When I want a dessert that feels extra special but not over the top, I whip up this Oreo Cheesecake Recipe. With a crushed Oreo cookie crust, creamy cheesecake filling and topped with a sprinkling of Oreo crumbs, it's everything I love about cheesecake in a smaller size. This cookies and cream cheesecake is just the right amount of indulgence for a little celebration or weeknight treat.
A Quick Look at This Recipe
- Recipe Name: Easy Oreo Cheesecake
- Ready In: 5 hours and 5 mins (50 mins cook time, 3 hours chill time)
- Serves: 10
- Calories: 463 per serving
- Main Ingredients: Oreos, butter, cream cheese, sour cream, sugar, eggs, cornstarch
- Difficulty: Easy
Reader review
This is the perfect make-ahead dessert recipe to brighten up your day. I'm a sucker for sweet treats. A big chocolate chip cookie with almond butter. A slice of one of my favorite mini loaf pumpkin bread. An ultra rich slice of Bakers Square French silk pie.
My latest obsession is this cool and creamy easy Oreo cheesecake recipe. Besides the rich and velvety cream filling and buttery Oreo crust, it has the added bonus of being oh so easy to make. If you're an Oreo lover, then this is the dessert for you.
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What's to love about this Oreo cheesecake recipe
- Easy to make ~ This is not one of those over the top, mega high cheesecakes that can be intimidating to eat and make. It's a simple Oreo cheesecake recipe just like my Stovetop Rice Pudding. With a two ingredient crust of Oreo crumbs and butter, an easy to mix cheesecake batter, this recipe has an added bonus of not requiring a water bath when the cheesecake bakes.
- Few ingredients ~ The list of ingredients is short and easily found at any grocery store.
- A balance of textures and flavors ~ This decadent cheesecake has just the right amount of crunchy crumbled Oreo crust. It complements the not-too-thick layer of sweet custardy cream cheese filling. A sprinkling of crushed Oreos is the perfect chocolate topper for the best Oreo cheesecake.
Ingredients & substitutions
Traditional cheesecake ingredients along with Oreo cookies are included in this easy recipe. Scroll to the recipe card for full quantities of the ingredients.
- Oreo cookies ~ Classic Oreo cookies are my first choice for homemade Oreo crust and topping. But feel free to experiment with the peanut butter, java chip, golden vanilla and lemon flavored cookies.
- Salted butter ~ I use salted butter in all my baking and cooking. Unsalted butter is an alternative.
- Cream cheese ~ Full-fat cream cheese makes the most delicious cheesecakes. Low fat cream cheese is an option, but I wouldn't recommend nonfat cream cheese.
- Sugar
- Large eggs
- Vanilla extract
- Cornstarch
- Sour cream ~ As with the cream cheese, full-fat sour cream produces the best results when making a cheesecake.
How to Make Oreo Cheesecake
With just a few steps, making the best cheesecake is so easy. This is a brief overview of the recipe. Scroll to the recipe card for full recipe instructions.
Step 1: Crush Oreo cookies and mix with melted butter.
Step 2: Press crust mixture into a springform pan. Bake for 6 minutes. Remove from oven and let cool.
Step 3: In a large bowl, beat cream cheese and sugar until light and smooth. Add eggs, vanilla and cornstarch. Beat for 2 minutes.
Step 4: Add sour cream and beat for 1 minute.
Step 5: Evenly spread the batter over the crust.
Step 6: Sprinkle Oreo crumbs on top of the cheesecake batter. Bake the cheesecake at 350 degrees F.
Step 7: Remove the baked cheesecake from the oven and cool.
Step 8: Cover with plastic wrap and refrigerate for at least 3 hours. Serve.
Amy's expert tip
Gather up all the ingredients and bring them room temperature before you start baking. The mixing will go more smoothly with softened cream cheese and room temp eggs and sour cream. The resulting homemade Oreo cheesecake will have a creamy texture too.
Frequently Asked Questions
Yes! Cookies and cream cheesecake is just another name for Oreo cheesecake. Both have a chocolate cookie crust and creamy cheesecake filling with crushed Oreos throughout. Whatever you call it, it's always a crowd favorite.
A springform pan is my preferred cheesecake pan. The latch on the side makes for a super simple way to unmold the dessert from the pan. Run a knife around the edge as soon as the cheesecake comes out of the oven to avoid any sticking.
If you are like me, you can't wait for the cheesecake to be ready. Try your best not to crack the oven door to take a peek at the cheesecake while it bakes. Every time the oven door is opened, the temperature in the oven decreases. This will mess with the cooking time. It will be more difficult to know when the cheesecake is done.
Start with room temperature cream cheese, eggs, and sour cream so the filling mixes smoothly without overbeating. Beat on low speed once the eggs go in, since extra air causes cracks as the cheesecake bakes and cools. Use a digital thermometer and take it out of the oven when the center reaches 150°F and still has a slight jiggle. Then run a thin knife around the edge of the pan so the cheesecake can shrink as it cools without pulling apart.
An instant read digital thermometer is a lifesaver in the kitchen. The cheesecake is ready when the internal temperature is 150°F. It will be perfectly baked to a smooth, creamy and velvety perfection. Start checking the temp about 10 minutes before the end of the suggested baking time.
You can enjoy the cheesecake while it is warm, but it will be more difficult to slice beautiful pieces. Allow the cheesecake to cool to room temp on a cooling rack. Then cover with plastic wrap and chill in the fridge for at least 3 hours to set and firm.
Completely cool the cheesecake and wrap in plastic wrap. Transfer to an airtight container. Store in the refrigerator for 3 to 4 days or up to 1 month in the freezer.
This recipe is baked for the creamiest, classic cheesecake texture. If you'd rather skip the oven, try my No Bake Strawberry Cheesecake with Berry Sauce or my Mini Philadelphia No Bake Cheesecakes.
More Holiday Desserts
Make a few of these favorite recipes during the holiday season.
Did You Make My Oreo Cheesecake?
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Thanks ~ Amy
Recipe
Easy Oreo Cheesecake Recipe
Equipment
Ingredients
- 1 ¾ cups Oreo cookie crumbs about 20 cookies, divided
- 4 tablespoons butter melted
- 24 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ⅔ cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix 1 ½ cups of the cookie crumbs with the melted butter. Press the cookie mixture evenly over the bottom of a 9 inch springform pan. Bake for 6 minutes then remove from oven and set aside.
- In a large bowl add the cream cheese and sugar. Cream together until light and smooth, about 3 to 4 minutes. Add the eggs, vanilla extract, and cornstarch. Beat on low for 2 minutes. Add the sour cream and beat on low for an additional 1 minute. Evenly spread the batter over the crust. Sprinkle the remaining crushed Oreo over the top of the batter.
- Bake for 45 to 50 minutes or until the center of the cheesecake has an internal temperature of 150°F. Remove from the oven, run a knife around the edge and cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate at least 3 hours before serving.
Video
Notes
- A drizzle of the berry sauce from my No Bake Strawberry Cheesecake and a mug of Homemade Hot Chocolate.
- Add my Sugared Shortbread Cookies and Mint Brownies for a holiday dessert table.
- A digital thermometer is a lifesaver in the kitchen. The cheesecake is ready when the internal temperature is 150°F. It will be perfectly baked to a smooth, creamy and velvety perfection. Start checking the temp about 10 minutes before the end of the suggested baking time.
- You can enjoy the cheesecake while it is warm but, it will be more difficult to slice into beautiful pieces. Allow the cheesecake to cool to room temp on a cooling rack. Then cover with plastic wrap and chill in the fridge for at least 3 hours to set and firm.
Nutrition
