
I like the added protection because it will keep it fresh way longer. The best cheesecake ever will last 6-8 months in the freezer if properly stored. To serve, place in the refrigerator until it’s thawed then enjoy!
If you make this Oreo Cheesecake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
On the hunt for more incredible cheesecake recipes
This rich, creamy, and decadent Oreo cheesecake recipe is sinfully delicious. You only need 8 ingredients and 15 minutes prep time, and it's so EASY to make!
- 25 Oreo cookies (incl. filling), crushed into fine crumbs (9.7oz / 275g)
- 6 tbsp unsalted butter, melted (85g)
- 4 cups cream cheese, room temperature (900g / 31.7oz)
- 1 cup granulated white sugar (200g)
- 3 tbsp all-purpose flour (22g)
- 5 large eggs
- 2 vanilla beans* (or 1 tsp vanilla extract)
- 1/3 cup heavy whipping cream (80ml)
- 10 Oreo cookies (incl. filling) (3.9oz / 110g)
Preheat oven to 350°F / 175°C.
Oreo Cheesecake Crust: Line a 9" (23cm) springform pan with parchment paper or grease with butter or non-stick spray. Set aside.
In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
Oreo Cheesecake Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.
Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add vanilla* and heavy whipping cream and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking. Roughly crush Oreos with your fingers and fold into the filling.
Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned. The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don't overbake because this is a common reason for cracked cheesecake.
Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Top with whipped cream and Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days.
Recipe Video
Recommendations
- Never overmix the filling. Otherwise, you will end up with a cracked cake.
- The cream cheese should be at room temperature, so it mixes properly.
- Don't overbake this easy cheesecake. The center should still be jiggly when you remove it from the oven.
Substitutions
Can I Make This Cheesecake Without Oreos?
Yes, if you can transform this Oreo cheesecake recipe into a New York-style cheesecake by omitting the Oreos. To make the crust more like New York cheesecake, use 2 cups graham cracker crumbs, 1/4 cup granulated white sugar, and 1/2 cup melted butter instead. Then simply follow the directions and omit the Oreos from the filling as well. Top with strawberries and whipped cream or anything else that you think sounds good.
What Else Can I Use In Filling Besides Oreos?
If you want to keep the Oreo crust but change out the filling, no problem! You could substitute any of the following making sure to only use 110 g of whichever ingredient you choose:
- Chocolate Chips - (Semi-sweet, dark, white or milk)
- Chopped Reeses Peanut Butter Cups
- Peanut Butter Sandwich Cookies
Can I Make This Baked Cheesecake With Different Toppings?
Yes, you could use any toppings you like. Drizzle chocolate, strawberry sauce, or caramel on top instead of Oreos for a nice surprise. You could even add some crushed nuts or chocolate shavings as a garnish. Don't be afraid to try different things.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
INGREDIENTS:
Oreo Cheesecake Crust
- 25 Oreo cookies incl. filling
- 6 tbsp unsalted butter, melted (85g)
Oreo Cheesecake Filling
- 4 cups cream cheese, room temperature (900g)
- 1 cup granulated white sugar (200g)
- 3 tbsp all-purpose flour (22g)
- 5 large eggs
- 1 tsp vanilla extract
- 1/3 cup heavy whipping cream (80ml)
- 10 Oreo cookies incl. filling
INSTRUCTIONS:
- Preheat oven to 350°F / 175°C.
- Oreo Cheesecake Crust: Line a 9″ (23cm) springform pan with parchment paper or grease with butter or non-stick spray. Set aside.
- In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
- Oreo Cheesecake Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.
- Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add vanilla* and heavy whipping cream and mix until creamy. Don’t overmix. Too much air in the filling can cause cracks while baking. Roughly crush Oreos with your fingers and fold into the filling.
- Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned. The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don’t overbake because this is a common reason for cracked cheesecake.
- Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Top with whipped cream and Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days.
This cheesecake looks amazing!!!
Hope everything is going well, Sabine. we’re missing you on Instagram.
Big hug!!
Thank you so much, Lena! I will be back soon, promised! The cookbook on which I work is just so time consuming and has a tight timeline. See you soon! Xo Sabine
My cheesecake did crack, so I added a whipped topping. I added extra Oreos to the filling.I didn’t make the crust from scratch I bought 2 premade Oreo crusts. I was able to get 2 cheesecakes! I froze the leftovers. Will make again and hope to try your other receipes from you.. (I did leave a picture of the cheesecake on Pinterest.$
Hi Karrenea, I’m happy that you like the recipe! Yes, hiding cracks with whipping cream is the best to do. Maybe you bake the cheesecake a fee minutes shorter the next time to prevent cracks. Great, I will search for it on Pinterest! Thank you so much!
Thank you so much for your quick reply.I’ll try it!
If I wanted this cheesecake as minis in a muffin tin, what would I need to change in the recipe? I’ve seen other Oreo cheesecake recipes that are specifically formulated for muffin pans, but your cheesecake truly looks the best.
