Oreo Cheesecake
A creamy, tangy cheesecake with a crunchy Oreo cookie crust and Oreo pieces swirled throughout. This showstopping dessert is surprisingly approachable for home bakers.
- Total time
- 480 min
- Servings
- 12
- Calories
- 512
- Protein
- 8g
Ingredients
- 20 cookies Oreo cookies
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- 1.5 teaspoons vanilla extract
- 3 eggs large eggs, room temperature
- 15 cookies Oreo cookies, coarsely crushed
- 6 cookies Oreo cookies, crushed
- ½ cup heavy cream
Instructions
- 1
Position an oven rack in the center and preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil, pressing it firmly around the bottom and sides — this prevents water from the water bath seeping in.
- 2
Make the crust: Place 20 Oreo cookies (including the cream filling) into a food processor and pulse until you have fine crumbs, about 10-12 pulses. You want some texture, not powder. Transfer the crumbs to a small bowl, pour in 4 tablespoons of melted unsalted butter, and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create an even, compact layer. Set aside.
- 3
Remove the cream cheese from the refrigerator 30 minutes before baking — it must be soft and pliable. Pat 32 ounces of cream cheese into a large mixing bowl, breaking it into smaller chunks to help it soften faster.
- 4
Have all ingredients — 3 large eggs, 1 cup granulated sugar, 0.5 cup sour cream, 1.5 teaspoons vanilla extract, and 15 Oreo cookies — at room temperature and ready to add.
- 5
Using an electric mixer on medium speed, beat the softened cream cheese for 2-3 minutes, scraping down the bowl halfway through. The mixture should look pale and fluffy, with no lumps visible. Stop and feel the sides of the bowl — if you can still feel small cream cheese bits, keep beating.
- 6
Add 1 cup granulated sugar to the cream cheese and beat on medium speed for another 1-2 minutes until combined. The mixture should look pale and creamy, with sugar dissolved throughout.
- 7
Pour in 0.5 cup sour cream and 1.5 teaspoons vanilla extract, then beat on low speed until just incorporated, about 30 seconds. Overmixing at this point can incorporate too much air, causing cracks during baking.
- 8
Add 3 large eggs one at a time, beating on low speed after each addition for just 15-20 seconds until each egg disappears into the batter. Scrape down the bowl between eggs. Stop as soon as the last egg is incorporated — do not overbeat.
- 9
Coarsely crush 15 Oreo cookies (with cream filling) into irregular chunks, some marble-sized, some smaller. Fold these crushed cookies into the filling using a spatula with about 8-10 gentle folds, just until distributed. You want visible Oreo pieces throughout.
- 10
Pour the filling into the prepared crust and smooth the top with an offset spatula or the back of a spoon. Place the springform pan inside a larger roasting pan.
- 11
Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan — this water bath ensures gentle, even heat that prevents cracking. Carefully transfer the roasting pan to the preheated 325°F oven.
- 12
Bake for 50-60 minutes. The cheesecake is done when the edges are set and puffed but the center 2-3 inches jiggle very slightly when you gently shake the pan — this means it's cooked through but still creamy. An instant-read thermometer inserted in the center should read 150°F. If the top is browning too fast, tent loosely with foil.
- 13
Turn off the oven and crack the door open about 2 inches. Let the cheesecake sit in the cooling oven for 1 hour — this gradual temperature change prevents the dramatic cooling that causes cracks.
- 14
Remove the cheesecake from the oven and water bath. Let it cool on the counter for another 30 minutes until it no longer feels warm to the touch, then refrigerate for at least 6 hours or overnight — chilling is essential for setting the texture and developing flavor.
- 15
To release the cheesecake, run a thin, sharp knife around the inside edge of the springform pan, pressing gently against the pan to avoid marking the cheesecake. This separates any stuck edges so the cake doesn't crack when you open the pan.
- 16
Open the springform pan and slide the cheesecake onto a serving plate. If making the optional topping: whip 0.5 cup heavy cream to stiff peaks with a hand mixer, then fold in 6 coarsely crushed Oreo cookies. Top the cheesecake with this mixture or serve it on the side. Slice with a thin, sharp knife dipped in hot water and wiped clean between cuts for neat slices. Serve chilled.
Tools you’ll need
- 9-inch springform pan
- aluminum foil
- food processor
- small bowl
- measuring cup
- large mixing bowl
- electric mixer
- spatula
- offset spatula
- roasting pan
- instant-read thermometer
- hand mixer
- thin sharp knife
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