A creamy, smooth cheesecake filling with crunchy Oreo pieces in every bite.
This Oreo Cookies & Cream Cheesecake Pie combines the classic flavors of cookies and cream with a rich, creamy cheesecake filling in a chocolatey Oreo crust. Perfect for any dessert lover!
Why you'll want it now, Rich, chocolatey, and irresistibly creamy with a nostalgic cookies-and-cream twist.
Why this recipe works
The combination of crushed Oreos in the crust and folded into the cheesecake batter creates layers of texture and flavor, while the cream cheese provides a rich, smooth filling.
Equipment
9-inch (23 cm) pie pan
mixing bowls
hand mixer or stand mixer with paddle attachment
rubber spatula
baking sheet
How to make it
Preheat your oven to 350°F (175°C).
In a bowl, mix the crushed Oreos and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch (23 cm) pie pan to form a crust.
Bake the crust for 8-10 minutes, then let it cool slightly.
In a large bowl, beat the cream cheese and sugar together until smooth.
Add vanilla extract and eggs, one at a time, beating well after each addition.
Mix in the sour cream until the filling is smooth and creamy.
Fold in the chopped Oreos gently with a rubber spatula.
Pour the filling into the prepared crust, smoothing the top with the spatula.
Place the pie on a baking sheet and bake for 45 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the pie cool in the oven with the door slightly ajar for 1 hour.
Refrigerate the pie for at least 4 hours before serving.
Enjoy a slice of this creamy, nostalgic Oreo Cookies & Cream Cheesecake Pie with your loved ones. It's sure to be a hit!
How you'll know it's ready
The edges should be set and the center slightly jiggly when gently shaken.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is just right as written. If using a convection oven, reduce the temperature by 25°F and check the pie a few minutes early.
Troubleshooting
If the crust crumbles, ensure all Oreos are finely crushed and butter is well mixed.
If the cheesecake cracks, make sure not to overbake and cool gradually in the oven.
For a firmer filling, ensure the cheesecake is fully chilled before serving.
If the pie is too sweet, use less sugar or opt for reduced-sugar Oreos.
Storage
Store in the refrigerator for up to 5 days, covered with plastic wrap or foil.
Make ahead
Prepare the pie a day in advance and refrigerate overnight for best results.
Variations
Use golden Oreos for a different flavor profile.
Add a layer of chocolate ganache on top before chilling.
Swirl in some raspberry jam for a fruity twist.
Top with whipped cream and additional Oreo crumbs before serving.
Frequently asked questions
Can I use low-fat cream cheese?
Yes, but the texture will be less rich and creamy.
How do I prevent the cheesecake from cracking?
Avoid overbaking and allow it to cool gradually in the oven.
Can I freeze this cheesecake pie?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of sour cream?
You can substitute with plain Greek yogurt for a similar texture.
Nutrition Facts
Per serving: 1 slice (125 g)
Calories450
Total Fat30 g
Saturated Fat15 g
Cholesterol100 mg
Sodium350 mg
Total Carbohydrate40 g
Dietary Fiber2 g
Total Sugars25 g
Protein7 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
