Food and Recipes Desserts Cakes Cheesecake Oreo Cheesecake 4.0 (1) 1 Review This Oreo cheesecake sits on a crust of chocolate cookies crumbs, topped with a decadent vanilla cheesecake that is studded with Oreo pieces. By Melissa Gray Published on February 12, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Margaret Dickey Active Time: 27 mins Cool Time: 6 hrs Total Time: 8 hrs Servings: 10 slices For the ultimate cookies-and-cream experience, you need to try this Oreo cheesecake. Crunchy cookies form a chocolaty crust. A silky, creamy vanilla cheesecake is studded with lots more cookies. And to top it all off, there's cookies on top with whipped cream. This is Oreo cheesecake perfection. The tangy and rich cheesecake serves to soften the cookies folded throughout, providing that tender, just-dunked Oreo flavor that screams of childhood nostalgia. It’s echoed in the buttery Oreo crust, as well as the crunchy cookie pieces sprinkled over top. Learn how to make Oreo cheesecake, and thrill your family (and yourself) with a slice of this dessert. Oreo Cheesecake Ingredients Baking essentials are used in this recipe, along with cream cheese and Oreo cookies. Here's what you'll need: Baking spray with flour: For preparing the springform pan for the crust and cheesecake.Chocolate sandwich cookies: We obviously mean Oreos, but you can use any version you like. You need some for the crust, some for the cheesecake, and some for the garnish. In other words, buy two packages.Unsalted butter: Mixed with the cookie crumbs to form an easy crust.Kosher salt: Beautifully balances the crust's sweetness and the cheesecake's too.Cream cheese: Set the cream cheese out in plenty of time to get it to room temperature. It needs to be softer to easily mix together.Granulated sugar: Sweetens the cheesecake filling.Large eggs: Let them warm up along with the cream cheese. They help hold the filling together, and they incorporate batter if they're not cold.Vanilla extract: Adds the warm and fragrant vanilla flavor of the cheesecake.Sour cream: This should also be at room temperature. It provides the delicate tang you associate with cheesecake, and makes the filling extra rich and creamy.All-purpose flour: A little bit of flour will help set the filling.Sweetened whipped cream: For serving. You can make your own, or use the frozen variety. Both are delicious. Victor Protasio, Food Stylist: Margaret Dickey How To Make Oreo Cheesecake If you're an experienced cheesecake maker, you'll know the water bath technique well. But if you're all new to making this dessert, don't worry. We offer a brief outline here, and the full recipe is further below with step-by-step photos: Make the crust. Line and spray a springform pan. Wrap the bottom of the pan with aluminum foil to help keep any drips in. Blitz the cookies in a food process. Add the butter and salt, and mix until it clumps together. Pour the cookie crumb mixture into the prepared pan, and press the crust to bind it.Bake the crust. In a preheated oven, bake the crust for about 12 minutes. Then let cool completely while you make the cheesecake filling.Make cheesecake. In a stand mixer, beat the cream cheese, sugar, and salt until light and fluffy. Scrape down the sides of the bowl. Add eggs one at a time, followed by vanilla. Add the sour cream and flour until just combined, and fold in the chopped cookie pieces.Add cheesecake filling to pan. Once the crust is cool, pour the cheesecake batter into the prepared pan, and place the springform pan with the cheesecake into a roasting pan. Pour hot water in roasting pan.Bake cheesecake. Bake until the edges are set. The top will appear set, but the center will jiggle slightly.Cool cheesecake. Turn off the oven, and crack the oven door. Let the cheesecake cool for 1 hour in the oven. This helps prevent the cake's top from cracking, and it finishes setting the filling. After the hour in the oven, let the cheesecake cool for another hour at room temperature.Chill cheesecake. Move the cheesecake to the fridge, uncovered, and refrigerate until set. Run an offset spatula or thin knife around the edge of the cheesecake to loosen it from the pan. If you're ready to serve it, remove the cheesecake from the pan, and cut slices. If you aren't, you can cover the pan with aluminum foil and chill until ready to enjoy.Garnish. Before serving, top with whipped cream and more cookie pieces. Tips for the Best Oreo Cheesecake Making a cheesecake can be a little tricky, but our Test Kitchen has made dozens, if not hundreds, of cheesecakes. They shared these great tips: Line the pan. The parchment paper at the bottom really helps to make sure you have a beautiful intact crust.Press the crust with a cup. Use the bottom of a measuring cup to press the crust into the bottom and up the sides of the springform pan.Make sure you have enough cookies. One family-size package of Oreos will be enough for the crust and filling. You will need to purchase an additional package for garnish (and