A delicious, decadent, and easy cheesecake recipe filled and covered with Oreo pieces and topped with chocolate syrup and whipped cream.
Cheesecake can be intimidating to make, but it doesn’t have to be! When you don’t overcomplicate it, cheesecake is a very easily-executed dessert that doesn’t have to involve hours of working away in the kitchen, water baths, and all sorts of unnecessary steps. Now, it might brown a bit or even crack, but none of that really matters. Nothing a drizzle of chocolate syrup or a generous dollop of Cool Whip won’t fix!
What is Oreo cheesecake?
Oreo cheesecake is a dessert that features the creaminess and richness of cheesecake and the crunchy goodness of Oreo cookies. Typically, the crust is made of crushed Oreos with a fat, like butter. The filling of the cheesecake is a cream cheese mixture with crushed Oreos. This particular Oreo cheesecake also features crushed Oreos on top. The cheesecake is usually baked and then cooled overnight for a delicious, rich, cool treat for the next day.
Ingredient FAQ
Oreos – Go for the name brand on this ingredient if you can. I’m sure off-brands will do, but I’ve often found the flavor and texture of the generic stuff to be a little different. This is just one of those situations where I abide by the rule: “If it ain’t broke, don’t fix it.”
Butter – You will need three tablespoons of butter that has been melted. I advise putting that butter in the microwave and melting it 5 seconds at a time until it’s nice and liquid.
Cream cheese – I always recommend the full-fat cream cheese for its richness, but if you are more nutritionally conscious, go for that lower fat or Neufchatel. You will need to soften four packages for your cheesecake filling. This can easily done by microwaving, leaving on the counter for 30 minutes, massaging back and forth between your hands, or submerging in warm water for 10 minutes.
Sugar – Make sure you have 1 1/4 cups of plain granulated sugar for this recipe.
Vanilla extract – Any kind will do, but make sure you have 2 teaspoons worth.
Eggs – You will need four large eggs to make this cheesecake. I always recommend you let them sit out for a little while and come to room temperature. Room temperature eggs combine more easily into baking mixtures.
How should you store cheesecake?
Cheesecake can be stored in the refrigerator for 3-4 days. While it can be frozen as well, just keep in mind it can develop a soggy texture.
Here are two storage suggestions:
- Cover cheesecake with aluminum foil or plastic wrap. Try to make it as airtight as possible to prevent drying out.
- Store cheesecake in an airtight container. This is the best method!
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Recipe Card
Easiest Oreo Cheesecake
Ingredients
- 1 (14.3-ounce) package Oreos, divided
- 3 tablespoons butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
- Place about half of the Oreos (about 18) in a gallon size zip-top bag. Crush the cookies using a rolling pin. Pour the crushed Oreos into a small bowl and mix with the melted butter. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
- In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, sugar, and vanilla until well combined. Add the eggs and mix well. Roughly break up the remaining cookies and add them to the mixture, reserving some to sprinkle on top. Gently fold the cookies in and pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles. Sprinkle with the remaining Oreos.
- Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks). Drizzle with chocolate syrup and add a dollop of whipped cream, if desired.
Nutrition
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
This is my fourth time making it! It’s in the oven now. The first time I made it was for Thanksgiving 4 years ago and I was asked to make it again because the fam loved it so much!
It’s like a tradition now!! Love this!!
This was a hit with the family. Will be making again.
Thanks for letting me know!
Hey Stacey! I want to make this for Fathers Day this weekend and had a question. Do I need to do the water bath that you usually do for a cheesecake? I didn’t see it in the instructions so I had to ask. Big points for getting to skip that step if so.
Thanks!
I don’t include that step because I find it fussy and don’t mind if the cake gets a little brown around the edges. But you can absolutely bake it in a water bath if you’d like.
I’ve used this recipe many times. I’ve made the Oreo version, but I also use this recipe without the Oreos for just a plain cheesecake or use my own add-ins. It’s always delicious!
Thank you so much! But, no Oreos? I’m not sure we can be friends, LOL!
This recipe looks great! I’m making it tomorrow for V-Day. I’m using a 7inch pan. Does that change the cook time or temp for this recipe? Thanks!
Since the batter will be thicker it will probably need a longer cook time, but I can’t say exactly how long. You’ll want the center to still be jiggly and about 2 inches around the edges should be set.
Thank you, Stacey!
Of course!
How long will it keep in the fridge? Or can it be frozen?
A few days in the fridge, but no more than a week. I know lots of folks who have success with freezing cheesecake, though I never have enough let around to try it out. 🙂
Can you tell me why mine tasted like eggs? lol. I have never made one before. Is it 1/4 a cup of sugar or 1 and 1/4 cup of sugar?
It’s 1 1/4 cups sugar (1 cup plus 1/4 cup). Did you use less?
I was wondering could you use this recipe to make individual cupcake using a cookie as the crust?
I don’t see why not! 🙂 You’ll just need to reduce the cooking time.
