Best Oreo Cheesecake Recipe
BEST Oreo Cheesecake Recipe is a medium American recipe that serves 12. 460 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 1 hr 15 min | Cook: 2 hrs | Total: 3 hrs 30 min
Cost: $31.50 total, $2.63 per serving
Ingredients
- 30 pieces Oreo Cookies (for crust, roughly crushed)
- 113 grams Unsalted Butter (melted, for crust)
- 24 ounces Cream Cheese (room temperature, 3 x 8‑oz blocks)
- 200 grams Granulated Sugar (about 1 cup)
- 0.5 teaspoon Salt (fine sea salt)
- 24 grams All-Purpose Flour (about 3 tablespoons, sifted)
- 120 grams Sour Cream (about 1/2 cup)
- 3 pieces Large Egg (room temperature)
- 1 piece Egg Yolk (room temperature)
- 1 teaspoon Vanilla Extract (pure vanilla, splash)
- 170 grams White Chocolate Chips (about 1 cup, good quality)
- 80 ml Heavy Cream (1/3 cup for white ganache)
- 30 grams Dark Chocolate Chips (about 2 tbsp)
- 15 ml Heavy Cream (1 tbsp for dark ganache)
- 240 ml Heavy Cream (1 cup, cold, for whipped topping)
- 30 grams Powdered Sugar (1/4 cup, for whipped topping)
- 12 pieces Oreo Cookies (roughly chopped and folded into batter)
- 6 pieces Oreo Cookies (halved for garnish)
Instructions
Crush Oreos for Crust
Place 30 Oreo cookies in a food processor and pulse until fine crumbs with some larger pieces remain. If you don’t have a processor, put the cookies in a zip‑bag and crush with a rolling pin.
Time: PT5M
Melt Butter
Melt 113 g (½ cup) unsalted butter in a microwave‑safe bowl or small saucepan. If the butter is very cold, cut into cubes and microwave in 10‑second bursts.
Time: PT2M
Combine Crumbs and Butter
Transfer the crushed Oreos to a mixing bowl, pour the melted butter over them, and stir with a spatula until evenly coated.
Time: PT5M
Press Crust into Pan
Line the bottom of an 8‑inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom and about ½‑inch up the sides, using the back of a measuring cup to tamp it down evenly.
Time: PT5M
Chill Crust
Place the pan with crust in the refrigerator to firm up while you prepare the filling.
Time: PT15M
Beat Cream Cheese Base
In a stand mixer on medium speed, beat 24 oz room‑temperature cream cheese until smooth (about 2 minutes). Add 1 cup (200 g) granulated sugar and ½ tsp salt; beat until creamy.
Time: PT4M
Incorporate Flour and Sour Cream
Sift 24 g (3 Tbsp) flour into the mixture, beat briefly, then add ½ cup sour cream and mix until just combined.
Time: PT2M
Add Eggs and Vanilla
Add three large eggs and one yolk, one at a time, mixing on low speed after each addition. Finish with 1 tsp vanilla extract and mix just until incorporated.
Time: PT4M
Fold in Rough‑Chopped Oreos
Gently fold 12 roughly chopped Oreo cookies into the batter using a spatula. Stop mixing as soon as they are distributed; streaks are okay.
Time: PT5M
Layer Batter and Extra Oreos
Pour one‑third of the batter onto the chilled crust, smooth lightly, and sprinkle a handful of additional chopped Oreos. Repeat two more times, ending with a smooth top.
Time: PT5M
Bake – Initial High Heat
Preheat oven to 350°F (177°C). Bake the cheesecake for 10 minutes on the center rack.
Time: PT10M
Temperature: 350°F
Bake – Lower Heat
Reduce oven temperature to 300°F (149°C) and continue baking for 45‑50 minutes until the edges are lightly browned and the center is set but still slightly wobbling.
Time: PT50M
Temperature: 300°F
Cool in Oven
Turn off the oven, leave the door closed, and let the cheesecake sit in the oven for 1 hour to finish setting.
