New York-Style Oreo Cheesecake (Oreo Crust)

What makes this Oreo cheesecake recipe extra special? An Oreo cookie crust, Oreo cookie cheesecake filling, plus whipped cream and extra Oreo cookies on top! A must-try dessert for oreo cookie lovers.

Slice of oreo cheesecake with oreo crust, whipped cream, and an oreo cookie on a white plate.

I drew inspiration for today’s Oreo cheesecake recipe from my days slinging cheesecake at the CCF!

Funny enough, the cheesecake factory Oreo cheesecake wasn’t my favorite. But this homemade Oreo cheesecake recipe is one best cheesecakes I’ve ever made! I used the batter for my tried and true New York-Style Cheesecake, and then added a ton of Oreo’s! Because why mess with perfection, right?

Slice of oreo cheesecake with oreo crust on a dessert plate.

Of course, I also added an Oreo cookie crust. And then added some more Oreo cookies on top! Because an Oreo cheesecake recipe should use as many Oreo cookies as possible, right? If you’re interested in making this already decadent cheesecake even more sinful, try topping it with chocolate ganache.

Ingredients for Oreo Cheesecake

Oreo Cookies: You’ll use oreo cookies in the oreo cookie crust and in the cheesecake filling. For the oreo cookie crust, you’ll pulse the cookies into fine crumbs. Do not remove the cream filling. Use any extra oreo cookies in my oreo brownies!
Butter: Unsalted butter works best, but you can use salted butter in a pinch. Don’t use oil instead of butter, it will not work!
Cream Cheese: Use brick-style full-fat cream cheese. And bring the full-fat cream cheese to room temperature before use.
Sour Cream: Full-fat sour cream works best, but in a pinch, you can sub full-fat plain Greek yogurt.
Granulated Sugar: Do not reduce the sugar or sub with brown sugar or sugar alternatives.
Eggs: You’ll use 3 large eggs plus 2 large egg yolks. Bring your eggs to room temperature before baking!
Heavy cream: Also known as heavy whipping cream. Do not replace this ingredient with milk or half and half.

Slice of oreo cheesecake on a white plate.

Make the Oreo Crust

To make the Oreo cookie crust you’ll need melted butter and crushed Oreo cookies. Yep – just two ingredients for this homemade Oreo cookie crust! You do not need to remove the cream from the center of the cookies.

Place the whole oreo cookies in a blender or food processor and pulverize them into fine crumbs. Once you crush them, combine them in a large bowl with the melted butter. Then press this mixture into your prepared pan.
When pressing the Oreo cookie crust down into the bottom of the springform pan, press it down firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble too much when sliced.
I recommend pressing the crumbs down in the center of the pan. Then work the crust out and just a little bit up the edges. Use the back of a spoon to do this or wrap your hand in a piece of plastic wrap (also known as saran wrap) and do it manually.

Slice of oreo cheesecake on dessert plate.

How to Make Oreo Cheesecake

Prep the Pan: Wrap a spring form pan with heavy-duty aluminum foil and set aside until needed.
Oreo Cookie Crust: Make the oreo crust and bake for 12 minutes. Set the crust aside while you make the cheesecake filling.
Oreo Cheesecake Filling: Use a blender or food processor to make the cheesecake filling. Stir in the oreo cookies. Pour the cheesecake filling into the prepared pan.
Water Bath: Fill a large rimmed baking sheet or roasting pan with a few inches of hot water. Place the cheesecake inside the pan, then carefully place the pan in the oven.
Bake: Bake your oreo cheesecake for 1 hour and 20 minutes. Then turn off the oven, but leave the cheesecake in the oven. Allow it to cool in the oven, without opening the oven door, for 30 minutes.
Cool: Allow the oreo cheesecake to cool completely at room temperature. It can take 2 hours for it to cool completely. Then place the oreo cheesecake in the oven and chill for 6 hours.

Room Temperature Ingredients for Oreo Cheesecake

Room temperature ingredients to making any cheesecake filling! So bring your cream cheese, eggs, sour cream, and heavy cream to room temp before you begin making the Oreo cheesecake batter.
The cream cheese especially needs to be room temperature or softer before use! Otherwise it’ll clump up and could even damage your blender or food processor.
To quickly bring your eggs to room temperature, place them in a warm bowl of water for 20 minutes. Dry them, then use as directed in the Oreo cheesecake filling.

New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake! #oreo #cheesecake #chocolate #cookies

Oreo Cheesecake Filling Tips

Important step: beat the cream cheese and sour cream until smooth before adding the other ingredients.
No matter what you use to make the cheesecake batter, be sure to scrape down the sides of the container while you’re blending. This will help you avoid getting “surprised” by large lumps of cream cheese later.
Once the cheesecake batter is silky smooth and lump free, you’ll add in the sugar, and then the eggs one at a time. Before pouring in the cream and then finally folding in the Oreo cookies. If you want an extra chocolate fix, you could also throw in a handful of chocolate chips at this point. But this is optional.

Is a Water Bath Necessary?

And finally, we need to talk about the dreaded water bath. I say dreaded because I know so many folks fear making one or have had really bad experiences with them. But baking your oreo cheesecake in one is a must if you want silky smooth, creamy, crack free results.

My biggest tip here is to wrap your pan in multiple layers of extra wide heavy duty aluminum foil.
Push the cheesecake into the oven carefully, so that the water doesn’t move around too much.
Many reader’s have told me they sometimes use a crockpot liner in addition to ensure no water gets in. I’ve never tried this but wanted to put the idea out there in case you want to give it a shot.

Let Your Oreo Cheesecake Cool!

When you remove the cheesecake from the oven, it will need to cool – in the pan – for at least 30 minutes before being covered and placed in the fridge to chill completely. You will keep the oreo cheesecake in the pan until it’s completely chilled. The remove the sides of pan and serve.

This Oreo Cheesecake can be baked, fully cooled, and frozen for up to two months! Making it a perfect holiday dessert option.

Simply thaw the night before you plan on serving! And don’t be surprised when your friends think you bought this oreo cheesecake from a fancy bakery. It’s seriously that impressive!

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