Go Back
cookies and cream cheesecake slice with Oreo chunks and chocolate cookie crust on white plate
Print Pin

🍪 Cookies and Cream Cheesecake (Oreo Cheesecake Recipe)

A rich, ultra-creamy cookies and cream cheesecake with a buttery Oreo crust and chunks of chocolate sandwich cookies throughout. Smooth, bakery-style texture with a perfectly balanced flavor and clean slices every time.
Course Dessert
Cuisine American
Keyword baked cheesecake recipe, cheesecake with oreos, chocolate sandwich cookie cheesecake, cookies and cream cheesecake, cookies and cream dessert, creamy cheesecake, easy cheesecake recipe, homemade cheesecake, oreo cheesecake, oreo cheesecake recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chill time 8 hours
Total Time 9 hours 30 minutes
Servings 12 slices
Calories 420kcal
Cost $14 for entire recipe

Equipment

  • 9-inch springform pan (2.5–3 inches deep)
  • Parchment paper
  • Electric mixer (hand or stand mixer)
  • Large mixing bowl
  • Rubber spatula
  • Food processor or blender (for crushing Oreos) (or zip-top bag + rolling pin)
  • Measuring cups and spoons
  • Roasting pan (for water bath)
  • Larger cake pan (for pan-in-pan water bath method) (optional but recommended)
  • Aluminum foil (if using traditional water bath)
  • Cooling rack
  • Sharp knife (for slicing)

Ingredients

Oreo Crust

  • 24 Oreo cookies with filling (about 270g)
  • 5 tbsp 70g unsalted butter, melted
  • pinch of salt

Cheesecake Filling

  • 24 oz 680g cream cheese, fully softened
  • Âľ cup 150g granulated sugar
  • ½ cup 120g sour cream
  • 2 tbsp 30g heavy cream
  • 1 tsp vanilla extract
  • ÂĽ tsp salt
  • 3 large eggs room temperature
  • optional: 1–2 tsp cornstarch for extra stability
  • 12 Oreo cookies chopped

Optional Topping

  • whipped cream
  • crushed Oreos
  • chocolate drizzle

Instructions

Make the Crust

  • Preheat oven to 325°F and place rack in center.
  • Line bottom of a 9-inch springform pan and lightly grease sides.
  • Crush Oreos into fine, sand-like crumbs.
  • Mix crumbs with melted butter and salt until evenly coated.
  • Press firmly into the bottom of the pan (about ÂĽ inch thick).
  • Bake for 8–10 minutes, then cool completely.

Make the Filling

  • Beat softened cream cheese on medium-low speed for 1–2 minutes until completely smooth. Do not overbeat.
  • Add sugar and salt, mix for 30–45 seconds. Scrape bowl thoroughly.
  • Mix in sour cream, heavy cream, and vanilla for about 30 seconds.
  • If using, mix in cornstarch.
  • Let mixture rest 1 minute to reduce air bubbles.
  • Add eggs one at a time on low speed, mixing 10–15 seconds each.
  • Scrape bowl one final time.
  • Fold in chopped Oreos gently.

Assemble

  • Pour batter into cooled crust (should fill about Âľ of the pan).
  • Tap pan gently 2–3 times to release air bubbles.
  • Smooth the top evenly.

Bake

  • Place springform pan inside a slightly larger cake pan, then set into a roasting pan.
  • Add hot water halfway up the sides (water bath).
  • Bake at 325°F for 60–65 minutes. Do not open oven during first 50 minutes.
  • Check for Doneness
  • Edges should be set.
  • Center should jiggle slightly in a small 2–3 inch circle (not liquid).
  • Internal temperature should reach 145–150°F.
  • Remove slightly early if unsure—cheesecake will finish setting as it cools.

Cool

  • Turn oven off, crack door open, and let cheesecake sit for 1 hour.
  • Run a knife around the edge.
  • Cool to room temperature, then refrigerate overnight.

Slice and Serve

  • Let sit at room temperature for 15–20 minutes before slicing.
  • Use a hot knife and wipe clean between cuts.
  • Add optional toppings before serving.

Notes

  • For the best cookies and cream cheesecake texture, make sure the cream cheese is fully softened before mixing. This ensures a smooth, lump-free batter.
  • Avoid overmixing the cheesecake batter, especially after adding the eggs, to prevent cracks and a dense texture. Mix on low speed and only until combined.
  • Using a water bath (bain-marie) helps the cheesecake bake evenly, prevents overbrowning, and creates a creamy, silky interior.
  • If you’re new to baking cheesecake, adding 1–2 teaspoons of cornstarch can help stabilize the filling and reduce the risk of a soft center.
  • For a strong cookies and cream flavor, use full Oreo cookies with the filling and chop them into medium chunks rather than fine crumbs.
  • Bake just until the edges are set and the center has a slight jiggle. Overbaking will result in a dry cheesecake instead of a creamy one.
  • Let the cheesecake cool gradually in the oven with the door slightly open to prevent cracking from sudden temperature changes.
  • Chill the cheesecake overnight for the best flavor and structure. This step is essential for clean slices and a fully set filling.
  • Before slicing, let the cheesecake sit at room temperature for 15–20 minutes for the creamiest texture and best flavor.
  • Use a hot, clean knife to slice the cheesecake for neat, bakery-style presentation.