Tessa’s List of recipes
Taste: Like Oreo heaven! Pure Oreo goodness in the crust, with a sweet, tangy, vanilla, Oreo-studded cheesecake filling.
Structure: Crispy, buttery crust contrasted with the super creamy filling.
Relief: Preparing the cheesecake takes a little time, but the longer parts mostly require free time.
Professionals: Every Oreo lover’s dream dessert.
Against: I’m waiting for it to cool down so I can dive in!
Would I do it again? YES!!
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Get ready to fall in love with my Oreo Cheesecake recipe.
Seriously, who doesn’t love an Oreo? They are the best-selling packaged biscuits in the world for a reason!
This recipe combines my love of Oreo cookies with a creamy, tangy cheesecake into a gloriously decadent dessert.
As with any cheesecake, it’s not the fastest process in the world, but it’s definitely worth the wait when you sink your teeth into this smooth Oreo-studded cheesecake. Not to mention, it’s more than impressive to bring to your next lunch or party.
Bonus: You don’t even need a double boiler to bake this baby!
How to make Oreo cheesecake
What kind of Oreos do I need for Oreo Cheesecake?
Use regular whole Oreos and do not remove the filling. We haven’t tried this cheesecake using flavored Oreos or Double Stuf, so we can’t say for sure if it will work well, but let us know in the comments below if you experiment with this.
How to do the The creamiest Oreo cheesecake
- Use whole bricks of cream cheese (not the kind from tubs meant for spreading on bagels) that are completely softened at room temperature for the smoothest texture.
- Use full-fat sour cream. This gives additional creaminess to the cheesecake, as well as a delicious tangy flavor to balance out the sweetness of the Oreos.
- Don’t overdo the cheesecake filling once you add the eggs! This will cause the cheesecake to sink in the center and crack further.
Can I turn this into mini Oreo cheesecakes?
We haven’t tried it, but I have a very similar recipe for Cookies and Cream Cheesecake Cupcakes here. PS: This was my first blog post to go viral at the time!
What is the best pan for baking cheesecake?
- This recipe calls for a 9 inch diameter springform pan like this onewhich holds 10 cups of batter.
- Keep in mind that not all springform pans are made the same. Just because your pan is 9 inches in diameter doesn’t necessarily mean it has a batter volume capacity of 10 cups. Brands may vary slightly.
- Luckily for this recipe, the batter can sit pretty close to the top of the pan as it won’t rise much in the oven as long as you don’t overbeat the batter.
- Avoid cleaning the springform pan in the dishwasher. Hand washing will prolong the life of your springform pan and maintain its non-stick coating.
Is it necessary to use a double boiler for Oreo cheesecake?
You can, but it’s not necessary. Cracks aren’t a big deal here since we cover the cheesecake with ganache and homemade whipped cream. We can still get a nice, smooth cheesecake by doing three things:
- Cook over low and slow heat. This cheesecake bakes at 180°C. Check the temperature of your oven with a oven thermometer. Avoid opening the oven door more than necessary as this will cause temperature fluctuations.
- Slow cooling. Once baked, turn off the oven and leave the cheesecake to cool in the oven for half an hour, with a wooden spoon stuck between the oven and the door, to allow the oven to cool slowly. Then remove from the oven and let cool completely to room temperature before placing it in the refrigerator overnight (or at least 5 hours).
- Release from the sides. Run a flexible knife or thin rubber spatula around the edge of the pan after removing it from the oven, so that it can release from the edges of the pan. This helps prevent cracks.
If you prefer to use a double boiler, follow the guidelines I outline in my How to Make a Double Boiler for Cheesecake article here.
More decorating ideas
I’ve included instructions for topping your Oreo Cheesecake with chocolate ganache and homemade whipped cream. If you’re a big chocolate lover and want an even more spectacular cheesecake, top it with some of my homemade Oreo truffles. Cut the recipe in half (unless you want a whole batch!) and omit the peppermint extract and crushed peppermint. After letting your chocolate covered truffles set, drizzle with melted white chocolate and place them in the center of your cheesecake for an incredible centerpiece everyone will rave about.
How do I know when the cheesecake is ready?
- Too bad for overcooking. Don’t overcook! An overbaked cheesecake will be dry and even rubbery.
