Loaded Oreo Cheesecake

Name: Loaded Oreo Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 20 Oreo Cookies; 6 tablespoons unsalted butter (melted); 24 ounces cream cheese (softened to room temperature); 1 1/2 cups granulated sugar; 2 tablespoons all-purpose flour; 1/2 teaspoons salt; 2 large eggs (room temperature); 1/2 tablespoon vanilla extract; 1 cup sour cream (room temperature); 16 Oreo cookies (whole); 10 Oreo cookies (crushed); 1/3 cup heavy whipping cream; 1 cup semi-sweet chocolate chips; 2 cups heavy cream (cold); 2 tablespoons sugar; 1 packet whipped cream stabilizer

Recipe Video Print

Oreo Cheesecake is rich and decadent, with a sweet and buttery Oreo cookie crust, layered with whole Oreo cookies, a creamy cheesecake filling, and finished with chocolate ganache and more crushed cookies. This dessert is utterly delicious and irresistible!

A slice of rich and decadent Oreo cheesecake.

I have a lot of cheesecake recipes on the blog to select from, and this Oreo Cheesecake recipe is probably one of the most popular. It is simple and easy to make, and no water bath is required. It always turns out impressive. Also, make sure to check out this stunning Red Velvet Cake and Cheesecake Factory Original Cheesecake.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More cheesecake recipes:

Oreo Cheesecake is something I make quite often, and I can certainly say it’s a cake I choose to serve when I want to impress. Basically, I can never go wrong with it, whether I make it for a birthday party or bring it to a potluck. If you love Oreos, then this recipe is a must-try. Just look at the slice of this beautiful cake, and see how rich and creamy it is! When you bite into it, you are guaranteed to have a cookie in every single bite. It does not get any better than this.

Why you will love this recipe

I get my two favorite desserts in one: I love both cheesecake and Oreos, so mixing them is a no-brainer. The rich chocolate of the cookies and the sweet, luscious creaminess of the cheesecake are a match made in heaven.
No need for a water bath: This is a very creamy cheesecake. But even if it does crack, there is so much ganache, whipped topping, and cookies for the topping that it will not matter.
Easy to make: It may look difficult, but with my easy recipe, anyone can make this scrumptious cake in just a handful of steps. The longest part is waiting for it to chill.
Perfect for a party: Even though it is easy to make, this cake is fancy enough to serve at any party. I made it for my daughter’s birthday recently, and the kids devoured it!

What you will need

Overhead shot of Oreo cheesecake ingredients in bowls on a table.

For the crust

Wet ingredients: Unsalted butter provides the glue that holds the crust together and adds rich flavor without extra salt.
Dry ingredients: I use 20 original Oreo Cookies, including the filling.

For the filling

Wet ingredients: Softened cream cheese must be brick-style and full-fat to make the filling rich and creamy. Room-temperature eggs help ensure a crack-free cake because they emulsify more effectively and don’t cause fats to clump. Sour cream adds a slight tang to balance the rich sweetness of the cream cheese and cookies. Pure vanilla extract elevates the flavor with a warm depth without the bitterness you can get from imitation vanillin.
Dry ingredients: I use whole Oreo Cookies as a separator between the two cheesecake layers for stability and a fudgy texture and taste. Then, I sprinkle crushed Oreos on top for extra texture and flavor. All-purpose flour provides stability and helps keep the batter from cracking.
Seasonings: Besides salt for flavor enhancement, I also use granulated white sugar for pure sweetness that helps balance the slightly bitter Oreo cocoa and provides structure to the batter.
Ganache: Heavy whipping cream with at least 36% fat provides the structure and silky mouthfeel for a thick, rich frosting. Semi-sweet chocolate chips strike the perfect balance of fat and sugar, making the ganache firm yet spreadable. It is also the right balance of sweet and bitter, giving it a deeply rich, chocolatey taste.
Whipped cream: Cold heavy cream creates air bubbles, resulting in a fluffier, smoother foam. Powdered sugar has a sweet taste and includes cornstarch to help the whipped cream keep its shape longer. Sometimes, I use a stabilizer to prevent the whipped cream from melting or deflating.

How to prepare

Make the crust: First, I coat a springform pan with oil and set it aside while I crush the cookies in a Ziploc baggie. Then, I mix the cookie crumbs and melted butter in a large bowl until well combined, and press the mixture into the bottom and up the sides of a springform pan. I chill the crust for 20 to 30 minutes while I make the filling.

Preheat and beat: While the oven preheats to 325 degrees F, beat the softened cream cheese for 1 minute, then add sugar, flour, and salt. I mix that until it is completely smooth, scraping down the sides of the bowl with a spatula.

Mix the batter: With the mixer on low speed, I add one egg at a time, beating just until it is mixed in, scraping the sides of the bowl as I go. The vanilla and sour cream get mixed in next, just stirred in until combined.

Layer: Now, I pour half the batter into the chilled crust, then place Oreos on top in a single layer. Then I pour the rest of the batter on top, level it, and sprinkle the crushed Oreos on top, pressing them in lightly.

Bake the cake: I put the cake in the oven for 45 to 50 minutes, or until it is puffy, settled on the sides, and slightly wobbly in the middle.

Oreo cheesecake filling with crushed Oreo cookies.

