Oreo Cookie Cheesecake

Oreo Cookie Cheesecake


"Oreo overload and super yummy!"
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6 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 350. Mix cookie crumbs, 1.5 T sugar, and melted butter in a 9inch springform pan. Press down. Bake crust for 5 minutes while you make cheesecake batter.
  2. With an electric mixer, beat cream cheese on high until smooth. Add 1 1/3 cups sugar and flour; mix well. Add eggs and egg yolk one at a time, mixing until just combined after each. Add 1 t vanilla and 1/8 cup heavy cream; mix until just combined. Add pieces of Oreos and mix by hand until just combined. Pour into pan.
  3. Gently drop pan on the counter a few times to release any air bubbles. Bake in a water bath for 1 hour and then turn the oven off and let sit in the oven for an additional hour. Remove from oven and let cool on the counter for another hour before putting in fridge to cool the rest of the way. Leave in pan until ready to serve.
  4. Top with whipped cream and mini Oreos, or whatever your heart desires!
  5. *If desired, about 30 minutes after the oven is turned off, make ganache topping. Bring 3 inches of water to a boil in a small pot. Turn down the heat to low. Place a small metal bowl over the top of the pot and add 3/4 cup cream and 1 t vanilla. When warm, add chocolate chips and whisk constantly until completely melted. Remove from heat. Let sit until cheesecake comes out of the oven.
  6. When you remove cheesecake from oven, using a knife, cut around the edge of the cheesecake against the pan. Pour ganache over the top - it will also drip down the sides. Let sit on the counter for an hour and then cool in fridge. Remove from pan when ready to serve.


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