Oreo Cheesecake

Creamy Oreo Cheesecake with a buttery cookie crust, smooth filling, and whipped cream topping—foolproof texture and no cracks every time!

Course Breakfast, Dessert

Cuisine American

Keyword Oreo Cheesecake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -12 slices

Calories 739kcal

Author Kathleen

Prepare the pan: Lightly spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a parchment circle, then spray the parchment and sides again. This ensures easy release and perfectly clean slices.
Wrap the outside of the pan tightly with two layers of heavy-duty foil (to protect against water leaks in the water bath). Wrap the outside of the pan tightly with two layers of heavy-duty, extra-long aluminum foil — this prevents water from leaking in during the water bath.
💡 Pro Tip: Avoid standard-length foil; it’s too narrow to fully cover the pan and may allow water to seep in.

Preheat oven to 325°F (163°C) with the rack in the center position.
In a food processor, pulse Oreos (filling and all) into fine crumbs. Add melted butter (1/3 cup) and salt (1/8 teaspoon), pulsing until evenly moistened.
Press the crumbs firmly into the bottom and slightly up the sides of the pan, using the bottom of a measuring cup to pack them tightly and create an even surface.
Bake crust for 8 minutes, then cool completely while preparing the filling. (This step keeps the crust crisp under the creamy filling.)

In a large mixing bowl, beat the cream cheese (4 packages) and sugar (1 cup) on medium speed until perfectly smooth, about 2–3 minutes.
Add sour cream (1/2 cup), heavy cream (1/3 cup), flour (2 tablespoons), and vanilla (2 teaspoons); mix until fully blended.
Add eggs one at a time, mixing on low speed just until combined after each addition — don’t overmix. Fold in the roughly chopped Oreos (30) with a spatula.
Pour the batter into the cooled crust and smooth the top.

Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 55–65 minutes, or until the edges are set and the center still has a gentle wobble. The top should look slightly dull but not dry.

Turn off the oven and crack the door open with a wooden spoon handle. Let the cheesecake rest in the oven for 30 minutes.Remove the pan from t
Remove the pan from the water bath, unwrap the foil, and run a thin knife around the edge to loosen the sides.
Cool the cheesecake on a wire rack for 1 hour at room temperature, then cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight before adding the topping.

In a chilled bowl, beat the heavy whipping cream (2 cups) on medium-high speed until soft peaks form. Add powdered sugar (3 tablespoons) and vanilla (1 teaspoon), and beat just until stiff peaks form. Spread or pipe whipped cream around the edges of the chilled cheesecake. Sprinkle crushed Oreos over the top and garnish each swirl with a whole cookie.

Room-temperature dairy = silky texture - Always soften cream cheese and bring eggs to room temp before mixing.
Mix low and slow - Once you add eggs, overmixing whips in air that can cause cracks.
Use a water bath - It’s worth the extra step — the steam keeps the cheesecake ultra-creamy and smooth.
Cool gradually - Let the oven do the work; never shock a cheesecake with sudden temperature changes.
The jiggle test - Stop baking while the center still wobbles slightly.
For clean slices - Use a long knife warmed under hot water, and wipe between each cut. My Grandma’s tip!!