Oreo Cookies & Cream Cheesecake

If you love Oreos and you love cookies and cream ice cream, then you will certainly love this Oreo Cookies & Cream Cheesecake with Oreo cookies in so many forms! There's an Oreo cookie crust, creamy vanilla cheesecake with Oreo chunks and cookie crumbs & cream swirl. It's topped with dark chocolate ganache and more Oreo cookie pieces. l love any kind of cheesecake, and this one is definitely among my top favorites. It is ultra smooth and creamy with the most delicious vanilla and cocoa flavors. Each bite will give you sense of nostalgia, while also tasting like a gourmet dessert. If you enjoy Oreo desserts, try my Thick Oreo Brownies and these Cookies & Cream Cheesecake Bars.

WHY THIS RECIPE WORKS

• Crisp Oreo cookie crust - we are making the most of the Oreo theme with a rich Oreo cookie crust. It's so easy to make. You use the whole cookies and don't need to separate the cream filling.
• Ultra creamy - the texture of this cheesecake is so silky smooth that it tastes almost like ice cream. Since Oreos are a dry biscuit, they will absorb moisture from the batter and tend to dry it out. This recipe takes that into consideration so that you can still incorporate Oreo pieces while maintaining a moist and creamy texture.
• Perfect set - the filling sets so nicely so that you can achieve clean slices without it being too soft.
• Cookies and cream swirl - you'll reserve some of the vanilla cheesecake batter and mix in crushed Oreo cookie crumbs to really bring out that dark cocoa biscuit flavor. It adds a lovely grey contrast to the bright vanilla batter for a beautiful appearance.
• No cracks - using a low oven combined with a water bath or indirect steam baking ensures this cheesecake bakes without cracks.
• Chocolate ganache - the finishing touch is a dark chocolate ganache that sets to a glossy finish. It adds that extra chocolate flavor to make this cheesecake irresistible.

INGREDIENTS FOR OREO CHEESECAKE

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content which makes the filling too soft.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines.
• Pure vanilla extract - I really love this Madagascar Bourbon Vanilla extract.
• Sour cream - use full fat sour cream for the filling. The rather high addition of sour cream contributes moisture to help offset the drying effect of the Oreo cookies which will absorb water from the batter during baking.
• Cream - you'll need whipping cream with 35% milk fat
• White chocolate - it adds that distinct creaminess that really makes this dessert taste like cookies & cream ice cream. In addition to that, the cocoa butter content adds stability to give this cheesecake that perfect set. The quality of your white chocolate makes a difference. Seek out pure white chocolate (not compound chocolate) which has only cocoa butter as the fat. There should not be any other vegetable oils added in the ingredient list. This is the one I use here.
• Oreo cookies - of course they are the gold standard, however any chocolate wafer cookies with cream filling will work.
• Dark chocolate - use your favorite semisweet chocolate to make the ganache topping. Chop it up finely so it melts quickly and evenly.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE OREO CHEESECAKE

