Go Back
–+ servings
A perfect slice of Oreo Cookies and Cream Cheesecake with a dark crust and cookie chunks throughout.

Oreo Cookies and Cream Cheesecake

I remember the first time my kids and I baked an Oreo Cookies and Cream Cheesecake together. It was a rainy day, and we crushed the Oreos, blending fun with the sweet aroma of cream cheese mixing with chocolate. Each step was a chance for us to bond, and seeing their faces light up as we took that first bite was a rewarding reminder of why I love creating desserts. This cheesecake has become our go-to for birthdays and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting in Oven 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 458
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 5 Tbsp butter, melted
For the Filling
  • 24 oz. (675g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream or plain full-fat yogurt
  • 1 Tbsp vanilla extract
  • 3 large eggs
  • 18 Oreo cookies, crumbled
  • As needed Whipped cream, for topping (optional)

Equipment

  • 9-inch springform pan
  • Large sheet of heavy duty aluminum foil
  • Food processor or blender
  • Large roasting pan
  • Hand-held electric mixer or stand mixer

Method
 

  1. Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C).
  2. Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan, spray inside with non-stick spray.
  3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined.
  4. Press mixture into an even layer in bottom of prepared springform pan. Bake in preheated oven 9 - 10 minutes then allow to cool as you prepare the filling.
  5. In a mixing bowl, using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy.
  6. Add in the sour cream or yogurt and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined.
  7. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust.
  8. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until the water level comes about halfway up the outside of the cheesecake pan.
  9. Bake in preheated oven 50 - 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour.
  10. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  11. Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled.
  12. Cover the cheesecake and store in refrigerator up to 4 days.

Nutrition

Calories: 458kcalCarbohydrates: 39gProtein: 4gFat: 31gSaturated Fat: 16gCholesterol: 107mgSodium: 368mgPotassium: 173mgSugar: 29gVitamin A: 930IUVitamin C: 0.2mgCalcium: 80mgIron: 3.2mg

Notes

Be careful not to create any holes in the foil. The foil prevents water from leaking into the cheesecake, so if it tears water will leak in through the separation in the bottom of the pan. Nutrition is based off of regular Oreos and does not include whipped cream topping. Recipe source is excerpted from Sally's Baking Addiction cookbook by Sally McKenney.

Tried this recipe?

Let us know how it was!