New York Style Oreo Cheesecake is a true indulgence! It’s rich, dense, and everything a delicious cheesecake should be. The cookies and cream flavor really kicks it up a notch and every decadent bite is better than the last. As classy and elegant this Oreo cheesecake is, it couldn’t be easier to make!
I’ve never met a cheesecake I didn’t love. There’s something about the sweet tang of the cream cheese on top of cookie crust that I just can’t resist. This baked Oreo cheesecake is no exception!
New York-style cheesecake is denser than more classic creamy cheesecake recipes. We’re using lots of cream cheese here, as well as incorporating eggs into the filling. The whole thing will be baked in a water bath to ensure our oreo cheesecake comes out smooth and creamy.
If you are a cheesecake fan like I am, check out my Blueberry Cheesecake Bars, Chocolate Chip Cheesecake, or Pecan Pie Cheesecake next!
The star of the show in this recipe is the, of course, the Oreos. It starts with an Oreo crust, then crushed Oreos are folded into the filling, plus you’ll also add a hidden layer of the whole Oreos in the middle of the filling!
To top it all off, you’ll add even more Oreos for decoration at the end. This recipe is truly a cookies and cream lover’s dream!
If you’re looking for other recipes with Oreos, be sure to check out my Oreo Tiramisu, Chocolate Covered Oreos, and Oreo Icebox Cake.
Why You’ll Love This Oreo Cheesecake
- Lots of Oreo. Oreo is used in the crust, filling, and topping so you get triple the cookies and cream flavor!
- Make ahead. This cheesecake keeps in the fridge or can even be frozen to have on hand for when you need an irresistible dessert.
- Impress your guests. Your family and friends will love this cheesecake with Oreo so much that they’ll soon be asking you to make it again and again!
Key ingredients
Here’s what you need to make this cheesecake:
Complete list of ingredients and amounts can be found in the recipe card below.
For the Cheesecake Crust
- Oreos: Use a food processor to crush up your cookies into fine pieces.
- Shortening or butter: You can use whichever you prefer. Just melt and combine with crushed Oreos to make your cookie crust.
For the Cheesecake Filling
- Cream cheese: Full-fat cream cheese works the best for both flavor and texture. You’ll also want to use the brick-style cream cheese.
- Granulated sugar: We won’t add too much sugar as the Oreos in the filling will also add sweetness to the Oreo cheesecake.
- All-purpose flour: A little bit of flour in the batter helps to prevent the filling from cracking and adds a bit more structure to the cheesecake.
- Vanilla extract: I always use pure vanilla extract.
- Sour cream: I recommend using full-fat sour cream. It adds richness and stability to the filling.
- Eggs: We’ll add whole eggs and egg yolks to the batter. Make sure your eggs are at room temperature before you start mixing.
- Oreos, crushed and whole: Crushed Oreos are folded into the filling and then whole Oreos will form a hidden layer in the middle of the cheesecake!
Yummy Toppings
- Whipped Cream: You can whip your own or use ready-made whipped topping.
- Crushed Oreos or Mini Oreos: Fold some crushed Oreos into your whipped cream or sprinkle some mini-Oreos over the top of your cheesecake once it’s chilled.
How To Make a New York Style Cheesecake
This Oreo cheesecake only takes about 15 minutes to prepare but it does need a couple of hours of bake time and then more hours of chilling before its ready to serve. Make sure you plan ahead when you want to serve this cheesecake for dessert!
- Prepare your pan. Preheat the oven and place a round cut out piece of parchment paper in the bottom of a 9-inch springform pan. Grease the sides with butter or shortening, then wrap the outside of the pan in two layers of heavy-duty foil.
- Make cookie crust. Pulse Oreos in a food processor until ground. At low speed, slowly pour in the melted shortening until well mixed. Press the mixture into the bottom of the prepared pan and slightly up the sides of the pan. Bake the crust for 10 minutes.