- Your cheesecake should look dry at the edges but slightly flaky or jiggly like Jell-O in the center.
- If you have a Instant read digital thermometerthe internal temperature should be 150°F.
- Remember that the residual heat from the oven will continue to cook the cheesecake even after the heat has been turned off.
- The cheesecake will also continue to form as it cools.
How to cut cheesecake perfectly
- Make sure the cheesecake is cool before cutting, so it holds its shape.
- Use a sharp chef’s knife, like this one.
- After each slice, run the knife under hot water and dry the blade carefully. This creates beautifully clean slices.
How long does Oreo cheesecake last?
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, see freezing instructions just below.
Can you freeze cheesecake?
YES! The cheesecake freezes very well without the whipped cream.
- To freeze an entire cheesecake: Wrap the cheesecake tightly in cling film and place in a freezer bag or airtight container. Freeze for up to 2 months.
- To freeze individual slices: Place cheesecake slices on a baking sheet in the freezer until firm. Wrap the slices individually in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months.
- Defrost: Thaw a whole cheesecake in the refrigerator overnight before slicing and serving. Thaw individual slices in the refrigerator overnight or at room temperature for 30 minutes before serving.
More cheesecake recipes:
How to do
Oreo cheesecake
Oreo Cheesecake is the ultimate dessert for Oreo lovers of all ages! A rich, buttery Oreo base sits beneath a delicious, ultra-creamy Oreo-studded cheesecake filling, all topped with simple homemade whipped cream.
ingredients
For the cream, optional:
Instructions
Prepare the crust:
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Preheat the oven to 180°C. In the bowl of a food processor, process the biscuits until they are finely crushed crumbs. Remove 22 grams (about ¼ cup) of the crumbled Oreos and place in a small, sealed container. This will be used later to garnish the cheesecake.
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In food processor, add butter and pulse until moistened. Press on the bottom and half of the sides of a 9-inch non-stick springform pan. Place the pan on a rimmed baking sheet and bake for 10 minutes. Maintain oven temperature.
Prepare the filling:
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While the crust is baking, in the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs one at a time, blending after each addition until well blended. Scrape the sides and bottom of the bowl. Add the sugar, sour cream and vanilla and beat over low heat until smooth. Be careful not to overmix. Using a spatula, fold in the Oreo cookies.
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Pour the batter into the baked crust. This will fill the pan to about 80%, but don’t worry about it overflowing into the oven. With the pan still on the baking sheet, bake for about 1 hour, or until set and the edges and top look slightly dry. If the center is a little wobbly, that’s okay. Err on the side of undercooking rather than overcooking.
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Turn oven heat off and open oven door 1 inch. I use a wooden spoon to hold it open. Allow the cheesecake to cool in the oven for 30 minutes. This helps prevent large cracks from forming.
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Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it doesn’t stick to the sides (which could cause cracks as it cools). Don’t worry if your cheesecake looks lumpy, no one will know once you top it with ganache and whipped cream. Allow the cheesecake to cool completely to room temperature on a wire rack, about 2-3 hours. Refrigerate overnight until completely chilled or at least 5 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
Prepare the ganache:
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Place the chocolate chips in a medium heatproof bowl. In a saucepan, heat the cream until it boils. Pour over the chocolate chips. Let sit for 3 minutes before stirring until melted and smooth. Allow to cool slightly until thickened. Pour onto the cheesecake and level evenly. Place the cheesecake in the fridge to allow the ganache to solidify slightly while you prepare the whipped cream.
Optional: Prepare the whipped cream:
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Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form.
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Using a spatula, place half of the whipped cream on top of the cooled and lightly compacted ganache. Smooth to meet the ganache at the edges of the cheesecake. Place the remaining half of the whipped cream into a piping bag fitted with Tip Wilton 1M. The tube goes around the outside edge of the top of the cheesecake. Lightly sprinkle the reserved Oreo crumbs on top of each spiral, then pipe the remaining crumbs into the center of the cheesecake, gently spreading them evenly.**
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Serve or cover and refrigerate for up to 2 days.
Notes on the recipe
** Just for extra elegance and chocolate lovers only, top with my homemade Oreo truffles.
This recipe was originally published in 2015 and has been updated with recipe improvements, additional cooking tips, and photos. Photo by Joanie Simon.
