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The Ultimate Baked Oreo Cheesecake Recipe

A beautiful slice of creamy oreo cheesecake with a dark chocolate crust and generous chocolate crumb topping.
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Make the best Oreo cheesecake with a rich, creamy texture and a buttery Oreo crust. This recipe provides clear steps for a decadent dessert that avoids common cracking issues.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup heavy cream (optional, for topping)
  • 1/4 cup powdered sugar (optional, for topping)
  • 1 teaspoon vanilla extract (optional, for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix the Oreo cookie crumbs and melted butter until fully combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Set aside.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth.
  6. Gently fold in the 1 cup of crushed Oreo cookies.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks.
  9. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  12. Once cool, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  13. Prepare the topping (optional): Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cheesecake before slicing.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps and ensures a silky texture.
  • For the best results and to avoid cracks, do not skip the slow cooling process inside the turned-off oven.
  • If you want a Cheesecake Factory copycat look, press extra crushed Oreos around the edge of the chilled cheesecake before serving.

Nutrition

Find it online: https://frostedfancies.com/best-oreo-cheesecake-recipe-no-cracks/