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The Ultimate Baked Oreo Cheesecake Recipe

A perfect slice of rich Oreo cheesecake featuring chunks of chocolate cookies mixed in, topped with whipped cream swirls and whole Oreo cookies.
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Make this rich, creamy Oreo Cheesecake from scratch. This recipe features a buttery Oreo crust and a velvety filling studded with chocolate cookies, resulting in a decadent dessert perfect for any gathering.

Ingredients

Scale
  • 1 3/4 cups finely crushed Oreo cookies (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 4 whole Oreo cookies (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  2. Prepare the crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, vanilla extract, and salt until the mixture is completely smooth and no lumps remain. Scrape down the sides of the bowl as needed. This step is key for a smooth cheesecake.
  4. Beat in the eggs one at a time, mixing only until just combined after each addition. Do not overmix once the eggs are added. Gently fold in the 1 cup of crushed Oreo cookies using a spatula.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Prepare the topping: Just before serving, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with whole Oreo cookies.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps in your filling.
  • For the best, silkiest texture, mix the cream cheese until perfectly smooth before adding the sugar and eggs.
  • If you prefer a Cheesecake Factory style dessert, skip the whipped cream topping and instead drizzle a thin layer of chocolate ganache over the top before chilling.

Nutrition

Find it online: https://pureplatepath.com/oreo-cheesecake-ultimate-baked-recipe/