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May 17, 2019

New York-Style Oreo Cheesecake

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!

This ULTRA thick rich and creamy New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake!

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!!!

This ULTRA thick rich and creamy New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake!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.

This ULTRA thick rich and creamy New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake!

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! 

Oreo Cheesecake

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.

Oreo Cheesecake

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 ULTRA thick rich and creamy New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake!

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:

  • Oreo Cookies and Cream Donuts
  • 5-Ingredient Oreo Cheesecake Cookies
  • Oreo Cheesecake Bars

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!

This ULTRA thick rich and creamy New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake!

14 votes

Print

New York-Style Oreo Cheesecake

Prep 30 mins

Cook 1 hour, 20 mins

Inactive 6 hours

Total 7 hours, 50 mins

Author Ashley Manila

Yield 9" Cheesecake

This ULTRA thick rich and creamy New York-Style Oreo Cheesecake is so satisfying and surprisingly simple to bake!

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!

Courses Dessert

Cuisine Cheesecake

26K Shares

Filed Under: Cakes, cheesecake, Cookies

Reader Interactions

Comments

  1. Samaresh Biswal says

    January 31, 2018 at 11:15 am

    Hi Ashley,
    Oreo being kids favorites i am sure when i try your recipe they gonna love it 🙂 Thanks for sharing 🙂

    Reply
    • Dawn says

      May 25, 2019 at 4:29 pm

      Does anyone know if its different cooking time for gas ovens?? My top doesn’t seem to brown
      Daw

      Reply
  2. Lisa @ Happylifeblogspot says

    February 1, 2018 at 12:15 pm

    Ok, twist my arm! I’ll have a piece!

    Reply
  3. Vanessa says

    February 1, 2018 at 9:11 pm

    This looks amazing! I want to make a 10 inch cake and double this. Any suggestion on baking time?

    Reply
  4. Grace says

    February 6, 2018 at 7:34 pm

    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!

    Reply
  5. Lindsay @ The Live-In Kitchen says

    February 7, 2018 at 7:22 pm

    Oreos are always the best!

    Reply
  6. Carolyn says

    February 14, 2018 at 9:44 pm

    I looovvvveee oreos!!! I can not wait to make this!

    Reply
  7. Marie says

    June 16, 2018 at 8:05 pm

    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?

    Reply
    • Taaliyah says

      December 3, 2018 at 9:35 pm

      How did it turn out without it? I am going to attempt it myself.

      Reply
      • Shar says

        December 23, 2018 at 7:16 am

        Did you end up adding vanilla extract?

        Reply
    • Michelle says

      February 18, 2019 at 9:24 pm

      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.

      Reply
  8. Jack says

    December 4, 2018 at 4:53 pm

    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!

    Reply
  9. Nancy Henderson says

    June 10, 2019 at 11:54 pm

    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!.

    Reply
    • bakerbynature says

      June 11, 2019 at 11:52 am

      Hi Nancy!!! Omg I’m so happy to hear this! Thank you for letting me know 🙂

      Reply
    • Ashley says

      February 14, 2021 at 9:18 pm

      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?

      Reply
  10. PAT says

    July 28, 2019 at 2:12 pm

    DELICIOUS!! Thanks for the recepie one of the best I’d ever made

    Reply
  11. Amanda Smith says

    September 1, 2019 at 6:46 am

    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!

    Reply
  12. Michelle says

    September 20, 2019 at 5:11 am

    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!

    Reply
  13. Lorali says

    November 10, 2019 at 2:23 am

    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!

    Reply
  14. Shelley says

    December 9, 2019 at 12:19 am

    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

    Reply
  15. Steph Scott says

    December 9, 2019 at 1:19 am

    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 🙂

    Reply
  16. Sanviti says

    December 15, 2019 at 6:33 am

    Hi
    Any substitute for sour cream.i don’t get in my country

    Reply
    • Mercedes E Marleau says

      January 11, 2020 at 8:36 am

      use plain greek yogurt!

      Reply
  17. Donna Beagle says

    December 24, 2019 at 3:37 am

    I am making it as we speak. My (almost) 9 yo insisted we make it. I can’t wait to taste it!

    Reply
  18. Angelina says

    January 28, 2020 at 7:00 am

    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.)

    Reply
    • bakerbynature says

      January 28, 2020 at 3:41 pm

      Yes! You can leave it in the fridge for up to 5 days!

      Reply
  19. Bakingo says

    February 11, 2020 at 11:55 am

    I love oreo! Can’t wait to try this

    Reply
  20. Chris says

    April 6, 2020 at 12:23 am

    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.

    Reply
  21. Danielle says

    April 7, 2020 at 4:44 pm

    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!

    Reply
  22. Leandra says

    May 15, 2020 at 11:30 am

    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)?

    Reply
  23. Cece says

    May 23, 2020 at 2:48 pm

    I don’t have a spring pan can i use 2 pie pans instead?

    Reply
  24. Klaudia says

    July 6, 2020 at 8:29 pm

    Do you know any substitute to cream cheese? It’s impossible to get it in my country

    Reply
  25. LB says

    July 26, 2020 at 1:36 am

    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!

    Reply
    • bakerbynature says

      July 26, 2020 at 11:38 am

      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!

      Reply
  26. sonia rastogi says

    August 11, 2020 at 8:33 am

    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.

    Reply
  27. Lauren says

    September 23, 2020 at 7:00 pm

    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?

    Reply
  28. Hemin says

    October 15, 2020 at 8:46 am

    just One Word to say superbbbbbb

    will definitely try

    Reply
  29. Euna says

    October 22, 2020 at 11:08 pm

    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.

    Reply
  30. Sudiksha says

    November 6, 2020 at 6:54 pm

    Hello ma’am thank you for this amazing recepi…may i know what can be the substitute for eggs in this recepi?

    Reply
  31. Kaitlyn says

    December 24, 2020 at 5:48 am

    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

    Reply
  32. Carolyn says

    December 27, 2020 at 5:10 am

    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!!!!

    Reply
  33. Tanya says

    January 17, 2021 at 1:01 am

    this was amazing! thank you!

    Reply
  34. Lemma says

    February 22, 2021 at 9:23 pm

    Can I use the recipe for your extra rich cheesecake and just add Oreos into that ? Will it bake up properly?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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