Hey there, fellow dessert lovers! Today, I’m super excited to share with you a recipe that’s sure to become a new favorite: the New York-Style Oreo Cheesecake. This creamy, dreamy dessert is a perfect blend of classic cheesecake and the iconic Oreo cookie, all wrapped up in a show-stopping presentation. Whether you’re a cheesecake newbie or a seasoned pro, this recipe is designed to impress and satisfy any sweet tooth. So grab your apron, let’s dive in, and make some magic happen in the kitchen!
Why You’ll Love This Recipe
- A creamy, decadent cheesecake filling infused with the unmistakable flavor of Oreos
- A crunchy Oreo crust that adds the perfect textural contrast
- A foolproof water bath method to ensure your cheesecake bakes evenly and crack-free
- Plenty of tips and tricks to help you achieve professional-quality results
- Endless possibilities for customization—think whipped cream, fresh fruit, or even more Oreos on top!
Ingredients
Let’s start by gathering our ingredients. Don’t worry, I’ve got you covered with a full list below. And if you’re looking for more easy pasta recipes or quick dinner ideas to pair with your dessert, be sure to check out my other posts for inspiration!
For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup (4 tablespoons) unsalted butter, melted
For the New York-Style Oreo Cheesecake:
- 3 (8-ounce) packages full-fat cream cheese, very soft
- 1 cup full-fat sour cream
- 1 and 1/4 cups granulated sugar
- 3 large eggs plus 2 large egg yolks, at room temperature
- 1/2 cup heavy cream
- 16 Oreo cookies, roughly chopped (divided)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Alright, let’s get baking! This recipe is all about layering flavors and textures, so let’s take it step by step.
Prepare the Pan
Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with multiple layers of heavy-duty tin foil to ensure it’s leak-proof. Lightly grease the pan with non-stick spray and set aside.
For the Oreo Crust
Place 24 Oreo cookies in a food processor or blender and pulse until finely crushed. Transfer the crumbs to a large mixing bowl, then stir in the melted butter until the mixture is evenly combined. Press the mixture firmly into the bottom of the prepared pan, slightly up the sides to form a crust. Bake the crust in the preheated oven for 12 minutes. Once done, remove it from the oven and let it cool on a wire rack.
For the New York-Style Oreo Cheesecake
In a large mixing bowl or stand mixer fitted with a whisk attachment, beat the softened cream cheese and sour cream until smooth and creamy. Be sure to scrape down the sides and bottom of the bowl as needed. Add the granulated sugar and continue to beat until fully incorporated. Add the eggs and yolks, one at a time, beating well after each addition. Pour in the heavy cream and mix until just combined. Using a rubber spatula, fold 3/4 of the chopped Oreo cookies into the cheesecake batter. Pour the filling over the cooled Oreo crust, spreading it evenly. Sprinkle the remaining chopped Oreo cookies on top.
Place the cheesecake pan into a large, deep roasting pan. Fill the outer pan with 2 inches of hot water, creating a water bath to prevent cracking. Carefully place the cheesecake in the oven and bake for 1 hour and 20 minutes. If the top starts to brown too much, loosely cover the pan with aluminum foil. Once the baking time is up, turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes. The cheesecake should still be slightly wobbly in the center. Remove the cheesecake from the oven and let it cool on a wire rack. Gently run a knife around the edges to loosen the cheesecake. Allow it to cool to room temperature, then cover with foil and refrigerate for at least 6 hours before slicing.
Pro Tips for Making the Recipe
- Use room temperature ingredients—this ensures a smooth, even batter and helps prevent cracks in the cheesecake.
- Don’t overmix the batter once you add the eggs and cream. Overmixing can incorporate too much air, leading to cracks as the cheesecake bakes.
- Water bath is a must—it helps regulate the temperature and prevents the cheesecake from drying out or cracking.
- Let it chill—refrigerating the cheesecake for at least 6 hours allows the flavors to meld and the texture to set properly.
For more tips on making the perfect cheesecake, be sure to check out my posts on How to Make the Best New York Cheesecake Recipe and How to Make the Best Cheesecake Recipe. And if you’re looking for a classic take, don’t miss How to Make the Best Classic Cheesecake Baked to Perfection.
How to Serve
Cheesecake is always a showstopper, but a few simple touches can take it to the next level. When ready to serve, top with whipped cream and extra crushed Oreo cookies. You could also add a drizzle of chocolate sauce or a sprinkle of sea salt for a bit of contrast. Slice and enjoy!
Make Ahead and Storage
Cheesecake is a great make-ahead dessert, perfect for entertaining. Once baked and chilled, it can be stored in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw frozen cheesecake in the refrigerator overnight before serving.
And there you have it, my friends—your new go-to recipe for New York-Style Oreo Cheesecake! A creamy, indulgent dessert that’s sure to impress. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this cheesecake delivers. Happy baking, and don’t forget to share those slices with your loved ones… or not, we won’t judge!
New York-Style Oreo Cheesecake
Ingredients
For the Oreo Crust:
- 24 cookies Oreo cookies
- 4 tablespoons tablespoons unsalted butter, melted
For the New York-Style Oreo Cheesecake:
- 3 (8-ounce) packages packages full-fat cream cheese, very soft
- 1 cup cup full-fat sour cream
- 1 and 1/4 cups cups granulated sugar
- 3 large eggs plus 2 large egg yolks eggs eggs and egg yolks, at room temperature
- 1/2 cup cup heavy cream
- 16 cookies Oreo cookies, roughly chopped (divided)
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with foil, grease it, and set aside.
- Crush 24 Oreos, mix with melted butter, press into the pan, and bake for 12 minutes. Let cool.
- Beat cream cheese and sour cream until smooth. Add sugar, eggs, and heavy cream, mixing well.
- Fold in 12 crushed Oreos. Pour batter over crust, sprinkle with remaining Oreos, and bake in a water bath for 80 minutes.
- Let cool in the oven for 30 minutes, then on a wire rack. Refrigerate for at least 6 hours before serving.