Time: PT1H
Room‑Temp Cool and Refrigerate
Remove the cheesecake, run a thin knife around the edge, let it cool to room temperature (≈15 minutes), then refrigerate for at least 4 hours or overnight.
Time: PT15M
Prepare White Chocolate Ganache
Combine 170 g white chocolate and 80 ml heavy cream in a heat‑proof bowl. Melt over simmering water (double boiler) until smooth, then remove from heat and let cool slightly.
Time: PT5M
Prepare Dark Chocolate Ganache
Microwave 30 g dark chocolate chips with 15 ml heavy cream in 30‑second intervals at 50% power, stirring between intervals until melted.
Time: PT2M
Pour Ganache Over Cheesecake
Place the chilled cheesecake on a wire rack. Pour the white chocolate ganache over the top, spreading to the edges. Drizzle dark chocolate ganache in ribbons and swirl with a skewer for a marble effect.
Time: PT8M
Whip Cream Topping
In a chilled bowl, whip 240 ml cold heavy cream with 30 g powdered sugar and ½ tsp vanilla until stiff peaks form.
Time: PT5M
Pipe or Dollop Whipped Cream
Transfer whipped cream to a piping bag and pipe spirals around the ganache, or simply dollop with a spatula.
Time: PT5M
Garnish with Oreo Halves
Halve 6 Oreo cookies and arrange them evenly around the top for decoration.
Time: PT3M
Nutrition Facts
- Calories
- 460
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 28 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Oreo Cookies: Chocolate sandwich cookies, Chocolate wafer cookies
- Instead of Unsalted Butter: Margarine, Vegetable shortening
- Instead of Cream Cheese: Vegan cream cheese, Neufchatel cheese
- Instead of Granulated Sugar: Coconut sugar, Caster sugar
- Instead of Salt: Kosher salt, Himalayan pink salt
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Large Egg: Egg substitute, Aquafaba (3 tbsp)
- Instead of Egg Yolk: Extra egg white, Egg yolk replacer
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of White Chocolate Chips: Milk chocolate + 2 tbsp butter, White chocolate bar broken
- Instead of Heavy Cream: Half‑and‑half (less stable)
- Instead of Dark Chocolate Chips: Cocoa nibs, Dark chocolate bar chopped
- Instead of Heavy Cream: Half‑and‑half
- Instead of Heavy Cream: Chilled whipping cream alternative
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Oreo Cookies: Chocolate wafer cookies
- Instead of Oreo Cookies: Chocolate wafer halves
Equipment Needed
- Food Processor
- Mixing Bowls
- Spatula
- Springform Pan
- Parchment Paper
- Oven
- Double Boiler (optional)
- Whisk (optional)
- Stand Mixer (optional)
- Piping Bag with Tip (optional)
- Turntable (optional)
- Sharp Knife
- Measuring Cups and Spoons
- Skewer or Toothpick (optional)
Critical Steps — Do Not Skip
- Pressing the crust firmly into the pan
- Not over‑mixing the batter after adding eggs
- Baking with the temperature drop to prevent cracks
- Leaving the cheesecake to sit in the turned‑off oven for an hour
- Allowing ganache to cool slightly before pouring
Chef Tips from the Video
- Use a kitchen scale for precise Oreo and butter measurements.
- If the butter is rock‑hard, grate it before melting for faster results.
- A turntable makes piping the whipped cream and swirling ganache much smoother.
Troubleshooting
Crackled surface after baking
Do not over‑mix the batter and ensure the oven temperature is reduced to 300°F after the first 10 minutes. The residual heat step also prevents cracking.
Cheesecake is too soft after chilling
Make sure the cream cheese is fully softened before mixing and that the cheesecake sat in the turned‑off oven for the full hour. If still soft, increase chilling time to overnight.
