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This New York-Style Oreo Cheesecake is thick, creamy and loaded with Oreo cookies! Serves a crowd and is a big hit with kids and adults! Freeze any leftovers for up to two months!
Oreo Cheesecake
My love affair with cheesecake began in my early twenties, when I was a waitress at – wait for it – the cheesecake factory! I know a lot of folks who hate on that place, but if I’m being completely honest, I loved it. Heck, I still love it.
I had a lot of fun working there and met a ton of great friends. And I also learned that I LOVE cheesecake. Sadly, I don’t have any top secret recipes or anything like that. But I do think a lot of my recipes are inspired by the ones I ate there years ago. Just take a little peak in the cheesecake recipe archive and you’ll see what I mean. There may be more cheesecake recipes on my blog than anything else! And there are MANY more to come. So I hope you guys love cheesecake as much as I do!!!
Cheesecake Factory Oreo Cheesecake
But I digress! Today’s recipe for rich and creamy New York-Style Oreo Cheesecake was definitely inspired by my days slinging cheesecake at the CCF! Funny enough, the cheesecake factory Oreo cheesecake was not my favorite. But this homemade version is one best cheesecakes I’ve ever made! I think it’s because I used the batter for my tried and true New York-Style Cheesecake, and then just added a ton of Oreo’s! Because why mess with perfection, right?
Oh, and I also added an Oreo crust. And some more Oreo cookies on top! Because an Oreo cheesecake recipe should use as many Oreo cookies as possible, right?
Because I’m a more is more person, I finished this cheesecake off with a dollop of freshly whipped cream. Suffice it to say, this cheesecake is NOT diet food. But it is delicious, decadent, and, in my opinion, worth every single calorie. And that’s coming from a girl who hates the treadmill with passion! #willrunforcheesecake
And if you’re interested in making this already decadent cheesecake even more sinful, try topping it with chocolate ganache. You can use this recipe.
Make the Oreo Crust
To make the crust you will need melted butter and crushed Oreo cookies. Yep – just two ingredients! You do not need to remove the cream from the center of the cookies.
Simply place them in a blender or food processor and pulverize them into small crumbs. Once they’re crushed, you will combine them with the melted butter and then press this mixture into your prepared pan. And that’s that. You just made a homemade cheesecake crust!
When pressing the Oreo crust down into the bottom of the springform pan, you’re going to want to press it down very firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble too much when sliced. I recommend starting to press the crumbs down in the center of the pan, then working the crust out and just a little bit up the edges. You can 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.
Room Temperature Ingredients…
Room temperature ingredients are crucial when it comes to making a cheesecake! So be sure you bring your cream cheese, eggs, sour cream, and heavy cream to room temp before you begin making the batter.
P.S. The batter can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and combine with a hand mixer. I use my blender!
Whip it Good
It’s very important to beat the cream cheese and sour cream until smooth before adding the other ingredients. No matter what you use to make your batter, be sure to scrape down the sides of the container while you’re blending, so you don’t get “surprised” with lumps of cream cheese later.
Once it’s 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 cheesecake in one is a must if you want silky smooth, creamy, crack free results. My big tips here are to wrap your pan in multiple layers of heavy duty aluminum foil and to only fill the pan up an inch.
And you’ll want to push the cheesecake into the oven very 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 through the idea out there in case you want to give it a shot.
If you’re not up for trying a traditional water bath – or just ran out of aluminum foil – you can place your spring form pan in a larger pan, and then place them in an even larger pan. Then fill that pan with a few inches of water. Does that make sense?
Avoid Browning…
If the top of your cheesecake starts to look a little too brown, simply cover the pan wit a piece of foil or parchment paper.
Let it 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!
And if you try this recipe for New York-Style Oreo Cheesecake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
More Oreo Recipes:
New York-Style Oreo Cheesecake
Ingredients
For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup (4 Tablespoons) unsalted butter, melted
For the New York-Style Oreo Cheesecake:
- 3 (8 ounce) packages full-fat cream cheese, very soft
- 1 cup full-fat sour cream
- 1 and 1/4 cups granulated sugar
- 3 large eggs plus 2 large egg yolks, at room temperature
- 1/2 cup heavy cream
- 16 Oreo cookies, roughly chopped, divided
Instructions
Prepare the Pan:
- Preheat oven to 325 degrees (F). Wrap a 9" spring form pan in multiple layers of heavy-duty tin foil. Lightly grease the pan with non-stick spray and set aside until needed.
For the Oreo Crust:
- Place the Oreo cookies in the body of a small food processor - or blender - and pulse until the cookies are fine crumbs. Pour the crumbs into a large mixing bowl and stir in the melted butter; mix well to combine. Scrape the mixture into the prepared pan and firmly press the crust down the center of the pan and slightly up the sides.
- Bake in preheated oven for 12 minutes.
- Remove from oven and set on a cooling rack until needed.
For the New York-Style Oreo Cheesecake:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth, scraping down the sides and bottom of bowl as needed
- Add in the sugar and beat smooth. Add in the eggs and yolks, one at a time, beating well after each addition.
