Oreo Cheesecake

Creamy Cheesecake with an Oreo Cookie Crust

Oreo cheesecake is a fun variation on a classic baked cheesecake and surprisingly easy to make.

I use Oreo cookies in two different ways: finely crushed cookies make the chocolate crust, while larger pieces are added to the cheesecake and used for decoration. This gives you Oreo flavor throughout the dessert without losing the smooth, creamy texture of the cheesecake.

The filling comes together quickly in a food processor, making this an especially approachable cheesecake for beginners.

Supplies:

• Mixing bowl medium size or stand mixer

• Food processor

• Spatula

• Whisk

• Rolling pin

• Springform pan/cake ring

• Scale

• Baking tray

Yield

One 6-inch (15 cm) cheesecake

Oreo Crust

• 200g Oreo cookie crumbs, cream filling removed

• 60g unsalted butter, melted

Additional Oreos

• Reserved Oreo cookies and cream filling, coarsely crushed, for the cheesecake filling and decoration

Cheesecake Filling

• 370g cream cheese, softened

• 100g granulated sugar

• 60g sour cream

• 2 large eggs

• 1 egg yolk

• Coarsely crushed Oreo cookies, as desired

• Reserved Oreo cream scraped from the cookies used for the crust

Steps:

Prepare the Oreo Crust

1. Gently twist apart the Oreo cookies and remove the cream filling from the cookies you will use for the crust.

2. Place the plain chocolate cookies in a food processor and pulse until finely ground.

   If you don't have a food processor, place the cookies in a resealable bag and crush them finely with a rolling pin.

3. Measure 200g Oreo crumbs and combine with 60g melted butter.

4. Mix until all the crumbs are evenly moistened.

5. Transfer the mixture to the bottom of a prepared springform pan or cake ring.

6. Using the bottom of a measuring cup or flat-bottomed glass, press the crumbs into an even, compact layer.

7. Refrigerate the crust while preparing the cheesecake filling.

Oreos for the Filling & Decoration

• Cream filling reserved from the Oreo cookies used for the crust

• 7 whole Oreo cookies, including the cream, coarsely crushed

• Additional Oreo cookies for decoration, as desired

Prepare the Cheesecake Filling

1. Place the softened cream cheese and sugar in a food processor. Add the reserved Oreo cream filling and process briefly until smooth.

2. Add the sour cream, eggs, and egg yolk. Pulse just until the mixture is smooth and combined. Scrape down the sides and bottom of the bowl as needed.

3. Coarsely crush 7 whole Oreo cookies. Don't grind them too finely—you want visible pieces of cookie in the finished cheesecake.

4. Gently fold the crushed Oreos into the cheesecake filling by hand.

5. Pour the filling over the prepared Oreo crust and smooth the surface.

6. Bake at 300–325°F (150–165°C) for approximately 40–45 minutes, The cheesecake is ready when the outside is set but the center still has a gentle jelly-like wobble when the pan is lightly moved.

7. Cool completely, then refrigerate until thoroughly chilled, preferably overnight.

8. Decorate with additional Oreo cookies before serving.

Baking with Confidence

Don't overprocess the filling. A food processor makes the filling wonderfully smooth, but once the eggs are added, use only short pulses. Too much incorporated air can contribute to rising and cracking.

Keep some Oreo pieces coarse. Fine crumbs disappear into the filling. Larger pieces give you those recognizable pockets of cookie throughout each slice.

Look for the wobble. I like your original “jiggles like jelly” description and would actually keep it. It's a useful visual cue for beginners:Enjoy yummy Oreo Cheesecake !

No-Waste Tip

Don't discard the Oreo cream filling when preparing the crust. I add it directly to the cheesecake mixture for extra Oreo flavor and sweetness.