This Oreo Cheesecake Recipe is the perfect size for when you need something a little sweet. The crushed Oreo cookie crust is filled with a creamy cheesecake filling and topped with a sprinkling of Oreo crumbs. It's the perfect blend of creamy, rich and indulgent flavors. This is the best recipe for cheesecake with Oreos.
This is the perfect make-ahead dessert to brighten up your day. I'm a sucker for dessert. 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 Oreo cheesecake. 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, than this is the dessert for you.
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what's to love about this 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. 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. There's no need to wait for a special occasion to make this perfect cheesecake.
- Few ingredients ~ The list of ingredients is short and easily found at any grocery store.
- A balance of textures and flavors ~ This decadent Oreo cheesecake has just the right amount of crunchy crumbled Oreo crust. It compliments the not-to-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.
recipe details
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 the bottom of the 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 cheesecake.
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.
variations
Try some of these variations to make this cheesecake recipe one of your favorite Oreo desserts.
- Chocolate chips ~ Stir in 1 cup of dark, milk or white chocolate chips into the batter.
- Crust ~ Try a different variety of Oreo cookies for the crust.
- Fresh fruit ~ Raspberries, blueberries and strawberries make for delicious toppers.
- Whipped cream ~ Top with either a dig dollop of homemade or store bought whipped cream.
storage
Refrigerator ~ Wrap the cooled cheesecake with plastic wrap or place in an airtight container. Store in the refrigerator up to 5 days.
Freezer ~ Wrap the completely cooled cheesecake in at least 2 layers of plastic wrap. Then place in a large resealable bag or 2 layers of aluminum foil. Store in the freezer for up to 1 month. The cheesecake can also be cut into slices, wrapped and stored in the freezer.
expert tips
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 temperature eggs and sour cream. The resulting cheesecake will have a creamy texture too.
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 sides of the pan 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'll be more difficult to know when the cheesecake is done.
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 2 hours to set and firm.
frequently asked questions
Yes!! This is one of my favorite and simple to make cheesecakes recipes. This Oreo cheesecake has a wonderfully chocolate sandwich cookie crust. It's topped with just the right amount of cheesecake filling and a sprinkle of crushed Oreos. The crunchy Oreo bits compliment the creamy cheesecake.
To set the crust and ensure the cheesecake filling doesn't seep through, it's best to bake the crust. It only takes a few minutes to bake the crust so don't skip this step.
A digital thermometer is a lifesaver in the kitchen. The cheesecake is ready when the internal temperature is 150 degrees F. It'll 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.
more dessert recipes
- Chocolate Cherry Cake Recipe
- Philadelphia Mini Cheesecakes - No Bake Recipe
- Strawberry Yogurt Cheesecake - No Bake Recipe
- Berry Upside Down Cake
- Chocolate Texas Sheet Cake
All my Desserts recipes
If you make this simple Oreo cheesecake recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Oreo Cheesecake Recipe {Easy}
- Total Time: 50 minutes
- Yield: 10 slices 1x
Description
Easy Oreo Cheesecake. 8 ingredients. The perfect size for when you need something sweet and petite. A crushed Oreo cookie crust with a creamy cheesecake topping and a sprinkling of Oreo crumbs. Just enough to satisfy your sweet tooth.
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: Preheat oven to 350 degrees F.
- Make the crust: 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 5-6 minutes then remove from oven and set aside.
- Make the filling: 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 minutes. Evenly spread the batter over the crust. Sprinkle the remaining crushed Oreo over the top of the batter.
- Bake the cheesecake: Bake for 45 to 50 minutes or until the center of the cheesecake has an internal temperature is 150 degrees F. Remove from the oven, run a knife around the edge and cool completely on a cooling rack.
- Cover and refrigerate: over with plastic wrap and refrigerate 3 to 4 hours before serving.
Notes
- A digital thermometer is a lifesaver in the kitchen. The cheesecake is ready when the internal temperature is 150 degrees 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 about 3 to 4 hours to set and firm.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 463
- Sugar: 18.4 g
- Sodium: 353 mg
- Fat: 36.4 g
- Saturated Fat: 20.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28.4 g
- Fiber: 0.6 g
- Protein: 8 g
- Cholesterol: 131 mg
Jill
I loved the size of this cheesecake. It’s not oversized and huge. I made it for a dinner party and one of my guests asked for the recipe. I gladly passed it on.
Amy Casey
I'm so glad you enjoyed my cheesecake recipe Jill. And thanks for sharing it with your friends 🙂