I just made what I swear is The Best Oreo Cheesecake and if you love ridiculously thick, ultra-creamy cake packed with Oreos, you’ll want to keep scrolling.
I am obsessed with this. I love the way The Best Oreo Cheesecake wrecks any diet plan and makes me smile.
The filling is sinfully creamy because of cream cheese and it’s packed with coarsely chopped Oreo cookies so every bite crackles with cookie. I adore thick Oreo crust anchoring the whole thing and white chocolate ganache on top sends it over the edge.
But the real crime is the texture. Dense, silky, slightly bouncy.
I make excuses to serve it at parties. I get texts asking How To Make Oreo Cheesecake.
I don’t blame them. Always worth every crumb.
Ingredients
- Oreo cookies (crust): Crunchy base that’ll keep every forkful fun.
- Unsalted butter: Binds the crust and adds cozy, toasty richness.
- Cream cheese: Silky, tangy backbone that makes it feel luxurious.
- Granulated sugar: Sweetens without hiding that creamy tang.
- Sour cream: Adds tang and keeps the texture smooth, not heavy.
- Heavy cream (in filling): Adds creaminess and keeps it lush.
- Eggs: Basically the glue that gives it structure and smoothness.
- Vanilla extract: Warm background flavor that makes it feel homey.
- Oreo cookies (folded): Little chocolate chunks for surprise bites.
- White chocolate (ganache): Sweet, creamy top that’s decadently silky.
- Heavy cream (ganache): Makes the ganache glossy and pourable.
- Heavy whipping cream (topping): Whips up into light, pillowy dollops.
- Powdered sugar (topping): Sweetens the whip without grainy texture.
- Vanilla extract (topping): Tiny flavor boost that keeps whipped cream interesting.
- Fine sea salt: Just a pinch to make flavors pop, not salty.
Ingredient Quantities
- 24 Oreo cookies (for crust)
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese (4 blocks), room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 8 to 12 Oreo cookies, coarsely chopped (for folding into filling)
- 8 ounces white chocolate, finely chopped or chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- Pinch of fine sea salt
How to Make this
1. Preheat oven to 325°F. Spray a 9 inch springform pan with nonstick spray and line the bottom with parchment, leave some overhang so you can pull the cheesecake out later.
2. Make the crust: pulse 24 Oreos in a food processor until fine crumbs, stir or mix with 6 tablespoons melted butter and a pinch of fine sea salt, press evenly into the bottom and slightly up the sides of the pan, chill 10 minutes while you make the filling.
3. Beat 32 ounces room temperature cream cheese with 1 1/4 cups granulated sugar until smooth and mostly lump free, scrape bowl often so it becomes silky.
4. Add 1 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract and mix until combined. Add 4 large eggs one at a time, mixing on low and just until each is incorporated, don’t overbeat or you will get cracks.
5. Fold in 8 to 12 coarsely chopped Oreos by hand so you still have chunks; pour the filling into the chilled crust and smooth the top.
6. Reduce oven to 300°F. Wrap the springform pan bottom in heavy foil to protect from water. Place the pan in a larger roasting pan, pour hot water into the roasting pan until it reaches halfway up the sides of the springform for a water bath. Bake 60 to 75 minutes until the edges are set and the center still jiggles slightly.
7. Turn off the oven and crack the door open, let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove from water bath, unwrap foil, and refrigerate at least 6 hours or overnight, longer is better.
8. Make the white chocolate ganache: heat 1/2 cup heavy cream until steaming but not boiling, pour over 8 ounces finely chopped white chocolate and let sit 2 minutes, stir until smooth and glossy. Cool until slightly thickened then spread over chilled cheesecake.
9. Whip the topping: whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Pipe or dollop around the cake and sprinkle with a few reserved chopped Oreos if you like.
10. Chill the finished cheesecake 30 minutes to set the ganache and whipped cream. Run a hot knife around the pan edge before opening the springform, slice with a wiped hot knife for clean pieces, and serve cold.
Equipment Needed
1. Oven (obviously)
2. 9 inch springform pan plus parchment round (leave an overhang so you can pull the cake out later)
3. Food processor or good rolling pin and a zip bag to crush the Oreos
4. Electric mixer (stand or hand) and 2 large mixing bowls
5. Rubber spatula and a metal or offset spatula for smoothing
6. Roasting pan big enough to hold the springform plus heavy duty foil to wrap the pan bottom for the water bath
7. Small saucepan or microwave-safe bowl for heating ganache cream, and a heatproof bowl to melt the chocolate into
8. Whisk, chef knife and cutting board (for chopping Oreos and the white chocolate)
FAQ
The BEST Oreo Cheesecake Recipe Substitutions and Variations
- Oreo cookies (for crust): swap with crushed graham crackers (regular or chocolate), gluten-free sandwich cookies, or digestive biscuits for a less sweet crust.
- Unsalted butter, melted: use melted coconut oil (same measure), or melted salted butter but skip extra salt elsewhere, or use vegan butter for dairy free.
- Cream cheese: substitute Neufchâtel (slightly lower fat) for a lighter bake, or mascarpone for a richer, silkier texture (you may want a touch less sugar).
