Go Back
–+ servings
Cookies N Cream Oreo Cheesecake

Irresistible Cookies N Cream Oreo Cheesecake You Must Try!

This Cookies N Cream Oreo Cheesecake is an indulgent treat that combines a creamy filling with a delicious Oreo crust, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Try mint Oreos for a fun flavor twist.
  • 1/2 cup Melted Butter Ensure it’s slightly cooled before mixing.
For the Filling
  • 16 oz Cream Cheese Full-fat gives the best results.
  • 1/2 cup Sour Cream You can use Greek yogurt for a lighter option.
  • 3/4 cup Granulated Sugar Adjust to your taste preference.
  • 1 tbsp Vanilla Extract Choose pure extract for superior taste.
  • 1 tsp Lemon Extract Omit if you prefer classic flavors.
  • 1/4 tsp Salt Balances the sweetness of the cheesecake.
  • 3 large Eggs Beat until pale to avoid a dense finish.
  • 1 tbsp Cornstarch Helps prevent cracks in the cheesecake.
  • 4 oz White Chocolate Melt carefully to prevent burning.
For the Ganache
  • 1 cup Heavy Whipping Cream Make sure it's well-chilled before whipping.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowl
  • heatproof bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Pan: Line a 9-inch springform pan with parchment paper, covering the bottom. Secure the ring tightly around the pan and set aside.
  2. Make the Crust: In a food processor, pulse the Oreo cookies until they become fine crumbs. Mix in the melted butter until the mixture resembles wet sand. Press firmly into the bottom and sides of the springform pan.
  3. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a bowl of boiling water for the bain-marie method.
  4. Mix the Filling: Blend the cream cheese until smooth, then add sour cream, sugar, vanilla extract, lemon extract, and salt. Mix well. Beat in the eggs one at a time on low speed, then add cornstarch. Gently fold in melted white chocolate and chopped Oreo pieces.
  5. Bake: Pour the filling into the crust-lined pan. Wrap the pan in aluminum foil. Place it in a larger broiler pan and add boiling water until it reaches halfway up the sides. Bake at 350°F for 25 minutes, then reduce temperature to 250°F and bake for 60 minutes.
  6. Cool: Turn off the oven and crack the door open. Allow to cool in the oven for 1 hour, then refrigerate uncovered for at least 6 hours or overnight.
  7. Prepare Ganache: Melt white chocolate with heavy cream in a heatproof bowl over simmering water, stirring until smooth. Mix in chopped Oreos. Pour ganache over the cheesecake and refrigerate for 15 minutes.
  8. Make Whipped Cream: In a mixing bowl, whip the chilled heavy cream until soft peaks form. Pipe decoratively onto the cheesecake and top with whole Oreos.
  9. Serve: Keep refrigerated until ready. Slice and enjoy with family and friends.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 34gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing once eggs are added to prevent cracks. Use a water bath to maintain moisture while baking, and cool gradually to prevent sudden temperature changes.

Tried this recipe?

Let us know how it was!