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

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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!

  • Author: Shawn
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

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.

Keywords: Oreo, cheesecake

Check out these other cheesecakes!

Pumpkin Cheesecake with a Gingersnap Pecan crust

Pumpkin Cheesecake

Nanaimo Cheesecake

Nanaimo Cheesecake

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. Monica A.

    This has become my go-to cheesecake recipe. It is absolutely delicious. I recently swapped out the regular chocolate oreos with the golden vanilla oreos…oh gosh, i have a hard time deciding which version I like most. Thank you so much for this awesome recipe. Its become a regular and one that gets requested quite often for get togethers.

  2. Rebecca

    Made this, and WOW best cheesecake ever! Looked amazing, as in store bought, and tasted even better. Took it to work, half the guys said they would pay me to make it again! Thanks!

    1. Nicole, if you can find a crust that is able to be pressed into a springform pan, then go for it! I would recommend using a springform pan and not a graham cracker crust that’s been pressed into a pie tin. This is way too much cheesecake for a pie tin. Hope that helps!

  3. Thomas

    Making this for a friend this afternoon. She best be here to pick it up sooner rather than later… Probably wont last long of she doesnt. @Andrea. The picture does appear to have the side fixed up some, but who makes a cheesecake to look at?

  4. andrea

    Cooked this exactly as your recipe states – the whole outside is dark brown after just under 1 hour of cooking and then left in oven with door ajar for one hour. So disappointed! does not have the same visual effect – did you trim around the sides?

    1. Veronica

      This overcooked for me also. My top came out incredibly dark, burnt I would say. I am not sure what I did wrong. I have made cheesecakes in the past. I am hoping I can trim the top off and hoping the sides did not burn.

      1. Lindsay

        Mine burnt on top as well and cracked around the edges while baking. I’ve never baked a cheesecake at a temperature higher than 325 and had doubts about 350…oh well, I’ll just have to get creative with a topping to cover it.

      2. If you notice the top of your cheesecake starting to brown too much you can gently place a piece of tinfoil over the top and continue baking until the cheesecake is done.

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  6. sheena

    Dear Shawn,

    The cheesecake looks way too mouth watering! Totally wanna try this out.. However, I have a few questions. Would you be kind enough to take out few minutes for replying to my queries under. I will be more than thankful!

    1. The pan of water: Does it stay in the oven thorughtout the baking process or is to be taken out at some stage? What purpose does it serve?

    2. Cream cheese: Is thr any alternative to cream cheese, coz where I stay finding cream cheese could be tricky!

    3: Recipe: Can the recipe be halved?

    Thanks in advance!
    Sheena,
    India

    1. Hi Sheena! The pan underneath stays in during the whole baking process. What this does is creates a more humid climate in the oven which creates a much more moist cake. The alternative is to line your springform pan with foil and set it in a water bath, but that just makes me nervous of leakage and soggy crusts.
      I’m not sure if there is a substitute for cream cheese in this recipe, sorry.
      As for halving the recipe, you could do that, but you’ll want to use a 5 or 6 inch springform pan. The oven time would vary as well, just keep an eye on the cheesecake and don’t let it get too brown on top. Hope that answers your questions! 🙂

      1. sheena

        Thanks a ton Shawn. This is the most satifactory reply I have ever received from a food blogger! Would be trying the recipe this weekend.. Will let you know.. Thanks again!! 🙂

  7. Nichele

    I love cheesecake and my husband doesn’t, but he does love oreos, so this may be my way of getting him to eat cheesecake. I will have to try this soon!

  8. mercy

    Funny story and quick thinking on your part about the tooth fairy. This cheese cake looks so delicious. I have never attempted a cheese cake but this one has my favorite cookies and may give it a try. It looks to die for!

  9. I am soooooo impressed you came up with the ‘trick’ excuse. That was quick!!!! In fact I am chuckling as I am typing. I don’t eat store bought cookies—ick. EXCEPT once a year or so I do eat Oreos. I would eat them more often and never never never buy a bag myself. So I find this cheesecake as appealing as your daughter.

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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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