Oreo Cheesecake Recipe

A slice of cookies and cream cheesecake topped with crushed cookies.

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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!

Prep Time 25

Cook Time 50

Chill Time 4

Total Time 5 15

Servings servings

Author Melissa Williams

Equipment

9" Springform Pan

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.

Video

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