The Best Oreo Cheesecake Recipe

This is the creamiest Oreo Cheesecake ever, a twist on my traditional cheesecake recipe. Take into account the 8 hours (minimum) the cheesecake needs to be in the refrigerator before eating.

Servings: 8


For the cookie base:
1 ½ cups (150g) crushed oreo cookies
3 Tbs (45g) butter, melted

For the cheesecake:
2 pounds (900g) cream cheese, at room tº
1/4 cup (60g) sour cream, at room t°
1 ¼ cups (250g) sugar
4 large eggs (room tº)
1 teaspoon vanilla extract
¼ cup cream (you can use heavy, double or whipping cream)
9-10 Oreo cookies (cut into small pieces)

For the ganache:
¼ cup cream
2 oz (60g) semisweet chocolate


For the base:
  1. Line the bottom of a 9-inch springform pan with aluminum foil, tuck it underneath the pan bottom, assemble the cake pan, then pull up the foil around the sides of the pan. This makes it a snap to unmold.
  2. Butter or spray (with baking spray) the sides of the pan.
  3. Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
  4. Put the mixture in the prepared pan and press firmly onto the bottom. Bake it for 10 minutes and reserve until the filling is ready, or refrigerate while making the filling (without baking). I like to bake it because it firms up the base. But both ways work.

For the cheesecake:
  1. Preheat the oven to 350ºF/175°C.
  2. Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
  3. Gradually add sugar and beat on medium speed until sugar dissolves.
  4. Add eggs, one at a time, mixing until just incorporated and scraping down the sides of the bowl after each addition. At this point, I change to a hand beater because I don’t want to incorporate extra air into the mixture, so I don’t beat it, simply mix it well. 
  5. Add vanilla and cream, stirring to incorporate.
  6. Pour the batter into the prepared pan.
  7. Cut cookies into small pieces (I use a kitchen knife). You will have some pieces and some crumbs.
  8. Scatter oreo pieces and crumbs on top of the cheese batter.
  9. Take a spoon and lightly push crumbs into the cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer, and cookie crumbs on top.
  10. Bake for 10 minutes, turn the oven down to 300°F (150ºC) and bake for another 60 minutes (at this point the cheesecake should still jiggle quite a lot in the center).
  11. Turn the oven off and, without opening the door, let the cheesecake inside for 1 hour. Take it out, very carefully run a smooth-bladed knife around the edges (it loosens the cheesecake as it shrinks a little while cooling down, and can prevent cracks), and cool to room temperature on a wire rack.
  12. Refrigerate for at least 8 hours (1-2 days makes it creamier) in the pan, wrapping it in plastic.
  13. To remove from pan: unwrap, run a smooth bladed knife around the edges in case it’s stuck, open the springform pan and remove, lift foil, and place your palm between the metal pan and the foil. Carefully lift the cake holding it in one hand, push the foil down, and lift the cake with your other hand.
  14. Place it carefully on the serving plate, top it with crushed cookies, and drizzle with chocolate ganache. 
  15. Refrigerate leftovers, covered with plastic wrap or in an airtight container.

For the ganache:
  1. Chop chocolate and place in a small bowl.
  2. Bring cream to a boil, pour over chocolate, and stir until very smooth.
  3. Pour ganache over the cheesecake right before serving (after it has stayed in the fridge for at least 8 hours). You can do this with a pitcher (as shown in the video) or by drizzling it with a fork or spoon. 

  • Cookies: use regular stuffed Oreos, the original ones. Unless you want a different filling flavor, that is fine. But don’t buy the double stuffed ones.
  • Ingredients: all filling ingredients must be at room temperature. It’s the way you ensure they all mix well without overbeating the batter. This is so important and part of how you achieve a creamy consistency.
  • Creaminess: besides the ingredients, make sure you bake it in a medium/low oven, turn it off while the cheesecake still jiggles a lot, and you leave it at least 24 hours in the fridge. I suggest for 2 days. I find the texture is superior.
  • Freezing: cheesecakes can be frozen and, in my opinion, many times they are creamier and softer after a stay in the freezer. There’s probably a chemical explanation.
  • Topping: I add some chocolate ganache on top to complement the overall flavor. But don’t overdo it. I made that mistake the first time I was trying this recipe and it completely overpowered the flavor of both the cheese and the Oreos.
  • Bake ahead: as with most cheesecake recipes, it is recommended that it’s baked a few days before eating. That means that you can serve a last-minute Oreo cheesecake for dessert with minimal fuss.
  • Freezing: it can be frozen for up to a month. Wrap it well in plastic and then in aluminum foil and you have cheesecake any time you want.
  • Dessert for a crowd: Oreos are a favorite of most people, so bake this recipe in a rectangular pan (the cake will not be as tall), and then you can cut it into smaller squares and feed many more guests.


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