This cookies and cream cheesecake, otherwise known as an Oreo cheesecake is sweet and creamy with an easy homemade Oreo crust. It’s made with cream cheese, sugar, eggs, and vanilla for the filling and the entire thing is flecked with crushed Oreo pieces and of course some extra on top!
If you love the flavor combination of cookies and cream, bets are you’ll love this cookies and cream cheesecake too (and this Oreo dip and these Oreo cheesecake cookies!).
There are a few moving parts to this recipe like the making and baking of the crust, filling the crust, and baking the Oreo cheesecake, but the hardest part of all of it? Waiting to eat it!
I walk you through all of it step by step and the result is a velvety smooth cheesecake with bits of Oreos throughout and baked until creamy and delicious.
With just six ingredients and no water bath required, it’s a great starter cheesecake that’s as delicious as it is impressive.
Baked Oreo Cheesecake
Why you’ll love this recipe
- It has the cookies and cream flavor combination we all love!
- This cheesecake doesn’t require a water bath, but it doesn’t hurt to use one.
- A great dessert for any and every occasion.
- Freezes well, so there’s always the option to make two and freeze one!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- For the crust: Oreo cookie crumbs and salted butter, melted in the microwave.
- Cream cheese: Bring this to room temperature. It needs to be soft so that when beaten, it’ll be smooth and lump-free. Use a block of full-fat cream cheese, I haven’t tested with low-fat. Also, avoid the tubs of spreadable cream cheese, they contain too much water.
- Granulated white sugar: For sweetness because cream cheese on its own is quite tart and tangy, so this is a must.
- Vanilla: For added flavor.
- Large eggs: Bring these out of the fridge and let them sit alongside the cream cheese to come to room temperature.
- Oreo cookies: A “family size” pack of Oreos (1 lb 2.12 oz) is needed for the crust, filling, and topping. We’re using whole cookies, creamy centers, and all.
How to make Cookies and Cream Cheesecake
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Melt the butter in the microwave for 30-second intervals. Pulse the Oreo cookies in a food processor to a fine crumb. Work in batches to not overcrowd the machine. Or, add them to a large zip top bag and crush them with a rolling pin. Combine the butter and crumbs until the crumbs are moist and resemble wet sand.
- Step Two: Transfer the crumb mixture into a prepared 9-inch springform pan and use the bottom of a flat glass to press it into the bottom evenly. Bake in a preheated 325°F oven for 10 minutes and then let it sit and cool.
- Step Three: Beat the cream cheese, sugar, and vanilla in a large mixing bowl, scraping down the sides of the bowl as needed. The eggs are added last and then mixed until just combined. You don’t want to add too much air into the batter because that can cause the cheesecake to crack.
- Step Four: Fold in the crushed Oreos until evenly distributed, and then pour the batter into the pan over the crust. Spread it into an even layer, then top with extra crumbs. Bake the Oreo cheesecake for 50-55 minutes until the edges are set and the center is slightly jiggly. Allow it to cool on the counter. Use a knife around the edge between the pan and the cheesecake to loosen it.
- Step Five: Release the springform pan, and once the cake has cooled, transfer it to the fridge to chill for at least 4 hours. You can even make this the night before and chill it overnight. Then, when you’re ready to serve, slice and enjoy!
- We’re using the whole Oreo cookie. The creamy center adds sweetness but it also helps to bind the crust.
- Use an electric hand mixer or bowl of a stand mixer with the paddle attachment to mix the filling.
- Remember to use room temperature ingredients. This will ensure a smooth cheesecake batter and more even baking.
- Avoid opening the oven door until it’s ready to come out of the oven. Doing so changes the temperature inside the oven which is another way to cause it to crack.
- If it does crack, it’s not the end of the world. Just cover it with extra Oreo crumbs!
- To check for doneness, you’ll notice the edges puff up but the center will still be a big jiggly. It will continue to set as it cools.
- Let it cool completely before covering it with foil or plastic wrap. Trapped heat will cause condensation which can be unappealing.
- For clean slices, wipe the blade clean between each cut.