snacking).Don't rush the cool down. The gradual cooling process is crucial to that creamy, silky cheesecake texture. If you immediately take the cheesecake out of the oven, you can create deep cracks in the top.Chop cookies of different sizes. Chop some of the Oreos fine and some coarse to create different textures in the cheesecake filling. How Can You Know When a Cheesecake Is Done? Bake a cheesecake until the edges look dry and are set, and the center five inches are still jiggly. The residual heat from the oven will help to cook that center portion while it rests in the oven (heat turned off). It will further set as it chills in the fridge for several hours. How To Store Oreo Cheesecake Oreo cheesecake can be stored in the refrigerator, covered, for up to 5 days. It can also be stored, wrapped in plastic wrap, in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator before serving, and save any garnishes until you're ready to serve. Can I put the cheesecake in the freezer? Yes! Cheesecake will keep in the freezer for up to 3 months as long as it's well wrapped in both plastic wrap and aluminum foil. Move it to the fridge overnight for it to thaw before serving. Garnish with cool whip and crushed cookies just before serving. More Chocolaty Recipes for Fans of Oreos For fans of the famous cookies, these Oreo recipes are for you: Oreo Cookie Balls Chocolate Lasagna No-Bake Oreo Pie Cookies-and-Cream Cinnamon Rolls Ingredients Crust: Baking spray with flour 28 (0.4-oz. each) chocolate sandwich cookies (such as Oreo) (from 1 [1 lb., 2.12-oz.] pkg.) 2 Tbsp. unsalted butter, melted 1/4 tsp. kosher salt Cheesecake: 3 (8-oz. each) packages cream cheese, at room temperature 1 cup granulated sugar 1 tsp. kosher salt 3 large eggs, at room temperature 1 Tbsp. vanilla extract 1/2 cup sour cream, at room temperature 1/4 cup (about 1 1/8 oz.) all-purpose flour 16 (0.4-oz. each) chocolate sandwich cookies (such as Oreo) (from 1 [1 lb., 2.12-oz.] pkg.), chopped (about 2 cups), plus more for garnish Sweetened whipped cream, for serving Directions Prepare pan: Preheat oven to 350°F. Wrap the exterior of a 9-inch springform pan with aluminum foil (see Note). Lightly coat pan with baking spray, and line bottom of pan with parchment paper. Lightly coat parchment paper with baking spray, and set aside. Victor Protasio, Food Stylist: Margaret Dickey Note You can also place your aluminum foil-wrapped pan in a large oven bag for added insurance. Fold the edges of the bag down so it sits flush with the top edges of the pan. Tighten bag around outside of pan, and secure with an oven-safe metal clip, if needed. Prepare Crust: Pulse cookies in a food processor until finely ground, 12 to 18 pulses. Victor Protasio, Food Stylist: Margaret Dickey Add butter to cookie crumbs: Add melted butter and salt; pulse until mixture holds together when squeezed, about 5 pulses. Victor Protasio, Food Stylist: Margaret Dickey Press Crust into pan, and bake: Spoon crumb mixture into prepared pan. Press firmly into bottom and about 1 1/2 to 2 inches up sides of pan. Bake in preheated oven until set and fragrant, about 12 minutes. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 325°F. Victor Protasio, Food Stylist: Margaret Dickey Meanwhile, prepare the Cheesecake: Beat cream cheese, sugar, and salt with a stand mixer fitted with a paddle attachment on medium speed until smooth, light, and fluffy, stopping to scrape down sides of bowl as needed, 2 to 3 minutes. Victor Protasio, Food Stylist: Margaret Dickey Add eggs and vanilla: With mixer on low speed, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until combined. Victor Protasio, Food Stylist: Margaret Dickey Add sour cream and flour: Add sour cream and flour; beat on medium-low speed until combined, 15 to 30 seconds. Victor Protasio, Food Stylist: Margaret Dickey Add cookies: Fold in chopped cookies until evenly distributed. Victor Protasio, Food Stylist: Margaret Dickey Add batter to pan: Pour batter into cooled crust, and spread into an even layer. Place springform pan in a large roasting pan, and pour hot water into roasting pan until it comes halfway up sides of springform pan. Victor Protasio, Food Stylist: Margaret Dickey Bake cheesecake: Bake at 325°F until edges are set and top appears mostly dry but cheesecake still jiggles as a whole, 50 to 55 minutes. Cool cheesecake in oven: Turn off oven, and crack oven door open; allow Cheesecake to cool in oven 1 hour. Remove from oven, and let cool at room temperature on a wire rack 1 hour. Victor Protasio, Food Stylist: Margaret Dickey Refrigerate cheesecake: Refrigerate, uncovered, until set, at least 4 hours or up to 12 hours. (Loosely cover with aluminum foil only when completely cool to prevent condensation buildup.) Run a small offset spatula around edges, and remove Cheesecake from pan. Victor Protasio, Food Stylist: Margaret Dickey Top with whipped cream, and garnish with additional chopped cookies. Victor Protasio, Food Stylist: Margaret Dickey Rate It Print