I am wondering how easy it would be to substitute something else for the Oreos. I made this Saturday and my husband went crazy over it (he loves Oreos). We really liked it and think it has the best cheesecake taste of any we’ve ever had. So I guess my question is would it be possible to use the cheesecake base but do like a coffee cheesecake instead of Oreo?
Hi Danielle! So glad you enjoyed this one! Yes, this is a great base recipe to add other things too. Just be sure to use things without additional liquid – other cookies, berries, etc.
Would it be completely awful to use a premade Oreo crust? ????
Not. at. all. It’s end up a little different because of the shape of the pan, but no, I will never say you can’t make it easier on yourself. Never. 🙂
Hi just wondered is it normal sugar or caster sugar
It’s just regular granulated sugar.
Ok don’t laugh. But I have never made a cheesecake. But when do you remove it from the spring pan
You won’t ever get laughed at for asking questions here, Susi! Just let it chill in the fridge before removing it from the pan. You can actually just wait until you’re ready to serve it. Hope that helps!
How much sugar in batter?
1 1/4 cups
This was so easy and SO good. I am so glad I found this receipe. Thank you!
Me to! Glad you enjoyed it!
Do you use regular Oreos or double stuff?
Just regular old Oreos.
Sounds easy but what’s the oven temp?
Hi Mona! It’s so easy. The oven temp is 350°F.
Awesome recipe I’ve made this 2 or 3 times turned out excellent every time
That’s so great to hear, Cathy!!
What to do if I have no springform pan? Will an 8×8 or 9×9 work???! HELP!!!!!!!
It will, you’ll just have to cut it and serve it from the dish.
Hi Stacey, Can you tell me how to bake it in the Microwave !!! or Can i just refrigerate it like “no bake cheesecake” .. I need your suggestion. I’m actually planning to mk it on my Hubby’s budday 🙂 Thanks fr sch a simple recipe on cheesecake but plz do solve my query Stacey !!!
Hi Sreya! Unfortunately, I can’t provide much info on a microwave version as I’ve not tried it. Since it’s got eggs in it, you
need to cook it or leave them out.
If you’re thinking about making it for his birthday make it the day before so you can
bake it in the oven and decorate it later on.
If you want a no-bake cheesecake recipe just Google it and you should be able to find one that you can cook in the microwave or on the stovetop
OMG I made this yesterday for Mother’s day…My family LOVED it so much…I loved how easy it was to make! I will be making another one on Wednesday for work…cant wait for them to say how good it is…Thank you!!!!
I just love hearing that, Mary! I hope you’re coworkers love it as much as your family did!
This was so easy and SO good. I am so glad I found this receipe. Thank you
So glad you enjoyed it! It’s a family favorite!
Easy and delicious! Win-win!!
I can’t argue with that! 🙂
Thank you, thank you, thank you for reminding me that it’s OK to keep it simple! I can’t tell you how many times I’ve let needlessly complicated recipes intimidate me and shake my confidence as a home cook. I’ve looked at recipes that had such intricate, complicated steps––almost scientific––to the point of being almost impossible to re-create. As much as I love to cook, I do have other things I need to do other than stand over a dish and stir it frequently for two hours. Lately, I’ve been rethinking my cooking strategies and picking simple recipes, but I kept thinking that perhaps that was a cop-out, that perhaps I should just tough it out and make the more elaborate recipes; but I would end up frustrated and exhausted and with food that really wasn’t worth all the trouble. This week, you and Brandi (The Country Cook) have posted blog postings that have encouraged me to keep it simple and do my best, and it will turn out just fine. Thanks again!
Brandie’s post sure was great, wasn’t it!? Glad we could help this week, Tee!
This looks wonderful! Can’t make it unless I’m having company though — I might eat the whole thing.
It’s dangerous like that! 🙂
Who could possibly resist this one??? NOT ME! Looks fabulous and mouth-watering. I am sure I am not the only one who appreciates SIMPLE recipes like this one. You are awesome Stacey! Keep on keeping on….
Thanks so, so much!! 🙂
This looks delicious–and as stated, easy to put together and cook!
I do have one question though. When you crush Oreos for the crust, are you supposed to include the frosting or remove most of it?? I have always wondered. What did you do for your version? Frosting and all? I know you are to add butter so does it too oily if the frosting is in there too?
Seriously I am NOT trying to complicate things, LOL!
Just leave it all in there. It’ll help to bind the crust together. Enjoy!
In the instructions that accompany the pictures, you do not mention eggs. Of course, it’s no big deal, but thought you might like to correct it. Recipe looks delicious.
Thanks for the heads up! Got it fixed. Enjoy!
What temperature do I set the oven at? It says how long to bake it but I don’t see at what temperature…
Nvm I see it!
Oreo cheesecake is one of my all time favorites. I make mini ones using a single cookie as the crust.
Kari
http://www.sweetteasweetie.com
Not a bad idea!
Advertising on someone else’s recipie is pretty scummy
Yes Sir, it is.