Oreo cheesecake is a rich, creamy dessert made with an oreo crust and a smooth cheesecake filling loaded with chopped cookies. This version uses sour cream, heavy cream, and cornstarch for a dense yet silky texture that sets cleanly without tasting heavy.
A Quick Look at the Recipe
✅ Recipe Name: Oreo Cheesecake
🕒 Ready In: ~6 hours (including chilling time)
👪 Serves: 10-12 slices
🥣 Main Ingredients: Oreo cookie crumbs, cream cheese, sour cream, heavy cream, eggs, granulated sugar, chopped Oreos
👌 Difficulty: Intermediate - mix, bake in a water bath, and chill
⭐ Why You'll Love It: A rich Oreo cheesecake with a firm yet creamy texture, baked on a buttery Oreo crust and loaded with cookie pieces throughout for clean slices and consistent flavor.
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The Oreo crust is baked briefly for structure, while the cheesecake filling is mixed gently and baked in a water bath to ensure even cooking and a crack-free top. Chopped Oreos are folded into the batter for consistent cookie pieces throughout every slice.
If you love easy cheesecake recipes, try our Turtle Cheesecake, Berry Cheesecake, or New York Cheesecake as well.
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Why You'll Love This Oreo Cheesecake
Dense yet creamy texture: The combination of sour cream, heavy cream, and cornstarch creates a smooth cheesecake that sets cleanly without feeling heavy.
Evenly distributed Oreos: Chopped cookies are folded in gently so every slice has Oreo pieces without sinking.
Crack-free baking method: The water bath and slow cooling help the cheesecake bake evenly and stay smooth on top.
Great for clean slices: This cheesecake chills firmly, making it easy to slice and serve neatly.
Key ingredients
- Oreo cookies.: Form the base of the crust and add texture and Oreo flavor throughout the cheesecake.
- Cream cheese: Creates the rich, smooth foundation of the cheesecake; fully softened cream cheese ensures a lump-free batter.
- Sour cream: Adds tang and balances the sweetness while contributing to a creamy texture.
- Heavy cream: Softens the overall texture and helps the cheesecake bake evenly.
- Cornstarch: Stabilizes the filling so the cheesecake sets cleanly without becoming dry or overly dense.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- No sour cream: Swap the sour cream for full-fat Greek yogurt for a similar tang and creamy texture.
- Extra Oreo flavor: Add additional chopped Oreos on top of the batter before baking for more cookie pieces in every slice.
- Chocolate crust option: Use chocolate graham cracker crumbs instead of Oreo crumbs for a slightly lighter cookie base.
- Mini Oreo mix-in: Use mini Oreos in place of chopped regular Oreos for more even distribution throughout the cheesecake.
- Lighter sweetness: Reduce the granulated sugar slightly if you prefer a less sweet cheesecake without affecting structure.
how to make oreo cheesecake
- Step 1: Preheat the oven to 325°F and grease a 9-inch springform pan or line the bottom with parchment paper. In a medium bowl, mix the Oreo cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan and bake for 10 minutes.
- Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth. Add the sour cream, heavy cream, vanilla extract, and cornstarch and mix until fully combined.
- Step 3: Add the eggs one at a time, mixing on low speed just until incorporated. Gently fold in the chopped Oreos. Pour the cheesecake batter over the cooled crust and smooth the top. Wrap the springform pan tightly in foil, place it in a larger baking dish, and add hot water to create a water bath.
- Step 4: Bake for 60-70 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing.
Recipe Notes & Tips
- Use fully softened cream cheese: This prevents lumps and ensures a smooth, even cheesecake batter.
- Mix on low speed once eggs are added: Over mixing incorporates air, which can cause cracking as the cheesecake bakes and cools.
- Bake until just set: The center should still jiggle slightly when removed from the oven; it will firm up as it cools and chills.
- Slow cooling matters: Letting the cheesecake cool gradually in the oven helps prevent cracks and texture issues.
- Slice cleanly: For neat slices, wipe the knife clean between cuts.
Make-Ahead & Freezing Options
- Make ahead: Oreo cheesecake is ideal for preparing in advance since it needs time to chill. Bake it the day before serving and refrigerate overnight for best texture and flavor.
- Refrigerate: Keep the cheesecake covered in the refrigerator for up to 4 days. Store it in the springform pan or transfer slices to an airtight container.
- Freeze whole cheesecake: Once fully chilled, wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months.
- Freeze slices: Slice the cheesecake first, then wrap individual slices and freeze for easy portions.
- Thawing tips: Thaw overnight in the refrigerator before serving. Avoid thawing at room temperature to maintain the best texture.
Oreo Cheesecake faqs
Oreo cheesecake can crack if too much air is incorporated into the batter or if it cools too quickly. Mixing on low speed after adding the eggs, baking in a water bath, and allowing the cheesecake to cool gradually in the oven helps prevent cracks.
A water bath is strongly recommended for Oreo cheesecake because it regulates oven temperature and promotes even baking. This helps create a smooth texture and reduces the risk of cracking.
Both regular Oreos and Double Stuffed Oreos work for Oreo cheesecake. Double Stuffed Oreos will make the filling slightly sweeter and richer due to the extra creme.
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Oreo Cheesecake
Ingredients
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, mix the Oreo cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth. Add the sour cream, heavy cream, vanilla extract, and cornstarch and mix until fully combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Gently fold in the chopped Oreos.
- Pour the cheesecake batter over the cooled crust and smooth the top. Wrap the springform pan tightly in foil, place it in a larger baking dish, and add hot water to create a water bath.
- Bake for 60-70 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and water bath, run a knife around the edges, and let cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing.
Nutrition
Notes
- Use fully softened cream cheese: This prevents lumps and ensures a smooth, even cheesecake batter.
- Mix on low speed once eggs are added: Over mixing incorporates air, which can cause cracking as the cheesecake bakes and cools.
- Bake until just set: The center should still jiggle slightly when removed from the oven; it will firm up as it cools and chills.
- Slow cooling matters: Letting the cheesecake cool gradually in the oven helps prevent cracks and texture issues.
- Slice cleanly: For neat slices, wipe the knife clean between cuts.
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