- Pour in the cream and beat just until it's evenly incorporated in the batter. Turn the mixer off and, using a rubber spatula, fold 3/4 of the chopped Oreo cookies into the batter.
- Pour filling into prepared crust and spread evenly. Sprinkle the top with remaining Oreo cookies.
- Place the cheesecake pan into a large, deep pan. Fill the pan up with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- CAREFULLY place the pan in the oven and bake cheesecake for 1 hour and 20 minutes. If the top begins to get too brown, place a piece of tinfoil on top of the pan.
- Once the baking time is up, turn the oven off but allow the cheesecake sit, undisturbed, inside the oven with the door shut, for another 30 minutes. The cheesecake should be still slightly wiggly.
- Remove the cheesecake from the oven and place it on a cooling rack. Gently run a knife around the edge of the cake. Cool to room temperature, then cover the pan with aluminum foil and refrigerate for at least 6 hours before slicing.
- When ready to serve, top with a dollop of whipped cream and extra Oreo cookies. And enjoy!
Hi Ashley,
Oreo being kids favorites i am sure when i try your recipe they gonna love it 🙂 Thanks for sharing 🙂
Does anyone know if its different cooking time for gas ovens?? My top doesn’t seem to brown
Daw
Ok, twist my arm! I’ll have a piece!
This looks amazing! I want to make a 10 inch cake and double this. Any suggestion on baking time?
This looks amazing! Do you think it be okay if I cut the amount of sugar in half? Will that change the recipe/cooking time? Thanks for your help! Can’t wait to make this!
Oreos are always the best!
I looovvvveee oreos!!! I can not wait to make this!
Just made this and it is in the iven. However I also realized tge recipe did not call for vanilla extract! Was that a mistake or does it just not need the extra flavoring?
How did it turn out without it? I am going to attempt it myself.
Did you end up adding vanilla extract?
I tried and followed everything and I think it lacks vanilla extract. Next time I’ll make it and add the vanilla in the batter.
Newbie baker here.
I just made this last week for my wife’s birthday and it was amazing. Cake was delicious and perfectly baked with a creamy texture and nice crunchy crust, and that is a testament to how well the recipe is written. All I did was follow your directions and it came out wonderfully.
My only (minor) issue was I didn’t do a good enough job making sure the cream cheese was blended in, but when I poured the filling into the crust I just excluded the couple chunks and that seemed to work.
5/5 recipe, bookmarked!
Hi Ashley. I would have posted an instagram pic – but this cheesecake disappeared too fast!! Turned out beautifully!! Your directions and tips were very helpful. It was a hit with everyone at a family brunch this past weekend (and I managed to save e a good sized piece as a weeknight treat!). Will make again for sure 🙂 thanks Ashley!.
Hi Nancy!!! Omg I’m so happy to hear this! Thank you for letting me know 🙂
I just made this cheesecake. My crust is really hard like I cant even cut through it with my fork. What did you do differently?
DELICIOUS!! Thanks for the recepie one of the best I’d ever made
Was super delicious and turned out perfect!
My oven tends to be a higher temperature than the temperature it’s it’s set to (gas oven) so my baking time was more about an hour and I let it sit in the oven the 30 minutes after the oven was turned off like the recipe said, I was even afraid I over cooked it but it was perfect!
Everyone loved it and fought over who got to take leftovers home.
Will definitely be making again!
Can I use a 7-inch pan instead since its the only size that I have at hand? If yes, what are the changes to the measurements of the ingredients, if any?
By the way, I can’t wait to try your recipe. I have always been wanting to make an Oreo Cheesecake.
Thank you for this very detailed recipe!
Phenomenal cheesecake! I increased the cruise recipe by 1/4 (about 28 cookies and 6 Tbs of butter) because I wanted the crust to extend father up the sides of the pan. I also cooked the crust at 375 for 12 minutes to make it crispier (it either great!). I added 1 tsp of vanilla to the batter and followed the tips and tricks for cheesecake from the King Arthur Flour blog. The cake turned out pretty much as good as Cheesecake Factory’s, which was astonishing because it was my first cheesecake 🙂 Thanks for the novice-proof, delicious recipe!
Amazing! Cheesecake! I’ve been making cheesecake for over 39 years first time using a water bath I’m sold
Thank you for sharing I made this for my daughters 26 birthday and she was thrilled
Made this for Friends-giving 2019 and it was INCREDIBLE! First time using a water bath & it was a success! My husband has been raving about the Oreo cheesecake 🙂
Hi
Any substitute for sour cream.i don’t get in my country
use plain greek yogurt!
I am making it as we speak. My (almost) 9 yo insisted we make it. I can’t wait to taste it!
How long can I leave it in the fridge before serving? Is two days ok? (I wouldn’t add the whipped cream or Oreo toppers until the day of.)
Yes! You can leave it in the fridge for up to 5 days!
