Oreo Cheesecake

Ray Palenik


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

★★★★★ 1 vote
40 Min
1 Hr


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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

How to Make Oreo Cheesecake


  • 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.

Printable Recipe Card

About Oreo Cheesecake

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

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