Oreo cheesecake is the ultimate indulgence for anyone who loves the classic combination of creamy filling and crunchy chocolate cookie. With its smooth, tangy cheesecake base, crunchy Oreo crust, and cookie chunks throughout, this dessert delivers rich flavor and impressive presentation — perfect for birthdays, holidays, or special occasions.
Whether you’re baking it for a dinner party or simply satisfying a sweet craving, this cookies-and-cream cheesecake is guaranteed to impress without overly complex steps.
Ingredients
For the Crust
- 24 Oreo cookies (including filling)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
- 12 Oreo cookies, roughly chopped
Optional Topping
- Whipped cream
- Crushed Oreos or mini Oreos for garnish
- Melted chocolate drizzle
Preparation Time
- Prep time: 20 minutes
- Baking time: 55 to 60 minutes
- Cooling and chilling time: 4 to 6 hours
- Total time: Approximately 6.5 to 7 hours including chilling
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a food processor, pulse the 24 Oreos into fine crumbs.
- Combine with melted butter and mix until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and let cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract and continue mixing until fully incorporated.
- Add eggs one at a time, beating just until combined — do not overmix.
- Mix in sour cream until smooth.
- Gently fold in the chopped Oreos.
Step 3: Bake the Cheesecake
- Pour the batter over the cooled crust and smooth the top.
- Bake for 55 to 60 minutes or until the center is just set and slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
Step 4: Garnish and Serve
- Once chilled and set, remove from the springform pan.
- Top with whipped cream, extra crushed Oreos, or chocolate drizzle if desired.
- Slice with a warm knife for clean edges and serve chilled.
Serving Suggestions
- Serve with a glass of cold milk or strong coffee to balance the richness.
- For a party-ready presentation, top each slice with a mini Oreo or chocolate curl.
- Add fresh raspberries or a spoonful of cherry compote for a fruity contrast.
Nutritional Highlights
| Nutrient | Per Serving (1 of 12 slices) |
|---|---|
| Calories | 440 |
| Protein | 6 grams |
| Total Fat | 30 grams |
| Saturated Fat | 16 grams |
| Carbohydrates | 38 grams |
| Sugars | 27 grams |
| Fiber | 1 gram |
| Sodium | 280 milligrams |
Key Benefits:
- Cream cheese provides protein and calcium for a satisfying treat.
- Oreo crust and cookie bits add texture and nostalgic flavor.
- Easily portioned and made ahead — perfect for events or celebrations.
Tips for Success
- Use full-fat cream cheese for the creamiest texture.
- Do not overmix the batter to avoid air bubbles or cracking.
- Always chill the cheesecake fully before slicing to ensure clean cuts.
- Use a water bath during baking for an extra-smooth surface (optional but recommended).
Variations to Try
- Mint Oreo Cheesecake: Swap regular Oreos for mint-flavored cookies and add ½ teaspoon mint extract.
- Peanut Butter Twist: Swirl in ¼ cup melted peanut butter before baking.
- No-Bake Version: Use a whipped cream and cream cheese base with gelatin for a chilled, oven-free alternative.
- Mini Cheesecakes: Bake in muffin tins for individual portions.
Oreo cheesecake is a rich, crowd-pleasing dessert that delivers flavor and flair without complicated techniques. With its creamy filling, classic cookie crunch, and endless topping options, this recipe is a must-have for your dessert collection.