Oreo Cheesecake

Oreo Cheesecake

Oreo, Oreo. Where for art thou Oreo?

If there is anything that can be considered the perfect marriage to an Oreo cookie, it would have to be a cheesecake!

Oreo Cheesecake is another one of my most sought after recipes, and rightly so!

Oreo Cheesecake

So here you go guys, back by popular demand the Oreo Cheesecake Redux!

This New York style cheesecake is loaded up with crushed oreos and of course an oreo cookie base!

What are you waiting for!??


Oreo Cheesecake
 
Prep time
Cook time
Total time
 
Be sure all ingredients are at room temperature before beginning
Heavy Cream can be substituted for the sour cream in the same volume amount as listed
Author:
Serves: 1 - 8" Cheesecake
Ingredients
  • Cream Cheese 3 - 8oz packages (1½ cups) (672g)
  • Granulated Sugar 1¾ cups (350g)
  • Eggs large 5 (250g) (*yes I know in the video I only had 4)
  • Sour Cream ½ cup (114g)
  • Vanilla Extract 2 teaspoons
  • Salt ½ teaspoon
  • Unsalted Butter 4 Tablespoons (56g)
  • Oreos Crushed 1½ cups for filling + 1½ cups for the crust +more for garnish *optional
Instructions
  1. Crush the cookies in the food processor
  2. Add the melted butter and combine well
  3. Press cookie mixture into the bottom of the greased and parchment lined pan
  4. Bake at 350°F for 12 minutes
  5. the bowl of your kitchen aid mixer or with a hand beater, cream the softened cream cheese on low speed and then add the sugar.
  6. Add the eggs and vanilla extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
  7. Add the ½ cup of sour cream and mix smooth.
  8. Add the crushed oreos and mix to combine
  9. Pour batter onto cooled cookie crust and bake cheesecake in a water bath at 350° f for the first 15 minutes then turn the heat down to 325°for another 60 minutes
  10. Turn off oven and let cheesecake stay in for an additional 15 - 20 minutes with the door cracked open
  11. Cool completely and chill overnight before removing from pan.
  12. Garnish with optional buttercream rosettes and whole oreo cookies
CLICK HERE FOR MORE ON CHEESECAKES AND SPRINGFORM PANS

 

 

 

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42 Comments

  1. Oh! Gosh you want me to get super fat so that I cannot cross my door, this Oreo cheesecake looks and tastes soo delucious it must be a sin not to try it lol.

  2. Hey Gretchen,
    My sister’s birthday is coming up and I was wondering if I could take this recipe and use it for cupcakes instead of a full cake. If so how many cupcakes would this recipe yield. Also, can I simply omit the sour cream.

      1. Hi Gretchen,
        I’m from Suriname and I always try out your recipes. If I make this recipe as cupcakes, how long must I bake them in the oven?

  3. Dear Gretchen,
    I was just wondering if the quantity of cream cheese stated in the recipe correct as 336 grams does not seem enough.
    Thank you

  4. Hey Gretchen! I think you’ve read my mind. Haha! My mother’s birthday was on the 22nd and we went out to dinner to celebrate. My husband and I shared an oreo cheesecake and we thoroughly enjoyed it. The dessert left me longing to bake one for our monthly church dinner. Yours looks awesome! Quick question though, Is that your chocolate buttercream that you piped on the top? Thanks so much.

  5. I took the liberty to translate your recipe of that Oreo Cheese cake to a friend of mine in Quebec City. She made it for her son-in-law’s birthday and she told me that that cake was crasy. They were 8 and they ate the whole thing. And she said also that if she would have made two of those they probably would have had the second one also. She says that she has only one regret and that is that she does not speak english and she cannot understand your videos and she is sad about that. But you know what ? I do speak english and I can understand your videos, lucky me. You rock Gretchen, you’re the best.

  6. Hello again Gretchen! About your Oreo cheesecake, do you include the oreo filling or scrape them out when you crush the cookies for the crust? How about the oreos you incorporate in the cheesecake? Same thing? I tell you your cheesecakes make my mouth water… My son has been requesting this for a time now. My husband wanted the tiramisu which was already granted, and I want so much to try your eclairs and macarons and cookies… I only have 2 hands, 1 body, 12 waking hours (8 hrs relegated to work). I love your cakes!!!! Thanks!

  7. Hello,

    mhmhmmhmmmm, soooo good!
    I thought the recipe might be a little too big for my boyfriend and me, but well…. nothing left after three days 😉
    Thank you!

  8. Hi gretchen, so I noticed that your pumpkin cheese cake only calls for 2 packs of 8oz cream cheese, but your other cheesecakes calls for 3.. Is there a difference between them? And also I wanted to make a raspberry swirl white chocolate cheesecake, where would I incorporate the white chocolate into?

  9. Hey Gretchen, I love your recipes and your willingness to share. For that I say thanks. Now let’s get down to business. I decided to make a cheesecake for the Super Bowl, go Panthers, and I was thinking about making a red velvet cheesecake. As I was walking through the grocery store the other day I came upon a huge display of red velvet oreos and it clicked. I’m gonna make your oreo cheesecake recipe but I’m going to use the red velvet oreos. 2 questions.

    1. Would you use the red velvet oreos for the crust or the regular.

    2. I’m thinking about what to put on top of the cake. Is there such a thing as cream cheese ganache and if so how do you make it?

    Any suggestions would be greatly appreciated.

    Once again, Thanks.

    1. Just baked it as you recommended and turned down the temperature and baked it for another 15 mins. Looks done. But the true test will be when I cut into it tomorrow! Thanks again Gretchen!:)

  10. Hello Gretchen . Pls I’m I suppose to double this recipe if I’m making it in a 12 inches pan or do 1.5 of the measurment.

  11. Thanks Gretchen. So it means if I’m doing 10 inches pan, I wouldn’t need upto double of this and 16 inches pan might probably be triple? Sorry for having to ask same question. I just wana be sure.

    1. 16″ is a giant cheesecake, I thought you said 12″ now you are saying 10″

      Anyway: 10″ = 1½X recipe
      12″ = 2X recipe
      I would never make a 16″ cheesecake would be hard to bake and hard to handle

  12. Hi Gretchen, me again!

    I’m in the UK where we can’t get cream cheese in a bar form 🙁 is it ok to use the whipped cream cheese (philadelpia) here?

    Thank you so much

    1. yes if you follow the WEIGHTS measure- since whipped cream cheese has air whipped it, that will affect the quantity in cups for, since air will take up space

    2. Thank you, your the best.

      I baked this last night and it looked almost identical to yours! I even got it out of the tin with no problems 🙂 the only thing was it didn’t have that full creamy texture you’do expect from a cheesecake. Do you think this is because I overbaked it?

  13. HI! I’ve watched so many videos I feel I know you! 🙂 I’ve made “your” cheesecake 3 times in the last 2 days. I used a 9×1.5 pan (all I had) and I keep having batter left over. The 3rd cheesecake I bought the pan (8×2) & measured VERY carefully & STILL had too much batter. They look & taste great but what could I be doing wrong?

    1. Hi Great thanks! Hmm, Im not sure since this recipe fits exactly into my 8X2 pan. Is it possible you are whipping air into the mix?

  14. Hi Gretchen, I love your recipe so much and I intend to make this cake for my friend’s birthday. Will this cake last after 2 hours at the temperature of 27 degrees celsius?
    Also I want to make this cake in a 6 inches mold, should i half this recipe? And for how long should I bake this?
    Thank you Gretchen!

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