I love oreo! Can’t wait to try this
I made it today. It was outstanding! I cut the sugar a bit; an adjustment for the taste of some of the diners. I made a simple strawberry sauce to go with it. I will certainly make this on again.
I made this last week, with the inclusion of vanilla extract. It was fantastic! Everyone who tried it thought so. I am a amateur baker and am so glad this turned out for me. Very good instructions, thanks!
When it says 3 eggs and 2 egg yolks do you mean 3 full eggs(yolk included) and 2 additional egg yolks (for a total of 5 eggs being cracked for the recipe) or do you mean 3 eggs total (take one of the yolks out and leave the other 2 in)?
I don’t have a spring pan can i use 2 pie pans instead?
Do you know any substitute to cream cheese? It’s impossible to get it in my country
Is vanilla extract not required? I was debating whether or not to use it. I followed the recipe, and omitted it. I baked it for a friend. I hope she likes it!
It’s not required, but feel free to use a splash if you really want to next time! It’s not going to make or break the cheesecake either way! I hope your friend loves it!
Hi Ashley,
How to perfectly slice a cheesecake? I made this yummy recipe but the cake didn’t slice well. It kind of broke while slicing. Any tips?
Thank you.
Hi there, I used 2layers of heavy duty foil tied it with string added 1/2 inches of water, and water went into the base of the cake, please can you help?
just One Word to say superbbbbbb
will definitely try
What is the cream cheese weight in gram needed for the cheesecake? I dont quite understand the 3(8ounces) packages of cream cheese. Does it mean i need 3 packages of 8 ounce of cream cheese? Sorry.
Hello ma’am thank you for this amazing recepi…may i know what can be the substitute for eggs in this recepi?
For the cream cheese is the recipe asking for 3x 8 ounce packets or 3 packets which then add up to 8 ounces? I’m a little confused – we don’t use ounces where I live
It’s 3 bricks.
How heavy is a ‘brick’ where you live?
3 packages of cream cheese (8 oz each). total is 24 ounces cream cheese. That’s how I read it. And it makes sense because cheesecakes usually have a TON of cream cheese… hence the name of the cake.
Best cheesecake I ever had or made, so easy to make!!! I added a little vanilla, but otherwise followed exactly. It was so good, I just made a second one within a 2 day period. Enjoy!!!!
this was amazing! thank you!
Can I use the recipe for your extra rich cheesecake and just add Oreos into that ? Will it bake up properly?
Can I freeze the cake? Party was postponed
Yes, for up to two months!
Always enjoy making this recipe but there are a few aspects I’d like to improve – I’d appreciate any tips 🙂
1. How do I avoid a soggy base? Do I need to cook it longer before adding the topping?
2. I’m still getting cracks – even with room temperature ingredients and a water bath. I use a springform pan placed in a silicone pan (rather than aluminium foil) and then place it into the water bath. Any ideas about what might be contributing to the cracks? Over beating eggs?
3. Does anyone else find the mixture leaks out of their springform pan, or do I need a better pan? It doesn’t mix with the water bath as it is caught by the silicone, but it does make for a messy pan!
Thank you ☺️
Hi Elise. You may want to add a minute or two onto your bake time for the crust. If you’re still getting cracks, you could be over beating the eggs, which is allowing excess air into the batter, which will cause it to rise in the oven and then sink. In terms of your batter leaking, you may want to upgrade your springform pan or wrap it in extra heavy duty foil. I have a whole post on making a water bath the right way, as well as my must have gear, here: https://bakerbynature.com/how-to-make-an-easy-water-bath-for-cheesecake/
Just put one in the oven. Let you know in the morning
I added a little vanilla, but otherwise followed exactly. It was so good, may i know what can be the substitute for eggs in this recepi?
I don’t have an egg substitute to recommend. But I’m glad you enjoyed the recipe!
My cake turned out beautiful and taste delicious
I love this cheesecake made it about 5 times already for different family members
I would love to try this recipe! What adjustments will I need for high altitude?
I’ve made this cake 2x! Perfect every time. It’s the best cheesecake.
I just made this and I didn’t use the water bath because I’ve had them leak so I put a pan of hot water on the rack under it. I’ve never had this method fail me until tonight. The cake rose very high and cracked, even fell over the sides some. Besides the water bath, I’m not sure what I did wrong. Maybe too thick of crust?
Hi Amanda. Sorry to hear that! It sounds like too much air was incorporated into the batter at some point, which causes the cheesecake to rise in the oven, then fall when removed from heat. To avoid this, you can beat the eggs on low speed. And of course, a water bath does help, but if you’re set against it, definitely don’t beat much after adding the eggs 🙂
Hi. I tried this recipe. It was easy to follow. The texture is perfect. However it tasted eggy. Did it need to be in the oven longer or was it because of the vanilla essence missing?
You could try adding vanilla, or eliminate one egg yolk!
I have made this oreo cheesecake now fir the past 4 years as a birthday cake. It has now become a reques and a tradition in my family for their birthday cake.
Andrea