Oreo Cheesecake

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The perfect Oreo Cheesecake with an Oreo Crust, Oreo cream cheese filling with Oreo chunks topped with Oreos.

Rich cheesecakes are a wonderful dessert option perfect for a large crowd and our favorite New York Cheesecake is a crowd favorite topped with Easy Strawberry Topping and this Oreo Cheesecake is begging for my homemade Hot Fudge Sauce.


Ultimate Oreo Cheesecake Ultimate Oreo Cheesecake Recipe

Oreo Cheesecake in its classic perfect form with an Oreo crust, crushed Oreos in the batter and cookie pieces throughout. This is an epic cheesecake that any Oreo cookie fan will LOVE.

If you love this Oreo Cheesecake and want to check out other easy recipes on the blog we’ve got a good variety!

OREO Desserts:

What to serve with Oreo Cheesecake?

We love to serve Oreo Cheesecake with Vanilla Ice Cream, Whipped Cream, Cool Whip and top it with hot fudge, chopped Oreos, mini chocolate chips.

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Cheesecake Recipe Do’s and Don’ts:

  • Pre-bake the Oreo crust, it helps it stay together better because the melted butter in the crust will spread as you pour in the cheesecake filling if not baked.
  • Make sure to add a bit of flour to the cheesecake filling, it helps the batter stay firmer and the end results stay nice and dense.
  • When you’re done baking turn off the oven and open it a tiny bit to let the heat escape slowly.
  • Refrigerate at LEAST 8 hours, you want it fully chilled to serve.
  • Even more insurance against cracks, cook the cheesecake in a water bath. When I have an event and I know I need the cheesecake to look absolutely perfect I cook it in a water bath.
    • To make a water bath: Wrap the bottom of the pan in a layer of foil to prevent the water from leaking in through the bottom of your springform pan.
    • Sit the springform pan in a baking pan larger than it and fill the baking pan with 2-3 inched of water (be careful to stay below the level of the foil and the pan.
    • Cook in the pan and when the hour is done remove and let cool in the oven without the pan.
  • Bake in a 9-inch springform pan, any smaller and it will overflow.
  • Make sure all your ingredients are at room temperature.

Oreo Cheesecake Tools Used in this Recipe:
FoodProcessor: My favorite, even though I own ALL the expensive versions. I use this one 99% of the time.
9″ Springform Pan: I love this one not just because its my favorite color, but also I’ve never had a leak in this pan. EVER.
Stand Mixer: My new love, I just got this mixer about a month ago and I love it because of the pour shield which has saved me from many messes!
Silicone Edge Beater: Make sure you find the size for your particular stand mixer since bowl sizes vary. The thing I love about this is that the edges of the bowl almost never mix in properly with the standard beaters so there is constant scraping of the sides. This eliminates that completely.

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Oreo Cheesecake

4.5 from 2 votes
  • Yield: 12 servings
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 55 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Dinner, then Dessert
Oreo Cheesecake in its classic perfect form with an Oreo crust, crumbs in the batter and cookie pieces throughout. This is an epic cheesecake that any Oreo cookie fan will LOVE.


  • Crust:
  • 24 Oreo cookies
  • 4 tablespoons unsalted butter , melted
  • Filling:
  • 4 (8 ounce) packages cream cheese, room temperature is best
  • 1 cup white sugar
  • 12 Oreos , processed into crumbs
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons flour
  • 10 Oreos quartered


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Add the 24 Oreos and unsalted butter to a food processor and pulse until they're fine crumbs.
  3. Press into the bottom of your 9" springform pan.
  4. Bake for 8 minutes, then let cool while you're making your filling.

  5. In a stand mixer, mix cream cheese with sugar until smooth.
  6. Add in the Oreo crumbs, milk, then the eggs one at a time until smooth.
  7. Mix in sour cream, vanilla and flour until smooth then lightly fold in the quartered Oreos.
  8. Pour filling into the cooled crust.
  9. Bake for 1 hour then turn off the oven, open the door slightly and let cool gently.

  10. Once cooled refrigerate until very cold.

Recipe Notes

You're going to need two packages of Oreos for this cheesecake, no skimping on them here. This is all the Oreo a cheesecake can handle!

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Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert.

Keyword: Oreo Cheesecake
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Easy Oreo Cheesecake

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made the Oreo cheesecake today. One thing I’d recommend to others is use ingredients that are all room temperature. My cheesecake had cracks in the top even with a hot water bath and the only thing I can attribute it to is using cold cream cheese and sour cream. Also don’t overmix when adding the eggs. Otherwise the cheesecake is fabulous. Thank you.

  2. I just cooked it and followed the directions to a T and it ocer flowed :\ idk what I did wrong. I’m still excited to try it!

    1. Oh no! I’m not quite sure why it would overflow either. Did you use a 9inch springform pan? I hope you were still able to enjoy it.

  3. This may be my very 1st Kitchenaid baked goodie! We love Oreos & cheesecake!! Thank you for this inviting recipe.

    I just have questions:

    1) I have the big version of the Kitchenaid stand mixer. Does the size of the mixer enough for one Oreo cheesecake recipe? I mean it will reach the hook/s well? Not short? Unless I double the recipe….

    I wished I got the small version but it was a gift. Still, thanking God!

    2) Can I use my blender instead of a food processor? I don’t have a food processor (yet). 😉
    I’m really not a baker, home cook – yes. Basic knowledge I got from sweet memories of my real baker grandma.

    Thank you! Merry Christmas & Happy Baking all the time!! ?

    1. Hi! Love that you’re making cheesecake! When you say you have a big version do you mean the 6qt lift bowl version? If so, yes there will be plenty of batter in the bowl, so go for the recipe as written. For the blender it could definitely work, you may have to fuss with it a bit. Or put the oreos in a ziploc and smash them for a minute or so with a nice heavy bottomed pan and that should do it too 🙂 Hope you enjoy it and Merry Christmas to you too!