Winter evenings are made for something sweet and decadent.
This Oreo Cake Cheesecake is the ultimate holiday treat.
It looks impressive but stays very simple to make.
Your whole family will love these creamy layers.
Why This Recipe Is a Winner
It combines a crunchy cookie crust with a velvety filling.
This recipe is perfect for holiday entertaining when you need a showstopper.
Everyone loves the classic cookies and cream flavor profile.
It feels like a restaurant-quality dessert made right in your kitchen.
Simple Cooking Steps
You will start by pressing the buttery crust into your pan.
Then, you simply whip together the creamy cheesecake base.
Folding in the cookie chunks adds a wonderful texture.
The slow cooling process prevents cracks every time.
You can do this even if you are a beginner.
Ingredients You’ll Need
This recipe uses mostly pantry staples and favorite store-bought cookies.
- 24 Oreo cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 12 Oreo cookies, coarsely chopped
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 8 Oreo cookies, halved for garnish
Step-by-Step Directions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
- Combine finely crushed Oreo cookies and melted butter in a medium bowl; press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add sour cream and vanilla extract, mixing until fully incorporated.
- Add eggs one at a time, beating on low speed after each addition just until combined to prevent excess air bubbles.
- Fold in the 12 coarsely chopped Oreo cookies manually using a rubber spatula.
- Pour the cheesecake batter over the cooled crust and smooth the surface with a spatula.
- Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 60 minutes to cool gradually.
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight.
- Prepare the ganache by heating heavy cream until simmering, then pouring it over the chopped semi-sweet chocolate; let sit for 5 minutes before whisking until smooth.
- Spread the ganache over the chilled cheesecake and garnish the perimeter with halved Oreo cookies.
Best Ways to Enjoy It
Serve a chilled slice with a glass of cold milk.
You can add a dollop of whipped cream for flair.
It looks stunning on a holiday dessert table.
Your guests will ask you for the recipe.
Enjoy it during a cozy movie night at home.
How to Store Leftovers
Keep your cheesecake in the fridge for five days.
Wrap it tightly with plastic wrap to stay fresh.
You can also freeze individual slices for later.
Thaw them in the refrigerator overnight before serving.
The ganache stays smooth and shiny after chilling.
Tips for Best Results
- Use room temperature eggs for a smoother batter.
- Don’t skip the slow cooling step in the oven.
- Tap the pan on the counter to remove air bubbles.
- For the holidays, double the batch for a big crowd.
- Wipe your knife between slices for a clean cut.
- Swap semi-sweet chocolate for dark chocolate to reduce sweetness.
- Add a handful of fresh summer berries for a bright twist.
Ways to Switch It Up
- Use Golden Oreos for a vanilla-forward version.
- Add a splash of peppermint extract for a winter twist.
- Try peanut butter Oreos for a salty-sweet flavor.
- Swap maple syrup for honey in the ganache for milder sweetness.
Common Questions
Can I make it ahead?
Yes, this is best made a day early.
The flavors meld together beautifully overnight.
What if I don’t have a springform pan?
A deep pie dish can work in a pinch.
However, a springform pan makes serving much easier.
How do I know it is done?
The edges should be firm and set.
The center should still have a gentle jiggle.
I hope this decadent treat brings your family together. It is the perfect way to end a holiday meal. Happy baking and enjoy every sweet bite!
— Lidia
Oreo Cake Cheesecake
Ingredients
- 24 Oreo cookies , finely crushed
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
- 12 Oreo cookies , coarsely chopped
- 4 ounces semi -sweet chocolate, chopped
- 1/2 cup heavy cream
- 8 Oreo cookies , halved for garnish
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
- Combine finely crushed Oreo cookies and melted butter in a medium bowl; press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add sour cream and vanilla extract, mixing until fully incorporated.
- Add eggs one at a time, beating on low speed after each addition just until combined to prevent excess air bubbles.
- Fold in the 12 coarsely chopped Oreo cookies manually using a rubber spatula.
- Pour the cheesecake batter over the cooled crust and smooth the surface with a spatula.
- Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 60 minutes to cool gradually.
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight.
- Prepare the ganache by heating heavy cream until simmering, then pouring it over the chopped semi-sweet chocolate; let sit for 5 minutes before whisking until smooth.
- Spread the ganache over the chilled cheesecake and garnish the perimeter with halved Oreo cookies.
