Oreo cheesecake

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Indulge in the perfect blend of creamy cheesecake and classic Oreo cookies with this ultimate baked Oreo cheesecake recipe! This dessert is a crowd-pleaser, combining a crunchy Oreo crust with a rich and smooth cheesecake filling loaded with chunks of Oreo goodness.

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Whether you’re celebrating a special occasion or simply craving a decadent treat, this cheesecake is sure to impress. The secret to its irresistible texture is baking it in a water bath, which ensures a crack-free and velvety finish. Topped with a dollop of whipped cream and garnished with extra Oreos, it’s not only delicious but also visually stunning.

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Follow our step-by-step guide to create this mouthwatering dessert that’s perfect for any Oreo lover. Trust us, every bite will be pure bliss!

Ready to make your own? Let’s get baking!

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  • Crust:
    • 24 Oreo cookies, crushed into fine crumbs
    • 1/4 cup unsalted butter, melted
  • Cheesecake Filling:
    • 3 packages (8 oz each) cream cheese, softened
    • 1 cup granulated sugar
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 15 Oreo cookies, coarsely chopped
  • Topping (optional):
    • Whipped cream or cool whip
    • Additional Oreo cookies for garnish


  1. Prepare the Crust:
    • Preheat your oven to 350°F (163°C).
    • In a medium bowl, combine the crushed Oreo cookies and melted butter.
    • Press the mixture into the bottom of a 9-inch springform pan.
    • Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    • Add the sour cream and vanilla extract, and mix until well combined.
    • Add the eggs one at a time, beating after each addition just until combined.
    • Gently fold in the chopped Oreo cookies.
  3. Bake the Cheesecake:
    • Pour the filling over the cooled crust in the springform pan.
    • Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan (this creates a water bath that helps prevent cracks).
    • Bake for 60-70 minutes or until the center is set and only slightly jiggly.
    • Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
    • Remove the cheesecake from the oven and the water bath, and let it cool completely at room temperature.
    • Refrigerate for at least 4 hours, preferably overnight.
  4. Serve:
    • Run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.
    • Top with whipped cream and additional Oreo cookies if desired.
    • Slice and enjoy!
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This recipe is perfect for family gatherings, birthday parties, or any event where you want to wow your guests with a homemade dessert that’s both delightful and impressive.

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