- Make the filling. Mix cream cheese and sugar in a large bowl with an electric hand mixer on medium until smooth and creamy. Blend the sour cream, flour, and vanilla until combined. Then, mix in the eggs one yolk at a time and finally gently fold in the crushed Oreos.
Assembly
- Layer. Pour third of the oreo cheesecake filling into the baked crust, spreading to the edge of the pan with a spatula, then place the whole Oreos in a single layer over the filling. Pour the rest of the filling over the Oreos and spread to the edges of the pan.
- Prep the pan. Place the springform pan in a 12×16 roasting pan. Fill the outside pan with water that’s one to two inches deep or about halfway up the springform pan. This is called a water bath which will help to keep the cheesecake moist.
- Bake the oreo cheesecake for 60 to 70 minutes or until the center of it is set. Turn off the oven, open the oven door slightly, and put a wooden spoon in the door to keep it cracked open. Let the cheesecake rest in the oven for another hour. This slow cooling period helps to prevent it from cracking on top.
- Chill. After you remove the oreo cheesecake from the oven, let it come to room temperature and then wrap it in plastic wrap before storing it in the fridge for 4 hours or overnight. This stage helps the cheesecake to firm up before you decorate the top.
- Decorate. Top with a layer of whipped cream and sprinkle over some crushed Oreos or dot with mini Oreos!
Tip!
Make more Oreo crumbs than you need for your oreo cheesecake! Keep them stored for ice cream sundaes, crumbling on top of your frosted cupcakes, or a fun addition to pancakes!
Recipe Tips
- If using melted butter instead of shortening, use 6 tablespoons of butter. I prefer shortening because butter adds a “buttery flavor” to the crust that takes away from the Oreo flavor.
- Incorporate ingredients: As you’re mixing the cream cheese filling, make sure to stop and scrape the sides of the bowl. This way you avoid lumps of unblended cream cheese within the mixture.
- Room temperature cream cheese: Make sure your cream cheese is room temperature before mixing to ensure there are no lumps.
- For a creamier texture: This recipe makes a dense cheesecake (similar to the texture of Cheesecake Factory cheesecakes). For a creamier texture similar to a custard, use 2 whole eggs, and 3 egg yolks.
- Don’t skip the foil. Adding foil to the outside of the pan will prevent water from getting in through the seams into the crust while baking. Set aside.
- Prepping the crust. I like to use a flat-bottomed glass to help press the cookie crumbs into the pan.
Storing Tips
- Oreo cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
- You can also freeze it. Cut it into individual slices, wrap the slices in plastic wrap, and store them in zip-top freezer bags. Let the slices defrost in the fridge overnight before serving.
What To Serve With Oreo Cheesecake
This Oreo cheesecake is served chilled which is great on warm summer nights and backyard BBQs!
Enjoy a slice with a chilled glass of white wine or hot cup of tea for dessert!
Since this Oreo cheesecake recipe takes a bit of time, I’d rather serve it after a light and easy meal like creamy garlic shrimp pasta with a side of grilled portobello mushrooms.
A baked baked chicken and potatoes meal is always an easy go-to but then again so are these garlic butter chicken tenders.
Any of the above-mentioned meals would welcome a chocolatey, rich, Oreo cheesecake for dessert!
More Creamy Desserts To Try
All Desserts ➜
FAQs
New York style cheesecake tends to be denser than regular cheesecake as it contains more cream cheese. Regular cheesecakes are often lightened with heavy cream.
A water bath creates lots of hot and steamy air inside your oven which helps the cheesecake stay creamy and not dry out. Dry cheesecake can crack!
Don’t overmix the batter and keep the oven door shut! As tempting as it is to peek in on your cheesecake, opening the door causes a change in oven temperature which can cause cracks in your cheesecake.
