This rich, creamy, and decadent Oreo cheesecake recipe is sinfully delicious. You only need 8 ingredients and 15 minutes of 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.
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.
Instructions
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 and Variations
Oreos
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, ¼ cup granulated white sugar, and ½ 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.
Mix-ins
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
Toppings
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.
Can I bake it in a bain-marie?
You you can use this method when baking this oreo cheesecake. 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 ½ way up the cheesecake pan. Follow the rest of the instructions as directed.
Storage
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.
Freezing
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?
- Air Fryer Cheesecake
- Chocolate Cheesecake Recipe
- Coconut Cheesecake
- Eggnog Cheesecake with Gingerbread Crust
Best Oreo Cheesecake Recipe
Ingredients
Oreo Cheesecake Crust
- 25 Oreo cookies (incl. filling), crushed into fine crumbs (9.7oz / 275g)
- 6 tablespoon unsalted butter, melted (85g)
Oreo Cheesecake Filling
- 4 cups cream cheese, room temperature (900g / 31.7oz)
- 1 cup granulated white sugar (200g)
- 3 tablespoon all-purpose flour (22g)
- 5 large eggs
- 2 vanilla beans* (or 1 teaspoon vanilla extract)
- ⅓ cup heavy whipping cream (80ml)
- 10 Oreo cookies (incl. filling) (3.9oz / 110g)
Video
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.
Notes
- 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.
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
Rima
I’m currently baking the cheesecake, what is the cream you used on top of the cake?
Sabine
It's just whipped cream.
Lena
This cheesecake looks amazing!!!
Hope everything is going well, Sabine. we're missing you on Instagram.
Big hug!!
Sabine
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