Ganache runs off the cake
Allow both ganaches to cool to a thick but pourable consistency (room temperature) before spreading. Refrigerate for 5‑10 minutes if needed.
Storage
Refrigerator: Cover tightly and store for up to 5 days.
Freezer: Freeze uncut slices wrapped in plastic and foil for up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the crust and refrigerate; it can be made a day ahead.
- Both white and dark ganaches can be made 2‑3 hours before serving and kept at room temperature.
- Whipped cream can be made up to 4 hours ahead; store in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Oreo Cheesecake in American dessert cuisine?
Oreo cheesecake blends the classic New York‑style cheesecake with the beloved Oreo cookie, a staple of American snack culture since the 1910s. It became popular in the 2000s as a nostalgic, indulgent twist for birthdays and holidays, representing the fusion of comfort food and iconic candy.
What regional variations of Oreo Cheesecake exist within United States cuisine?
In the Midwest, bakers often add a layer of peanut butter frosting, while in the South a caramel drizzle is common. Some West Coast versions swap the Oreo crust for a chocolate graham‑cracker base or incorporate espresso‑infused ganache for a coffee‑kick.
How is Oreo Cheesecake traditionally served in American celebrations?
It is typically served chilled, sliced into 12 wedges, and presented on a decorative platter. For birthdays, the top is often garnished with whole Oreo halves and a dusting of cocoa powder; for holidays, a drizzle of peppermint or pumpkin spice ganache may be added.
What occasions or celebrations is Oreo Cheesecake traditionally associated with in American culture?
Oreo Cheesecake is a popular choice for birthdays, graduation parties, Thanksgiving desserts, and casual gatherings because its rich flavor appeals to both kids and adults. Its eye‑catching black‑and‑white ganache makes it a show‑stopper for festive tables.
What authentic traditional ingredients are used in Oreo Cheesecake versus acceptable substitutes?
The authentic recipe calls for classic Oreo cookies, full‑fat cream cheese, unsalted butter, and real white and dark chocolate. Acceptable substitutes include chocolate sandwich cookies for Oreos, vegan cream cheese, or milk chocolate plus butter in place of white chocolate.
What other American desserts pair well with Oreo Cheesecake?
Serve it alongside a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or a side of fresh berries. For a full dessert table, consider adding mini apple pies or chocolate mousse to complement the rich cheesecake.
What are the most common mistakes to avoid when making Oreo Cheesecake from Preppy Kitchen?
Common errors include over‑mixing the batter (which introduces excess air and causes cracks), skipping the temperature drop during baking, and pouring ganache while it’s too hot, which can melt the chilled cheesecake.
Why does this Oreo Cheesecake recipe use a two‑stage baking temperature instead of a single temperature?
The initial 350°F burst sets the crust and begins cooking the batter quickly, while the lower 300°F finish gently cooks the interior, preventing the top from over‑browning and reducing the risk of cracks.
Can I make the Oreo Cheesecake ahead of time and how should I store it?
Yes. Bake and chill the cheesecake, then cover tightly with plastic wrap. Store in the refrigerator for up to 5 days or freeze uncut slices for up to 1 month. Add the ganache and whipped cream just before serving for best texture.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, visually appealing home‑cooked recipes ranging from classic comfort foods to creative desserts, with a focus on clear step‑by‑step tutorials and kitchen organization tips.
How does the YouTube channel Preppy Kitchen's approach to American dessert cooking differ from other cooking channels?
Preppy Kitchen emphasizes practical home‑kitchen setups, uses everyday equipment (like a plastic bag for crushing cookies), and adds personal anecdotes that make recipes feel less intimidating compared to highly polished, production‑heavy channels.
What texture and appearance should I look for when the Oreo Cheesecake is done baking?
The edges should be lightly golden and set, while the center should still wobble slightly when the pan is gently shaken. After the hour‑in‑the‑oven rest, the cheesecake will firm up and have a smooth, matte surface ready for ganache.
Last updated: September 6, 2026
