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Oreo Cheesecake

A rich, cookie-studded dessert featuring a chocolatey Oreo crust, silky cream cheese filling with chopped Oreos, and a whipped cream topping finished with glossy ganache.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Oreo cookie crumbs (about 20–25 cookies)
  • 0.25 cups unsalted butter, melted
For the filling
  • 2 packages cream cheese, softened (8 ounces each) Use full-fat for best texture.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Bring to room temperature before mixing.
  • 0.5 cups chopped Oreos For folding into filling.
For the topping
  • 1 cup heavy cream For whipping.
  • 0.5 cups chocolate ganache For drizzling on top.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, combine Oreo crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. In a separate bowl, beat the cream cheese until smooth and lump-free.
  4. Gradually add sugar, mixing well. Scrape the bowl to ensure even mixing.
  5. Add the vanilla, then add eggs one at a time, mixing on low speed until incorporated.
  6. Fold in the chopped Oreos gently to maintain dense, creamy texture.
  7. Pour the filling over the prepared crust, smoothing the top.
Baking
  1. Bake for 55-60 minutes until edges set and center jiggles slightly.
  2. Turn off the oven, leaving the cheesecake inside with the door closed for 1 hour.
Cooling & Chilling
  1. Chill in the refrigerator for at least 4 hours or preferably overnight.
Finishing
  1. Before serving, whip the heavy cream to soft peaks and spread over the cheesecake.
  2. Drizzle chocolate ganache on top and slice with a hot, clean knife.

Notes

For gluten-free, substitute crust with gluten-free chocolate cookies. Lighter topping option: use whipped mascarpone instead of heavy cream.