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The Ultimate Baked Oreo Cheesecake Recipe

A thick slice of creamy Oreo cheesecake, packed with chocolate cookie pieces and topped with more crumbles.
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Create a rich, creamy, and decadent baked Oreo cheesecake that rivals your favorite restaurant versions. This recipe features a buttery Oreo crust and a luscious filling studded with chocolate cookies, perfect for any gathering.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup Oreo cookie crumbs (for topping)
  • Optional Ganache Topping: 1/2 cup heavy cream, 4 ounces semi-sweet chocolate, chopped

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: Combine the 1 3/4 cups of Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  4. Add the sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is uniform.
  6. Gently fold in the 1 cup of crushed Oreos for the filling.
  7. Pour the filling over the cooled crust in the springform pan. Sprinkle the remaining 1/2 cup of Oreo crumbs over the top of the batter.
  8. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle when gently nudged.
  10. Turn off the oven. Prop the oven door open slightly (use a wooden spoon) and allow the cheesecake to cool slowly in the oven for 1 hour. This slow cooling helps prevent cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. Optional Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake.

Notes

  • For the silkiest texture, make sure your cream cheese and eggs are truly at room temperature before you start mixing.
  • If you want a Cheesecake Factory Style Dessert texture, chill the cheesecake completely before slicing. A cold cheesecake cuts much cleaner.
  • This rich dessert is excellent made a day ahead of time, making it a great party dessert recipe.

Nutrition

Find it online: https://flavorzine.com/oreo-cheesecake-recipe-ultimate-baked/