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Oreo Cheesecake | Creamy Cookies and Cream Cheesecake

Oreo Cheesecake | Creamy Cookies and Cream Cheesecake

This Oreo Cheesecake features a buttery Oreo cookie crust, a rich and creamy cheesecake filling packed with crushed Oreo cookies, and a fluffy whipped cream topping. It's an impressive yet easy dessert that's perfect for celebrations or anytime you're craving cookies and cream.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling time 6 hours
Total Time 7 hours 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 30 Oreo cookies
  • 6 tablespoons unsalted butter melted
Cheesecake Filling
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 15 Oreo cookies roughly chopped
Topping
  • 1½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Crushed Oreo cookies
  • Mini Oreo cookies for garnish

Equipment

  • 1 9-inch Springform Pan For baking
  • 1 Food Processor Crush Oreo cookies
  • 2 Mixing Bowls Crust and filling
  • 1 Electric Mixer Beat cream cheese
  • 1 Rubber Spatula Fold ingredients
  • 1 Roasting Pan Optional water bath
  • 1 Cooling Rack Cool cheesecake

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Crush Oreo cookies into fine crumbs and mix with melted butter.
  3. Press the mixture firmly into the bottom of a greased springform pan.
  4. Bake the crust for 10 minutes and cool slightly.
  5. Beat cream cheese until smooth.
  6. Mix in sugar, sour cream, vanilla, and eggs one at a time.
  7. Fold in chopped Oreo cookies.
  8. Pour filling over the crust.
  9. Bake for 55–65 minutes, until the edges are set and the center slightly jiggles.
  10. Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly open.
  11. Chill for at least 6 hours, preferably overnight.
  12. Top with whipped cream, crushed Oreos, and mini Oreos before serving.

Notes

  • Avoid overmixing after adding the eggs.
  • Bake in a water bath for fewer cracks.
  • Chill overnight for the best texture.
  • Decorate just before serving.
  • Store leftovers refrigerated.
    Use room-temperature cream cheese to create a silky-smooth cheesecake without lumps.