Decadent Oreo Cheesecake made with a crunchy Oreo cookie crust, creamy baked cheesecake filling, and crushed Oreo cookies throughout. This cookies-and-cream cheesecake is perfect for parties, holidays, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 15 minsTotal Time 1 hr 45 minsOreo Cookie Crust
24 Oreo cookies (filling included)
5 tbsp unsalted butter, melted
Oreo Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
18 Oreo cookies, roughly chopped
Optional Toppings
Chocolate ganache
Whipped cream
Mini Oreos or Oreo crumbs
Prepare the Pan
Make the Oreo Crust
2
Pulse Oreos in a food processor until fine crumbs form.
Mix crumbs with melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Fold in chopped Oreos with a spatula.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Decorate & Serve
Pairing Suggestions
7 Toppings
Chocolate ganache
Crushed Oreos
Vanilla whipped cream
Beverages
Cold milk (classic!)
Espresso or mocha latte
Chocolate milkshake
Ingredients Oreo Cookie Crust
24 Oreo cookies (filling included)
5 tbsp unsalted butter, melted
Oreo Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
18 Oreo cookies, roughly chopped
Optional Toppings
Chocolate ganache
Whipped cream
Mini Oreos or Oreo crumbs
Directions Prepare the Pan
Make the Oreo Crust
2
Pulse Oreos in a food processor until fine crumbs form.
Mix crumbs with melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Fold in chopped Oreos with a spatula.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Decorate & Serve
Pairing Suggestions
7 Toppings
Chocolate ganache
Crushed Oreos
Vanilla whipped cream
Beverages
Cold milk (classic!)
Espresso or mocha latte
Chocolate milkshake
