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whole cheesecake made with oreos on a white metal cake stand and topped with whipped cream and oreo cookies.
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5 from 1 vote

Oreo Cheesecake Recipe

This Oreo Cheesecake is made with a rich, luscious cheesecake, packed with Oreos, glazed with a shiny pool of ganache and piped with pillowy dollops of whipped cream. Ah-mazing! This is Oreo Cheesecake recipe is decadent and delicious and perfect for Oreo lovers!!
Course Dessert
Cuisine American
Keyword oreo cheesecake, oreo cheesecake recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Servings 12
Calories 760kcal
Author Trish - Mom On Timeout



  • 2 cups Oreo crumbs about 18 cookies with cream
  • 4 tablespoons butter melted

Cheesecake Filling

  • 32 ounces cream cheese (4) 8 ounce packages, softened
  • ¾ cup granulated sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons vanilla extract
  • ¾ cup heavy whipping cream
  • 3 eggs room temperature
  • 12 Oreos roughly chopped

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Stabilized Whipped Cream

  • 4 teaspoons water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • cup powdered sugar



  • Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
  • Add Oreos to a food processor and pulse to yield 2 cups of crumbs. Then, add in melted butter and pulse until well combined. Dump this mixture into the sprayed pan and form the crust by using the back of a spoon or bottom of a glass or measuring cup to gently press into the pan. Be sure to bring the crumbs up about 1” up the sides.
    2 cups Oreo crumbs, 4 tablespoons butter
  • Bake the crust for 10 minutes then remove from the oven to cool on a wire rack.


  • To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream the softened cream cheese until light and fluffy, about 5 to 6 minutes being sure to scrape down the sides and bottom of the mixing bowl frequently.
    32 ounces cream cheese
  • With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 1 to 2 minutes.
    ¾ cup granulated sugar, 3 tablespoons all purpose flour
  • Add the vanilla extract and heavy whipping cream and mix until combined. Slowly increase speed to high for about 1 to 2 minutes. Scrape the sides and bottom of the bowl and mix again if needed before adding eggs. Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to over mix after adding the eggs!
    2 teaspoons vanilla extract, ¾ cup heavy whipping cream, 3 eggs
  • Fold in the chopped Oreo Cookies with a spatula until they are incorporated well into the batter.  
    12 Oreos
  • Pour the batter into the prepared pan and smooth. Tap gently on the counter 2 to 3 times to remove any air bubbles.
  • Bake for 15 minutes then, without opening the oven door, reduce the heat to 200°F and bake for an additional 50 to 55 minutes until the center jiggles slightly and the edges are set. The ideal consistency is that of Jell-O, not runny or watery. If the center still looks too loose, bake for an additional 5-10 minutes, checking often. Note that the cheesecake will firm up more while cooling.
  • Turn off the oven and crack the oven door to allow the cheesecake to cool for 15 to 20 minutes before removing. 
  • Transfer the cheesecake to a wire rack to cool completely then to the refrigerator to chill for at least 6 hours. I recommend letting it chill overnight.

Chocolate Ganache

  • Once the cheesecake is chilled, prepare the ganache topping by bringing the heavy cream just to a simmer (either stove top or in the microwave) and carefully pour over the chocolate chips and allow it to sit for 1 to 2 minutes. Whisk until smooth.
    1 cup semi-sweet chocolate chips, ½ cup heavy whipping cream
  • Cool the ganache for 2 to 3 minutes then pour over the top of the chilled cheesecake. After smoothing the ganache, return the cheesecake to the refrigerator to allow the ganache to set up completely.

Whipped Cream

  • Combine the gelatin powder and water in a small microwave safe bowl. Microwave for 30 to 45 seconds, or until the gelatin is completely dissolved, then set aside to cool.
    1 teaspoon unflavored gelatin, 4 teaspoons water
  • In the bowl of a stand mixer equipped with a whisk attachment, add the whipped cream and powdered sugar and whip on med-high speed until it starts to thicken.
    ⅓ cup powdered sugar, 1 cup heavy whipping cream
  • Once the mixture starts to thicken, reduce the mixer to medium speed, and slowly pour the dissolved gelatin down the sides of the bowl. Increase the mixer to high speed, and whisk until stiff peaks form. 
  • Add your whipped cream to a piping bag with a large star tip and pipe swirls around the top of the cheesecake. Top with crushed Oreo pieces and serve.


Keep any leftovers in an airtight container in the refrigerator for up to three days.


Calories: 760kcal | Carbohydrates: 49g | Protein: 10g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 454mg | Potassium: 285mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1869IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg