Luscious Oreo cheesecake that is guaranteed to blow you away. Smooth, silky Oreo cheesecake sits inside a crust made with Oreo cookies and topped with a delicate mascarpone frosting.
Oreo Cheesecake
Phew, what a week! Hosting my first Thanksgiving and having my sister’s sweet 16 birthday bash all in a three day span definitely wore me out. I need some sleep and time away from the kitchen. I don’t think that I’ve ever spent more consecutive hours in the kitchen, even when I worked in the restaurants. Two straight days of cooking for Thanksgiving dinner and then two days of cooking for the party. Now, my stove and I need some time apart. It doesn’t want to see me any more that I want to see it. You think I’m joking but I’m not! The light bulb in my oven gave up sometime on Wednesday night and the fan is now making some strange grinding noise. The poor thing is as exhausted and I am.
But, I’m happy to report that everything was worth the effort because the dinner and the party were a great success.
I hope everyone had a wonderful Thanksgiving week and enjoyed every bite and every minute with the family too. Our Thanksgiving was very nice. You should have see that pretty, pretty turkey. It was beautiful and delicious. I gotta say that I was quite proud of my first turkey.
Everything was good though, the sides, the bird, and dessert. Oh boy, the dessert…This Oreo Cheesecake is not just LOADED with Oreo cookies, it’s also topped with a dreamy mascarpone frosting that brings a delicate, creamy goodness to every bite. There isn’t a person who wouldn’t love it.
Tips for making Oreo Cheesecake:
The goal here is to load this cheesecake with Oreo cookies, so you find it in the crust, in the cheesecake and over the top of creamy mascarpone frosting. Make sure to grab a family size pack of Oreo cookies since I’m sure you’ll be snacking on some while making it.
If you want to prepare the cheesecake ahead of time, you can definitely do that. Just don’t top off the cheesecake with crushed Oreos until ready to serve or the cookies will get stale.
You can also prepare the cheesecake itself a day or two ahead of time and make the frosting on the day that you will be serving the cheesecake that way it’s fresh. It will also not be squished by saran wrap that way.
When baking the cheesecake, I like to wrap the outside of the pan with heavy-duty aluminum foil in two layers to lower the chances of water seeping in. But, there are pans that might still seep a little bit of water in. This will not make the cheesecake any less delicious though.
Always make sure that your cheesecake is completely cooled before adding frosting. That way the frosting won’t melt.
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Some More Recipes From Me:
Layered Chocolate Espresso Cheesecake Dessert
The Ultimate Oreo Cheesecake
Ingredients
Oreo Crust:
- 8.5 oz Oreo cookies (26 cookies) pulsed to crumbs
- 5 Tbsp butter melted
Cheesecake:
- 28 oz packs of cream cheese softened (3 1/2 packs)
- 1/3 cup sour cream
- 2 eggs
- 2/3 cup heavy whipping cream
- ¾ cup white granulated sugar
- 2 Tbsp corn starch
- 2 tsp vanilla extract
- 4.5 oz Oreo cookies (14 cookies) crushed
Mascarpone Frosting:
- 8 oz Mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
Topping:
- 4.5 oz Oreo Cookies (12-14 cookies) crushed
Instructions
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- Crust:
- Pulse Oreo cookies for crust in a blender until it's just crumbs. Mix Oreo cookie crumbs and melted butter in a mixing bowl until thoroughly incorporated.
- Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and a little up the sides.
- Cheesecake:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs, one at a time, until well incorporated.
- Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
- Add crushed Oreo cookies and beat until incorporated throughout the batter. Scrape sides and bottom of the bowl and mix the batter with the spatula.
- Transfer the batter into the spring form and spread it evenly.
- Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the frosting.
- Frosting:
- (Use whisk attachment for frosting.) In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, and vanilla extract. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Slowly pour in the sugar as the mixture thickens while mixing. Do no walk away, this will be ready fast! Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.
- Add frosting to the piping bag and generously frost/decorate the cold cheesecake.
- Add some crushed Oreo cookies on top.
Notes
Nutrition
Danielle says
I have made this a couple times now. The cheesecake itself is delicious, but I don’t understand the water technique. I have heavy duty wrapped the bajesus out of my springform pan and still water gets in and makes the crust super soggy where I can hardly get the cheesecake separated from the pan. Is it possible to make it south out the water? Should I get a new pan?
LyubaB says
Hi Danielle,
I am sorry that happened. Your spring form pan may not be tight and that could be why that is still happening. You want to make sure it comes up higher than the water and try to use big sheets so there aren’t as many gaps. I haven’t tried it but I know people that use the Reynolds cooking bags so that could be an option.
