If you love classic New York cheesecake, treat yourself to a slice of true decadence with this homemade Oreo Cheesecake! It’s thick, creamy, and loaded with the perfect amount of Oreo cookies.
What’s in this Oreo Cheesecake Recipe?
Oreos make everything better, don’t they? I love a classic New York cheesecake, but I’d be lying if I said this Oreo cookie cheesecake wasn’t more exciting! It’s got a buttery Oreo crust that serves as the base for a creamy, sweet, and thick cookies and cream cheesecake.
- Oreo Cookies: Crushed-up Oreos create a rich chocolatey crust and are the perfect mix-in for this cookies and cream cheesecake.
- Unsalted Butter: Binds the crust.
- Cream Cheese: Forms the base of the cheesecake, making it dense and creamy.
- Granulated Sugar: Sweetens the cheesecake.
- Heavy Cream: Ensures the batter is not too thick.
- Sour Cream: Softens the texture of the cheesecake and adds moisture and tangy flavor. You can also use plain yogurt.
- Lime Juice: Adds a bit of acidity and helps to create a thick texture.
- Vanilla Extract: Adds a hint of vanilla flavor.
- Kosher Salt: Enhances the natural flavor of the cream cheese.
- Eggs: Bind the cheesecake, creating a smooth and rich texture.
- Cornstarch: Helps to thicken and bind the cheesecake.
Pro Tip: All-purpose flour can be used instead of cornstarch; simply increase the amount used to 2 tablespoons.
Variations on Cookies and Cream Cheesecake
Easily change up the flavor of this cheesecake by using different Oreo cookie flavors. Try chocolate hazelnut, java chip, toffee crunch, mint, birthday cake, chocolate, peanut butter, caramel coconut, lemon, or golden Oreos.
I like to make my cheesecakes with both!
Heavy whipping cream helps ensure the batter is not too thick and creates a velvety smooth texture.
Yes, this is a baked cheesecake recipe. It contains raw eggs, which need to be baked in order to be safe to consume, and it is designed to set up and thicken in the oven.
A water bath is when you place your cheesecake pan into a larger pan filled with water while it bakes. This introduces moisture into the oven and helps the cheesecake to bake more evenly.
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
A single slice of this cheesecake is 518 calories.
Store this cheesecake tightly wrapped in plastic wrap in the refrigerator.
Simply put, it will spoil. Cheesecake is made from a plethora of high-moisture perishable ingredients, so it really needs to be refrigerated in order to stay fresh.
How to Store
Store Oreo cheesecake in an airtight container in the refrigerator for up to 3 days. Serve cold or let come to room temperature before serving. Do not leave cheesecake unrefrigerated for more than 2 hours.
How to Freeze
Freeze this cookies and cream cheesecake whole or in individual slices in an airtight container for up to 1 month. Let thaw in the refrigerator overnight before serving.
Make sure you garnish your cheesecake to really make the most out of it. Cool Whip and Oreos are usually my go-to toppings! Serve it up with a side of vanilla bean or Oreo ice cream for an indulgent dessert. For the adults, try it with this boozy Oreo milkshake!
Oreo Cheesecake Recipe
For the Crust
- 2¾ cups Oreo cookie crumbs 234 grams, from about 21 cookies
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Cheesecake
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- ½ cup granulated sugar 100 grams
- ⅔ cup heavy cream 151 grams, room temperature
- ⅓ cup sour cream 76 grams, room temperature
- 2 tablespoons lime juice 28 grams, from 1 lime
- 1½ teaspoons pure vanilla extract 6 grams
- 1 teaspoon kosher salt 3 grams
- 3 large eggs 150 grams, room temperature
- 2 egg yolks 28 grams, room temperature
- 1½ tablespoons cornstarch 11 grams
- 1 cup crushed Oreo cookie pieces 85 grams, from about 8 cookies
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Set aside.
- To make the crust, mix the Oreo crumbs and melted butter together in a medium-sized bowl until the mixture resembles wet sand. Press the crust mixture in an even layer in the bottom of the springform pan.2¾ cups Oreo cookie crumbs, ½ cup unsalted butter
- Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven temperature to 400°F.
- Place the cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is smooth and that no cream cheese lumps remain.24 ounces cream cheese, ½ cup granulated sugar
- Add in the heavy cream, sour cream, lime juice, vanilla, and salt. Beat together for 1 minute or until smooth. Be sure to scrape the sides down to ensure that the cream cheese is being mixed into the rest of the ingredients.⅔ cup heavy cream, ⅓ cup sour cream, 2 tablespoons lime juice, 1½ teaspoons pure vanilla extract, 1 teaspoon kosher salt
- Add in the eggs and mix for 30 seconds. Mix in the cornstarch until incorporated, about 15 seconds.3 large eggs, 2 egg yolks, 1½ tablespoons cornstarch
- Fold in the Oreo pieces. Pour the cheesecake batter into the springform pan on top of the crust.1 cup crushed Oreo cookie pieces
- Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake at 400°F for 15 minutes. Reduce the oven temperature to 250°F and bake for 1 hour 10 minutes.
- Once the cheesecake has baked, turn the oven off and leave the cheesecake in with the door closed for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Once the cheesecake has rested, remove it from the oven, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely.
- Once the cheesecake has cooled, cover it with aluminum foil and place it into the refrigerator to chill for at least 8 hours or up to overnight.
- To serve the cheesecake, remove the aluminum foil. Run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides of the pan from the cheesecake. Place the cheesecake onto a serving plate or cake stand.
- Optionally, sprinkle Oreo crumbs over the surface. Top with Cool Whip and additional Oreos for decoration.
- Plain yogurt can be used instead of sour cream with a slight flavor difference.
- Lemon juice can be used instead of lime juice.
- All-purpose flour can be used instead of cornstarch; simply increase the amount used to 2 tablespoons.
- The easiest way to crush the Oreos for the crust is to place whole Oreos into a food processor and pulse until finely ground.
- Use room temperature ingredients for the best results.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Gently tap the cheesecake on the counter a few times before baking to remove any air bubbles.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.