• STEP 1) Make the crust. Melt the butter in the microwave on low heat, then set it aside to cool sightly while preparing the cookie crumbs. Place whole Oreo cookies (filling and all) into a food processor and pulse until it forms crumbs similar to bread crumbs. You can also place the cookies into a sealed bag and crush them with a rolling pin or heavy pot. Do not over-process or it will turn into cookie butter and feel greasy. Transfer crumbs to a medium bowl and add melted butter, then stir it together until evenly combined or pulse it in with just 1 or 2 pulses. Press the crumbs evenly into the base of the lined loaf pan using firm pressure and place it in the refrigerator to firm up and set for 30 minutes.
• STEP 2) Make the vanilla cheesecake base. Place cream cheese in a large bowl and use a hand mixer to mix for 30 seconds to help break it down. Add sugar and vanilla and mix for 1-2 minutes until smooth and creamy without any lumps. Scrape down the sides and along the bottom of the bowl with a spatula several times as needed. Add melted white chocolate and mix it in, then fold in the Oreo cookie pieces and set aside.
• STEP 3) Make the chocolate paste. Combine cocoa powder and hot water in a small bowl. Whisk until smooth and set aside to cool slightly while you finish making the base. This will be for the chocolate batter only.
• STEP 4) Whip cream and fold it in. Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms stiff peaks. Gently fold the whipped cream into the cheesecake base in two parts until combined. This takes several turns of your spatula and be cautious not to over-mix so you don't to deflate all the air in the whipped cream.
• STEP 5) Finish the chocolate cheesecake. Remove about 1 cup of the cheesecake mixture and transfer to another medium bowl. Add the cooled chocolate paste and fold it in.
• STEP 6) Assemble & Chill. Remove the Oreo cookie crust from the fridge and dollop vanilla cheesecake filling over top, alternating with chocolate filling. Gently smooth the top to level the surface, cover with plastic wrap and refrigerate for 2 hours. You can also place it in the freezer for 1 hour to speed it up.
• STEP 7) Make the ganache. Place chocolate in a heatproof bowl and melt it gently in the microwave on 50% power, stirring every 20-30 seconds. Add coconut oil and 2 tablespoon of hot water and whisk until smooth, then whisk in final 1 teaspoon of hot water until glossy. Immediately pour it over the chilled cheesecake and smooth it out. Crumble Oreo cookies on top.
• STEP 8) Let set. Place it back in the fridge for 1 hour to set. This cheesecake is delicious frozen as well. You can let it thaw for about 10 minutes, then slice it into bars, wrap one end with parchment paper to hold it and it is a great cold treat on a Summer day!

EXPERT TIPS FOR OREO CHEESECAKE

• Do not over-process the Oreos. You'll just need to pulse the cookies into crumbs. If you run the food processor for too long, it will turn into cookie butter and the oils from the cookies will separate out and leave you with a greasy crust that can seep oil during baking.
• Pack the crumbs down firmly for the crust so that you get a nice solid base. I like to use the bottom of a ½ cup measuring cup to do this.
• Use the best vanilla you can. I prefer Madagascar Bourbon Vanilla Extract. The flavor of cookies and cream is really about the contrast of creamy vanilla against intense dark cocoa. Vanilla is the star and it really shines in a no-bake recipe.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Do not over-mix. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
• Gently tap the pan on the counter and then pop any air bubbles that come to the surface before baking. Air bubbles will cause cheesecake to crack.
• Bake gently. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.
• Use the indirect steam method. I like to use a water bath to ensure the silkiest texture, and I have never had issues with leaking by double wrapping the base. However, if you are concerned about using a water bath, you can use the indirect steam method. To do this, fill a large roasting pan or rimmed baking sheet with about ½ inch of boiling water and place it on the bottom rack of the oven as you bake the cheesecake. The hot water will create steam in the oven to prevent the cheesecake from drying out.
• Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles like Jell-O slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still too wet and wobbly, then set the timer for another 2 minutes and keep checking.
• Chill for at least 4 hours. This is actually one of the most important steps of making cheesecake. Let it cool completely at room temperature and then refrigerate for at least 4 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.
• Slice with a hot dry knife. What does this mean? Dip a sharp knife into a cup of boiling water and then wipe it dry before making each slice. This will ensure you get professional, neat, clean slices and sharp edges.

RECIPE FAQ

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Oreo Cheesecake

Christina Marsigliese, Food Scientist MSc.

If you love Oreos and you love cookies and cream ice cream, then you will certainly love this Oreo Cookies & Cream Cheesecake with Oreo cookies in so many forms! There's an Oreo cookie crust, creamy vanilla cheesecake with Oreo chunks and cookie crumbs & cream swirl. It's topped with dark chocolate ganache and more Oreo cookie pieces.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Servings 10 servings

Ingredients

  

Oreo Cookie Crust:

• 200 g Oreo cookies (16-18 whole cookies with filling)
• 2 tablespoons (28g) unsalted butter, melted and cooled

Cheesecake Batter:

