This recipe for Cookies and Cream Cheesecake has Oreos in every bite. It’s rich, creamy and absolutely decadent.
From the creamy filling to the Oreo crust, this recipe does not disappoint. Each bite is indulgent with the best combination of classic Cheesecake and Oreo cookies. With easy step by step instructions, this recipe is effortless for anyone to make.
I have been making this for over 5 years, and it turns out perfectly every time. It’s one of the best Oreo Desserts Recipes. If you need a bite size dessert, try this amazing Mini Oreo Cheesecake recipe or Oreo Cheesecake Bars.
Table of contents
Why We Love This
This dessert is really simple to make. It combines the best ingredients, so you get bits of cheesecake and Oreos in every single layer. Oreo fans will absolutely love this!
The recipe turns out great and looks so fancy. However, it’s very simple to make this cheesecake with Oreo cookies. It is so rich and decadent, but cheesecake calories don’t count!
Ingredients
Crust
- Unsalted Butter. Melted so it comes with the cookies. I like to use unsalted to control the sodium.
- Oreo Cookies. I prefer to use regular cookies and not double stuffed.
Filling
- Cream cheese. Softened at room temperature before using. Learn How to Soften Cream Cheese.
- Sour Cream. Full fat sour cream is best to make the filling. Light or reduced fat will change the taste and texture.
- Vanilla extract. Pure vanilla extract has the best flavor.
- Eggs. Large, room temperature so it bakes evenly.
- Oreos. Don’t crush the pieces too fine. You want them to be small but not crushed.
Topping
- Whipped Cream. Store bought or Homemade Whipped Cream. It’s so easy to make with heavy cream.
- Oreos. Chopped into large pieces.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with cooking spray. You can also line the pan with a circle of parchment paper or line with aluminum foil.
Step 2. Use a food processor to crush the Oreos until they are fine crumbs.
Step 3. Next, pour the crumbs into a large bowl. Stir in the melted butter until combined and it resembles wet sand.
Step 4. Press this oreo cookie crust mixture into the bottom of the springform pan into an even layer. Make sure to press the mixture up the sides of the pan about ½ inch. Then bake for 8 minutes. Allow to cool at room temperature while you prepare the cheesecake filling.
Step 5. Use an electric mixer and beat the softened cream cheese on high speed. I like to use my stand mixer with paddle attachment, but you can use a hand mixer. Beat until creamy.
Step 6. Next, add the granulated sugar and vanilla extract. Combine and scrape down the sides of the bowl. Then turn the speed down to low. Add in the eggs, one at a time, until each egg is fully combined. Next, mix in the sour cream and vanilla extract until combined.
Step 7. Gently fold in the crushed Oreos into the creamy cheesecake filling.
Step 8. Once combined, pour the cheesecake batter over the crust. Gently tap the pan on the countertop to remove any air bubbles. Make a water bath by placing the pan into a large pan. Pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
Step 9. Finally, bake for 55-65 minutes. The edges should be set and the center should still look jiggly. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven rack for 45 more minutes until the cheesecake has cooled to room temperature. You shouldn’t have to use a cooling rack since it cooled in the oven. Then remove from the oven and carefully remove the cheesecake from the water. Place in the fridge for at least 4 hours or overnight to chill.
Step 10. Remove the cheesecake from the springform pan. This is easiest to do by running a knife around the sides of the cheesecake to release the cheesecake. Top the cheesecake with whipped cream and chopped Oreos. You can also drizzle with chocolate.
Step 11. Slice and serve the cheese cake. It is so delicious!
Storage
Store the leftovers covered in the refrigerator up to 5 days.
Expert Tips
- Room temperature ingredients. Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth. Cold ingredients will make the cheesecake lumpy.
- Low Speed. After the cream cheese is beaten, it’s very important to not go over low on the mixer speed. This is so that air is not added to the mixture as this can cause bubbles or cracks in your cheesecake.
- Full fat cream cheese. Use full fat cream cheese for the best flavor. Brick style cream cheese and not whipped is recommended as well.
- Use regular Oreo cookies. The extra filling in double stuffed Oreo cookies can release extra oil into the filling while cooking.
- Use a water bath. Don’t skip this step. It’s important to make a water bath for the cheesecake so it turns out perfectly.
- Don’t open the oven door while baking. This allows the heat to escape the oven and will change the temperature of the oven. The Cookies and Cream cheesecake will bake unevenly due to this.
- Cool in the oven. Allow the cheesecake to cool to room temperature in the oven before removing. Gradual temperature changes result in a better cheesecake texture instead of immediately placing in the fridge.
- Chocolate Ganache. For richer flavor, add a layer of chocolate ganache in this cheesecake recipe.
More Oreo Desserts
I can’t wait for you to try this luscious Cookies and Cream Cheesecake. Don’t forget to leave a comment and star rating once you make it. I think you will love it!
Cookies and Cream Cheesecake
Ingredients
For the Crust:
- 20 Oreos
- ¼ cup Unsalted Butter melted
For the Filling:
- 3 pkgs cream cheese softened 8 ounces each
- 1 cup granulated sugar
- 8 ounces Full Fat Sour Cream
- 1 Tablespoon vanilla extract
- 4 large eggs room temperature
- 10 Oreos Crushed into smaller pieces
For Topping:
- Whipped Cream
- 12 Oreos chopped into large pieces
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch springform pan with a non-stick cooking spray.
- Crush the Oreos in a food processor until they are a fine crumb consistency.
- Pour the Oreo crumbs in a large mixing bowl and stir in the melted butter until combined.
- Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch.
- Bake for 8 minutes and then cool at room temperature while you prepare the cheesecake.
For the Cheesecake:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
- Reduce the speed down to low. Slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
- Keep the mixer speed on low and mix in the sour cream and vanilla extract until combined.
- Stir in the crushed Oreos.
- Pour the cheesecake batter over the prepared crust and gently tap the cake pan on the countertop to remove any air bubbles.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 55-65 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Remove from the oven and carefully remove the cheesecake from the water.
- Chill in the refrigerator for at least 4 hours or overnight.
For the Topping:
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Decorate the top of the cheesecake with whipped cream and chopped Oreos.
- Then the cheesecake is ready to serve immediately or refrigerate, covered, for up to 3-5 days. Enjoy!
Rich and creamy. So easy to make!