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This oreo cheesecake recipe will make you look like a cheesecake pro, even if you’ve never baked a cheesecake before!
With a step-by-step guide to baking a cheesecake in a water bath, this recipe turns out perfect every time you want to wow a crowd!
Why this is the Best Recipe for Oreo Cheesecake
I think it’s pretty safe to assume that most people like oreos. And I bet most people like oreos inside cheesecake. It’s about time I added an oreo cheesecake recipe to our site!
I feel like I have perfected the art of making cheesecake, and once you know the important steps to follow, you’ll be able to make flawless cheesecake every time!
Oreo cheesecake cookies are another dessert to try, especially if you want a similar flavor but ready in 1 hour!
Oreo Cheesecake Recipe Ingredients
Our oreo cheesecake cheesecake factory inspired recipe only calls for 5 ingredients!
- cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
- sugar: helps to balance the tanginess of the cream cheese.
- vanilla extract: just one teaspoon, but it enhances the coffee flavor.
- oreos: use 3/4 cup oreo crumbs but 8 chopped oreos in the batter.
- eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
How to Make Oreo Cheesecake Crust
- oreo crumbs: Blend the whole cookie in a blender until you have oreo crumbs! 2 cups of oreo crumbs is about half the oreo package. You could also use chocolate graham crackers
- butter: this most crucial ingredient in binding the crust together
Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of a springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.
How to Make Oreo Cheesecake
Every single cheesecake recipe I have on my site, I include two critical tips. Here are the 2 most important details to follow when making cheesecake..
1. Don’t be afraid of the water bath
2. Don’t rush the cooling process
Keep reading below for details on each tip!
How to Make a Cheesecake Water Bath
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.
The basics of a water bath: Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.
How to Prevent your Cheesecake Water Bath from Leaking
This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.
Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake. If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.
The water bath will not leak into your cheesecake!
How to Cool this Easy Oreo Cheesecake Recipe
Remember, don’t rush the cooling process.
Once the cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.
A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Best Oreo Cheesecake Recipe Tips
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
- The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
- Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
- Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.
How to Store Oreo Cheesecake
Store Oreo cheesecake in the refrigerator in an airtight container or tightly wrapped with plastic wrap to prevent it from drying out or absorbing other odors.
How to Freeze a whole Oreo Cheesecake
- Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
- Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
- Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.
Baked Oreo Cheesecake Recipe FAQs
When baking a cheesecake, it’s typically recommended to place it on the center rack of your oven. This ensures even heat distribution and helps prevent the top or bottom from overcooking.
In general, you do not cover a cheesecake while baking it in the oven. The uncovered baking process allows the cheesecake to cook evenly and develop a nice, lightly browned top.
A water bath involves wrapping the cheesecake pan in foil, placing it in a larger pan, and adding hot water to the larger pan. This method ensures even baking and helps prevent the cheesecake from cracking or drying out. It’s a common technique for custard-based desserts like cheesecakes.
More Oreo Desserts
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Recipe for Oreo Cheesecake
Ingredients
Oreo Crust
- 2 cups oreo crumbs, this is about 20 oreos
- 4 tbsp unsalted butter, melted
Oreo Cheesecake
- 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
- 1 cup sugar
- 1 tsp vanilla extract
- ¾ cup oreo crumbs
- 8 chopped oreos
- 3 large eggs
- One oven safe turkey bag, see instruction #1 under cheesecake
CHOCOLATE GANACHE
- ½ cup heavy cream
- 1 cup chocolate chips, I used semi-sweet
Topping
- Whipped cream
- Additional oreo pieces
Instructions
CRUST
- Preheat the oven to 350º F.
- Pulse the whole oreos in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
- In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.
- Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, pre-bake the crust for 10 minutes.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
- Turn the oven down to 325º F.
CHEESECAKE
- Place the round springform pan inside an oven safe bag (like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth on low, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the oreo crumbs and oreo pieces. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
- Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
- Place the water bath with the cheesecake inside in the oven and bake at 325º F for 70-80 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once the cheesecake is done baking, turn the oven off and crack the oven door. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
- Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
- Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
CHOCOLATE GANACHE
- Place the chocolate chips in a heat proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.
TO ASSEMBLE
- Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
- Add whipped cream swirls and additional oreo pieces. Cut and serve. Store leftovers in an air tight container in the fridge.
This is the first cheesecake recipe that I’ve tried and it was a success! It came out perfect. I didn’t do a water bath, instead I put a roasting pan filled with 1-2 inches of water on the rack underneath the rack the cheesecake was on.