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A decadent slice of Oreo Cookies and Cream Cheesecake with a dark crust and whipped topping.

Oreo Cookies and Cream Cheesecake

This recipe guides you through making a decadent cheesecake featuring a chocolate cookie crust and a creamy filling loaded with crushed Oreos. It is a rich dessert perfect for celebrations or when you want an indulgent treat.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting in Oven 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 458
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 Oreo cookies regular
  • 5 Tbsp butter, melted
For the Filling
  • 24 oz. (675g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream or plain full-fat yogurt
  • 1 Tbsp vanilla extract
  • 3 large eggs
  • 18 Oreo cookies crumbled
For Topping (Optional)
  • Whipped cream for topping
  • 5 Oreos remaining, crumbled for sprinkling

Equipment

  • 9-inch springform pan
  • Large sheet of heavy duty aluminum foil
  • Food processor or blender
  • Large roasting pan
  • Hand-held electric mixer or stand mixer with paddle attachment

Method
 

  1. Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C).
  2. Place a 9-inch springform pan in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around the sides of the cheesecake pan and spray the inside with non-stick spray.
  3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl, stir together the Oreo crumbs and melted butter until well combined.
  4. Press the mixture into an even layer in the bottom of the prepared springform pan. Bake in the preheated oven for 9 to 10 minutes, then allow it to cool while you prepare the filling.
  5. In a mixing bowl, using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy.
  6. Add the sour cream or yogurt and the vanilla, and mix well. Add eggs one at a time and mix on low speed just until combined.
  7. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust.
  8. Place the springform pan into a large roasting pan and put it in the oven. Fill the roasting pan with hot water until the water level comes about halfway up the outside of the cheesecake pan.
  9. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour.
  10. Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  11. Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble the remaining 5 Oreos, and sprinkle over the cheesecake. Cut into slices and serve chilled.
  12. Cover the cheesecake and store it in the refrigerator for up to 4 days.

Nutrition

Calories: 458kcalCarbohydrates: 39gProtein: 4gFat: 31gSaturated Fat: 16gCholesterol: 107mgSodium: 368mgPotassium: 173mgSugar: 29gVitamin A: 930IUVitamin C: 0.2mgCalcium: 80mgIron: 3.2mg

Notes

Be careful not to create any holes in the foil. The purpose of the foil is to prevent water from leaking into the cheesecake, so if it tears, water will leak in through the separation in the bottom of the pan.
Nutrition is based off of regular Oreos and does not include the whipped cream topping.

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