New York-Style Oreo Cheesecake

Looking for a show-stopping dessert? This New York-style Oreo cheesecake combines the rich, creamy texture of classic cheesecake with the irresistible crunch of Oreo cookies. Made with full-fat cream cheese, sour cream, and heavy cream, this decadent cheesecake features a buttery Oreo crust and a generous swirl of chopped Oreos throughout the filling, making it the perfect treat for Oreo lovers.

This easy-to-make cheesecake is ideal for special occasions, from birthdays to holidays, and it’s guaranteed to be a crowd-pleaser. Whether you’re making it for yourself or as a gift, the combination of cheesecake and Oreos is a classic that never goes out of style.

Ingredients

For the Oreo Crust:

• 24 Oreo cookies
• 1/4 cup (4 tablespoons) unsalted butter, melted

For the New York-Style Oreo Cheesecake:

• 3 (8-ounce) packages full-fat cream cheese, very soft
• 1 cup full-fat sour cream
• 1 and 1/4 cups granulated sugar
• 3 large eggs plus 2 large egg yolks, at room temperature
• 1/2 cup heavy cream
• 16 Oreo cookies, roughly chopped (divided)

Instructions

Prepare the Pan:

1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with multiple layers of heavy-duty tin foil to ensure it’s leak-proof. Lightly grease the pan with non-stick spray and set aside.

For the Oreo Crust:

1. Place 24 Oreo cookies in a food processor or blender and pulse until finely crushed. Transfer the crumbs to a large mixing bowl, then stir in the melted butter until the mixture is evenly combined.
2. Press the mixture firmly into the bottom of the prepared pan, slightly up the sides to form a crust.
3. Bake the crust in the preheated oven for 12 minutes. Once done, remove it from the oven and let it cool on a wire rack.

For the New York-Style Oreo Cheesecake:

1. In a large mixing bowl or stand mixer fitted with a whisk attachment, beat the softened cream cheese and sour cream until smooth and creamy. Be sure to scrape down the sides and bottom of the bowl as needed.
2. Add the granulated sugar and continue to beat until fully incorporated. Add the eggs and yolks, one at a time, beating well after each addition.
3. Pour in the heavy cream and mix until just combined.
4. Using a rubber spatula, fold 3/4 of the chopped Oreo cookies into the cheesecake batter.
5. Pour the filling over the cooled Oreo crust, spreading it evenly. Sprinkle the remaining chopped Oreo cookies on top.
6. Place the cheesecake pan into a large, deep roasting pan. Fill the outer pan with 2 inches of hot water, creating a water bath to prevent cracking.
7. Carefully place the cheesecake in the oven and bake for 1 hour and 20 minutes. If the top starts to brown too much, loosely cover the pan with aluminum foil.
8. Once the baking time is up, turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes. The cheesecake should still be slightly wobbly in the center.
9. Remove the cheesecake from the oven and let it cool on a wire rack. Gently run a knife around the edges to loosen the cheesecake. Allow it to cool to room temperature, then cover with foil and refrigerate for at least 6 hours before slicing.

To Serve:

When ready to serve, top with whipped cream and extra crushed Oreo cookies. Slice and enjoy!

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Why You’ll Love This Recipe

• Rich and Creamy: This cheesecake is packed with creamy goodness from the full-fat cream cheese and sour cream, creating a decadent texture that melts in your mouth.
• Oreo Delight: Every bite is filled with the delicious crunch and flavor of Oreos, both in the crust and the cheesecake filling.
• Classic New York-Style: The smooth, thick, and velvety texture is a hallmark of New York-style cheesecake, making this an irresistible dessert for Oreo fans.
• Perfect for Any Occasion: Whether it’s a holiday, birthday, or just a sweet treat, this cheesecake is perfect for every event.

Tips

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This will prevent lumps and help create a smooth batter.
• Avoid Cracking: The water bath helps prevent the cheesecake from cracking during baking, ensuring a perfectly smooth surface. Don’t skip it!
• Cool Slowly: Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that could lead to cracking.
• Chill Properly: Refrigerating the cheesecake for at least 6 hours (or overnight) ensures the texture sets perfectly.

Variations and Substitutions

• Add a Chocolate Ganache: For extra indulgence, drizzle a rich chocolate ganache over the top of the cheesecake before serving.
• Different Cookies: While Oreos are the star here, feel free to experiment with other sandwich cookies, like chocolate chip cookies or even graham crackers for a different flavor.
• Dairy-Free: Substitute with dairy-free cream cheese and sour cream, and use a dairy-free cookie for a dairy-free version of this cheesecake.

FAQs

Can I make this cheesecake ahead of time? Yes! This cheesecake can be made up to two days in advance and stored in the refrigerator. The flavors only get better with time.

Can I freeze the cheesecake? Absolutely! Freeze the cheesecake (without toppings) for up to 2 months. Thaw in the refrigerator overnight before serving.

Why did my cheesecake crack? Cracking can happen if the cheesecake is overbaked or if the temperature changes too quickly. Be sure to follow the instructions carefully and bake in a water bath.

Serving and Suggestions

• Serve this cheesecake with a dollop of freshly whipped cream and a sprinkle of crushed Oreo cookies for extra texture and flavor.
• For an extra decadent touch, drizzle chocolate or caramel sauce on top before serving.
• Slice and pack into individual portions to serve at parties, gatherings, or as a special treat.

Enjoy this indulgent New York-style Oreo cheesecake for any occasion, and watch it disappear quickly from your dessert table!