Oreo Cheesecake

My husband is a huge cheesecake lover, so I’ve been looking for fun ways to switch up the classic. This Oreo Cheesecake has quickly become a favorite in our house—rich, creamy, and packed with crunchy cookies in every bite. It’s the perfect mash-up of two beloved desserts, and a delicious way to add a little something extra to traditional cheesecake.

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Oreo Cheesecake Recipe

Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min

Yields 6-8 servings

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Ingredients

Oreo Crust

• 34 Oreo cookies

• 6 tablespoons unsalted butter, melted

Filling

• 2-8 ounce packages cream cheese, at room temperature

• 2 8 ounce packages mascarpone cheese, at room temperature

• 1 1/4 cups granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon vanilla bean paste or extract

• 15 oreo cookies, chopped

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Make and Bake the Crust:

   • In a medium bowl, combine Oreo cookies and melted butter. Mix until the crumbs are evenly coated and hold together when pressed.

   • Press the mixture firmly into the bottom of the prepared pan (and optionally ½ inch up the sides).

   • Bake for 10–15 minutes, then remove from the oven and let it cool slightly while preparing the filling.

3. Prepare the Filling:

   • In a large bowl, beat the cream cheese and mascarpone together on medium speed until smooth and creamy.

   • Gradually add sugar, mixing until fully incorporated.

   • Add the eggs one at a time on low speed, mixing gently to avoid overmixing.

   • Stir in the vanilla until evenly combined.

   • Fold in chopped Oreo cookies.

4. Assemble and Bake:

   • Pour the filling over the baked crust, smoothing the top with a spatula.

   • Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center slightly jiggles.

5. Cool and Chill:

   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

   • Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

6. Serve:

   • Carefully remove the cheesecake from the pan and slice with a sharp knife.

   • Optional: Top with chocolate ganache and whipped cream.

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