This Oreo Cream Cheesecake is a classic baked cheesecake with a crisp Oreo crust and plenty of cookies-and-cream flavor all the way through. It’s rich, creamy, and the chocolate cookie pieces keep it from feeling plain.
I like this version because it’s a true dense and creamy cheesecake, not fluffy, and the Oreos stay noticeable instead of disappearing into the filling. The crust has that familiar Oreo snap, and the center has a smooth, tangy cheesecake bite from the sour cream.
For me, this is best for weekends and holidays when you want a dessert you can make ahead and slice cleanly later. It’s also a good pick when you need something that looks special with almost no decorating beyond a little whipped cream and extra crushed cookies.
Why You’ll Love This Recipe
Classic cookies-and-cream: You get Oreo flavor in the crust and in the cheesecake, so it tastes like the real thing and not just vanilla cheesecake with a few crumbs.
Rich and creamy: This one bakes up dense, smooth, and sturdy enough to slice neatly once it’s chilled.
Reliable baking method: The water bath and slow cool make this a lot less stressful, especially if you’ve had cracked cheesecakes before.
Make-ahead friendly: I like desserts that are better after a long chill, and cheesecake is one of the best for that.
Easy topping options: You can keep it plain, or add a simple whipped cream and crushed Oreos without turning it into a project.
Ingredients You’ll Need
Oreo Crust
- Oreo cookies: I use regular Oreos (not Double Stuf) for the crust. Finely crushed works best so the crust presses in evenly and doesn’t crumble when you slice.
- Unsalted butter: Melted butter is what holds the crumbs together. If you only have salted butter, just skip the added pinch of salt.
- Salt: Just a little keeps the crust from tasting flat, especially with all the sweet filling on top.
Cheesecake Filling
- Cream cheese: Use full-fat brick cream cheese, not the tub kind. Softened cream cheese mixes smooth and gives you that classic cheesecake texture.
- Granulated sugar: Regular white sugar is all you need here. It dissolves easily and keeps the flavor clean.
- Sour cream: This adds a little tang and keeps the filling from tasting heavy. I like it at room temperature so it blends in quickly.
- Vanilla extract: Oreo desserts still need vanilla, in my opinion. It makes the whole filling taste more like cookies-and-cream.
- Eggs: Room temperature eggs mix in more smoothly, and you’re less likely to overmix trying to get rid of lumps.
- Oreo cookies: Roughly chopped cookies give you bigger pockets of Oreo throughout the cheesecake. I like a mix of small crumbs and bigger chunks.
Optional Topping
- Heavy whipping cream: Cold cream whips up fast and holds its shape better. This is the simplest way to make it look finished without fussing.
- Powdered sugar: Just enough to sweeten the whipped cream and help it stay a little more stable.
- Oreo cookies: Crushed or chopped on top makes the whole thing look like an Oreo cheesecake right away. I keep the pieces a little chunky so you can see them.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of foil, then line the base with parchment paper.
- Make the crust: Mix the finely crushed Oreos with melted butter and a pinch of salt until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan.
- Bake the crust: Bake for 10 minutes, then set it aside to cool while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese on low speed until smooth and creamy, scraping down the bowl as needed.
- Add the sugar: Mix in the granulated sugar, still on low, just until it’s blended in.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract until combined and smooth.
- Add the eggs: Add the eggs one at a time, mixing on low just until each egg is incorporated. Stop as soon as the batter looks uniform.
- Fold in Oreos: Gently fold in the roughly chopped Oreos so you keep some chunkier pieces.
- Fill the pan: Pour the filling over the cooled crust and smooth the top.
- Set up the water bath: Place the springform pan in a roasting pan. Carefully add hot water to the roasting pan so it comes about halfway up the sides of the springform pan.
- Bake: Bake until the edges are set and the center is still slightly jiggly, about 55 to 65 minutes.
- Cool slowly: Turn the oven off and crack the door. Let the cheesecake rest in the oven for 60 minutes.
