I perfected the Best Oreo Cheesecake Recipe by packing the filling with crushed and whole cookies, baking it in an Oreo crust, and finishing it with white chocolate ganache and homemade whipped cream.

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I can’t stop bragging about this one, its crunchy Oreo vibe and silk filling make people shut up and stare. I use loads of cream cheese softened so the texture is stupidly creamy, and a white chocolate chopped topping that melts into a glossy drizzle.

If you searched How To Make Oreo Cheesecake or typed Best Oreo Cheesecake Recipe, you probably saw my photo and wondered if it was real. Trust me it is, kinda over the top, a little guilty, and maybe the densest cookies and cream cheesecake you’ll ever meet.

You’ll want a big fork, no sharing.

Ingredients

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Oreo cookies: Crunchy and sweet, give chocolate crunch, mostly carbs and sugar.
Cream cheese: Rich, tangy and creamy, high fat with some protein, makes it silky.
Sour cream: Adds tang and moisture, helps texture, contains fat and a bit protein.
Granulated sugar: Pure sweetener, lots of simple carbs, boosts sweetness and browning.
White chocolate: Lusciously sweet for ganache, mostly sugar and fat not much else.
Heavy cream: For whipped cream and ganache, adds body and richness, very high fat.

Ingredient Quantities

24 Oreo cookies (about 2 cups) crushed for crust

6 tablespoons unsalted butter melted

32 oz (4-8 oz packages) cream cheese softened

1 1/4 cups granulated sugar

1 cup sour cream room temp

2 tablespoons all purpose flour

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

4 large eggs room temp

16 Oreo cookies coarsely chopped

8 oz white chocolate chopped or chips (for ganache)

1/2 cup heavy cream (for ganache)

1 tablespoon unsalted butter optional, for shine

1 1/2 cups heavy whipping cream cold (for whipped cream)

1/4 cup powdered sugar

1 teaspoon vanilla extract

6 to 8 extra Oreos halved or crushed for topping

How to Make this

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1. Preheat oven to 325 F and grease a 9 inch springform pan, line the bottom with parchment. Pulse 24 crushed Oreos with 6 tablespoons melted butter until like wet sand, press firmly into the bottom and about 1/2 inch up the sides; chill 10 minutes then bake crust 8 to 10 minutes, cool while you make the filling.

2. In a large bowl beat 32 ounces softened cream cheese until very smooth, add 1 1/4 cups granulated sugar and beat until creamy and no lumps remain.

3. Add 1 cup room temp sour cream, 2 tablespoons all purpose flour, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt; mix just until combined and scrape the bowl so everything is even.

4. Add 4 large room temp eggs one at a time on low speed, mixing just enough to combine after each egg – dont overmix or you’ll get air bubbles. Fold in the 16 coarsely chopped Oreos by hand.

5. Pour the batter over the cooled crust, smooth the top, tap the pan on the counter a few times to release big air bubbles. Wrap the outside of the springform pan tightly with heavy duty foil to keep water out, set the pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the side of the springform (this water bath prevents cracks).

6. Bake at 325 F for about 50 to 65 minutes until the edges are set and the center still jiggles slightly when you shake the pan. Turn oven off, crack the door and let cheesecake cool in the oven for 1 hour to avoid a sudden temperature change, then remove and cool completely on a rack. Refrigerate at least 4 hours but overnight is best.

7. Make the white chocolate ganache: heat 1/2 cup heavy cream until steaming but not boiling, pour over 8 ounces chopped white chocolate, let sit 1 minute then whisk until smooth; stir in 1 tablespoon unsalted butter if you want a glossy shine. Let the ganache cool a bit so it thickens but is still pourable.

8. Pour the ganache over the chilled cheesecake and spread to the edges, chill 15 to 30 minutes until set. Meanwhile make whipped cream by chilling your bowl and whisk, then whipping 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.

9. Dollop or pipe the whipped cream over the ganache, decorate with 6 to 8 extra Oreos halved or crushed. For clean slices run a sharp knife under hot water, dry it, then slice; repeat between cuts. Store in the fridge up to 4 days.

