Oreo Cheesecake

Alright, picture this: me as a kid, sneaking Oreos from the cookie jar while my grandma whipped up her famous cheesecake. That crunchy, chocolatey cookie base paired with that lush, creamy filling was pure magic—and trust me, I’ve been chasing that magic in my own kitchen ever since. This Oreo Cheesecake is like a nostalgic hug, combining those classic cookies with rich cream cheese goodness. If you’ve ever wished you could eat dessert and cookies in one dreamy bite, this recipe is your new best friend. Plus, I’ll share some of my little hacks to get that perfect creamy texture without the cracks—because no one wants a sad-looking cheesecake, right?

Quick Facts

• Yield: Serves 10-12
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes + chilling time

Ingredients

For the Main Dish:

• 24 Oreo cookies (for crust and topping)
• 4 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 2/3 cup sour cream
• 1/4 cup heavy cream

How I Make It

Step 1:

First up, crush 18 Oreo cookies into fine crumbs—either pop them in a ziplock bag and smash away with a rolling pin or blitz them in a food processor. Mix these crumbs with the melted butter until everything’s moistened and sand-like. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Pop it into the fridge while you move on.

Step 2:

In a large bowl, beat together the softened cream cheese and granulated sugar on medium speed until silky smooth and lump-free. This part is key—scrape your bowl often to avoid tiny curds in your batter.

Step 3:

Mix in the vanilla extract and then add the eggs, one at a time, beating gently after each addition. Over-mixing can trap extra air, leading to cracks, so keep it smooth and slow.

Step 4:

Fold in the sour cream and heavy cream until just combined. This adds lovely moisture and creaminess without weighing down the batter.

Step 5:

Roughly chop the remaining 6 Oreo cookies and gently fold them into the cheesecake batter to get little chocolatey pockets in every bite.

Step 6:

Pour the batter onto your chilled crust and smooth the top with a spatula. Bake at 325°F for about 50 minutes. The center should still have a little jiggle—it will set as it cools. Cool completely, then refrigerate at least 4 hours, preferably overnight. When ready to serve, sprinkle with extra crushed Oreos for that perfect finishing touch.

Variations & Tips

• Swap the sour cream with Greek yogurt for a tangier bite.
• Use a water bath (baking pan with hot water) to prevent cracks and add extra creaminess.
• Add a tablespoon of espresso powder to the batter for a mocha twist.
• If you don’t have a springform pan, line a regular pan with parchment paper for easy removal.
• For a no-bake version, use gelatin and fridge chills only—perfect for hot days!

How I Like to Serve It

This Oreo Cheesecake is a showstopper at birthday parties and weekend gatherings. I love topping it with whipped cream and a drizzle of chocolate sauce when I want to get fancy. During the holidays, it pairs wonderfully with a cup of coffee or hot chocolate to keep that cozy vibe alive.

Notes

• Store leftovers covered in the fridge for up to 5 days—trust me, it won’t last that long!
• To get cleaner slices, dip your knife in hot water and wipe it between cuts.

Closing: This Oreo Cheesecake always nails that dreamy, creamy texture with just the right crunch—making it my go-to for any dessert craving that calls for a little nostalgia and a lot of yum.