This is the ULTIMATE Oreo cheesecake! Filled with cookies-and-cream flavor, this cheesecake has two Oreo crust layers sandwiching a dense, creamy Oreo cheesecake filling, finished with glossy chocolate ganache and extra Oreos on top. It has great texture, bold flavor, and an impressive bakery-style appearance.
Oreo cheesecake layers
This Oreo cheesecake delivers four rich layers of cookies-and-cream in every bite. The components are:
- Double Oreo crust: Two Oreo crusts — one baked on the bottom and one added on top after baking — boost the cookie flavor and create a dramatic, sandwich-like look reminiscent of a giant Oreo.
- Oreo cream cheese filling: A New York–style base yields a dense, firm filling that slices cleanly through both crusts without collapsing or becoming too fragile.
- Chocolate ganache: A smooth ganache finishes the cake with extra chocolate richness and a polished, bakery-style appearance. While the ganache is still soft, press extra Oreos or crumbs into the top for even more texture and visual appeal.
How to make Oreo cheesecake
- Grind the Oreos: Crush all the Oreo cookies you’ll need in a food processor so you can portion crumbs for the bottom crust, the filling, and the top crust.
- Prepare and bake the bottom crust: Combine the bottom crust crumbs and melted butter, press them into a 9″ springform pan, and bake briefly to set and crisp the base. Cool slightly before adding filling.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add yogurt or sour cream, cornstarch, salt, and vanilla and mix until combined. Add eggs one at a time on low speed, then fold in the Oreo crumbs.
- Bake with a steam bath: Pour the filling over the cooled bottom crust and bake with a pan of hot water on a lower oven rack to create steam. This gentle, moist heat helps the filling set without drying out.
- Cool and add the top crust: Cool the cake to room temperature, then sprinkle and gently press the second Oreo crust on top. Chill the cheesecake to fully set the layers before finishing.
- Make and pour the ganache: Heat cream until steaming, pour over finely chopped semi-sweet chocolate, let stand, then whisk smooth. Spread the ganache over the chilled cheesecake and decorate with mini Oreos or crumbs if desired.
Baking the Oreo cheesecake
A water bath produces a steamy oven environment that helps the filling cook gently, resulting in a smooth, creamy, almost fudgy center. Instead of placing the springform pan inside a larger water-filled pan (which risks leaking and can be awkward), set a large pan of boiling water on the lower oven rack and bake the cheesecake on the rack directly above it. This is simpler and achieves the same moist heat.
How to slice Oreo cheesecake
Use a sharp, straight-edged knife to get clean slices through the multiple layers. If the top crust is firm, press a bit more firmly to cut through it. For the cleanest cuts, let the cheesecake sit at room temperature for 5–10 minutes to soften slightly, or dip the knife in very hot water, dry it, and slice.
FAQs
Can I make this gluten free?
Yes — use gluten-free sandwich cookies in place of Oreos. Apart from the cookies, the ingredients are naturally gluten free.
Why is there more butter in the top crust?
The top crust is not baked, so it needs extra butter to bind and set with a similar texture to the baked bottom crust.
Can I use other cookies?
You can substitute similar sandwich cookies in equal amounts. If using plain cookies without filling, you may need to increase the butter so the crusts hold together well. Choose sturdy, dry, crisp cookies suitable for a crust.
How do I store cheesecake?
Keep cheesecake refrigerated until serving. Store for up to 4 days; desserts with cream cheese are best eaten within that time.
Check out these other recipes!
• Caramel Cheesecake
• Layered Oreo Cake
• Chocolate Mousse Cake
• No Bake Biscoff Cheesecake
If you make this recipe, please leave a comment and review — I love hearing your feedback! Tag @eatsdelightfulblog on Instagram so I can see your creations.
Oreo Cheesecake
5 from 1 review
- Author: Mimi
- Total Time: 7 hours 40 minutes
- Yield: 1 (9″) cheesecake
Description
This is the ULTIMATE Oreo cheesecake: two Oreo crusts, a dense Oreo cream cheese filling, and a chocolate ganache finish. It’s rich, textural, and looks fantastic on a dessert table.
Ingredients
For the bottom crust:
- 2 ½ cups (250g) Oreo cookie crumbs — about 22 cookies (leave the filling in)
- 5 tablespoons (72g) unsalted butter, melted and cooled
For the cheesecake filling:
- 4 (8oz / 225g) full-fat cream cheese bricks, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120g) plain yogurt or sour cream, room temperature
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
- ¾ cup (75g) Oreo cookie crumbs — about 7 cookies (leave the filling in)
For the top crust:
- 2 ½ cups (250g) Oreo cookie crumbs — about 22 cookies (leave the filling in)
- 7 tablespoons (100g) unsalted butter, melted and cooled
For the ganache topping:
- 6 oz (170g) semi-sweet baking chocolate, finely chopped
- ¾ cup (180mL) heavy whipping cream
- Mini Oreo cookies and crumbs for decorating (optional)
Instructions
- Grind about 51 Oreo cookies (575g) into fine crumbs in a food processor, then divide the crumbs for the bottom crust, filling, and top crust. If you don’t have a processor, place cookies in a sealed bag and crush with a rolling pin.
Bottom crust:
- Preheat oven to 325°F (165°C). Position one rack in the lower third and another in the center.
- Combine 2 ½ cups (250g) Oreo crumbs with 5 tablespoons (72g) melted butter until moistened.
- Press into a 9″ springform pan using the bottom of a cup to compact. Partially bake for 8 minutes to set, then cool slightly.
Cheesecake filling:
- Beat the cream cheese and sugar until smooth and lump-free.
- Mix in the yogurt or sour cream, cornstarch, salt, and vanilla until combined.
- On low speed (or by hand), add eggs one at a time, mixing until each egg is incorporated. Avoid overmixing to prevent excess air.
- Fold in ¾ cup (75g) Oreo crumbs.
- Pour the filling over the bottom crust. Place a large pan with about 2 inches of boiling water on the lower oven rack and bake the cheesecake on the center rack for 60–70 minutes at 325°F. The edges should be set and lightly browned; the center should still jiggle slightly.
- Turn off the oven and crack the door. Cool inside the oven with the door ajar for 30 minutes, run a thin knife around the edge to prevent sticking, then cool with the door ajar for another 30 minutes. Remove and cool to room temperature.
Top crust:
- Mix 2 ½ cups (250g) Oreo crumbs with 7 tablespoons (100g) melted butter until moistened. Drop and gently press this mixture onto the cooled cheesecake; avoid pressing into the pan sides. Refrigerate covered for at least 6 hours or overnight.
Ganache topping:
- Place chopped chocolate in a bowl. Heat ¾ cup (180mL) heavy cream until steaming and just beginning to bubble; do not boil.
- Pour the hot cream over the chocolate, let sit 3 minutes, then whisk until smooth.
- Remove the chilled cheesecake from the pan, transfer to a serving plate, pour ganache over the top, and decorate with extra Oreos if desired. Chill 15–20 minutes to set the ganache before slicing.
Equipment
9″ springform pan; stand mixer or electric hand mixer (optional); food processor or rolling pin for crushing cookies.
- Prep Time: 40 minutes
- Category: Cheesecakes
Enjoy!