Move over Cheesecake Factory! This homemade Oreo Cheesecake Recipe is far better than any restaurant or store-bought option you’ll ever find. It starts with an Oreo crust that’s infused with espresso to elevate the chocolatey flavor. Then, we add a rich, creamy Oreo filling, and finish it off with a decadent chocolate ganache and homemade whipped cream to take it over the top!
The Best Homemade Oreo Cheesecake Recipe
If you know me, you know I love a good cheesecake, and this Oreo cheesecake recipe is one of my go-to options when I need a crowd-pleasing flavor throughout the year. Whether you’re cooking for a holiday, a birthday, or just need to satisfy a cheesecake craving, this is one dessert that never disappoints.
Just imagine cracking your fork through a decadent layer of chocolate ganache only to meet a velvety Oreo filling before coming to a rich cookie crust. I’m drooling just thinking about it, and trust me. It tastes even better than it sounds.
Don’t be intimidated if you’ve never made a cheesecake from scratch, either! I’ll walk you through all the steps and give you all my top tips and tricks to guarantee it comes out perfectly every single time.
More Delicious Cheesecake Recipes
- Lemon Blueberry Cheesecake Recipe
- Brown Butter Sweet Potato Cheesecake
- Key Lime Cheesecake
- Homemade Salted Caramel Cheesecake
- Easy Pumpkin Cheesecake
- Birthday Cake Cheesecake w/ Edible Cookie Dough
Ingredients You’ll Need
Cream Cheese Filling
Cream Cheese: A must in every cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Eggs: These help create the custard and bind the ingredients so that the cheesecake doesn’t fall apart.
Granulated Sugar: Adds sweetness to the Oreo cheesecake filling and balances the flavor.
Sour Cream: This is my secret to achieving restaurant-quality flavor! The tartness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Vanilla Extract: Adds delicious vanilla flavor throughout the filling.
Oreos: We’re using Oreos that have been roughly crushed and more Oreos that have been roughly chopped to ensure we get plenty of Oreo cookie pieces in every bite.
Oreo Crust
Oreos: Use crushed Oreos to form the base of the crust.
Unsalted Butter: Once melted, this combines all the crust ingredients, creating a smooth, cohesive base with an extra rich taste.
Salt: Enhances the rest of the ingredients and balances the sweetness.
Espresso Powder: This is optional but highly recommended to enhance the chocolate flavor of the cookies. Feel free to use decaf espresso if desired.
Ganache
Technically, the ganache is optional, but, really, it’s not. It’s too delicious to leave out!
Semi-Sweet Chocolate: I use baker’s chocolate for the best taste and texture, but any type of semi-sweet chocolate will work.
Heavy Cream: A must-have in ganache! This combines with the chocolate to create a smooth, velvety texture and rich taste.
Vanilla: while this ingredient is optional for the ganache, it adds depth and extra sweetness.
Brown Sugar: while this ingredient is optional for the ganache, it sweetens the ganache and adds a subtle caramel taste without making it grainy.
Salt: while this ingredient is optional for the ganache, it this helps enhance the rest of the ingredients and balances the sweetness.
Oreo Whip Cream Topping
Heavy Whipping Cream: This forms the base of the topping. Make sure it’s cold, or it won’t whip up properly!
Powdered Sugar: Sweetens the topping without impacting its texture.
Vanilla Extract: Infuses sweet vanilla flavor throughout the topping.
Oreos: You can never have too many Oreos, right? Crushed into small, powder-like crumbs, this extra oreo flavor to the topping.
How to Make Oreo Cheesecake from Scratch
Create the crust
Step 1. Preheat the oven to 350F. Then, place your cookies in a food processor or a blender, and grind them into fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag, and crush them with a rolling pin until fine.
Step 2. Next, place your cookie crumbs in a medium bowl. Add the espresso powder, salt, and melted butter, and mix to combine.
Step 3. Pour your cookie mixture into a 9-inch or 10-inch springform pan, spreading it out evenly. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly! Or, you can use the back of a measuring cup or spoon to pat the crumbs.
Step 4. Bake the crust for 10 minutes. Then, remove it from the oven, set it aside, and reduce the oven temperature to 325F.
Make a Quick Water Bath
Step 5. Bring about 5-7 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Open the oven, and gently pour the boiling water into the roasting pan.
Prepare the Cream Cheese Filling
Step 6. In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla, and sour cream, and blend again to combine. Next, add the eggs, and mix them into the filling until well incorporated. Be sure to scrape the sides of the mixing bowl with a rubber spatula to ensure all the filling is incorporated and well combined!
Step 7. Lastly, add the roughly crushed Oreo crumbs and the roughly chopped Oreo pieces to the cheesecake batter, and gently fold them into the mixture until well incorporated. Once mixed, place the filling in the prepared crust.
Bake the Oreo Cheesecake
Step 8. Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water, and close the oven door. Bake for about 60-70 minutes. Then, give the cheesecake a gentle shake. It should still be a bit wobbly in the middle!
Step 9. Turn the oven off, and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake, and let it rest on the counter at room temperature for about 1 hour or until cooled. Once cool, transfer the cheesecake to the refrigerator, and chill uncovered for at least 4 hours or up to overnight.
Make the Ganache
Step 10. In a small pot, warm the heavy cream, brown sugar, salt, and vanilla until it comes to a gentle simmer. Do not let it come to a rapid boil! Next, add the chopped chocolate to a bowl, and pour the warm cream on top. Let the mixture sit for about 3 minutes. Then, whisk until a smooth ganache is formed.
Step 11. Pour the ganache over the cheesecake, and spread it out evenly. Then, place the Oreo cheesecake back in the refrigerator for at least 30 minutes or until the ganache is set.
