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.
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 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:
The Ultimate Oreo Cheesecake
- 8.5 oz Oreo cookies (26 cookies) pulsed to crumbs
- 5 Tbsp butter melted
- 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
- 8 oz Mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 4.5 oz Oreo Cookies (12-14 cookies) crushed
- 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.)
- 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.
- 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.
- (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.