Description
This multi-layered Oreo cheesecake features a buttery Oreo crust, a creamy filling with chopped Oreos, a hidden layer of whole Oreos, and optional chocolate ganache and whipped cream topping. It’s a decadent dessert perfect for celebrations or Oreo lovers.
Ingredients
24 Oreo cookies (regular, not Double Stuf)
5 tbsp butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream or plain Greek yogurt
3 large eggs, room temp
1½ tsp vanilla extract
¼ tsp salt
15 Oreo cookies, roughly chopped
8–10 whole Oreo cookies (for the hidden layer)
½ cup heavy cream (optional for ganache)
4 oz semisweet chocolate, chopped (optional for ganache)
1 tsp butter (optional for ganache shine)
Whipped cream (optional topping)
Mini Oreos or Oreo halves (optional topping)
Extra crushed Oreos (optional topping)
Chocolate drizzle (optional topping)
Instructions
- Preheat oven to 325°F (160°C) and line the bottom of a 9″ springform pan with parchment paper.
- Crush 24 Oreos into fine crumbs and mix with melted butter. Press into pan and bake for 10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix until combined.
- Add eggs one at a time on low speed, mixing just until combined. Do not overmix. Fold in chopped Oreos.
- Pour half the batter over the crust. Arrange 8–10 whole Oreos on top of the batter. Pour remaining batter on top and smooth the surface.
- Place the springform pan on a baking sheet and bake for 55–65 minutes, until edges are set and center is slightly jiggly.
- Turn off oven and leave cheesecake inside with the door cracked for 30 minutes. Then bring to room temperature before chilling for at least 4 hours or overnight.
- (Optional) For ganache, heat cream until it simmers, pour over chopped chocolate, wait 2 minutes, stir until smooth, then add butter. Let cool for 10–15 minutes and pour over chilled cheesecake. Chill until set.
- Decorate with whipped cream, mini Oreos, crushed cookies, or chocolate drizzle. For clean slices, use a hot knife to serve.
Notes
Use regular Oreos, not Double Stuf, to ensure the crust and filling set properly.
Plain Greek yogurt is a good substitute for sour cream.
For fewer cracks, mix eggs gently and cool gradually.
This cheesecake can be made ahead and stored in the fridge for up to 6 days.
Freeze leftovers tightly wrapped for up to 2 months.
No water bath needed—just bake on a sheet pan.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 360mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