Equipment Needed

1. 9-inch springform pan and a sheet of parchment to line the bottom
2. Food processor for crushing Oreos (or a heavy-duty zip-top bag and rolling pin if you dont have one)
3. Stand mixer or hand mixer with a large mixing bowl to beat the cream cheese
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon or silicone scraper for folding and scraping the bowl
6. Large roasting pan for the water bath plus heavy-duty aluminum foil to wrap the springform
7. Small saucepan or microwave-safe bowl, a heatproof bowl and a whisk for the ganache
8. Cooling rack, a sharp knife for clean slices and a piping bag or spoon for the whipped cream topping

FAQ

How long should I bake it and how do I know when it's done?

Bake at 325°F for about 55 to 70 minutes depending on your oven. The edges should be set and lightly puffed, the center still a little jiggly like Jell-O. Turn the oven off, crack the door and let it cool inside 30 minutes to avoid sinking.

Do I need a water bath and how do I do it without leaks?

Yes use a water bath for creaminess and fewer cracks. Wrap the springform pan base in 2 layers of foil so water can't seep in, set the pan in a larger roasting pan and pour hot water about halfway up the sides.

Why did my cheesecake crack and how can I stop that?

Cracks come from overmixing, baking too hot, or sudden cooling. Mix only till smooth, bake low, use a water bath, and cool slowly in the oven then chill well. That usually fixes it.

Can I make it ahead and how do I store it?

Yes, make it a day ahead for best flavor. Keep covered in the fridge up to 3 days. You can freeze for up to 1 month wrapped tightly, thaw overnight in the fridge before serving.

Can I swap ingredients like low fat cream cheese or skip eggs?

Not really if you want the classic rich texture. Low fat or removing eggs makes it runny or grainy. For egg-free you need a tested substitute like silken tofu or commercial egg replacer, but flavor and texture will change.

How do I get the Oreo pieces even in the filling and make the white chocolate ganache smooth?

Chop Oreos roughly and fold them in gently at the end so they stay chunky. For ganache heat the 1/2 cup cream till steaming, pour over chopped white chocolate, let sit 1 minute then stir until smooth. Add the 1 tablespoon butter for shine if you want.

The BEST Oreo Cheesecake Recipe Substitutions and Variations

Oreo cookies (crust) — Swap in graham cracker crumbs, about 2 cups, mixed with the same melted butter for a classic, lighter crust; or use Biscoff or Speculoos cookie crumbs, same volume, for a caramel spice note; or pick gluten free chocolate sandwich cookies or chocolate wafer crumbs if you need GF. Press and chill well so it holds.
Unsalted butter (melted) — Use melted coconut oil in the same amount for a dairy free crust, expect a slight coconut flavor; or use melted vegan butter or margarine if you want a vegan option; or use vegetable shortening for extra crispness, just cool it a touch before mixing with crumbs.
Cream cheese — Swap with Neufchâtel one to one for a slightly lower fat result that behaves almost the same; or use mascarpone one to one for a richer, silkier cheese filling, though it may be softer; or blend full fat cottage cheese or ricotta and strain then puree until smooth for a lighter but slightly different texture.
Cold heavy whipping cream (for whipped cream) — Use chilled coconut cream for a dairy free topping, whip it like cream and add powdered sugar to taste; or use a stabilized whipped topping if you need it to hold longer at room temp; or use full fat Greek yogurt whipped with a little powdered sugar for a tangier, denser dollop.

Pro Tips

– Let everything come to the same temp, especially the cream cheese, sour cream and eggs. Cold cream cheese makes little lumps so cut it into cubes and leave it out 30 to 60 minutes, youll get a silkier filling and you wont have to overbeat which means less air and fewer cracks.

– Press and prebake the crust good and firm. Use the bottom of a measuring cup to compact the crumbs evenly, chill it 10 minutes before baking, and dont press too far up the sides so the filling seats nicely. If the crust shrinks a little, a quick trim with a hot knife fixes it.