Cool the cake gradually: then I turn off the oven and open the door a little. I let the cheesecake stay in the oven for about an hour, then remove it to cool at room temperature for another 2 hours before refrigerating it overnight.

Make the ganache: I heat the heavy cream in the microwave for 45 seconds, then pour it into a bowl with the chocolate chips, making sure the chips are fully covered. After letting them sit for a minute, I stir them until they melt, then put them back in the microwave for 20 seconds if needed. I let this cool slightly, then drizzle it over the cheesecake.

To make the whipped cream, I whisk the cold heavy cream, sugar, and stabilizer in a cold metal bowl until stiff peaks form. Then, I put it into a piping bag fitted with a star tip and make decorations around the edges and middle of the cake.

Remove and serve: I use a knife to loosen the cake from the pan. Then I unbuckle the springform band and carefully remove it. When slicing, I run the knife under hot water and wipe it with a paper towel before and after each cut.

Expert tip

How to prevent cracks

If you’re worried about cracks, remember always to use room-temperature ingredients. This is especially important for the cream cheese, sour cream, and eggs. Also, do not beat the filling too much. And let the cake cool gradually by leaving it in the oven with the door open just a crack after turning it off before taking it out to cool on the counter. Then, it is okay to put it in the refrigerator overnight. However, don’t leave it out to cool on the counter for too long, as bacteria can begin to grow after 2 hours.

More tips to consider:

For the whipped cream, the heavy cream should be cold.
Use the whole cookie, including the cream, for the best results. The cream is a natural binder for the crust.
Add the eggs last and mix them at low speed or by hand. Do not overmix them, or they will get too much air, causing them to sink and crack.
Be sure the pan doesn’t leak. Otherwise, the batter will leak out.
For perfectly clean slices, run the knife under hot water and wipe it down after each cut.

Overhead shot of Oreo cheesecake topped with crushed Oreos.

Recipe variations and add-ins:

Different crust: Instead of an Oreo crust, I sometimes use a graham cracker or shortbread cookie crust.
Other Oreo flavors: Any Oreo flavor would be delicious in this recipe. I have tried mint and peanut butter, and they are both amazing.
Caramel topping: Try my luscious homemade caramel sauce on this sweet Oreo cheesecake. The rich flavor makes it taste even more enjoyable.
Go wild: Add some chopped pecans or walnuts on top of this cake for a crunchy texture and nutty flavor.
Add fruit: I always enjoy strawberries with chocolate, and with cheesecake, so it just makes sense to add them to this cake. My easy-to-make strawberry sauce is perfect for this!

Serving suggestions:

This Oreo cheesecake is delicious on its own with a glass of sparkling strawberry lemonade or a strawberry margarita. Still, I also like to serve it with this Oreo ice cream when I want a full-blown dessert experience. I only need 3 ingredients to make this ice cream, so it’s absolutely simple. But it takes some planning because it has to freeze for at least 6 hours. To make this cake even more special, sometimes I spread some of my homemade Oreo buttercream on top. This stuff is so delicious, I like to eat it with a spoon!

This is the kind of rich, chocolatey dessert I like to serve after a meal with a lot of spicy flavor, like my Mexican stuffed peppers. They are stuffed with taco-flavored meat, gooey cheese, vegetables, and rice seasoned with green chiles, onion, and garlic. This cheesecake is also a great dessert to cool your palate after eating my spicy, delicious General Tso pork chops. These tender, juicy, sweet, and spicy chops are my new favorite way to make pork chops.

How to store leftovers:

Refrigerate: I wrap leftover Oreo cheesecake in plastic and put it in a sealed container in the fridge, where it will stay fresh for 5 days.
Freezing: I wrap pieces individually in plastic wrap and put them in freezer bags so I can take them out as needed. They will stay fresh for up to 3 months.
Defrost: I thaw this overnight in the fridge for the best flavor.

Frequently asked questions

How do I remove it from the springform pan?

First, be sure that it is completely cooled before removing it. I like to remove mine right out of the refrigerator. The more solid and set it is, the better. Warm a knife with hot water. Then run it around the edges of the pan along the inside to loosen it before unlocking the side latch on the band. The metal ring should loosen and lift up and away from the cake.

Why is my Oreo cheesecake cracking?

Be sure to use room-temperature ingredients. If the cream cheese is cold, everything will go wrong from there. It doesn’t mix well with other ingredients and will make them clumpy. Also, do not overbeat the filling. It will let in too much air, puff it up, and cause it to collapse. Overbaking will also cause cracks. Turn off the oven when the cake is still jiggly in the middle.

Why is my Oreo cheesecake runny?

The wrong kind of cream cheese almost always causes runny cheesecake. First, be sure to get brick-style cream cheese. The stuff in the tub has air and water added, which will make the cake watery and runny. Low-fat cream cheese contains water, which prevents the cake from setting properly. Finally, not cooking the cake long enough can make it runny as well. Be sure the sides are set before turning the oven off.

Do I need to prebake my crust?

There is no need to prebake this crust. Since it is made with Oreo cookies and butter, it sets on its own without an oven. I usually prebake a crust when the pie is a no-bake kind, like a cream pie, but for one that has to cook for almost an hour, prebaking it will burn the crust. A burnt Oreo cookie crust would not taste very good.

More cheesecake recipes:

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