Oreo Cheesecake

This Oreo Cheesecake Cheesecake recipe is a deliciously creamy and indulgent dessert with a chocolate cookie crust, chunks of Oreo cookie, and a decadent chocolate ganache topping. It’s the CREAMIEST homemade Oreo cheesecake that’s easy to make with our pro tips, tricks, and secrets!

 

Estimated reading time: 27 minutes

We LOVE a good cheesecake here at The Busy Baker! Cheesecakes are truly the perfect dessert – they’re sweet but not too sweet and they’re ultra creamy and decadent. They’re one of those impressive homemade desserts that’s actually really easy to make with just a few simple tips and tricks for success, and a little bit of understanding of the science of baking.

This Oreo Cheesecake recipe absolutely takes the cake (pun intended!). It’s the BEST cheesecake we’ve ever had, and it has the perfect texture – so creamy and smooth, light but absolutely indulgent, packed with delicious Oreo cookies and topped with a rich and chocolatey ganache topping. It’s simply the BEST treat there is, and we know you’re going to love every single bite!

There are so many reasons this Oreo Cheesecake recipe is one of our favourites! Here’s just a few:

1. It’s so CREAMY. This is one of the creamiest cheesecake recipes we’ve ever tasted! If you love rich, creamy cheesecake, you’ll LOVE this one!
2. It’s EASY to make. It’s a simple cheesecake crust and batter that bakes up perfectly with a few simple tricks.
3. It’s RESTAURANT QUALITY. We first fell in love with Oreo cheesecake at a local cafe, and our recipe rivals any Oreo cheesecake we’ve ever tried in a restaurant!
4. It’s perfect for a CELEBRATION. Whether you’re celebrating a birthday, anniversary, holiday, or other special event, this cheesecake is the dessert you want!

Creating the perfect Oreo cheesecake is possible, even if you’re a beginner in the kitchen! Here’s a collection of all our best pro tips and tricks you’ll need to make the best creamy, decadent cheesecake that’s sure to impress, whether you’re a beginner or a seasoned baker.

When making cheesecake, ingredients should always be at room temperature to ensure they blend together smoothly. Cold ingredients can lead to a lumpy batter, which affects the texture of your cheesecake once it’s baked. Be sure to leave the ingredients at room temperature for at least 30-45 minutes before beginning.

We also recommend mixing the cream cheese on its own first to ensure it’s completely smooth before adding other ingredients. This will also help the cheesecake become creamy and smooth.

Choose a high-quality brand of cream cheese, fresh eggs, and chocolate that’s meant for melting and baking. High-quality ingredients will increase the quality of your cheesecake!

Making the crust first is the key to being able to get the cheesecake into the oven as quick as possible after you prepare the filling.

Avoid low fat cream cheese when making cheesecakes. The full fat version contains more fat and less water, giving the cheesecake that creamy texture.

When adding the eggs, add them one at a time, mixing on low speed just until combined. Eggs help create the cheesecake’s structure as the cheesecake bakes, but over-mixing when adding eggs incorporates far too much air into the cheesecake batter. These pockets of air expands in the oven and deflate during the cooling process, which creates large cracks in the cheesecake. Be careful not to over-aerate the batter when adding the eggs!

Over-mixing leads to cracks in your cheesecake, so as tempting as it might be to whip the cheesecake batter, don’t do it! Mix on low or medium-low speed just until the ingredients are combined.

For an Oreo cheesecake that stays mostly white on the inside with chunks of Oreo cookies throughout, don’t crumble the Oreo cookies too much, adding cookie dust, as this will colour the filling. Add larger chunks of Oreo cookie and fold them in gently by hand.

To avoid under or over-baking, look for the edges to be set and the centre to jiggle like jello, not like liquid when you gently move the pan. This indicates it’s perfectly baked​​ throughout.

We always recommend slowly cooling the cheesecake to avoid cracks. The best way to do this is to turn off the oven and crack the oven door open with a thick wooden utensil. This will allow the heat to escape slowly and consistently and will help the cheesecake reach room temperature slowly.

It’s essential to chill your cheesecake in the refrigerator for at least 2 hours or overnight once it’s completely cooled. This step is crucial for achieving the right texture and firmness​​. Don’t be tempted to place it directly in the fridge after baking though – this can cause it to fall and lose its shape. Cool it to room temperature before chilling. Trust us, having patience is worth it.

A velvety chocolate ganache not only adds a layer of flavour to the cheesecake but also covers any surface imperfections or small cracks (tiny cracks are normal!). Pouring the ganache over the cheesecake and allowing it to drip down the sides a little bit creates a professional finish. It’s an easy step to add that makes a BIG difference!

For clean uniform slices, use a warm, dry knife for each cut. This technique will give you beautiful pieces, just like in a restaurant or bakery!

We’ve been baking cheesecakes for years and we’ve gone back and forth on water baths. If you’re not familiar with what a water bath is, it’s a baking method for cheesecakes, custards, and desserts like Creme Brûlée that submerges the baking pan halfway into a pan of simmering hot water in the oven.

