Best Oreo Cheesecake Recipe
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!
Servings: 16 servings
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)
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.
- 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.
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, 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.
- 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
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.
Calories: 453kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 147mg | Sodium: 331mg | Potassium: 163mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1065IU | Calcium: 76mg | Iron: 2.9mg