- Sour cream: plain Greek yogurt works great one-for-one, or use crème fraîche for a tangy, creamier note.
Pro Tips
1. Chill everything and take your time — let the cream cheese and eggs come to room temp for at least an hour. If the cream cheese is even a little cold you’ll overwork the batter trying to get it smooth and you’ll trap air that causes cracks.
2. Don’t skip the water bath. Wrap the pan well in foil so no water leaks in, and use boiling water so the oven temp drops less when you put the pan in. If you still get a small crack, it wont ruin the taste and you can cover it with ganache or whipped cream.
3. Fold the chopped Oreos in by hand and only a few strokes. Overmixing will break up the chunks and make the filling denser. If you want big Oreo pieces, chop them unevenly so you get texture.
4. For super clean slices, chill the cheesecake a long time, then run a knife under hot water, wipe it dry, and make one smooth cut. Wipe the knife between cuts. If the ganache is soft, put slices back in the fridge a few minutes before serving so they hold shape.
The BEST Oreo Cheesecake Recipe
I just made what I swear is The Best Oreo Cheesecake and if you love ridiculously thick, ultra-creamy cake packed with Oreos, you’ll want to keep scrolling.
12
servings
824
kcal
Equipment: 1. Oven (obviously)
2. 9 inch springform pan plus parchment round (leave an overhang so you can pull the cake out later)
3. Food processor or good rolling pin and a zip bag to crush the Oreos
4. Electric mixer (stand or hand) and 2 large mixing bowls
5. Rubber spatula and a metal or offset spatula for smoothing
6. Roasting pan big enough to hold the springform plus heavy duty foil to wrap the pan bottom for the water bath
7. Small saucepan or microwave-safe bowl for heating ganache cream, and a heatproof bowl to melt the chocolate into
8. Whisk, chef knife and cutting board (for chopping Oreos and the white chocolate)
Ingredients
-
24 Oreo cookies (for crust)
-
6 tablespoons unsalted butter, melted
-
32 ounces cream cheese (4 blocks), room temperature
-
1 1/4 cups granulated sugar
-
1 cup sour cream
-
1/2 cup heavy cream
-
4 large eggs, room temperature
-
2 teaspoons vanilla extract
-
8 to 12 Oreo cookies, coarsely chopped (for folding into filling)
-
8 ounces white chocolate, finely chopped or chips (for ganache)
-
1/2 cup heavy cream (for ganache)
-
1 cup heavy whipping cream (for topping)
-
2 tablespoons powdered sugar (for topping)
-
1 teaspoon vanilla extract (for topping)
-
Pinch of fine sea salt
Directions
- Preheat oven to 325°F. Spray a 9 inch springform pan with nonstick spray and line the bottom with parchment, leave some overhang so you can pull the cheesecake out later.
- Make the crust: pulse 24 Oreos in a food processor until fine crumbs, stir or mix with 6 tablespoons melted butter and a pinch of fine sea salt, press evenly into the bottom and slightly up the sides of the pan, chill 10 minutes while you make the filling.
- Beat 32 ounces room temperature cream cheese with 1 1/4 cups granulated sugar until smooth and mostly lump free, scrape bowl often so it becomes silky.
- Add 1 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract and mix until combined. Add 4 large eggs one at a time, mixing on low and just until each is incorporated, don't overbeat or you will get cracks.
- Fold in 8 to 12 coarsely chopped Oreos by hand so you still have chunks; pour the filling into the chilled crust and smooth the top.
- Reduce oven to 300°F. Wrap the springform pan bottom in heavy foil to protect from water. Place the pan in a larger roasting pan, pour hot water into the roasting pan until it reaches halfway up the sides of the springform for a water bath. Bake 60 to 75 minutes until the edges are set and the center still jiggles slightly.
- Turn off the oven and crack the door open, let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove from water bath, unwrap foil, and refrigerate at least 6 hours or overnight, longer is better.
- Make the white chocolate ganache: heat 1/2 cup heavy cream until steaming but not boiling, pour over 8 ounces finely chopped white chocolate and let sit 2 minutes, stir until smooth and glossy. Cool until slightly thickened then spread over chilled cheesecake.
- Whip the topping: whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Pipe or dollop around the cake and sprinkle with a few reserved chopped Oreos if you like.
- Chill the finished cheesecake 30 minutes to set the ganache and whipped cream. Run a hot knife around the pan edge before opening the springform, slice with a wiped hot knife for clean pieces, and serve cold.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 232g
- Total number of serves: 12
- Calories: 824kcal
- Fat: 63.8g
- Saturated Fat: 35g
- Trans Fat: 0.17g
- Polyunsaturated: 0.8g
- Monounsaturated: 5g
- Cholesterol: 201mg
- Sodium: 414mg
- Potassium: 207mg
- Carbohydrates: 61.1g
- Fiber: 1.4g
- Sugar: 46.8g
- Protein: 10.3g
- Vitamin A: 817IU
- Vitamin C: 0.5mg
- Calcium: 124mg
- Iron: 1.28mg
