Got a cookies & cream lover in your life? Make them this Oreo cheesecake! Bakes up so creamy, and it’s loaded with tons of crunchy, chocolate-y cookies.
I have a cookies and cream lover in my life. He is 11 years old and he is an Oreo fanatic. He loves Oreos and anything baked with Oreos. Cookies and cream is his FAVORITE!
And so, today’s Oreo cheesecake recipe was made with him in mind. But I have to say, there wasn’t a soul around who didn’t also enjoy the heck out of it!
Cheesecake is one of my favorite things to bake. I love a good vanilla bean cheesecake, or a cherry cheesecake, or even a brownie cheesecake! So rich and decadent! And that contrast of crunchy crust and smooth, creamy filling gets me every time.
This Oreo cheesecake has it in spades, with a dark chocolate-y cookie crust, and plenty of chunky hunks of crunchy chocolate sandwich cookies in every bite. The texture is on point, and so are the light, sweet vanilla, and deep, dark chocolate flavors.
WHAT INGREDIENTS ARE IN OREO CHEESECAKE?
You will need all the usual suspects for this recipe: cream cheese, sugar, eggs, cream, vanilla, etc. Plus Oreos of course! This recipe uses 1 whole standard-sized package of regular Oreos.
Look for the kind of cream cheese that comes in a brick- it’s thicker and has a lower moisture content. It’s what I always use in whatever I’m baking. If you want to try this recipe with tub cream cheese, I can’t guarantee what the results will be. But with brick cream cheese, it will be creamy-dreamy and so luscious, and it will bake up beautifully in the amount of time listed on the recipe card below.
I include cornstarch in all my cheesecake recipes. It provides structure and helps the cheesecake to set. In the US we call it cornstarch but I believe in other countries it may go by the name “cornflour.” It is white and powdery. It is NOT yellow or gritty, and it’s NOT cornmeal. If you want to see what I am talking about, here is a link: cornstarch.
WHAT KIND OF PAN SHOULD I USE TO MAKE OREO CHEESECAKE?
This may seem a little strange, but my cheesecake pan of choice is just a regular, 8-inch diameter cake pan. I know most people like to use springform pans for cheesecake, but I just got used to doing it this way when I was a pastry chef. It works! And you’ll never have a soggy bottom. Springform pans are notorious for leaking, in my experience, but a regular cake pan never will.
And I love it because to me, the size is just right. It’s a little smaller but a little taller, which just looks so tempting.
If you’re worried about getting it out of the pan, I promise it will come out just fine. Just mist the pan generously with non-stick spray, and line it with a circle cut from parchment paper. The Oreo cheesecake will shrink a little as it cools, and come away from the sides of the pan. As long as your cheesecake is nicely chilled, it will flip right out. The only trouble I sometimes have is if it is very cold, the non-stick spray can kind of congeal, and so I’ll just warm the bottom of the pan just a little bit on my stovetop (on a very low heat), to loosen things up a little bit.
Now if you absolutely insist, you can of course use a springform pan. Just bear in mind that most springforms are 9- or 10-inches in diameter, so your Oreo cheesecake will come out wider and thinner, and the bake times may need to be adjusted slightly. For more info on bake time, scroll down to the heading “How to Bake Oreo Cheesecake.”
HOW TO MAKE OREO CHEESECAKE
I like to keep things simple and straightforward, and this Oreo cheesecake recipe is no exception. You can make it in just a few simple steps.
Start with the crust. It’s just Oreo cookie crumbs and melted butter, pressed into the bottom of the pan.
The next step is to beat the cream cheese, sugar, and cornstarch together. You don’t need to whip it until it’s light and airy. In fact, it’s best if you don’t, because if a lot of air gets incorporated into your cheesecake batter, it could cause it to crack during the baking process. So all you really need to do is get things smooth and nicely blended.
Next, in go the eggs. Add them one at a time, scraping the bottom and sides of your bowl with a silicone spatula after each addition. This way, your cheesecake will be smooth and lump-free!
Then just stir in the cream and vanilla, and finally, fold in the Oreos. Easy-peasy!
HOW TO BAKE OREO CHEESECAKE
This Oreo cheesecake bakes low and slow, in a water bath.
A water bath (aka: bain marie) is a great way to provide gentle, even baking on any kind of custard. And a cheesecake is essentially a custard!
Just place your unbaked cheesecake in another, slightly larger dish, and fill the larger dish with water.
Start the bake at 400 degrees F, and then lower the temperature down to 300. It will take at least an hour, and you’ll know it’s done when it’s set around the edges and still just a little bit wobbly toward the center. Be aware that it will continue to set up as it cools.
And cooling is really important. I like to cool the Oreo cheesecake just as gently as it was baked. So, when it’s done baking, turn the oven off and leave it in there, with the door ajar, so that it can cool down slowly. Once it’s at room temperature, it can then go into the fridge. Give it at least 2 hours in the fridge, or preferably, overnight, so it really sets up nice and firm.
All this gentle handling really ensures a creamy result, with no cracking!
HOW TO STORE THIS OREO CHEESECAKE
Once the cheesecake has been chilled, it can stay out at room temperature for a day or so. It is so incredibly soft and creamy at room temperature! I really love to eat it this way. But it does contain a lot of dairy, so it’s best to keep it chilled for long stretches of time.
It will keep (covered) in the fridge for about a week.
This Oreo cheesecake can also be frozen. It will last about a month or so in the freezer. Just wrap it tightly, and thaw it in the fridge until ready to serve.
This Oreo cheesecake is a real crowd-pleaser! Make it for your next get-together, I promise you’ll get rave reviews!
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- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 1/2 cup heavy cream whipped softly with 2 tablespoons powdered sugar
- about 6 Oreo cookies broken in half
Mist an 8-inch diameter by 3-inch high round cake pan with non-stick pray and line with a circle cut from parchment paper.
Place the cookies in the bowl of a food processor and process until fine.
Drizzle in the melted butter and toss together until combined.
Press the mixture into the bottom of the prepared pan.
Preheat the oven to 400° F.
Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.
Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Add the cream and vanilla extract, and stir to combine.
Fold in the Oreo pieces and transfer the batter to the prepared pan.
Place the cake pan in a larger baking dish and pour very hot water ¾ of the way up the sides of the pan.
Bake the cheesecake for 15 minutes, then lower the oven temperature to 300° F and bake for an additional 70-80 minutes, or until the cheesecake is set around the edges but still slightly jiggly toward the center.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool for one hour.
Remove the cheesecake from the oven and cool completely at room temperature.
Chill the cheesecake for at least 2 hours in the refrigerator, then flip the cheesecake out of the pan and invert onto a serving plate.
Chill in the refrigerator until ready to serve, then garnish with whipped cream and Oreos.
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