The Best Oreo Cheesecake Recipe

The Best Oreo Cheesecake Recipe

This is The Best Oreo Cheesecake Recipe—rich, creamy, and loaded with Oreo cookies in every bite. It starts with a crunchy Oreo crust and is filled with a smooth, velvety cheesecake center. Crushed cookies are folded right into the batter for that extra cookies-and-cream goodness. It’s the perfect dessert for Oreo lovers and easy enough to make at home!

Prep Time1 30

Cook Time1 20

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: Cookies n' Cream Cheesecake, Creamy Oreo Cheesecake, Homemade Cookies n' Cream Cheesecake, The Best Oreo Cheesecake

Servings: servings

Calories: 1142kcal

Author: George - U Keep Cooking

Equipment

9 Inch Springform Pan

Ingredients

Oreo Cookie Crust:

1½ cups Oreo Cookies (crushed)
5 tbsp Butter (melted)
3 tbsp Granulated Sugar

Cheesecake Filling:

24 ounces Cream Cheese (room temperature)(3 bricks)
1 cup Sugar
3 tbsp Flour
1 cup Sour Cream
1½ tbsp Vanilla Extract
3 Eggs (room temperature)
1 Egg Yolk (room temperature)
1 cup Oreo Cookies (crumbled)(about 12 cookies)

For the Chocolate Ganache:

½ cup Heavy Whipping Cream
¾ cup Semi-Sweet Chocolate Chips

Stabilized Whipped Cream Topping:

1 teaspoon Unflavored Gelatin found near the Jello at the store
1½ tablespoons Cold Water
1½ cups Heavy Whipping Cream cold
½ cup Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

Make the Oreo Cookie Crust: Preheat your oven to 325°F (163°C). Crush 1½ cups of Oreo cookies (about 18–20 cookies) into fine crumbs. In a bowl, mix the crushed Oreos with 5 tablespoons melted butter and 3 tablespoons sugar until it looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to help pack it down evenly. Bake the crust for 8 minutes, then set it aside to cool while you make the filling.
Prepare the Cheesecake Filling: In a large bowl, beat 24 oz (3 bricks) of softened cream cheese until smooth—no lumps! Add 1 cup sugar and 3 tablespoons flour. Mix until well combined. Blend in 1 cup sour cream and 1½ tablespoons vanilla extract. Add the 3 eggs and 1 egg yolk, one at a time, mixing gently after each until just combined—don’t overmix. Fold in 1 cup of crumbled Oreo cookies (about 12 cookies) with a spatula.
Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top. Wrap the outside of the springform pan in foil and place it in a larger baking pan. Pour hot water into the outer pan to create a water bath. Bake at 325°F for 55–70 minutes, or until the center is just set and slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the Chocolate Ganache: Heat ½ cup heavy cream in the microwave or a small pan until just about to boil. Pour the hot cream over ¾ cup semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the chilled cheesecake and spread gently. Chill until the ganache is set.
Make the Stabilized Whipped Cream Topping (Optional but amazing): Sprinkle 1 teaspoon unflavored gelatin over 1½ tablespoons cold water. Let it sit for 5 minutes. Microwave the gelatin for about 5–10 seconds until fully dissolved. Let it cool slightly. In a chilled bowl, beat 1½ cups cold heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until it starts to thicken. Slowly pour in the cooled gelatin while beating, and continue whipping until stiff peaks form.
Decorate and Serve: Pipe or spoon the whipped cream around the edges of the cheesecake. Garnish with extra Oreo crumbs or whole cookies, if you’d like. Slice, serve, and enjoy every creamy, chocolatey bite!

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