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Oreo Cheesecake Recipe

Oreo Cheesecake

iamwinfred
This Oreo cheesecake is the one I make when I want a dessert that disappears from the table in minutes. It has a buttery Oreo crust, a thick and creamy vanilla filling packed with cookie chunks, and a cloud of whipped cream on top. The secret is simple: room temperature ingredients, a gentle water bath, and a slow cool-down in the oven do almost all of the work.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 700 kcal

Equipment

  • 9-inch springform pan at least 3 inches deep
  • Food processor for crushing the cookies; a zip bag and rolling pin also work
  • Stand mixer or hand mixer with a paddle or beater attachment
  • Large roasting pan for the water bath
  • Heavy-duty aluminum foil to wrap the pan
  • Offset spatula for smoothing the batter
  • Instant-read thermometer to check doneness
  • Piping bag with a star tip for the whipped cream rosettes
  • Wire cooling rack
  • Rubber spatula
  • Mixing bowls
  • Sharp knife

Ingredients
  

For the Oreo Crust

  • 24 Oreo cookies finely crushed with the filling (about 2 cups of crumbs)
  • 5 tablespoons unsalted butter 71g, melted
  • nonstick cooking spray for greasing the pan

For the Cheesecake Filling

  • 32 ounces full-fat cream cheese 907g, four 8-ounce blocks, softened to room temperature
  • 1 cup granulated sugar 200g
  • 2 tablespoons all-purpose flour 16g
  • 1/4 teaspoon fine salt
  • 1/2 cup sour cream 120g, at room temperature
  • 1/4 cup heavy whipping cream 60ml, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs at room temperature
  • 15 Oreo cookies coarsely chopped, to fold into the batter

For the Water Bath

  • 4 cups very hot water about 960ml, for the water bath

For the Whipped Cream Topping

  • 1 cup cold heavy whipping cream 240ml
  • 2 tablespoons powdered sugar 15g
  • 1/2 teaspoon pure vanilla extract

For the Garnish

  • 8 Oreo cookies cut in half

Instructions
 

  • Take the cream cheese, sour cream, heavy cream, and eggs out of the fridge at least 1 hour before you begin. Preheat the oven to 325°F (160°C) with a rack in the center, spray the springform pan, and wrap the outside tightly in two sheets of heavy-duty foil. Set a kettle of water to heat for the water bath.
  • Pulse 24 Oreos (filling included) in a food processor until finely crushed, then stir with the melted butter until the mixture looks like wet sand. Press firmly across the bottom and about 1 inch up the sides of the pan, bake for 10 minutes, then cool on a wire rack.
  • Coarsely chop 15 Oreo cookies into pea-sized pieces, leaving some larger chunks for cookie bites, and set aside in a small bowl.
  • Beat the softened cream cheese on medium-low for 2 to 3 minutes until completely smooth, scraping the bowl. Add the sugar, flour, and salt and beat another 2 minutes, scraping once, until creamy and glossy.
  • Reduce the mixer to low and add the sour cream, heavy cream, and vanilla. Mix about 1 minute, just until blended with no streaks, then scrape the bowl again.
  • Keep the mixer on its lowest speed and add the eggs one at a time, mixing each only about 20 seconds until the yolk disappears and scraping between additions. Stop as soon as the last egg is blended to avoid cracks.
  • Fold the chopped Oreos into the batter with a rubber spatula using slow strokes, then pour over the cooled crust. Tap the pan on the counter to release air bubbles and smooth the top with an offset spatula.
  • Place the foil-wrapped pan inside the roasting pan on the center oven rack and pour in very hot water until it reaches about halfway up the side of the springform pan. Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still jiggles slightly (about 150°F/65°C).
  • Turn the oven off and crack the door open about 2 inches. Let the cheesecake sit in the water bath inside the oven for 1 hour, then lift it out, peel off the foil, and cool on a wire rack about 30 minutes more until room temperature.
  • Cover the cooled cheesecake loosely with plastic wrap so it does not touch the surface and refrigerate at least 6 hours, preferably overnight. Do not remove the pan sides until completely cold and firm.
  • Chill a mixing bowl and beaters in the freezer for 10 minutes, then whip the cold heavy cream with the powdered sugar and vanilla on medium-high for 2 to 3 minutes until stiff peaks form. Run a thin knife around the edge, remove the springform ring, pipe rosettes around the top edge, and press one Oreo half into each rosette.
  • Dip a long, sharp knife in hot water and wipe it dry, then cut one slice. Clean and re-warm the knife before each new cut for neat, bakery-style edges, and serve the slices chilled straight from the fridge.

Notes

  • Use full-fat block cream cheese, not tubs or low-fat versions, which add too much water and make the filling soft.
  • Start with room temperature ingredients, because cold cream cheese leaves lumps that never fully blend out.
  • Keep the mixer on low after adding the eggs; extra air makes the cheesecake puff up in the oven and crack as it cools.
  • Do not skip the foil wrap, since a single leak can turn your crust into a soggy mess.
  • Watch the jiggle, not the clock: pull the cake when the edges are set and the center still wobbles slightly, about 150°F (65°C) in the center.
  • Chill it fully; a cold, set cheesecake slices cleanly and tastes even better the next day.
  • Add the whipped cream topping the same day you serve so the rosettes stay pretty and firm.
  • Variations: swap in Golden Oreos for a vanilla-forward version, use mint-filled cookies with a drop of peppermint extract, use peanut butter Oreos with melted peanut butter drizzled on top, or stir 6 ounces of melted cooled dark chocolate into the batter for a double chocolate dessert.
  • Storage: refrigerate covered for up to 5 days, or freeze whole or in slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge, never on the counter, and add fresh whipped cream after thawing.
  • No water bath? Place a pan of hot water on the rack below the cheesecake, check for doneness about 10 minutes earlier, and expect a slightly less creamy texture with more crack risk.

Nutrition

Serving: 1SliceCalories: 700kcalCarbohydrates: 52gProtein: 11gFat: 53gSaturated Fat: 28gCholesterol: 200mgSodium: 550mgSugar: 37g
Keyword baked oreo cheesecake, cookies and cream cheesecake, creamy oreo dessert, oreo cheesecake, water bath cheesecake
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