Oreo Cheesecake

This Oreo Cheesecake boasts a buttery crisp Oreo cookie crust, a thick luscious layer of creamy cheesecake that’s infused with even more chocolate and cream cookie bits, then it’s topped off with what can only be considered a glorious pile of chopped Oreos. 

Oreo Cheesecake


I may have screwed things up pretty bad, or I could have possibly made things a lot easier for myself this past weekend. I’m not sure yet…

Let me start off by saying 9 year olds are tricky.

My oldest child is 9 and she’s starting to question a lot of things. For instance, Friday morning she marches into the kitchen while I am making breakfast and stops abruptly with her hands on her hips. She punches her clenched fist into the air and exclaims, “The tooth fairy is not real!”

Oreo Cheesecake

Whoa, whoa, whoa…

I question her, wondering how on Earth she would come to this conclusion. Then she unclenches her tiny fist to reveal a little tooth.

Apparently she had pulled out her tooth the night before, sneakily stuck it under her pillow, and waited till morning. Only to be disappointed when she saw the tooth still there.

I quickly explain to her that she is supposed to place it in the special “Tooth Fairy Bag” that I constructed, which hangs on her door knob. So the Tooth Fairy must have not realized there was a tooth to pick up and passed by our house.

Oreo Cheesecake

Friday night comes around and my daughter places her tooth in the bag, hangs it on her door knob, and goes off to sleep.

My husband and I start to watch a movie and the next thing you know we are sleepily walking to our beds. Then I remember – the tooth!  I go to the coin jar in the kitchen, fumble around trying to find a Loonie.

Side note- a Loonie is a Canadian dollar coin, which is gold in color and slightly larger than a quarter.

After the deed is done I slip off to sleep, only to be rudely awaken first thing in the morning by an angry 9 year old.

Oreo Cheesecake

Apparently the Tooth Fairy brought her an old Chuck E Cheese token… which, in the Tooth Fairy’s defense, looks an awful lot like a Loonie…

My 9 year old did not appreciate the token, since there are zero Chuck E Cheese’s within a 1000 mile radius of us.

So… we had a little heart to heart and I explained that the Tooth Fairy was only playing a joke on her because she tried to trick her the first night by hiding the tooth under her pillow.

Then I promised her she could have an extra large slice of this Oreo Cheesecake, and she seemed to be ok with that.

Let’s talk about this cheesecake – it’s ridiculously good. I know there are Oreo Cheesecakes out there, but the idea for this came to me after my husband and I shared an Oreo Cheesecake Blizzard from Dairy Queen. So it’s different.

Actually, I used plain Greek yogurt as opposed to sour cream in this recipe, which bulks up the protein… ok, who am I kidding, this thing has 4 bricks of cream cheese and nearly 2 and a half boxes of Oreos inside of it. If you’re going to make this, just realize you’re going to indulge. Share a slice or bring it to a party, you’ll be labeled a hero because it’s seriously that good!

Oreo Cheesecake

Cheesecakes can make magical things happen.

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Oreo Cheesecake

Oreo Cheesecake boasts a crispy Oreo crust and a creamy cheesecake that's infused with even more chocolate and cream cookie bits!
Prep Time2 hrs 10 mins
Cook Time1 hr 5 mins
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 626 kcal
Author: Shawn


For the Crust:

  • 20 Oreo cookies
  • 4 tbsp Challenge Dairy Butter, melted

For the Cheesecake:

  • 4 8oz bricks of Challenge Dairy cream cheese, softened
  • 1 cup plain Greek Yogurt
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 large eggs
  • 15 Oreo Cookies, roughly chopped

For the Topping:

  • 15 Oreo Cookies, roughly chopped
  • chocolate syrup for drizzling, if desired


  • Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
  • To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
  • In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Gently fold in the chopped Oreo cookies, then pour into the spring form pan. Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
  • Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
  • Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with the remaining chopped Oreos. Serve with a drizzle of chocolate syrup if desired. Enjoy!
I like to keep the spring form pan around the cheesecake whenever I'm not serving it, this will help protect it, and makes it easy to cover while in the fridge.


Calories: 626kcal | Carbohydrates: 59.7g | Protein: 11g | Fat: 39.9g | Cholesterol: 143.7mg | Sodium: 487.7mg | Sugar: 42.6g | Vitamin A: 19IU
Keywords: Cheesecake, oreo
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
70 Responses
      1. Rachael Clemens

        Hi! I was wondering about the 9×13 pan in the oven? Does that stay there while the cheesecake cooks? Sorry never made a cheesecake before and I wanna make it today for Thanksgiving! TIA!

        1. Shawn

          Yes, keep the 9×13 pan of water in the oven while the cheesecake cooks. It helps to create a lot of moisture in the oven so the cheesecake doesn’t dry out.

    1. Shawn

      I’ve always put the pan of water under the cheesecake to promote a more humid atmosphere in the oven, which will help keep the cheesecake nice and moist without drying it out.

    2. Maura McNeice

      I am confused about the pan size for this cheesecake. In the recipe you said a 10″ springform, but in a comment you said you used a 9″. Could you please let me know the correct size? Thanks, can’t wait to make it!

      1. Shawn

        You can use either size pan. I’ve used both and it works great. The 10″ will just be a little thinner, while the 9″ will be a little thicker.

  1. Emily

    Just curious, if I were to want to make a half of this recipe to make a smaller cake would my cook times or temps change very much? Or should I just keep an eye on it while in the oven? Can’t wait to make this for my boyfriend for his birthday, he is going to love it! Thanks!!

  2. Jennifer

    I made each family members favorite cheesecake. Oreo was my daughters choice. This cheesecake cake out perfectly and everyone loved it. I am making it again today.

  3. MaryJo

    Hi I just placed this yummy cheesecake in my oven for one hour. My question is just related to the 1-2 hours in the oven to sit afterward. Since that is a long variable of time, when will I know to take it out ? Thank you!

    1. Shawn

      Good question! I would say once the center is no longer jiggly and the center has fallen you should be good to take it out. Ideally keeping it in the oven to come down to temperature is just an easy way to gradually let it cool so it doesn’t crack the top and sets perfectly.

  4. belle

    im planning to make cheesecake this christmas as a gift to some friends. my problem is i have only one spring form pan.my question is how to remove the whole cheesecake from the bottom pan without destroying crust,im planning to put it in box to make a gift..thank you very much!!!!

    1. Shawn

      Simply cover the bottom of the springform pan with parchment paper and then attach the sides of the pan. This will let you easily transition from pan to platter!

      1. belle

        thank you!!! and one more question is it possible to use buttermilk (the powdered one) because they seldom sell sour cream or vanilla greek yogurt here in our place.i saw some recipes also they put heavy cream instead of sourcream.

  5. JULIE

    I made your recipe today and it looks absolutely amazing! Just a quick piece of advice for your readers. Wrap the bottom of the spring form pan in foil before you bake it. I learned this the hard way after my oven started smoking and I realized the butter from the crust was dripping into my oven. I am hoping the smoking doesn’t affect the taste of the cheesecake. Thank you!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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