Oreo Cheesecake Recipe
A water bath keeps the oven humid and the heat gentle, so the dense cream cheese filling sets slowly and evenly instead of puffing up and cracking. Folding in coarsely chopped Oreos rather than fine crumbs keeps distinct chunks of cookie and cream throughout every slice instead of a muddy gray filling.
- Prep
- 30 min
- Cook
- 65 min
- Total
- 335 min
- Servings
- 12
Ingredients
- 24 cookies Oreo cookies, whole (for crust)
- 5 tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 eggs large eggs
- 2 tsp vanilla extract
- 15 cookies Oreo cookies, coarsely chopped (for filling)
- 6 cookies Oreo cookies, chopped (for topping)
- 1/2 cup heavy cream, whipped (optional, for garnish)
Nutrition per serving
- Calories
- 379
- Protein
- 5g
- Carbs
- 40g
- Fat
- 23g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil, going up the sides, to seal it for the water bath.
- 2Pulse the 24 whole Oreos (filling included) in a food processor until they form fine crumbs. Stir in the melted butter until the mixture looks like wet sand, then press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- 3Beat the softened cream cheese on medium speed for 2 minutes until completely smooth, scraping down the bowl, no lumps should remain.
- 4Add the sugar and beat until combined, about 1 minute. Mix in the sour cream and vanilla.
- 5Add the eggs one at a time, beating on low speed just until each is incorporated before adding the next. Stop mixing as soon as the last egg disappears.
- 6Fold in the coarsely chopped Oreos by hand with a spatula.
- 7Pour the filling over the crust and smooth the top. Set the foil-wrapped pan into a large roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- 8Bake for 60-70 minutes, until the edges are set and puffed but the center 3 inches still jiggle like firm gelatin when the pan is nudged.
- 9Turn off the oven, crack the door open, and let the cheesecake sit in the cooling oven for 1 hour. Then remove it from the water bath, run a thin knife around the edge to loosen it from the pan, and cool completely on the counter.
- 10Refrigerate uncovered for at least 4 hours, or overnight, before removing the springform ring.
- 11Top with whipped cream and the chopped Oreos just before slicing.
Tips & variations
- Room-temperature cream cheese, eggs, and sour cream blend without lumps; cold cream cheese straight from the fridge is the most common cause of a lumpy filling.
- If the foil seal leaks and water seeps into the crust, the bottom will taste soggy, double-check the foil comes up higher than the water line before baking.
- For a no-crack shortcut without a water bath, bake at 300°F (149°C) for about 15 minutes longer and skip the roasting pan; the results are slightly less silky but still crack-resistant.
- Swap in mint or peanut butter Oreos in both the crust and filling for a flavor variation.
Storage & reheating
Cover and refrigerate the cheesecake for up to 5 days. It's best served cold, straight from the fridge, no reheating needed. To freeze, wrap individual slices tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Tips from the Tulo kitchen
- Run the knife under hot water and wipe it dry between each slice for clean, bakery-style cuts through the cookie chunks.
- A thin layer of crushed Oreos pressed onto the sides of the pan before adding the filling gives every slice a cookie edge, not just a cookie bottom.
FAQ
Why did my Oreo cheesecake crack?
Cracking usually comes from overbaking, overmixing air into the batter, or cooling the cheesecake too fast. Pull it from the oven while the center still jiggles and let it cool gradually in the turned-off oven before refrigerating.
Do I need a water bath for cheesecake?
It's not strictly required, but the steady, humid heat it provides makes the filling set more evenly and reduces the risk of cracks and a sunken center. Wrapping the pan in foil is essential if you use one, so water doesn't seep into the crust.
Can I make Oreo cheesecake ahead of time?
Yes, it actually improves overnight as the filling firms up and the flavors settle. Make it up to 2 days ahead and add the whipped cream and cookie topping just before serving.
Why is my cheesecake filling lumpy?
Cold cream cheese is the usual culprit. Let it sit at room temperature for about an hour before mixing, and beat it alone until fully smooth before adding any other ingredients.