Oreo Cheesecake

Ray Palenik


Have a glass of milk or something with this it is very rich.

★★★★★ 1 vote
40 Min
1 Hr



oreos finely chopped or rolled with rolling pin (scrape out the filling first)
1/3-1/2 c
melted butter, use more if needed


24 oz
cream cheese at room temperature
1/2 c
butter, room temperature or melted
1 c
large eggs at room temperature
2 tsp
vanilla extract
1/4 tsp
1/4 c
all-purpose flour
8 oz
sour cream
oreos broken into 6-8 pieces each


1In a bowl mix the melted butter into the Oreo crumbs.
2Wrap the outside of 10 inch spring-form pan with aluminum foil, and butter the inside of the pan.
3Press the oreo crumbs into the bottom of the pan (optional: press the crumbs up the side an inch or so). Save the remaining crumbs for filling.
4Preheat oven to 325 degrees Fahrenheit.
5All ingredients should be at room temperature before beginning.
6Keep mixer on low setting throughout the mixing process
7Beat the cream cheese with a mixer until light and fluffy.
8Add the butter to the mixture.
9Gradually add sugar and continue beating until mixed through.
10Add the eggs one at a time and continue to beat until blended.
11Add the vanilla, salt, and flour; beat until smooth.
12Add the sour cream and beat well.
13Turn off the mixer and stir in 10-15 of the broken Oreos with a spoon and whatever is left over from the crust. You can also add some of the Oreo filling into the mixture if you want.
14Pour the mixture into the pan onto the previously prepared crust.
15Take the rest of the broken apart Oreos and place on top of the cheesecake.
16On a lower rack place a big shallow baking pan with water to keep in moisture or put the cheesecake in a water bath.
17Place the cheesecake onto the top rack and bake for 1 hour.
18After the hour check it by gently shaking the pan; if it jiggles slightly it is done. If it jiggles quite a bit leave it in for another 10 minutes and check again.
19After it is done baking turn off the oven and prop open the door. Let the cheesecake stay in the opened oven until the oven reaches room temperature.
20Take the cheesecake out and let it sit on the counter for at least another hour to cool some more.
21Place into the refrigerator and let cool for at least 24 hours; the longer you wait the better it is.
22Cut into 12-16 slices (I usually do 16, it is a very rich cheesecake), then serve.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American