– Wrap that pan well, use hot water in the bath and dont open the oven while it bakes. Double-wrap the springform seams with heavy foil so no water sneaks in, and use boiling or very hot water so the cake cools evenly. When it looks mostly set but the center still jiggles a bit, turn the oven off and let it cool inside for at least an hour, it really cuts way down on cracks.

– Cool the ganache until pourable but not runny, and chill before slicing. If the chocolate is too hot it will sink or run off, so wait till it thickens a touch. For super clean slices heat and dry your knife between cuts, and if you want steadier whipped cream mix in a spoon of mascarpone or chill the bowl and beaters well, that keeps peaks stable longer.

The BEST Oreo Cheesecake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

900

kcal

Equipment: 1. 9-inch springform pan and a sheet of parchment to line the bottom
2. Food processor for crushing Oreos (or a heavy-duty zip-top bag and rolling pin if you dont have one)
3. Stand mixer or hand mixer with a large mixing bowl to beat the cream cheese
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon or silicone scraper for folding and scraping the bowl
6. Large roasting pan for the water bath plus heavy-duty aluminum foil to wrap the springform
7. Small saucepan or microwave-safe bowl, a heatproof bowl and a whisk for the ganache
8. Cooling rack, a sharp knife for clean slices and a piping bag or spoon for the whipped cream topping

Ingredients

24 Oreo cookies (about 2 cups) crushed for crust
6 tablespoons unsalted butter melted
32 oz (4-8 oz packages) cream cheese softened
1 1/4 cups granulated sugar
1 cup sour cream room temp
2 tablespoons all purpose flour
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
4 large eggs room temp
16 Oreo cookies coarsely chopped
8 oz white chocolate chopped or chips (for ganache)
1/2 cup heavy cream (for ganache)
1 tablespoon unsalted butter optional, for shine
1 1/2 cups heavy whipping cream cold (for whipped cream)
1/4 cup powdered sugar
1 teaspoon vanilla extract
6 to 8 extra Oreos halved or crushed for topping

Directions

Preheat oven to 325 F and grease a 9 inch springform pan, line the bottom with parchment. Pulse 24 crushed Oreos with 6 tablespoons melted butter until like wet sand, press firmly into the bottom and about 1/2 inch up the sides; chill 10 minutes then bake crust 8 to 10 minutes, cool while you make the filling.
In a large bowl beat 32 ounces softened cream cheese until very smooth, add 1 1/4 cups granulated sugar and beat until creamy and no lumps remain.
Add 1 cup room temp sour cream, 2 tablespoons all purpose flour, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt; mix just until combined and scrape the bowl so everything is even.
Add 4 large room temp eggs one at a time on low speed, mixing just enough to combine after each egg – dont overmix or you'll get air bubbles. Fold in the 16 coarsely chopped Oreos by hand.
Pour the batter over the cooled crust, smooth the top, tap the pan on the counter a few times to release big air bubbles. Wrap the outside of the springform pan tightly with heavy duty foil to keep water out, set the pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the side of the springform (this water bath prevents cracks).
Bake at 325 F for about 50 to 65 minutes until the edges are set and the center still jiggles slightly when you shake the pan. Turn oven off, crack the door and let cheesecake cool in the oven for 1 hour to avoid a sudden temperature change, then remove and cool completely on a rack. Refrigerate at least 4 hours but overnight is best.
Make the white chocolate ganache: heat 1/2 cup heavy cream until steaming but not boiling, pour over 8 ounces chopped white chocolate, let sit 1 minute then whisk until smooth; stir in 1 tablespoon unsalted butter if you want a glossy shine. Let the ganache cool a bit so it thickens but is still pourable.
Pour the ganache over the chilled cheesecake and spread to the edges, chill 15 to 30 minutes until set. Meanwhile make whipped cream by chilling your bowl and whisk, then whipping 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.
Dollop or pipe the whipped cream over the ganache, decorate with 6 to 8 extra Oreos halved or crushed. For clean slices run a sharp knife under hot water, dry it, then slice; repeat between cuts. Store in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.