Storage & Leftovers
How to store leftovers
Keep leftovers (you won’t have any, don’t worry) in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Once it has completely cooled, wrap it in plastic wrap and transfer it to a freezer-bag or freezer safe container and keep it frozen for up to a month. No need to reheat it, just thaw it in the fridge and bring it to room temperature just before serving.
FAQs
Should I use a water bath to bake a cheesecake?
This recipe makes it so that you don’t need to use one. If you do want to, you certainly can. Place a baking dish of boiling water (it needs to be boiling before it goes into the oven) and place it on the bottom rack. Then, place your cheesecake into the oven and the steam from the water will create humidity and moisture, keeping the surface of your cake from cracking.
Why did my cheesecake crack?
This could be because the filling was overmixed, allowing too much air into the mixture, or because someone opened the oven door before it was ready. Or perhaps it was the change in temperature from inside the oven to outside, especially if your kitchen is extra frigid!
Need more Oreo cookie recipes? Try these:
How about more cheesecake recipes? Try these:
Click here to view my entire collection of dessert recipes.
Oreo Cheesecake Recipe
Video
Equipment
Ingredients
For the Oreo Crust
- 5 Tablespoons (71 g) salted butter melted
- 24 Oreo cookies crumbs
For the Oreo Cheesecake Filling
- 24 ounces (678 g) cream cheese softened to room temperature
- ¾ cup (150 g) granulated white sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 16 Oreo cookies roughly crushed
- 5 Oreo cookies finely crushed
Instructions
To make the Oreo Crust
- Preheat the oven to 325°F and set out a 9" springform pan.
- In a medium microwave safe bowl, add the butter and heat in the microwave in 20 second increments until melted.5 Tablespoons salted butter
- Add 24 Oreo cookies to a food processor, work in batches if necessary – don't overcrowd – and crush until a fine crumb.24 Oreo cookies
- Pour the crumbs into the melted butter and stir until fully moistened.
- Pour the crumb mixture into the springform pan and use the bottom of a flat glass to press it in evenly.
- Bake for 10 minutes and then remove and set on the counter to cool.
To make the Oreo Cheesecake Filling
- To a large mixing bowl, add the softened cream cheese, sugar, and vanilla. Use a hand mixer on medium speed to blend until fully combined, scraping down the sides of the bowl as needed.24 ounces cream cheese, ¾ cup granulated white sugar, 1 teaspoon vanilla extract
- Add the eggs and continue mixing on low until just blended.3 large eggs
- Add 16 Oreo cookies to a large zip top bag and beat with a rolling pin until small-medium size pieces form.16 Oreo cookies
- Pour the crushed Oreos into the cheesecake batter and stir until evenly distributed.
- Pour the batter into the springform pan on top of the cooled crust and spread into an even layer.
- Add the 5 remaining Oreo cookies to the zip top bag and crush with a rolling pin until fairly small. You want small chunks mixed with crumbs.5 Oreo cookies
- Pour the crumbs evenly over the top of the cheesecake batter.
- Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly. Cool on the counter and run a knife around the edge to loosen.
- Release the springform pan and move the cheesecake to the fridge for at least 4 hours (up to overnight) before slicing.
Notes
- A “family size” pack of Oreos (1 lb 2.12 oz) is needed for the crust, filling, and topping.
- Start with room temperature cream cheese and eggs. It will ensure a smooth cheesecake batter.
- Use full-fat cream cheese. I haven’t tested with low/reduced fat.
- The eggs go in last. Don’t over mix, just mix until combined, or you will incorporate too much air into the batter (which can cause cracks).
- I don’t normally use a water bath for this cheesecake, but it’s not a bad idea. It creates humidity in the oven and prevents cracks.
- Don’t open the oven door until the end of the cook time. When you peek in, it creates a draft, which can cause cracks.
- To check for doneness, the edges should be slightly puffy and the center still a bit jiggly. It will finish cooking after you take it out.
- Don’t cover it immediately. Let the cheesecake cool on the counter and then cover with foil or plastic wrap before moving it to the fridge. If you cover it too soon, it’ll cause condensation.
- If it does crack, don’t worry, the Oreo crumbs will cover it up.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
