The Best Oreo Cheesecake Recipe
This Oreo Cheesecake is the ultimate dessert for anyone who loves Oreos and cheesecake. With its crunchy cookie crust, creamy filling, and generous chunks of Oreo cookies, it's the perfect crowd-pleaser. Whether for a holiday table or casual dinner, this cheesecake is always a hit.
Prep Time 30 minutes mins
Cook Time 1 hour hr
4 hours hrs
Total Time 5 hours hrs 30 minutes mins
For the Crust:
- 24 Oreo cookies finely crushed
- 5 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 3 8 oz packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 12 Oreo cookies roughly chopped
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil and place it in a large roasting pan.
Mix crushed Oreos with melted butter. Press the mixture into the bottom of the springform pan. Bake crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until well combined.
Mix in sour cream and vanilla extract. Beat in eggs one at a time, mixing on low speed until just combined.
Gently fold in the chopped Oreos.
Pour the cheesecake filling over the cooled crust and smooth the top.
Place the roasting pan (with the springform inside) into the oven. Fill the roasting pan with hot water halfway up the side of the springform pan.
Bake for 55-60 minutes, or until the center is almost set. The middle should still jiggle slightly.
Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour.
Remove from the water bath and refrigerate for at least 4 hours or overnight before serving.
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For the cleanest slices, dip your knife in hot water and wipe it dry between cuts.
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Make sure your cream cheese is at room temperature for a smoother batter.
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Do not overmix once the eggs are added; this helps prevent cracks.
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Top with whipped cream or extra Oreo pieces for added presentation.