Thank you so much! Recently, I posted a New York Mini Cheesecake recipe. https://www.alsothecrumbsplease.com/mini-cheesecakes/
I would go with the filling of that mini recipe and make an Oreo crust. Therefore, I would take 12 Oreo cookies incl. filling + 3 tbsp butter, melted (the half of the Oreo crust recipe of the 9″ cheesecake). And crush additional 3-4 Oreos and crumble them into the filling. Hope that helps!
I am one of those people who say they cook, but don’t bake. I am trying to expand my skills and do more baking. Last night, for a Christmas Party with friends, I attempted my first cheesecake. I did have a couple of minor cracks, but they were easily covered by a dab of whipped cream. Most likely from overbeating a little. It was done in 45 minutes. The best part, the guests raved about it! Even up against some amazing toffee and a version of Alton Brown’s Bourbon Pecan Tart, it won the night. Thanks for the great recipe.
So awesome! I’m over the moon to hear that you won the night with this recipe. You had very tough competition though. 😉
Thank you so much for your feedback. Happy holidays!
Hi! I want to make this but with a brownie crust instead of the Oreo crust (bake a brownie mix in the springform, then pour cheesecake batter over it and bake the cheesecake). Do you think the baking time for the cheesecake would be the same? More? Less?
Hi Meredith, that sounds super delicious! I have no experience with a brownie crust. However, the filling (cheesecake) itself needs the same baking time no matter which crust it has. But I have no idea how long you want to prebake the crust. This will be depending on the thickness of the crust.
So I just made this as a regular cheesecake for work tomorrow. I thought it was weird you hadn’t said to spray the sides of the pan at all, but figured it must just be something with this batter. The second I poured the batter onto the crust I realized it must be because when you say line with parchment paper you mean line the whole pan, right? All the cheesecake recipes I’ve been making lately always have you line just the bottom of the springform with parchment and then spray the sides.
So basically, the edges of the top half of my cheesecake have no greasing protection. Is ther anything I can do once it’s done to try and make it not do terrible things when I unlock the springform?
I should have mentioned I literally just stuck this book n the oven. I mean, I definitely can’t redo everything so I had to just throw it in and hope for the best lol.
So in about an hour and 45 minutes it’ll be coming out of the oven and then I have to try and figure out what to do with it so it won’t be a mess or crack or something. This is what I get for baking a cheesecake after a super long work day when I’m half awake! Haha
Let the cheesecake chill in the fridge overnight before you unlock the pan. I know this so good!
I line the bottoms and the sides of my pans with parchment paper by cutting out a circle for the bottom and strips for the sides. Sorry that this was not clear. I suggest running a sharp knife around the edges before unlocking the pan. I hope it turned out well. Cracks on the surface you can hide with whipped cream and Oreo crumbs as a decoration.
Hi! Holy cannoli this is my new go-to cheesecake recipe! I made it twice this week:
Once with your graham cracker crust you use on your other cheesecakes, and the filling done plain without the Oreos. Then I made homemade caramel sauce to put on top. We only have 7 people in my office at work… I only left with 2 pieces, because the rest was inhaled!
Then for book club I made a brownie bottom, then a layer of chocolate ganache on that, then I used the cheesecake portion of the above recipe (with the Oreos) and baked it on top of the brownie/ganache. Then I made a chocolate Oreo mousse to go on top. It was absolutely divine!!
I had no problem with the first one (the one where I didn’t spray the sides of the pan). I let it cool overnight and then ran a hot knife along the sides. It came out beautiful.
Thanks for this amazing recipe!!
Hi Meredith, I’m glad that it came out beautiful! Both cheesecakes you made sound so delicious and your photo on Facebook makes me drool. Thank you so much for sharing your experiences and your creative recipes with us! You made my day. Have a great day, Sabine
Baking the cake in a tray of water will make a huge difference with the cracking.
You can bake this cheesecake with the water-bath method if you prefer it.
Hi, can I ask for baking this cheesecake, is it bain-marie?
Hi Irene, No it isn’t baked in a bain-marie.
Great recipe. It was delicious. I will make it for Easter again. Do you have a no-bake recipe of this too?
Thank you so much, Alia.
I have this No-Bake Strawberry Cream Cheese Pie Recipe on my blog. This is a completely no-bake recipe, even the crust is not baked. You could replace the graham crackers with Oreos for the crust. Then replace the strawberries with crushed Oreo cookies for the filling.
Happy Easter baking!
I love it. it was the best cheesecake I’ve ever made in my life. next time I try the new york cheesecake. thank you!
Great, I’m happy you like it, Jen! Thank you so much.
So sorry to hear that, Lynda. There are a few things that can cause cracks in cheesecakes.
First thing, don’t overmix the filling, just until incorporated.
The next thing what can cause cracks is when you open the door while baking. Cracks are often caused by temperature changes.
Like in the recipe described, the cheesecake shouldn’t be completely set. The filling should be almost set in the center with a 2-3 inches wobbly spot in the center. Overbaking is the most common reason for cracked cheesecake.
After baking, crack open the door and let the cheesecake another full hour in the oven.
And my last tip: always use a springform pan.
Consider these tips and you won’t have any problems with cracked cheesecake anymore.