Ready for the best Oreo Cheesecake recipe in the world? Two ingredient Oreo crust filled with super creamy and tasty Oreo cheesecake filling. Just 8 ingredients and 15 minutes prep time. With this easy Oreo Cheesecake recipe, you will never have cracked cheesecake again. With video!
Who else was already facing the moment when your cheesecake was cracking? Me too! But this is over now.
Actually, it’s not a big deal when the cheesecake cracks because it is delicious either way. But for the eye, it’s more appealing when the cheesecake doesn’t crack.
Even if this Oreo Cheesecake doesn’t crack doesn’t mean that you can’t top it with a ridiculously amount of whipped cream like I did. I have to admit that I’m addicted to whipped cream.
Crunchy Oreo crust combined with creamy Oreo cheesecake filling and topped with lots of whipped cream and crushed Oreos on top? Jackpot!
Easy Oreo Cheesecake
This Oreo Cheesecake recipe is actually an adaption of my favorite New York Style Cheesecake. I modified the crust, and the filling is the same just with crushed Oreos.
If you have serious New York Style Cheesecake cravings than take 2 cups graham cracker crumbs, 1/4 cup granulated white sugar, and 1/2 cup melted butter and make the crust as described in the recipe below.
To get Oreo crumbs, place Oreos in a food processor and pulse a few times. Alternative you can put them in a zip-lock bag and smash them with a rolling pin.
The crust is super easy to make. You just need the Oreo crumbs and melted butter. Stir both ingredients to combine and press into the bottom of a 9″ springform pan. Freeze until you are done with the filling.
The filling is also super simple to make.
Beat cream cheese, sugar, and flour until creamy and combined. Add one egg at the time and mix until fully incorporated. Then add heavy whipping cream and vanilla and stir until smooth and creamy.
I always use vanilla beans instead of pure vanilla extract because I love real bourbon vanilla. But it’s up to you. If you prefer to use pure vanilla extract, then go for it.
The filling is beyond delicious. Like I said before when you skip the crushed Oreos it is a New York Style Cheesecake filling. This is the best cheesecake filling you will ever have.
The combination of the sweet Oreos with the intense cream cheese flavor is to-die-for. For the filling just crush the Oreos with your fingers roughly. Don’t remove the Oreo cream filling. Also not for the crust.
To prevent cracks in your cheesecake consider 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.
- Let the oven 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 photo number 3 – 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.
In the picture above, you can see how awesome the texture of this Oreo Cheesecake is.
Mario is not that much into whipped cream like I am. I had to remove the whipped cream from his pieces. But this was absolutely ok for me because the whipping cream was going straight on top of my pieces.
It doesn’t matter if you are on the pro whipped cream team or not. This Oreo Cheesecake is delicious with or without it.
Honestly, I’m so obsessed with this recipe that I’m now thinking about to make an ice cream version out of it. I’ll let you know.
This is the best Oreo Cheesecake recipe because it is
- super easy to make
- done in 15 minutes
- made with just 8 ingredients
- delicious, delicious, delicious
I think you need to extend your Oreo cookies stock.
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!
- 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.
*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.