• 18 ounces (500g) full-fat cream cheese, softened to room temperature
• ⅔ cup (135g) granulated sugar
• ⅔ cup (160ml) full fat sour cream
• 1 teaspoon (5ml) pure vanilla extract
• 2 large eggs, at room temperature
• ¼ crushed Oreo cookies, from about 2 Oreos
• 8 Oreo cookies broken into pieces (I chop each cookie into 8 pieces)

Chocolate Ganache Topping:

• 4 oz (113g) semisweet chocolate, finely chopped
• ⅓ cup (80ml) 35% whipping cream

Instructions

 

• Preheat the oven to 350°F. Lightly grease the sides of an 8-inch round non-stick springform pan and line the bottom with a round of parchment paper.
• Make the crust. Add the Oreo cookies (whole cookies, with the cream filling) into the bowl of a food processor and pulse until finely ground. You should have about 1 ⅓ cups of crumbs. Do not over-process or it will make the crust greasy. Add melted butter and pulse just a few times until moistened. To prevent over-mixing, you can also tip the crumbs into a medium bowl and stir in the butter until the crumbs are evenly coated. Add the crust mixture into the bottom of the prepared baking pan and press it firmly and evenly over the base and up the edges about 1-inch high to make an edge crust. Bake for 10-12 minutes until it feels dry and fragrant.
• NOTE: pulse carefully after you add the butter or STIR it into the crumbs. If you process too much then the butter will seep out as the crust bakes.
• Reduce the oven temperature to 325°F.
• Make the cheesecake batter. Place soft cream cheese into a large bowl and mix with an electric hand mixer on medium speed until smooth. Add sugar and mix until very smooth and creamy. Stop to scrape down the sides of the bowl several times to ensure there are no lumps at this stage and everything is well combined. The mixture should be lump-free before you move on to the next step.
• Add sour cream and vanilla and mix until smooth and evenly incorporated. Scrape down the sides and around the bottom of the bowl again and mix on low for 5 seconds to ensure everything is blended. Scrape down the sides and around the bottom of the bowl again and mix in eggs, one at a time until everything is blended. Transfer 1 cup of batter to another clean bowl and stir in crushed Oreo cookie crumbs. Add Oreo cookie pieces to the rest of the vanilla batter and fold them through. Set both batters aside for 10 minutes. This lets the Oreos hydrate so they get softer and the flavor infuses. It also lets the crushed Oreos blend more into the batter so the batter has a nice soft grey color to look like cookies & cream.
• Assemble the cheesecake. Pour the vanilla cheesecake batter with the Oreo pieces into the pre-baked crust, spreading it out evenly and popping any air bubbles that you see. Gently spoon dollops of the cookie crumb batter over top (or use a cookie scoop to portion it) and gently swirl it in with a butter knife so you get nice defined swirls. Don't swirl too much or it will fade into the batter and don't go too deep or you will disturb the crust.
• Place a rimmed cookie sheet or roasting on the bottom rack of the oven and fill it with at least and inch of boiling water. Place the cheesecake above on the center rack and bake for 30 minutes. Reduce oven temperature to 300°F and bake for another 15-20 minutes until the edges are set and the center of the cheesecake has a slight wobble when you shake the pan.
• Transfer pan to a wire rack and immediately run a butter knife or offset spatula around the sides of the pan to release the cheesecake, then let cool completely. Once cool, cover with foil and place in the fridge for at least 4 hours or over night.
• Make the ganache. Place chopped chocolate in a medium bowl. Heat cream in a saucepan over medium-low heat with occasional stirring until it comes to simmer. Immediately pour the hot cream over the chocolate in the bowl, cover and let stand for 2 minutes. Then, stir gently making concentric circles starting in the center and working your way out to the edges until the mixture emulsifies and turns into a silky glossy ganache. Let it cool for 5 minutes, then pour it over the cooled cheesecake and spread it out to the edges to allow it to drip over the sides. Decorate with more Oreo cookie pieces. Chill for 20 minutes to let the ganache set, then enjoy!