Recipe

Oreo Cheesecake Recipe

Tangy, creamy, and packed with cookies in every bite, with a crisp Oreo crust and a glossy sour cream top.

By Matt Campbell

•

4.9

This is the Oreo cheesecake I make when I want people to go quiet for a second after the first bite. It is bold in the best way: a crunchy Oreo crust, a thick and creamy center studded with cookie chunks, and a tangy sour cream topping that keeps the whole thing from tipping into sugar overload.

No weird ingredients. No fussy water bath required. Just a few smart moves that help the texture stay smooth, the top stay calm, and the flavor pop. Also, yes, you should taste the filling. You are the quality control.

Why It Works

Tangy meets sweet: Sour cream and a touch of lemon balance the cookies and cream vibe so it tastes rich, not heavy.
Ultra creamy texture: Room temperature cream cheese plus gentle mixing keeps the batter silky and helps reduce a puffy, cracked top.
Oreo in every layer: Oreo crust, Oreo chunks in the filling, and extra crumbs on top for that crisp edge and cookie crunch.
No drama bake: A moderate oven temp and a slow cool help set the cheesecake without the stress of a full water bath.

Pairs Well With

Storage Tips

Keep It Creamy

Refrigerator: Cover the cheesecake (or individual slices) and refrigerate for up to 5 days. I like using a cake carrier or a rimmed plate tightly wrapped in plastic wrap.
Freezer: Freeze slices on a sheet pan until firm, then wrap each slice in plastic wrap and stash in a freezer bag for up to 2 months.
Thawing: Thaw overnight in the fridge. For the cleanest texture, avoid microwaving. Let a slice sit at room temp for 10 to 15 minutes before serving.
Crunch insurance: If you are adding extra Oreo crumbs on top, sprinkle them right before serving so they stay crisp.

Common Questions

Do I really need room temperature cream cheese?

Yes. Cold cream cheese stays lumpy, and you end up mixing longer to fix it, which adds extra air. Room temp cream cheese blends fast and bakes up smooth.

How do I prevent cracks without a water bath?

You cannot 100 percent guarantee a crack-free top in every oven, but this method seriously reduces the odds. Three things: do not overmix, bake at 325°F, and cool slowly. When it is done, turn off the oven, crack the door, and let it hang out for an hour.

How do I know when the cheesecake is done?

The edges should look set, but the center should still have a gentle wobble like set Jell-O. If it sloshes, keep baking. If it looks totally firm, it is likely overbaked. For extra confidence, the center should read about 150 to 155°F on an instant-read thermometer.

Can I use reduced-fat cream cheese?

You can, but the texture will be less rich and more prone to weeping. For a classic dense, creamy cheesecake, full-fat is the move.

Can I make this in advance?

Absolutely. Cheesecake is better after a full chill. Make it the day before, then garnish and slice when you are ready to serve.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch springform pan
Heavy-duty foil (optional, for wrapping the pan bottom if you want extra leak protection)
Food processor (or a zip-top bag and rolling pin for crushing cookies)
Electric mixer (hand or stand)
Large mixing bowl and rubber spatula
Measuring cups and spoons
Sheet pan (to bake the springform on)
Cooling rack
Instant-read thermometer (optional, for the most reliable doneness check)

I started making Oreo cheesecake as a “sure thing” dessert when I wanted maximum payoff with minimal guessing. The first time I nailed the tangy topping, it turned the whole thing from sweet and rich to dangerously balanced. Now it is my go-to for birthdays, potlucks, and those random Tuesday nights when you want the fridge to contain something that feels like a win.

Oreo Cheesecake Recipe

(4.9 Reviews)

Prep Time 25 mins

Cook Time 1 hr 10 mins

Total Time 8 hrs (includes chilling)

Servings 12 slices

Ingredients

Oreo Crust

28 Oreo cookies (about 300 g, filling included, roughly 2 1/2 to 2 3/4 cups crumbs once crushed)
6 tablespoons unsalted butter, melted (about 85 g)
1/4 teaspoon fine salt (optional but recommended)

Cheesecake Filling

32 ounces full-fat cream cheese, room temperature (4 blocks)
1 cup granulated sugar (about 200 g)
1/4 cup sour cream, room temperature (about 60 g)
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/4 teaspoon fine salt
4 large eggs, room temperature
14 Oreo cookies, roughly chopped (about 150 g, plus more for topping if you want)

Tangy Sour Cream Topping

1 cup sour cream (about 240 g)
2 tablespoons powdered sugar (about 15 g)
1/2 teaspoon vanilla extract
Pinch of salt

Shopping Note

You need about 42 Oreos total. That is usually more than one standard 14.3-ounce package (often around 36 cookies), so grab 1 Family Size package or 2 standard packages to be safe.

Instructions

Prep the pan and oven: Heat oven to 325°F (if using convection, reduce to 300°F). Lightly grease a 9-inch springform pan. Wrap the outside bottom of the pan with foil if you want extra protection from butter leaks. This is optional and not a water bath thing. Set the pan on a sheet pan for baking.
Make the crust: Pulse Oreos into fine crumbs. Stir in melted butter (and salt if using) until it looks like wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then cool while you make the filling.
Mix the filling gently: Beat cream cheese and sugar on medium-low just until smooth, scraping the bowl as needed. Add sour cream, lemon juice, vanilla, and salt. Mix until combined.
Add eggs: Add eggs one at a time, mixing on low just until each disappears. Overmixing adds air, and air turns into cracks later.
Fold in Oreos: Fold chopped Oreos in with a spatula. Pour batter over the cooled crust and smooth the top.
Bake: Bake at 325°F for 60 to 75 minutes. The edges should be set and the center should wobble slightly when you gently nudge the pan. If you want the most reliable cue, aim for an internal temperature of 150 to 155°F in the center.
Cool slowly: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove and cool to room temperature on a rack.
Loosen the edges: Once it is at room temp, run a thin knife around the inside edge of the pan to help it release cleanly later.
Add the tangy topping: Once completely cool, whisk sour cream, powdered sugar, vanilla, and salt until smooth. Spread over the cheesecake.
Chill: Refrigerate uncovered for 30 minutes to set the topping, then cover and chill for at least 6 hours, ideally overnight. Overnight gives you the cleanest slices.
Slice cleanly: Run a thin knife under hot water, wipe dry, then slice. Repeat between cuts for bakery-clean edges. Finish with extra Oreo crumbs or cookie halves if you want the full dramatic moment.

Nutrition information is estimated.

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