Tracye says
Can you freeze this with the mascarpone topping on it?
LyubaB says
Hi Tracye,
No, I wouldn’t freeze it with the frosting. You could freeze it without the toppings and frosting then defrost and add them.
Xochitl says
Hi I was wondering if I can make the frosting but wait until the next day to put it on the cheesecake.
LyubaB says
The frosting for this cheesecake is made with mascarpone cheese so unfortunately if you make it beforehand it would get hard in the fridge and be difficult to spread on the cheesecake. You could make it beforehand and frost the cheesecake and then refrigerate the whole thing. Take it out about 20-30 minutes before serving.
LyubaB says
I am sorry this happened. I am not sure why that happened for you, it cooked perfectly for me at that temp. Some ovens can just run hotter than others
Cary says
Hi There, I have made this recipe twice and have over baked it twice with the time listed on the recipe. 85-90 minutes. The second time I thought I would check it at 70 minutes and checked the internal temp and it was already done. Wondering if the oil in all of the Oreo’s raises the temp and speeds up the baking process. The first one baked was over done. The second one came out good but only because I pulled it out of the oven nearly 15 minutes earlier than the recipe called for. It might be helpful to have people trying this to be careful of the time. I love your cheese cake recipes and have baked several others using this same oven and your recommended times. Cost of ingredients for this was nearly 30.00 so you don’t want to mess this one up. Love your recipes!
Cary
Elaine says
How you do this???? I tried it and the cheesecake came out soggy, and with crumbles of batter even though I left it in the oven for the amount of time and then some to see if it finally would get the cheesecake consistency but that never happened. And the mascarpone frosting never made any peaks, it was like a soup! I bake A LOT and I tried this recipe for my husband’s birthday (today) and we won’t have any cake 🤦♀️. Please let me know if there is something missing on this recipe or if anyone had the same issue.
Janessa says
Would this be ready to eat after the 4 hours in the fridge and frosting it? I usually wait a day or two before eating the cheesecakes, but I’m wanting to make this for my boyfriend’s birthday and wanted to know if it would be good that soon after baking.
lyuba says
Hi Janessa!
I noticed that it takes about 4 hours for the cheesecake to get cold in the ridge. You can definitely leave it overnight in the fridge and frost it in the morning too. You can make it a day before too, if you prefer.
(Although, I’ve known a few people who like it room temperature too 🙂 )
I hope he loves it!
Janessa says
Do you know if I can freeze the leftovers? It turned out delicious (probably the best cheesecake I have ever made), but I am realizing it is quite hard for just 2 people to finish it.
lyuba says
I am SO glad you liked it!
I’ve never tried it but I found this recommendation about freezing cheesecakes: https://www.rachaelray.com/2011/10/13/can-you-freeze-cheesecake/
I hope it helps!
Dawn says
I am soooo..excited to find this recipe and hear that it turned out delicious from others who have made it too. I am so “going to make this cheesecake” over the holidays and I will let you know how it goes over with the big italian family I married into. I have been hoping to come across a good oreo cheesecake for a long time now. I use to patron a restaurant in Atlanta, GA called Mick’s restaurant in Lenox mall. They had the most awesome oreo cheesecake and my college girlfriends (long time ago) and I would go there on the weekends and order it. We’re talkin’ total AWESOMENESS!!! It was that delicious. I have been longing for it; so I hope this recipe will put my longing to rest. I’ll let you know how it compares. thank you. 🙂
Sue says
Made this for my granddaughter’s birthday and it was a hit…thank you for this winner of a dessert!
lyuba says
I love hearing that, Sue! Thank you so much!
Michelle Henderson says
I’ve made these cheesecake twice and have gotten rave reviews. It’s. It overly sweet, which makes it better than others. The marscapone cream ties the sweetness into the cheesecake. Really really good! Only thing I did different was use 16 Oreos for the crust so I could put more inside the cheesecake!
Lyuba says
I’m so happy to hear that! The Oreo change is a great idea. Thank you, Michelle!
Ali says
My goodness this looks so decadent! Love it.
Lyuba says
Thank you, Ali! 🙂
Shanda Harris Jefferies says
That looks delicious, your twix cheesecake was out of this world the cheesecake was fluffy moist it was amazing..trying this asap..and the lemon oreo too…lol I love love love cheesecake and my hubby and kids does too and yours are the bomb as my 11 yr old says!!
Lyuba says
Thank you so much, Shanda! I’m very happy to hear the recipes worked out for you 🙂