Oreo cheesecake

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By now you all know that our specialty is cheesecake, and our all time favorite is the berries cheesecake. Well this is a level above that, because now the base of the pie is made with oreo cookies, and the cheesecake batter has oreo chunks in it, and oreos on top of the cheesecake. For those of you that like the “cookies and cream” flavor this will be your favorite cheesecake recipe. 

Consider you can actually take our classic berries cheesecake recipe and twist it, we are thinking about doing just that and making an apple cheesecake, or reese´s cheesecake, who knows. Meanwhile here´s our oreo cheeesecake recipe.

Oreo cheesecake
Prep Time
50 mins
Cook Time
1 hr 20 mins
Cooling down time:
4 hrs
Total Time
6 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 12
For the crust:
  • 24 oreo cookies
  • 6 tbsp (3 oz) (85 gr) unsalted butter melted
For the filling:
  • 4 1/2 packs (30 oz) (850 gr) cream cheese at room temperature
  • 1 1/4 C white sugar
  • 1/2 C whipping cream
  • 4 eggs
  • 2 tsp vanilla
  • The juice of 1/4 lemon
  • 1 1/2 tbsp all purpouse flour
  • 1 1/2 tbsp cornstarch
  • 1 C sour cream
  • 12 oreo cookies in chunks
For the topping:
  • 12 oreos in chunks
To decorate:
  • Melted dark chocolate as needed
For the crust:
  1. Preheat the oven to 350° F (180°C).

  2. Ground the oreo cookies in the blender or in a food processor until you get a somewhat fine powder, and then place that in a big bowl.

  3. Add the butter and mix using your hands until a sort of dough forms.

  4. Place this dough in a detachable pie pan previously greased and flatten with your hands to make the crust.

  5. Bake at 350°F (180°C) for 10 min.

For the filling:
  1. In a big bowl, with a mixer cream together the cream cheese, sugar and the whipping cream for 2 min. until you get a soft mixture. 

  2. Incorporate the eggs and then add in the vanilla extract and lime juice.

  3. Then add in the flour, corn starch and sour cream and beat again.

  4. Lastly stir in the oreo cookie chunks using a rubber spatula.

  5. Pour this carefully onto the cookie crust. 

To bake:
  1. Pour 3 cups of water in a big cake pan and place a metal kitchen grid over it, so that the cheesecake doesn´t have direct contact with the water. Then place the cheesecake on top of the grid and put it all like that in the oven (this way the cheesecake will bake in a double boiler). 

  2. Let the cheesecake bake for 30 min. at 350°F (180°C) and then drop the temperature to 325°F (160°C) and carefully open the oven door and place the 12 oreo cookies for the topping on top of it, spreading the pieces all over the surface, it has to be done fast otherwise the oven will loose it´s temperature, then continue to bake for another 40 min. aprox. at the same 325°F (160°C) temperature. 

  3. Once the cheesecake has a slightly gold soft surface, turn off the oven but let the cheesecake inside it to cool down completely for 4 hours aprox. This step is crucial, for this way the cheesecak won´t suffer drasctic temperature changes and won´t crack on the surface. 

  4. Once the cheesecake is at room temperature, take it out of the oven and out of the pan, to refrigerate it. 

To decorate:
  1. Place the melted dark chocolate in a pastry bag and decorate as you wish. (we made some straight and then crodding lines).

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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