Oreo Cheesecake

This post may contain affiliate links. Read my disclosure policy here.

Oreo Cheesecake in its classic perfect form with an Oreo crust, crumbs in the batter and cookie pieces throughout.

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.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.

Oreos are one of our favorite guilty pleasures in the house. I love to bake, I even have my own baked version of these cookies that I love thanks to Thomas Keller and his TKO Cookies which are AMAZING. But sometimes (or in our case, often) you need Oreos. As much as I stay away from prepared products in cooking, when it comes to baking I embrace ingredients that will make the best dessert possible. Rainbow sprinkles? Heck yes. Condensed milk? Double yes!  Oreos? Be still my heart.

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

This Oreo Cheesecake is really a breeze to make, but cheesecakes are generally pretty easy desserts to make even when they look really complicated. I have found that as a general rule there are some rules to follow and you’ll end up with indulgent, rich, delicious cheesecakes with no cracks in them. Just like you love at your favorite restaurant or bakery.

  • Prebake the crust, it helps it stay together better.
  • Make sure to add a bit of flour, 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.

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. 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.

MY OTHER RECIPES

Recipe

Save Recipe

Oreo Cheesecake

  • Yield: 12 servings
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 55 minutes
  • Course: Dessert
  • Cuisine: American
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.

Ingredients

  • 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

Instructions

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

MY LATEST VIDEOS
  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!

This post contains affiliate links.

Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe

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.

 

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.
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.

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.

Categories:

Cakes & Cupcakes Dessert Recipe

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. 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!