Treat your family and friends to this delicious New York Style Oreo Cheesecake! Save this recipe for the next time you host a party or gathering because everyone loves a good cheesecake. Do your friends a favor and pin it for them to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
New York Style Oreo Cheesecake
Equipment
- 18 inch wide Heavy Duty Aluminum Foil
Ingredients
Crust
- 24 whole regular Oreos
- 4 tablespoons (56 g) melted butter or shortening (see note 1)
Filling:
- 3 8-ounce packages (680 g) full fat cream cheese softened to room temperature (see note 3)
- 1 cup (200 g) granulated Sugar
- 2 tablespoons (15 g) all purpose flour
- 2 teaspoons pure vanilla extract
- ½ cup (123 g) sour cream full fat
- 3 large eggs at room temperature
- 2 egg yolks at room temperature
- 6 Oreos crushed
- 12 whole Oreos
Toppings:
- Whipped Cream
- 7 whole regular Oreos crushed
- 24 mini Oreos whole
Instructions
- Adjust the oven rack to the lower-middle position. And preheat the oven to 350°F (180°C,) or 160°C for a fan oven.
- Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
- Wrap the outside bottom and sides of the pan with two layers of heavy-duty foil (18 inches wide) to prevent any water from leaking into the crust while baking. Set aside.
- Put 24 Oreos in a food processor, and blend until finely chopped. On low speed, slowly pour in the melted shortening until well mixed.
- Press the cookie crumb mixture into the bottom of the springform pan and slightly up the sides of the pan. Bake in the preheated oven for 10 minutes. After the crust is done baking, lower the oven temperature to 315°F/160°C.
- While the crust is baking, combine the softened cream cheese and sugar in a large bowl, and blend with an electric hand mixer on medium speed until smooth and creamy. Blend in the sour cream, flour, and vanilla extract at low speed until well combined. Mix in the eggs and yolk one at a time with an electric hand mixer on low speed. Carefully fold in the crushed Oreos.
- Pour in one third of the cheesecake filling into the baked crust, spreading to the edge of the pan with a spatula, then place the 12 whole Oreos in a single layer over the filling. Pour in the rest of the filling over the Oreos, and spread to the edges.
- Place the springform pan in a 12×16 roasting pan. Fill the outside pan with water that’s one to two inches deep or about halfway up the springform pan.
- Bake the cheesecake for 60 to 70 minutes or until the center of it is set. Turn off the oven, open the oven door slightly, and put a wooden spoon the door to keep it cracked open. Let the cheesecake rest in the oven for another hour.
- After an hour, take the cheesecake out of the oven and place it on a cooling rack to rest until it reaches room temperature, about an hour.
- Run a knife between the sides of the cheesecake and the springform pan to slightly loosen it. Refrigerate for 4 hours or overnight. Top with a layer of whipped cream, crushed Oreos, or mini Oreos. Serve chilled.
Notes:
- If using melted butter instead of shortening, use 6 tablespoons of butter. I prefer shortening because butter adds a “buttery flavor” to the crust that takes away from the Oreo flavor.
- Incorporate ingredients: As you’re missing the cream cheese filling, make sure to stop and scrape the sides of the bowl. This way you avoid lumps of unblended cream cheese within the mixture.
- Room temperature cream cheese: Make sure your cream cheese is room temperature before mixing to ensure there are no lumps.
- For a creamier texture: This recipe makes a dense cheesecake (similar to the texture of Cheesecake Factory cheesecakes). For a creamier texture similar to a custard, use 2 whole eggs, and 3 egg yolks.
- Don’t skip the foil. Adding foil to the outside of the pan will prevent water from getting in through the seams into the crust while baking. Set aside.
- Prepping the crust. I like to use a flat-bottomed glass to help press the cookie crumbs into the pan.
- Storing: Oreo cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cut it into individual slices, wrap the slices in plastic wrap, and store them in zip-top freezer bags. Let the slices defrost in the fridge overnight before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Savannah Farley says
Can I use gluten free flour instead?
Diana says
Yes!
Ruth Al-balasmeh says
Delicious cheesecake and so easy to make. My 13 year old daughter made it for us today and it cheered us all up!! We love your recipes so much x
Martina Evans says
Fantastic recipe Diana!