This baked cheesecake is a rich, decadent dessert that is loaded with Oreo cookies. You will impress your friends and family with this one for sure!
Oreo Cheesecake is something that Emily has been asking for us to bake for months and I’m so glad she did!
This baked Oreo Cheesecake is pretty special.
It’s made with lots of Oreo cookies and a rich hot fudge topping.
The hot fudge is totally optional but I highly recommend it!
Actually, the addition of the hot fudge was a last-minute thing.
When my cheesecake came out of the oven, the top looked a little dark.
I decided to add the hot fudge to make it look prettier.
Everybody wants a prettier cheesecake, right?
I went to the grocery store to pick up some hot fudge on my lunch hour and some guy was eyeballing me like “What ya going to do with that hot fudge and nothing else?”
Whatever. I can buy just hot fudge if I want.
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Anyway, let’s just dive into this great recipe.
Key to Success #1 – The Oreo Cookie Crust
The crust for this cheesecake is just two simple ingredients – crushed Oreos and butter.
I use my Kitchen Ninja to finely crush the Oreos.
You can use a food processor or even a plastic baggie and a rolling pin.
Just make sure the cookies are finely crushed.
Next, gently mix with melted butter and press into a 9-inch springform pan.
You will want to use a springform pan because the sides can be removed when it’s time to serve the cheesecake.
I prefer a baked cheesecake.
I think you get a much nicer texture when the cheesecake is baked.
And I always use a water bath when I’m baking cheesecake so that the cheesecake cooks evenly and I don’t get any cracks.
Key to Success #2 – The Water Bath
All you need for a water bath is a larger pan and some water.
I have a 12-inch skillet that I use for my cheesecake water bath but a lot of people use a roasting pan or some other large pan.
You put your springform pan inside the larger pan then add water until it’s approximately 1-inch up the side of the pan.
Tip! Buy yourself a box of extra-long aluminum foil.
The extra-wide aluminum foil is handy because it allows you to wrap your springform pan without having to overlap the pieces.
This will keep the water out of your cheesecake.
The box of aluminum foil that I use is 18-inches wide and it covers very well.
Key to Success #3 – The Cheesecake Filling
You’ll use 3 packages of cream cheese.
Tip! Use only full-fat cream cheese for this recipe.
To the cream cheese, you will add sugar and cornstarch then mix well.
Add your sugar slowly and make sure the filling is smooth before you start adding other ingredients.
Next, add your eggs and vanilla and mix well.
Be sure you scrape down the sides of your bowl throughout the process, too.
Then add your heavy cream.
Your filling will start to get very light and fluffy but do not over-mix.
Just mix until all the ingredients are combined.
Key to Success #4 – The Oreos
Next, crush up the rest of your Oreos.
I would suggest putting them into a zip-top baggie and crushing them with a rolling pin.
You only want them to be coarsely chopped.
You still want some decent-sized pieces of cookies in your cheesecake and not just crumbs.
Stir 1/2 of the crushed cookies into your cheesecake filling then pour on top of the crust. Top with the remaining crushed pieces.
I totally neglected to save any cookies for the top of my cheesecake and put them all into the filling instead.
It totally worked out fine to put all the crushed Oreos into the filling but the top didn’t turn out as pretty as I’d hoped.
As I mentioned, I poured some hot fudge on top of my cheesecake to make the top prettier.
Either way works perfectly and you really can’t mess up this recipe!
Save this Oreo Cheesecake Recipe to your favorite Cheesecake Board or your Oreo Cookie Board.
- 1 1/2 cups Oreo cookies (about 20 cookies), crushed
- 2 Tbsp butter, melted
- 3 pkgs (8 oz each) cream cheese, softened
- 1 1/3 cups sugar
- 3 Tbsp cornstarch
- 1 Tbsp vanilla
- 3 eggs
- 2/3 cup heavy whipping cream
- 15 Oreo Cookies, coarsely chopped
- Using food processor, crush up approx. 20 Oreo cookies. Pour into large bowl and add melted butter. Mix well and press into greased 9-inch springform pan.
- In large bowl, beat cream cheese, sugar, and cornstarch until smooth. Add in vanilla and eggs and mix well. Pour in heavy whipping cream and mix until just blended.
- Fold in 3/4 cup chopped Oreo cookies. Pour into Oreo cookie crust. Top with remaining chopped Oreo cookies.
- Wrap springform pan with foil then place into a water bath. (Place into a larger pan then pour water into outer pan until it contains approx. 1-inch of water.)
- Bake at 325 degrees for 60-65 minutes or until center is almost completely set. Remove springform pan from water bath, remove foil, and cool for 2 hours on the countertop.
- Refrigerate overnight before serving.
Use only full-fat cream cheese.
Top with fresh whipped cream (1 1/2 cups heavy cream, cold + 1/2 cup sugar + 1 tsp vanilla) and hot fudge sauce. Garnish with Oreo cookie halves.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g