Indulge in the perfect blend of creamy cheesecake and crunchy Oreo cookies with this decadent Oreo Cheesecake recipe. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this dessert is sure to impress.


For the Crust:

  • 24 Oreo cookies (whole cookies with filling)
  • 5 tablespoons unsalted butter, melted

For the Cheesecake:

  • 900 grams (32 ounces) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 15 Oreo cookies, roughly chopped (for the batter)
  • 8-10 Oreo cookies, chopped (for topping)


1. Prepare the Crust:

  • Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • In a food processor, pulse the 24 Oreo cookies until finely ground. Mix in the melted butter until the mixture resembles wet sand.
  • Press the Oreo mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool while you prepare the filling.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sugar and vanilla, and beat until well combined and smooth.
  • Mix in the sour cream. Then, add the eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing.
  • Gently fold in the 15 chopped Oreo cookies with a spatula. Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Bake:

  • Bake the cheesecake at 325°F (160°C) for about 1 hour, or until the center is almost set but still slightly jiggly. Avoid opening the oven door frequently as this can cause the cheesecake to crack.
  • Turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 1 hour. This slow cooling helps prevent cracking.

4. Chill:

  • After cooling in the oven, remove the cheesecake and run a knife around the edges of the pan to loosen the cheesecake. Chill in the refrigerator for at least 4 hours, or overnight for best results.

5. Serve:

  • Once chilled, remove the cheesecake from the pan and transfer to a serving plate. Sprinkle the top with the remaining chopped Oreo cookies for garnish.
  • For a cleaner slice, dip your knife in hot water and wipe it dry before each cut.

This Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the beloved chocolatey crunch of Oreo cookies, creating a dessert that’s both sophisticated and irresistibly delicious. Enjoy!

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