Create the Whip Topping
Step 12. When you are ready to serve the cheesecake, make the whip cream topping. To do so, whip the heavy whipping cream, vanilla extract, powdered sugar, and crushed Oreo crumbs on medium-high speed until medium peaks form. This takes about 1-3 minutes! Be sure to scrape the sides of the bowl halfway through. Pro tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes it easier to whip!
Step 13. Add your whip cream to the Oreo cheesecake, and enjoy!
How to Avoid Cracks in Your Oreo Cheesecake
Cracks in this recipe aren’t the end of the world. However, there are some easy steps you can take to prevent them from occurring.
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
- Use a water bath. This recipe calls for a quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. It also ensures you’ll have a creamy and velvety filling.
Tips for the Best Cheesecake
- Use room temperature ingredients.
- Don’t overmix your cheesecake.
- Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Use a water bath.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
- Add the oreo whipped topping to your cheesecake when you are about to serve it; otherwise, the whipped topping will deflate within hours.
- Use cold heavy cream and a cold mixing bowl when whipping your Oreo whipped cream topping.
FAQs
How should I store leftovers?
Keep any leftovers covered in the refrigerator for up to five days. Store the whipped cream in an airtight container for 5-7 days in the fridge. Whip it quickly before serving if it deflates a bit.
Can I freeze this Oreo cheesecake recipe?
Yes, you can also freeze individual slices or the entire cheesecake with or without the ganache in freezer-safe containers for up to three months. Thaw it in the fridge overnight when you’re ready to serve. I don’t recommend freezing the whipped topping as it tends to become runny once thawed.
Can I make this recipe gluten-free?
Yes, just make sure to use gluten-free Oreos.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It should not be liquidy. The internal temperature should reach around 150°F (65°C).
Why did my cheesecake crack?
There are a number of reasons why a cheesecake may crack, including over-mixing the cheesecake filling, not using room temperature ingredients for your filling, and not using a water-bath method. If your cheesecake cracks, don’t worry, it’s not ruined, just add some whipped topping, or, in this case, that delicious ganache to hide the cracks.
More Chocolate Desserts
- Moist Chocolate Cake
- The Best Chess Pie Recipe
- Double Chocolate Chip Cookies
- The Best Fudge Brownie Recipe
I hope you love this homemade Oreo Cheesecake Recipe! It’s decadent, chocolatey, and always a hit. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Oreo Cheesecake Recipe (Better Than Cheesecake Factory)
Ingredients
Cream Cheese Filling
- 32 oz cream cheese room temperature, 4 blocks
- 4 large eggs room temperature
- 1 1/2 cup granulated sugar
- 3/4 cup sour cream room temperature
- 2 tsp vanilla extract
- 12 Oreos roughly crushed
- 10 Oreos roughly chopped
Oreo Crust
- 30 Oreos
- 5 tbsp unsalted butter melted
- 1/4 tsp salt
- 1/2 tsp espresso powder optional
Ganache, optional
- 2 oz semi-sweet chocolate I use bakers chocolate, finely chopped
- 1/3 cup heavy cream
- 1 tsp vanilla optional
- 1 tbsp brown sugar optional
- 1/8 tsp salt optional
Oreo Whip Cream Topping, optional
- 1 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 5 Oreos finely crushed
Instructions
Make your Crust.
- Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- Next, place your cookie crumbs in a medium bowl. Add the espresso powder, salt, and melted butter. Mix until well combined.
- Pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.
Make Quick Water Bath.
- Bring about 5-7 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cream Cheese Filling.
- In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla, and sour cream. Blend until well combined. Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
- Lastly, add the roughly crushed Oreo crumbs and the roughly chopped Oreos pieces to the cheesecake batter and gently fold into the batter into well incorporated. Once mixed, place the filling in the crust.
Prepare to Bake Cheesecake.
- Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
- Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
Make the Ganache.
- After the cheesecake has cooled and set, Make the ganache. First, in a small pot, warm the heavy cream, brown sugar, salt, and vanilla until it comes to a gentle simmer. Do not let it come to a rapid boil! Next, add the chopped chocolate to a bowl, and pour the warm cream on top. Let the mixture sit for about 3 minutes. Then, whisk until a smooth ganache is formed.
- Then, pour the ganache over the cheesecake and spread evenly. Put the cheesecake back in the refrigerator for at least 30 minutes until the ganache is set.
Make Whip Cream Topping.
- When you are ready to serve the cheesecake, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, vanilla extract, powdered sugar, and the crushed Oreo crumbs on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
- Add your whip cream to the Oreo cheesecake and serve.
Notes
-
- Use room temperature ingredients.
- Don’t overmix your cheesecake.
- Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Use a water bath.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
- Add the oreo whipped topping to your cheesecake when you are about to serve it; otherwise, the whipped topping will deflate within hours.
- Use cold heavy cream and a cold mixing bowl when whipping your Oreo whipped cream topping.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
This was a wonderful recipe!! Easy to follow, delicious, and best of all no cracks!!! I love the water bath method instead of a submerging method, way less stressful and still effective. Lots of raving comments and praise for this one!
I was a little confused about the ganache instructions and ingredients. Instructions didn’t say when to add the brown sugar, vanilla, and salt so l left them out. Still tasted good, I think it cut the sweetness a bit!
Also not sure if you care about these things but there is a minor typo in the ganache instructions as well, “rapid bowl”
I am so glad you liked this recipe, AJ! Also, thanks for your comment! I made edits to the recipe card to ensure the step you mentioned was clear. The added brown sugar, salt, and vanilla are optional, but adds a little something extra for those who want to sweeten their ganache.