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Judy John

Oreo Cheesecake Recipe

This Oreo cheesecake combines a chocolate cookie crust, creamy vanilla filling, and crunchy cookie pieces throughout. It tastes indulgent, dramatic, and wonderfully unnecessary.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups chocolate sandwich cookie crumbs fine crumbs
  • 6 tbsp unsalted butter melted
Oreo Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
  • 12 pieces Oreo cookies chopped
Topping
  • 1 cup whipped cream optional
  • 4 pieces Oreo cookies crushed for garnish

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Food Processor
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Mix cookie crumbs with melted butter until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until fragrant. Cool briefly.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a silky batter.
  5. Add eggs one at a time on low speed. Mix in sour cream and vanilla just until combined.
  6. Fold chopped Oreo pieces into the batter. Pour filling over crust and smooth the top.
  7. Bake 45 to 55 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  8. Cool cheesecake in oven 1 hour, then refrigerate at least 4 hours or overnight.
  9. Top with whipped cream and crushed cookies if desired. Slice with a warm knife and serve chilled.

Notes

For a softer center, remove cheesecake when the middle still wobbles slightly. For firmer slices, bake a few extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator. If cookie pieces soften too much, add extra crushed cookies before serving. Add peanut butter, caramel, mint, or chocolate chips for flavor twists. Store covered in the refrigerator up to 5 days.