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This rich, creamy, and decadent Oreo cheesecakeis sinfully delicious. You only need 8 ingredients and 15 minutes of prep time, and it's so easy to make! The texture of the cream cheese filling is beyond creamy with crushed Oreo's folded in. By the way, have you tried my chocolate cheesecake?
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- Photo tutorial
- Tip on cream cheese
- FAQs
- Storage
- Freezing
- More cheesecake recipes
- Recipe
Photo tutorial
Place Oreos in a food processor and pulse a few times. Alternatively, you can put them in a zip-lock bag and smash them with a rolling pin.
In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
Beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.
Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add vanilla and heavy whipping cream and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.
Roughly crush Oreos with your fingers and fold into the filling.
Pour filling into the crust and spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned. Then let cool.
Tip on cream cheese
If you use US brick-style cream cheese, it should be at room temperature, so it mixes properly. Soft, spreadable cream cheese can be used straight out from the fridge.
FAQs
How to prevent cracks in my cheesecake?
To prevent cracks in your cheesecake, consider the following tips:
- Don't overmix the filling because when the eggs are beaten too much, the air in the filling can cause cracks while baking.
- Keep the oven door closed while baking. Temperature changes are also a reason for cracking cheesecakes.
- The filling should be almost set with a 2-3 inches wobbly spot in the center. The edges should be puffed (see the photo above - you can see that the cheesecake is very bright in the center and just the edges are browned).
- Don't bake until the cheesecake is completely set.
After baking, crack open the door and let the cheesecake another hour in the oven. Then cool to room temperature before chilling in the refrigerator.
Can I make this recipe in a bain-marie?
Yes, absolutely! Therefore, use a springform pan that has been heavily wrapped with tin foil in several layers.It's important to make sure it is leak-proof, so the Oreo crust cheesecake doesn't get ruined. Then you will need to place the springform pan inside of a bigger baking dish. Add some boiling water to the second baking dish. You will need enough water to go ½ way up the cheesecake pan. Follow the rest of the instructions as directed.
Storage
The baked cheesecake should be stored in an airtight container with a lid. Make sure to keep it in the refrigerator except for when you are serving. It will last around 3 days in the fridge.
Freezing
You can easily freeze this Oreo crust cheesecake. Make sure it's tightly covered because you don't want any air to get to it. I prefer to wrap it with plastic wrap then place it inside of a storage container.
I like the added protection because it will keep it fresh way longer. The best cheesecake ever will last 6-8 months in the freezer if properly stored. To serve, place in the refrigerator until it's thawed then enjoy!
More cheesecake recipes
If you love cheesecakes, you've come to the right place. Check out the following recipes as well.
- Air Fryer Cheesecake
- Lemon Cheesecake
- Coconut Cheesecake
- Eggnog Gingerbread Cheesecake
- Sweet Potato Cheesecake
Recipe
Best Oreo Cheesecake Recipe
5 from 23 votes
Author Sabine
Calories: 453kcal
Servings: 16 servings
Prep 15 minutes minutes
Cook 45 minutes minutes
Chill 4 hours hours
Total 5 hours hours
Print Pin Rate
This rich, creamy, and decadent Oreo cheesecake recipe is sinfully delicious. You only need 8 ingredients and 15 minutes prep time, and it's so EASY to make!
Ingredients
Crust
- 25 Oreo cookies (incl. filling), crushed into fine crumbs (9.7oz / 275g)
- 6 tablespoon unsalted butter, melted (85g)
Filling
- 4 cups cream cheese, room temperature (900g / 31.7oz)
- 1 cup granulated white sugar (200g)
- 3 tablespoon all-purpose flour (22g)
- 5 large eggs
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- ⅓ cup heavy whipping cream (80ml)
- 10 Oreo cookies (incl. filling) (3.9oz / 110g)
Instructions
Preheat oven to 350°F / 175°C.
Crust: Line a 9" (23cm) springform pan with parchment paper or grease with butter or non-stick spray. Set aside.
In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.
Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add vanilla* and heavy whipping cream and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking. Roughly crush Oreos with your fingers and fold into the filling.
Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned. The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don't overbake because this is a common reason for cracked cheesecake.
Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Top with whipped cream and Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days.
Notes
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Video
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Nutrition
Calories: 453kcalCarbohydrates: 35gProtein: 7gFat: 33gSaturated Fat: 17gCholesterol: 147mgSodium: 331mgPotassium: 163mgFiber: 1gSugar: 25gVitamin A: 1065IUCalcium: 76mgIron: 2.9mg
Course Dessert
Cuisine American
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About Sabine
Sabine is a professional baker, cookbook author, and award-winning food photographer.
Reader Interactions
Comments
Claudia
Thank you so much for your recipe! I always make it! Is the best ever!Reply
Rima
I’m currently baking the cheesecake, what is the cream you used on top of the cake?
Reply
Sabine
It's just whipped cream.
Reply
Lena
This cheesecake looks amazing!!!
Hope everything is going well, Sabine. we're missing you on Instagram.
Big hug!!Reply
Sabine
Thank you so much, Lena! I will be back soon, promised! The cookbook on which I work is just so time consuming and has a tight timeline. See you soon! Xo Sabine
Reply
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