- Chill: Remove the pan from the water bath and cool to room temperature. Refrigerate for at least 6 hours before unmolding and slicing.
- Make the topping: If using, whip the cold heavy cream with powdered sugar to soft peaks.
- Serve: Top with whipped cream and crushed or chopped Oreos, then slice and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use brick-style cream cheese. The tub kind tends to be softer and can make the filling looser. Full-fat bricks give you the texture you expect in a baked cheesecake.
Keep the mixer on low. Overmixing adds extra air, and that’s when cheesecakes puff up, crack, and sink. Low speed and stopping as soon as it’s blended really helps.
Don’t skip the water bath. It’s the easiest way to get gentle, even baking, especially around the edges. The foil wrap is there to keep water from sneaking into the crust.
Look for a jiggle, not a wet center. The edges should look set, and the middle should wobble a little when you nudge the pan. It will firm up a lot as it cools and chills.
Chill overnight if you can. The flavor settles and the slices come out cleaner. If you cut too early, it tends to smear and look messy.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A simple dollop on each slice is enough, especially with a sprinkle of crushed Oreos. If you want it a little prettier, pipe it around the edge.
- Chocolate sauce: A light drizzle of chocolate sauce is nice if you want it a little more dessert-shop style. I keep it thin so it doesn’t overpower the Oreo flavor.
- Fresh berries: Strawberries or raspberries on the side are good with all the rich cream cheese. It also makes the plate look less heavy.
- Coffee or espresso: This is rich, so a strong coffee works well with it. I usually serve it with plain black coffee or an iced latte.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I like to keep slices in a single layer if I can, so the tops stay neat. It’s fine to cover the whole cake in the springform too.
You can make this recipe ahead and let it chill overnight before serving. Cheesecake is one of those desserts that actually slices better the next day.
If you want it longer-term, you can freeze individual portions or freeze the whole cheesecake (without the whipped cream topping). Thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works in the same amount and gives a similar tang. I prefer full-fat Greek yogurt if you have it, since it keeps the filling a little richer.
How do I know when the cheesecake is done?
The edges should look set and slightly puffed, and the center should still have a small jiggle. If the whole surface looks liquidy, it needs more time.
Do I really need a water bath?
I strongly recommend it for this one. It bakes more evenly and helps prevent cracking, especially since Oreo pieces can make the batter a little uneven in spots.
Can I bake this without a springform pan?
A springform is the easiest for unmolding and clean slices. If you don’t have one, you can do it in a deep pie dish, but you’ll be serving it more like a pie and scooping slices out.
Can I add more Oreos to the filling?
You can, but don’t go too far or the cheesecake can get crumbly and harder to slice. If you want more Oreo, I’d add it as a topping instead.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Oreo Cream Cheesecake
INGREDIENTS
Oreo Crust
- 24 Oreo cookies finely crushed
- 5 tbsp unsalted butter melted
- pinch salt.
Cheesecake Filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- 4 large eggs room temperature
- 16 Oreo cookies roughly chopped.
Optional Topping
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 6 Oreo cookies crushed or chopped.
INSTRUCTIONS
Pan and Crust
- Heat oven to 325 F
- wrap a 9 inch springform pan outside with two layers of foil and line base with parchment
- mix crushed Oreos with melted butter and salt until evenly moistened
- press firmly into bottom and slightly up sides
- bake crust 10 minutes and cool while making filling.
Filling and Baking
- Beat cream cheese on low until smooth
- mix in sugar then sour cream and vanilla until combined
- add eggs one at a time mixing on low just until incorporated
- fold in chopped Oreos
- pour filling over crust and smooth top
- place springform in a roasting pan and add hot water to reach halfway up sides
- bake until edges are set and center is slightly jiggly about 55 to 65 minutes.
Cooling and Serving
- Turn oven off and crack door
- rest cheesecake in oven 60 minutes
- remove from water bath and cool to room temperature
- refrigerate at least 6 hours before unmolding and slicing
- whip cream with powdered sugar to soft peaks and top with crushed Oreos if using.
