The Best Oreo Cheesecake Recipe Ever
The Best Oreo Cheesecake Recipe – creamy, rich, and easy dessert that will wow your family and friends every time.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies whole, including the filling
- 5 tablespoons unsalted butter melted
- Pinch of salt
For the Cheesecake Filling:
- 24 oz 3 blocks full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- 2 tablespoons all-purpose flour helps prevent cracking
- 16 Oreo cookies roughly chopped
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 8 –10 Oreo cookies halved or whole for decoration
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter or non-stick spray. Wrap the outside of the pan with two layers of heavy-duty foil — this is essential for a water bath and helps prevent cracks in your cheesecake.
- Crush 24 Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter and a pinch of salt until it resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Use the flat bottom of a measuring cup to make the layer even and compact. Bake for 10 minutes, then set aside to cool.
- Beat the softened cream cheese on medium speed until smooth and fluffy. Add the sugar and mix for another 2 minutes. Then stir in the sour cream, vanilla extract, and flour until just combined. Add the eggs one at a time on low speed, being careful not to overmix. Finally, gently fold in the roughly chopped Oreo pieces using a rubber spatula.
- Pour the cheesecake filling over the cooled crust. Place the foil-wrapped springform pan in a large roasting pan and fill the pan with hot water until it reaches about halfway up the sides. Bake at 325°F (163°C) for 55–60 minutes. The center should still have a slight jiggle — this means it’s perfectly baked.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks. Remove it from the water bath and let it cool completely at room temperature before placing it in the fridge.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Pipe or dollop the whipped cream on top and decorate with halved Oreo cookies. Your best Oreo cheesecake is now ready to enjoy!