Oreo Cheesecake

Beth brought her A-game with this Oreo Cheesecake recipe that tied for the winning dish of our Fall 2017 Potluck.



  • 20 Oreo cookies (regular or Double Stuf)
  • 5 tablespoons butter, melted


  • 24 oz. (675g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream or plain full-fat yogurt
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 18 Oreo cookies, crumbled (regular or Double Stuf)
  • Whipped cream for topping (optional)


  1. Adjust oven rack to the lower third position and preheat oven to 350℉ (175℃).
  2. Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18×18 inches). Carefully wrap foil around sides of cheesecake pan (make sure you don’t create any holes in the foil!). Spray inside of springform pan with non-stick spray and set aside.
  3. In a food processor or blender, pulse 20 Oreos to fine crumbles.
  4. In a medium mixing bowl, stir together the Oreo crumbs and melted butter until well combined.
  5. Press mixture into an even layer in bottom of prepared pan.
  6. Bake in preheated oven 9-10 minutes. Allow to cool as you prepare the filling.
  7. Using a hand-held electric mixer or a stand mixer with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy.
  8. Add in sour cream or yogurt and the vanilla and mix well.
  9. Add eggs one at a time and mix on low speed just until combined.
  10. Gently fold in 13 crumbled Oreos. Do not over-mix.
  11. Pour filling into the cooled crust.
  12. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan with hot water until the water level comes about halfway up the outside of the cheesecake pan.
  13. Bake in preheated oven 50-60 minutes or until center is almost set.
  14. Turn oven off and open the door slightly. Let cheesecake rest in the oven for 1 hour.
  15. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  16. Loosen cheesecake from the rim of the pan and remove the rim.
  17. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake.
  18. Cut into slices and serve chilled.