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The Ultimate Creamy Baked Oreo Cheesecake Recipe

A close-up side view of a rich slice of Oreo cheesecake with a dark cookie crust and cream filling loaded with cookie pieces.
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Make a rich, creamy Oreo cheesecake with a crisp chocolate cookie crust. This recipe delivers a decadent dessert perfect for parties, similar to Cheesecake Factory style, with instructions to prevent cracking.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 4 large eggs
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup mini Oreo cookies (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Oreo cookie crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until fully incorporated.
  5. Mix in the vanilla extract and sour cream until just combined. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition until just blended. Scrape down the sides of the bowl as needed.
  7. Gently fold in the 1 cup of crushed Oreo cookies.
  8. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath to prevent cracking).
  9. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  12. Before serving, top with the remaining mini Oreo cookies. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a No Bake Oreo Cheesecake variation, skip steps 1, 2, 4, 5, 6, 7, 8, 9, and 10. Instead, mix the cream cheese, sugar, vanilla, and sour cream. Fold in the crushed Oreos. Press the crust mixture into the pan, top with the filling, and chill for at least 8 hours until firm.
  • To achieve a Cheesecake Factory Style texture, ensure your cream cheese is fully softened and mix the batter just until combined to keep the texture dense and creamy.
  • If you want simple cheesecake bars, use a 9×13 inch baking dish instead of a springform pan and adjust baking time slightly.

Nutrition

Find it online: https://yumdrizzle.com/oreo-cheesecake-recipe-creamy-baked-dessert/