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Slices of homemade New York style Oreo cheesecake recipe

Homemade Oreo Cheesecake Recipe (Insanely Good & Easy!)

The ultimate New York-style Oreo cheesecake featuring a crunchy cookie crust, an ultra-creamy cream cheese filling loaded with Oreo chunks, and an elegant topping. Perfect for beginners and expert bakers alike!
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
9 hours
Total Time 10 hours 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method

Ingredients
  

  • 24-26 whole Oreo cookies with cream filling
  • 5 tablespoons unsalted butter melted
  • 32 oz full-fat cream cheese room temperature (4 packages)
  • 1 cup full-fat sour cream room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1/3 cup heavy cream room temperature
  • 2 teaspoons pure vanilla extract
  • 12-15 whole Oreo cookies roughly chopped
  • 1 cup whipped cream freshly whipped
  • 6-8 whole Oreo cookies for garnish
  • 0.5 cup chocolate ganache optional but recommended

Equipment

  • 1 9-inch Springform Pan required
  • 1 Food processor or a rolling pin to crush Oreos
  • 1 Large Roasting Pan for the water bath
  • 1 Stand Mixer or Hand Mixer to beat the cream cheese
  • 1 Silicone Spatula to fold in the Oreo cookies
  • 1 Aluminum foil heavy-duty, to wrap the pan

Method
 

  1. Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil tightly.
  2. Process 24-26 Oreos into fine crumbs using a food processor. Mix with 5 tbsp melted butter until it looks like wet sand.
  3. Press the mixture firmly into the bottom and 1 inch up the sides of the pan. Bake for 12 minutes, then let it cool completely.
  4. Lower the oven temperature to 325°F (165°C).
  5. Beat the room-temperature cream cheese and sour cream together on medium speed for 2-3 minutes until perfectly smooth with no lumps.
  6. Gradually add the granulated sugar on low speed. Then, add the eggs and egg yolks one at a time, mixing just until combined (do not overbeat).
  7. Stir in the heavy cream and vanilla extract. Gently fold in the 12-15 chopped Oreos using a spatula.
  8. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan and fill it halfway with hot water (water bath).
  9. Bake at 325°F (165°C) for 1 hour and 20 minutes until the edges are set but the center still jiggles slightly.
  10. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
  11. Remove from the water bath, discard the foil, and cool to room temp (2-3 hours). Refrigerate for at least 6 hours or overnight before decorating and serving.