This Oreo Cheesecake recipe is rich, creamy, and absolutely delectable. I used Oreo cookies in the crust and folded them into the luscious cream cheese filling, and then baked and topped the cake with chocolate ganache and homemade whipped cream. It’s truly what cookies and cream dessert dreams are made of!

Easy Oreo Cheesecake Recipe

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!

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.

Helpful Tips

• 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.
• 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.
• Use whole eggs and an egg yolk. The yolk, which contains extra fat and emulsifiers, can bind liquids and fats, which helps prevent them from separating and creates a cheesecake that is rich, smooth, and billowy.

How to Make Oreo Cheesecake Step by Step

Get the oven going and prepare a pan: Preheat the oven to 350°F and grease a 9-inch springform pan; set aside.

Make the crust: Stir together the Oreo cookie crumbs from 24 cookies and the 6 tbsp of melted butter with a fork until combined. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate the pan while you prepare the filling.

Make the filling: Using an electric mixer on medium-low speed, beat 32 oz. of cream cheese, 1 cup of sugar, 2 tbsp flour, and a pinch of salt until the mixture is creamy and smooth. You don’t want to see any lumps of cream cheese. This usually takes me about 3 minutes.

Scrape down the sides of the bowl, add ½ cup of heavy cream and 1 tsp of vanilla, and beat to combine.

Beat in 3 whole eggs and the 1 egg yolk one at a time, beating for about 5-10 seconds before adding the next.

Mix a few times by hand, with a rubber spatula, to ensure that all of the ingredients are evenly incorporated. Fold in the 12 quartered Oreo cookies.

Assemble and bake: Pour the cream cheese filling into the chilled crust and spread into an even layer.

Bake until the outer couple of inches of the cake look slightly puffed and set, but the 2-3 inches in the center still jiggle when you move the pan. This usually takes me about 45 to 55 minutes.

Turn off the oven, crack open the door, and leave the cheesecake inside for 1 hour.

Cool and chill: After an hour, take the cheesecake out of the oven, place it on a wire cooling rack, and run a thin, dull knife around the edges, then let it cool completely to room temperature.

Once the cheesecake has reached room temperature, refrigerate for at least 4 hours, preferably overnight.

Make the ganache: Place 7 oz. of chocolate chips in a heat-proof bowl and pour ¼ cup of very hot, almost boiling, heavy cream over it, let it sit for a couple of minutes, then whisk until smooth.

Let the ganache cool a bit for about 5 minutes, or until it has thickened but is still pourable. Transfer to a squeeze bottle.

Remove from refrigerator: Remove from the refrigerator 30 minutes before serving and remove the mold.

Add the chocolate ganache: Drizzle with chocolate ganache and fresh piped whipped cream. This is great to hide any cracks!

Serve: Slice, serve, and dream about every bite until you make it again!

Oreo Cheesecake Recipe Variations

• 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

Leftover cheesecake should be stored in the refrigerator, covered in plastic wrap and 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.

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.

When you wrap the cheesecake, place a piece of paper towel under the plastic and foil. This will help absorb condensation.

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.

What to Serve With

I love serving this cheesecake with a steaming cup of Irish coffee for the adults and slow cooker hot chocolate for the kids.

Other Oreo Recipes

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