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Easy and Delicious Oreo Cheesecake

Easy and Delicious Oreo Cheesecake

A rich, creamy, and easy homemade Oreo Cheesecake featuring a buttery Oreo cookie crust and a smooth cookies-and-cream filling. Perfect for birthdays, holidays, family gatherings, or anytime you're craving an indulgent dessert.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Resting Time 6 hours
Total Time 7 hours 30 minutes
Servings 12

Ingredients
  

  • 36 Oreo Cookies divided
  • 6 tbsp Unsalted Butter melted
  • 24 oz Cream Cheese softened
  • 1 cup Granulated Sugar
  • 1 cup Sour Cream room temperature
  • 1 tsp Vanilla Extract
  • 3 Large Eggs room temperature
  • 2 tbsp Cornstarch
  • ½ cup Heavy Cream
  • 1 cup Whipped Cream optional, for topping
  • 8 Oreo Cookies for garnish

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil if using a water bath.
  • Crush the Oreo cookies into fine crumbs and combine with melted butter until evenly coated.
  • Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while making the filling.
  • Beat the softened cream cheese until completely smooth.
  • Mix in the sugar until fully incorporated.
  • Add the sour cream, vanilla extract, heavy cream, and cornstarch. Mix until smooth.
  • Add the eggs one at a time, mixing on low speed after each addition.
  • Roughly chop several Oreo cookies and gently fold them into the batter.
  • Pour the filling over the prepared crust and smooth the top.
  • Bake for 60–65 minutes until the edges are set and the center slightly jiggles.
  • Turn off the oven and leave the cheesecake inside for about 1 hour with the door slightly open.
  • Cool completely, then refrigerate for at least 6 hours or overnight.
  • Top with whipped cream, crushed Oreos, and whole cookies before serving.

Notes

 
  • Always use room-temperature cream cheese for the smoothest filling.
  • Don't overmix after adding the eggs to reduce the risk of cracks.
  • Chilling overnight gives the cheesecake the best flavor and texture.
  • A water bath helps produce an ultra-creamy cheesecake but is optional.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.
 

Nutrition Facts

 
  • Calories: 565 kcal
  • Carbohydrates: 46g
  • Protein: 8g
  • Total Fat: 39g
  • Saturated Fat: 22g
  • Trans Fat: 0g
  • Unsaturated Fat: 15g
  • Cholesterol: 125mg
  • Sodium: 390mg
  • Potassium: 210mg
  • Fiber: 2g
  • Sugar: 34g
  • Vitamin A: 1,120 IU
  • Vitamin C: 0mg
  • Calcium: 105mg
  • Iron: 2.4mg