• Even Baking: The idea of a water bath is that the moisture surrounding the cheesecake as it bakes acts as an insulator, distributing the heat gently and evenly, causing the cheesecake to bake very evenly throughout. It can prevent the edges from cooking faster than the centre, ensuring a uniformly baked cheesecake​​.
• Moisture: The water bath creates moisture into the oven, creating a steamy environment that prevents the cheesecake from drying out and cracking​​.
• Texture and Appearance: By maintaining a moist atmosphere, a water bath helps avoid common issues like rubbery edges, a dark top, and a sunken center, leading to a creamy texture and a smooth top

• Risk of Leakage: When baking a cheesecake in a springform pan, there’s always a risk of the water leaking into the pan and ruining your cheesecake, even if you’ve wrapped it well in foil first. We’ve ruined more than our fair share of cheesecakes this way!
• Adds an Extra Step: Baking with a water bath adds an extra step that’s not totally necessary – there are other ways to achieve even heat distribution and to avoid cracking.
• Slow Cooling Process: Using the slow cooling process with the oven door ajar does the same job as the water bath when it comes to slow-baking and avoiding cracks.
• Baking at the Correct Temperature: If you ensure your oven temperature is consistent and you bake your cheesecake at a low temperature (we recommend 300 degrees Fahrenheit), you should be able to bake your cheesecake with consistent, even, low heat that will help the cheesecake bake perfectly.

Even with careful preparation and even if you’ve followed all the directions, sometimes things don’t go as planned. Here’s how to troubleshoot common issues you might encounter when making this homemade Oreo Cheesecake recipe:

Lumps typically occur when ingredients are not at room temperature or are not mixed sufficiently. Ensure all components are at room temperature and mix just until smooth, paying particular attention to eliminating cream cheese lumps before adding other ingredients​​.

Cracks are often caused by over-mixing the batter, sudden temperature changes, or overbaking. To prevent them, add eggs last and mix just until combined, use a water bath or steam method, and let the cheesecake cool gradually in the oven before transferring it to the fridge​​.

If the cheesecake is sinking deeply in the middle after you remove it from the oven, it’s likely under-baked. Be sure to follow the baking directions exactly, making sure your oven temperature is correct so the cheesecake bakes evenly.

If the cheesecake seems too wobbly or soupy, it’s likely underbaked. Return it to the oven for a few additional minutes. Remember, the centre should be set but have a slight jiggle when it’s fully baked. It shouldn’t seem liquid-y or too fluid in the middle.

An over-baked cheesecake can become very dry and crumbly. To avoid this, start checking for doneness a few minutes before the recommended baking time is up. The edges should be set, but the centre should still have a slight jiggle​​.

Grease your pan even if it’s non-stick. We always recommend lining the bottom of the pan with parchment paper to make sure it’s easy to release the cheesecake from the pan.

To prevent condensation from forming on the surface when the cheesecake is chilling in the fridge, cool the cheesecake uncovered in the refrigerator. This helps to avoid moisture buildup on the surface​​.

Here’s a list of the kitchen equipment you’ll need to make this delicious Oreo Cheesecake recipe (paid links):

• 9-inch springform pan
• Parchment Paper
• measuring cups and spoons
• Silicone Spatula
• Hand Mixer
• Offset Spatula
• microwave safe bowl
• liquid measuring cups
• Whisk
• large baking dish
• piping bag optional
• open star piping tip optional
• Food Processor optional, for crumbling the cookies

Here’s what you’ll need to make this delicious Oreo Cheesecake recipe (paid links):

FOR THE OREO COOKIE CRUST

• 22-24 Oreo cookies or 250 grams Oreo cookie crumbs
• 4 tablespoons butter, melted (if using ready made crumbs, add 2 tablespoons melted butter)

FOR THE FILLING

• 32 ounces cream cheese
• 1 cup sugar
• 3/4 cup sour cream
• 1 tablespoon vanilla extract
• 3 large eggs
• 24 Oreo cookies

FOR THE GANACHE

• 9 ounces semi sweet chocolate
• 1 cup heavy cream heated to melt the chocolate

FOR SERVING

• 1 cup whipped cream
• 8 Oreo cookies broken in half

Take this cheesecake to the next level with one of these delicious variations on the basic recipe!

1. Oreo Black Forest: Create a ring around the cheesecake with the ganache and add some cherry pie filling on top of the cheesecake in the middle. Top each slice with whipped cream and shaved chocolate.
2. Mint Oreo: Use Mint Oreos both in the crust and in the cheesecake, and add some mint extract to the batter for a cool variation.
3. Mocha: Infuse your Oreo cheesecake with espresso powder, and add a hint of coffee liqueur for a mocha variation that coffee lovers will adore.
4. Peanut Butter: Swirl peanut butter into the Oreo cheesecake batter before baking. Top with chopped peanuts or a peanut butter ganache after baking.

1. Before serving, heat up the cream until it’s hot but don’t let it boil. Add the chocolate in small chunks and cover for a couple of minutes to allow to melt. Mix well.
2. Remove the cheesecake from the pan and spread the chocolate ganache all the way to the edge, pushing it a little so it starts dripping down the sides a bit.
3. Return to the fridge for 20-30 more minutes to set the ganache.
4. Slice and serve with some fresh berries, chocolate whipped cream, shaved chocolate, or all on its own.

We hope you love this Oreo Cheesecake recipe as much as we do! Let us know in the comments below, what’s your favourite cheesecake flavour? We’d love to know!

• New York Cheesecake
• Instant Pot Cheesecake
• No Bake Chocolate Coffee Cheesecake
• No Bake Matcha Cheesecake
• Baileys Cheesecake
• Oreo Cheesecake Bites
• Easy No Bake Lemon Cheesecake
• No Bake Blueberry Cheesecake
• San Sebastian Cheesecake
• Red Velvet Cheesecake
• Pumpkin Cheesecake Cookies
• Chocolate Cheesecake