Oreo Cheesecake Recipe - Belly Full (2024)

This Oreo Cheesecake recipe is rich, creamy, and absolutely delectable. It’s got an Oreo crust and Oreo cookies folded into a luscious filling, then baked and topped with chocolate ganache and homemade whipped cream. It’s truly what cookies and cream dessert dreams are made of!

Love cheesecake? Check out this Chocolate Mocha Cheesecake and Cinnamon Roll Cheesecake, too!

There aren’t enough positive adjectives in the English language to express how much I love this Oreo Cheesecake. It’s creamy and luscious, so delicious, and just out of this world. My brother-in-law even proclaimed it to be worthy of a fancy restaurant menu. Luckily, it’s super easy to make at home and it’s not going to run you $10 a slice!

Oreo Cheesecake Recipe

I don’t know if this recipe is similar to Cheesecake Factory Oreo cheesecake because I’ve never been there, but I do know it’s amazing. Here’s a list of ingredients you’ll need:

Crust: Oreo cookies and unsalted butter
Filling: cream cheese, flour, sugar, eggs, egg yolk, heavy cream, vanilla, and salt
Topping: Chocolate ganache and homemade whipped cream. These items are optional, but highly recommended!

How to Make Oreo Cheesecake

Here’s a brief rundown of the 6 easy steps to making this Oreo Cheesecake. (Scroll down for the detailed printable.)

• Oreo crust: this is a combination of Oreo cookie crumbs and melted butter, which are pressed into the bottom and halfway up the sides of a greased 9-inch springform pan. This chills while you make the filling.
• Filling: cream cheese, sugar, flour, salt, heavy cream, and vanilla are blended together until combined. Then the eggs and egg yolk are added in one at a time. Once everything is smooth and evenly incorporated, chunks of Oreo cookies get folded in.
• Assemble the cheesecake: pour the filling into the chilled crust in an even layer.
• Bake: bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan. Then turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
• Cool: remove the cheesecake from the oven, place on a wire cooling rack and run a thin, dull knife around the edge of the cake. Allow to cool completely to room temperature.
• Chill: once the cheesecake has cooled to room temperature, refrigerate for several hours, preferably overnight.

You can then un-mold, slice and serve as is, but I highly recommend drizzling some chocolate ganache over the top and finishing it with some homemade whipped cream for taste and presentation. (This is also great for hiding any cracks!)

How to Prevent Cracks in Cheesecake

I’ve honestly never cared about cracks in my cheesecake. It never effects the taste and I always garnish the top anyway, which hides them. But if it bothers you, here are some tips to avoid them:

• Full fat is where it’s at – use the full fat cream cheese that comes in a block, not the whipped kind in a tub.
• Use room temperature ingredients for the filling – bring all of the chilled ingredients to room temperature before blending them. This allows everything to incorporate better and will result in a smoother cheesecake.
• Mix the filling ingredients (before the eggs) – mixing very well before adding in the eggs will prevent lumps.
• Add in the eggs one at a time – add in the eggs and yolk one at a time and don’t over mix, once they’re added, which can result in excess volume and cracks.
• Place the springform pan in a water bath – this is basically the best way to avoid cracks. But I never want to deal with it, so I don’t. HA!
• Don’t open the oven door while baking – temperature changes while baking the cheesecake can often cause cracks.
• Avoid overbaking – baking too long is probably the single biggest reason for cracks. This cheesecake recipe is done cooking when the outer couple of inches are puffed and set, but 2-3 inches in the center are still jiggly when you move the pan.
• Turn the oven off and crack open the door – once the cheesecake is done baking, you’ll want to turn off the oven and crack open the door, but leave the cheesecake inside for about 1 hour. This reasoning goes back to the sudden shift in temperature changes, mentioned earlier.
• Cool at room temperature, then chill overnight – it should cool to room temperature, be wrapped tightly and then set in the fridge to chill for at least 4 hours, but ideally overnight.

Still have cracks? Do what I do and cover them up with chocolate ganache and whipped cream. Or sprinkle some crushed Oreos over the top. Nobody will know!

Why Use Whole Eggs and An Egg Yolk?

A good cheesecake needs a combination of both whole eggs and just the yolks. The yolk, which contains extra fat and emulsifiers built-in, has the ability to bind liquids and fats together, which helps prevent them from separating and creates a cheesecake that is rich, smooth, and billowy.

Oreo Cheesecake Recipe Variations

This cheesecake recipe is actually quite versatile if you want to try other flavors.

• Replace the regular Oreos with golden or mint
• Swap out the Oreo cookies that are in the batter for a different cookie
• Make a graham cracker crust instead of an Oreo crust
• Drizzle with melted white chocolate instead of milk chocolate

How to Store Leftovers

In the refrigerator: Leftover cheesecake should be stored in the refrigerator, covered in plastic wrap and also foil to help prevent it from drying out. Ideally, return the cake to the springform pan and cover it, so the top doesn’t get ruined. It will keep for up to 1 week.

Can I freeze cheesecake? Yes! This cheesecake freezes very well. I recommend freezing without the chocolate ganache and whipped cream.
To freeze the whole cheesecake, cool and chill as directed in the recipe, then wrap tightly in plastic wrap and again in foil. Freeze for up to 1 month for best flavor (2 months max.) Thaw in the refrigerator overnight.
To freeze individual slices, wrap each in plastic wrap, then place in a freezer-safe plastic bag for up to 1 month for best flavor (2 months max.) Thaw in the refrigerator overnight.

PRO TIP: when you wrap the cheesecake up, have a piece of paper towel under the plastic and foil. This will help absorb condensation.

Watch it Being Made

Other Oreo Recipes

• Oreo Dip
• {3 Ingredient} Oreo Truffles
• Oreo Milkshake
• Oreo Stuffed Chocolate Chip Cookies
• Cookies and Cream Cheesecake Parfait

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!