Oreo Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and optionally line the bottom with parchment for easy removal.

Place 1.75 cups of Oreos (about 20–22 cookies) in a food processor and pulse until very fine crumbs form. Alternatively, place in a zip-top bag and crush with a rolling pin.

Combine the Oreo crumbs with 6 tablespoons melted butter and 1 tablespoon granulated sugar in a bowl. Stir until all crumbs are moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake the crust for 8 minutes to set, then remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C) if following a lower-bake option for less browning.

Ensure cream cheese (24 oz) and sour cream (1 cup) are at room temperature for a smooth filling. Preheat or maintain oven at 325°F (160°C) if you prefer the standard bake; for a gentler bake use 300°F (150°C).

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl frequently to avoid lumps.

Add 1 cup granulated sugar and beat on low-to-medium speed until incorporated and mixture is smooth, about 1–2 minutes.

Mix in 1 cup sour cream and 2 teaspoons vanilla extract on low speed until combined. If using 1 teaspoon flour for extra stability, add it now and mix briefly.

Add the 3 room-temperature eggs one at a time, mixing on low speed after each addition just until the yolk disappears — do not overbeat. The goal is a smooth, slightly thick batter with minimal air incorporated.

Fold in the 12 coarsely chopped Oreos (about 12 cookies) using a rubber spatula so the cookie pieces are evenly distributed but the batter remains smooth. Reserve a few larger chunks for texture if desired.

Pour the filling over the cooled crust and spread to an even layer. Tap the pan gently on the counter to release large air bubbles. If you want an ultra-smooth top, run a small offset spatula or the back of a spoon across the surface.

Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 45–55 minutes, or at 300°F (150°C) for 55–70 minutes, until the edges are set and the center is slightly jiggly (it will finish setting as it cools). Avoid overbaking to prevent cracks.

Once baked, turn off the oven and crack the oven door open; let the cheesecake sit in the warm oven for 30 minutes. This gradual cooling helps prevent cracking.

Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen. Cool to room temperature on a wire rack for about 1 hour, then refrigerate (covered) for at least 4 hours, preferably overnight, to fully set.

Shortly before serving, spread 1 cup whipped cream over the chilled cheesecake or pipe decorative rosettes around the edge. For stabilized whipped cream, whip cream with a small amount of powdered sugar and a pinch of gelatin or use a commercial stabilizer.

Coarsely crush 6 Oreos and sprinkle evenly over the top of the whipped cream. Reserve a few crumbs to decorate the plate if desired.

Carefully release the springform pan sides, transfer the cheesecake to a serving plate if desired, slice with a hot, wet knife (wipe between cuts) and serve chilled.