A creamy, smooth cheesecake with a crunchy Oreo crust and chunks of Oreo throughout.
This Homemade Oreo Cheesecake is a rich, creamy dessert featuring a classic favorite: Oreo cookies. With a smooth cream cheese filling studded with crunchy Oreo pieces, it's a decadent treat that's sure to impress.
Why you'll want it now, Rich, creamy, and packed with nostalgic Oreo flavor.
Why this recipe works
The combination of cream cheese and crushed Oreos creates a perfect balance of creamy texture and chocolatey crunch. Baking the cheesecake in a water bath helps maintain a moist, crack-free surface.
Equipment
9-inch (23 cm) springform pan
Large mixing bowl
Electric mixer
Rubber spatula
Aluminum foil
Roasting pan
How to make it
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the crushed Oreos with melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the granulated sugar and vanilla extract, and mix until combined.
Add the eggs one at a time, mixing on low speed after each addition until just blended.
Gently fold in the sour cream and chopped Oreos using a rubber spatula.
Pour the filling over the crust in the springform pan.
Wrap the bottom of the springform pan with aluminum foil to prevent leaks, then place it in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60 minutes or until the center is set and only slightly jiggly.
Turn off the oven and crack open the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and water bath, and refrigerate for at least 4 hours or overnight before serving.
Enjoy a slice of this creamy, Oreo-filled delight with your favorite cup of coffee or tea.
How you'll know it's ready
The cheesecake is ready when the center is set and only slightly jiggly. It should not appear liquidy.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 300°F (149°C) and begin checking for readiness a few minutes earlier.
Troubleshooting
If the cheesecake cracks, ensure you're using a water bath and that the oven door is opened gradually to prevent sudden temperature changes.
For a firmer crust, make sure to press the Oreo mixture evenly and firmly into the pan.
If the filling is lumpy, make sure the cream cheese is fully softened before mixing.
If the cheesecake is too soft, ensure it chills for at least 4 hours before serving.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Make ahead
Prepare the cheesecake up to 2 days in advance and store in the refrigerator until ready to serve.
Variations
Use Golden Oreos for a vanilla twist.
Add a layer of chocolate ganache on top for extra richness.
Mix in some crushed peppermint candies for a holiday version.
Frequently asked questions
Can I use low-fat cream cheese?
For the best texture and flavor, it's recommended to use full-fat cream cheese.
How can I prevent my cheesecake from cracking?
Baking in a water bath and allowing the cheesecake to cool gradually in the oven can help prevent cracks.
Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate wafer cookies can be used instead of Oreos.
How long should I chill the cheesecake before serving?
Chill the cheesecake for at least 4 hours, or overnight for best results.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
