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This Oreo Overload Cheesecake recipe was sent out to my mailing list subscribers last spring, and while my kitchen is out of commission I figured it was a fine time to add it to the site. I’m in need of more dessert recipes anyway!
This is a classic NY Style baked cheesecake but with hella Oreos in it, on it, and around it. I intended to make it again and take better photos, but I’ve realized that I’m never making this thing again unless someone requests it for a special occasion – which is the only reason I made it the first time!
Oreo Overload Cheesecake Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Oreo Overload Cheesecake recipe:
- Oreo cookies, mini Oreo cookies: You’ll need SO MANY OREOS. I used a full Party Sized package, and part of a bag of mini Oreos. If you have another brand of chocolate sandwich cookie you’d like to use instead, you can. I don’t think any others compare to the original, but that’s just me.
- Salted butter: Melted. It’s for the Oreo Crust, which is the only component of this Oreo Overload Cheesecake that contains butter. Don’t use unsalted. Or if you do, add a pinch of fine sea salt to the crust mixture.
- Cream cheese, sour cream: For the cheesecake. These are key, for the tang, texture, and taste.
- Granulated sugar, powdered sugar: We add some granualted sugar to the cheesecake filling of course – can you imagine without? ew – and powdered sugar to the Oreo Whipped cream we’ll pipe on top.
- Large eggs, large egg yolks: The key binders in our baked cheesecake. I don’t have any suggestions for substituting them.
- Heavy cream: We add a bit of heavy cream to the cheesecake to further supplement that rich , creamy, texture, and we’ll whip the rest for the Oreo Whipped Cream.
- White chocolate melts, coconut oil: For the crunch layer! Coconut oil helps the melts spread and set up better than just the white chocolate alone, but can be omitted.
- Vanilla extract: Cheesecake without a pinch of vanilla? Unheard of around here! We add it to the cheesecake and the whipped cream portions of the Oreo Overload Cheesecake.
- Cornstarch: To stabilize the whipped cream. Don’t omit it!
Switch Up This Oreo Overload Cheesecake
Not really into Oreos? Try something else! For example, you could…
- Golden Oreos! The sweet, buttery, vanilla cousin to the classic version. They pair beautifully with the flavor of cheesecake. My preferred Oreos are Lemon Oreo Thins, and I bet those would be delicious!
- A totally different type of cookie! Biscoffs, speculoos, crunchy chocolate chip or oatmal.. the sky is the limit! I just recommend it’s a crunchy cookie, for texture’s sake.
- Or just make my Double-Crust No-Bake Cheesecake instead…
Obligatory Pin options –
Oreo Overload Cheesecake
- Total Time: 12 hours
- Yield: 8 large slices 1x
- 36 Oreo cookies, crushed
- 5 Tablespoons salted butter, melted
Baked Oreo Cheesecake:
- 3 (8 ounces) packages cream cheese, room temperature
- 1 C sour cream, room temperature
- 1 1/4 C granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup heavy cream, room temperature
- 20 Oreo cookies, broken into pieces, roughly
- 2 tsp vanilla extract
Cookies and Cream Crunch Layer:
- 1/2 C white chocolate melts
- 12 Oreos, cookies and filling separated, crushed
- 1 tsp coconut oil
Oreo Whipped Cream:
- 1 1/2 heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 C powdered sugar
- 2 tbsp cornstarch
- 2 tbsp crushed oreo crumbs
- Mini Oreos for decorating
- Preheat oven to 325°F. Grease the inside of a 9″ springform pan with oil and place a round of parchment paper at the bottom. Then, wrap the pan in multiple layers of aluminum foil and set it aside.
Bake the Crust:
- In a small mixing bowl combine the crushed Oreos and the melted butter until all the crumbs are thoroughly moistened. Transfer into the springform pan and spread the crust mixture evenly along the bottom and up the sides. Use the bottom of an oiled measuring cup or another flat surface to really press the crumbs together and into the pan.
- Bake for 12 minutes, then remove and allow to cool on the counter while you make the filling.
Bake the Cheesecake:
- I like to use my stand mixer, but a hand mixer or hella arm strength would work just fine too: beat together the cream cheese and sour cream until completely smooth, then add in the sugar and beat until that’s smoothed out, too.
- Next, add the eggs but only one at a time. Make sure the first is incorporated before adding the next. Then add the egg yolks. Same time is fine.
- Finally, drizzle the heavy cream into the batter, and turn off the mixer. Fold the broken Oreos into the batter.
- Next, create the water bath so the top of the cheesecake is smooth. Place the cheesecake pan into another pan with high sides. Fill that pan with hot water, about 2 inches of it.
- Place everything in the oven and set a timer for 1 hour. After 1 hour tent a piece of foil over the top of the cheesecake – careful not to touch the top! – and continue baking for another 20 minutes.
- Then, turn off the cheesecake and crack the oven door, only slightly. Leave it cracked and let the cheesecake sit in the oven like that for 30 minutes.
Cool the Cheesecake:
- Remove the cheesecake from the oven and place the springform pan on a cooling rack. You’ll notice the center is still a bit jiggly. Run a plastic spatula or butter knife around the edges to loosen the cheesecake, but don’t pop the springform pan yet. Cool to room temperature, then cover the pan with saran wrap and refrigerate for at least 8 hours. Overnight is easiest.
Make and Assemble the Toppings:
- Pull the cheesecake from the fridge and unwrap. Pop it out of the Springform pan‘s sides and gently lift it off the bottom of the pan, onto a wire rack over a baking sheet.
- In a small saucepan (or in the microwave) melt the white chocolate, the cream filling from the Oreos and coconut oil together. Stir until smooth and well combined, then sprinkle in the crushed oreo crumbs reserving a couple of tablespoons for the whipped cream.
- Pour the chocolate mixture directly over the top to the cheesecake, and then use an offset spatula to smooth it all over the top, allowing it to drip down the sides.
- Beat the heavy cream, vanilla, powdered sugar and cornstarch together until the cream forms stiff peaks. Then, fold in the reserved 2 tbsp of cookie crumbs.
- Spread any remaining cookie crumbs over the surface of the cheesecake, and press it into the white chocolate layer. Dust off excess, then use a piping bag and large tip to pie the whipped cream along the outer rim of the cheesecake. Finish by pressing mini-Oreos into the dollops of whipped cream.
- Dassit! Keeps in the fridge for up to 4 days as long as it is covered tightly.
- Prep Time: 10 hours
- Cook Time: 2 hours