Creamy, indulgent, and full of iconic cookies n’ cream flavor!
If you’re looking for a showstopper dessert that is surprisingly simple to make but with a knockout presentation and taste, Oreo cheesecake is the answer. The crunchy cookie crust topped with creamy, cookie-studded cheesecake is crowned with dollops of whipped cream, additional cookies, and chocolate shavings. Beautiful! And one taste will prove it tastes as good as it looks.
What is it that makes Oreos and cheesecake such a great combo? The Oreo cookie, an old favorite since 1912, is a cookie with contrast: the dark chocolate, crisp cookies are punctuated by a sweet creme filling for a perfect sweet bite. Likewise, traditional cheesecake is naturally creamy and tangy but the crisp cookie pieces and bits of the sweet creme filling add a delightful contrast. It’s that contrast that makes this combo work so well.
You will love Oreo cheesecake for birthdays and other special occasions. Not only is it a great dessert, but since it’s a cheesecake recipe that requires chilling, it’s a make-ahead, which is a nice perk if you’re busy prepping other dishes. Even if you’ve never made a cheesecake before, the step-by-step instructions make it easy to master this indulgent treat. Oreo cheesecake just might become your family’s favorite special occasion cake!
Perfectly smooth cheesecake batter
If you’re a cheesecake novice, read this part carefully. One of the pitfalls of making cheesecake is lumpy batter. This happens when the cream cheese is not totally softened, and once the lumps happen, no amount of mixing or beating the batter will help! So, take care to make sure your cream cheese is softened thoroughly. I like to leave the cream cheese out on the counter for about 45 minutes, still wrapped. Leaving the foil wrapper on, I place the entire block (or blocks) in a large bowl of warm water, flipping after about five minutes. After about ten minutes, unwrap and proceed with the recipe. Using both of these methods ensures the cream cheese is adequately softened all the way through, and you get a perfectly smooth cheesecake batter.
How do I store leftovers?
Chill any leftover Oreo cheesecake in the refrigerator for up to 5 days. It’s best to store it in an airtight container, but if you don’t have one large enough, simply cut the remaining cheesecake into manageable slices and wrap those in plastic wrap. You can also freeze leftovers. Wrap in plastic wrap and then wrap again, covering tightly with foil. Freeze this way for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving suggestions
Oreo cheesecake is a wonderful celebration dessert. To serve, make delicious from-scratch Sweetened Whipped Cream for the top. While store-bought Oreos work just fine for the top as well, you can always make your own for a special touch. Homemade Oreos are not hard to make at all and taste delicious! If you want another sweet on the side, consider Chocolate-Covered Strawberries. They are decadent, fresh, and add a lovely pop of color.
Oreo Cheesecake Recipe
Ingredients
- 24 Oreo cookies for the crust
- 4 1/2 tablespoons unsalted butter melted
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 3/4 cup sour cream room temperature
- 1 1/2 teaspoons vanilla extract
- 4 large eggs room temperature
- 15 Oreo cookies roughly chopped (for the filling)
- Whipped cream and optional extra Oreos for garnish
Instructions
- Preheat your oven to 325°F. Spray a 9-inch springform pan with baking spray. In a food processor, pulse Oreo cookies for the crust until they form fine crumbs.
- Transfer the crumbs to a bowl, add the melted butter and mix until evenly moistened. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of springform pan.
- In a large bowl, beat the softened cream cheese until smooth and lump-free. Add granulated sugar and mix well. Stir in sour cream and vanilla extract. Then add the eggs one at a time, mixing gently after each addition. Fold in the roughly chopped 15 Oreo cookies until evenly distributed.
- Pour the cheesecake batter over the crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes until the edges are set and the center still has a slight jiggle.
- Remove from the oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 6 hours, or overnight, until fully set.
- Decorate the top of the cheesecake with whipped cream. If desired, add whole or crushed Oreos for garnish.
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