This simple Oreo Cheesecake recipe has a homemade Oreo crust, cheesecake filling, and a chocolate ganache topping. It’s perfect for a special occasion, but easy enough for a beginner to make.
If you’re a fan of Oreo recipes, be sure to try my Oreo Balls, Oreo Cupcakes, Oreo Milkshake, Oreo Bars, or this incredible Oreo Mug Cake!
Why this dessert is a winner:
- Easy – the Oreo cheesecake filling only requires five ingredients and couldn’t be more simple. This is the perfect recipe for cheesecake beginners or experts!
- The Oreo Crust – The perfect thickness and not too crumbly, this Oreo crust holds it’s shape and is the most delicious base.
- Crowd Pleaser – Fancy enough for a special occasion and easy enough to make on a weeknight. No matter who you serve this cheesecake to, it will be gone in a flash!
How to make Oreo Cheesecake:
Make Oreo Crust: Place whole Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter and press the mixture into a 9-inch springform pan, covering the bottom and half way up the sides of the dish. Refrigerate while you make the cheesecake filling.
Make Cheesecake Filling: Beat softened cream cheese then add eggs and mix together. Add vanilla and sugar and mix then fold in the Oreo chunks.
Bake and Cool: Pour batter into prepared Oreo pie shell and bake for 60-70 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly).
Top with Chocolate Ganache: Once the cheesecake is cool, make the ganache. Melt the butter and cream in a saucepan and simmer. Place the chocolate in a small bowl then pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar then stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly.
Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance).
Make-Ahead and Freezing Instructions:
To Make-Ahead: Not only can this cheesecake be made ahead of time, but I recommend it. Make it up to 4 days in advance and store it in the refrigerator until serving.
To Freeze: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing. To thaw, place it in the refrigerator overnight.
More Pies and Cheesecake Recipes:
- Pumpkin Cheesecake
- No-Bake Cheesecake
- Peanut Butter Pie
- Pecan Pie
- Grasshopper Pie
- Chocolate Cream Pie
- Banana Cream Pie
Follow me for more great recipes
Recipe
Oreo Cheesecake
Equipment
- Stand Mixer optional
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons butter , melted
Cheesecake:
- 3 8 oz packages cream cheese , softened*
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- 25 Oreo cookies , broken into chunks
Ganache:
- 1/2 cup semi-sweet chocolate chips
- 4 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat oven to 325°F.
- Cheesecake: Add the softened cream cheese to a large bowl or stand mixer and beat with your stand mixer or electric mixers until smooth and fluffy. Make sure there are no clumps of cream cheese, and it's very smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
- Fold in the Oreo chunks. Pour batter into prepared oreo crust.
- Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.
- Ganache: Once the cheesecake has cooled, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well.
- Pour the ganache over the cooled cheesecake, carefully smoothing to cover the top evenly (you may not use it all, or you can drip some down the sides of the cake if you'd like). Refrigerate for at least one or more hours before serving.
Notes
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Follow Me
I originally shared this recipe November 2015. Updated November 2019 and November 2023.
This post contains affiliate links.
This cheesecake was a HIT!! Can’t wait to make it again and next top with homemade whip cream