Several members of my family love cheesecake, including me. I went through a lot of recipes online, most of which are good. I ended up combining what I felt were the best parts of a lot of different recipes to make my own. This is creamy, not overly rich, and bakes up perfect every time.

The cheesecake base has become my go to that I add everything to.

Now a true baker will tell you that every cheesecake must be cooked in a water bath. I guess that makes me a fake baker because every time I try to water bath a cheesecake the water leaks and it turns into a disaster. Why go to all that trouble with a water bath if you won’t have cheesecake you can eat after? So, for this recipe, I give you permission to ditch the water bath. I mean it, skip it. If the top cracks, you are putting stuff on top anyway and no one will know. 🙂

This recipe whips up pretty quick, as long as you have softened cream cheese and a kitchen aide or hand mixer.

Make sure you leave enough time after baking to let this completely cool in the fridge. Add the whipped cream right before serving.

I hope your family loves this as much as mine does!

Print Recipe

Oreo Cheesecake

A simple, creamy Oreo Cheesecake to please even the toughest critics.

Prep Time30

Cook Time50

Cooling and Fridge5

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: cheesecake, creamy, dessert, oreos

Servings: 14

Equipment

1 Kitchen aide or hand mixer
1 Food processor (or you can use a ziplock back and rolling pin)
1 10 inch Springform Pan

Ingredients

Oreo Crust

30 Oreos, crushed into crumbs
6 tbsp Butter, melted

Cheesecake

4 Cream Cheese, softened
1 cup Sugar
1/2 cup Sour Cream full fat or low fat
16 oz Heavy Cream divided
4 Large Eggs room temperature
2 tsp Vanilla
2 tbsp Corn Starch

Instructions

For the Crust

Spray your springform pan with cooking spray, then set aside.
Combine the Oreo crumbs and melted butter, then press into the bottom of the springform pan and up the sides.
Place in the freezer while you make the cheesecake

For the Cheesecake

Preheat oven to 350℉.
Combine all 4 cream cheeses into a bowl and blend with the paddle mixer of your Kitchen Aide (or hand mixer) until smooth.
Add in your eggs, one at a time, mixing just until combined.
Add 1 cup sugar, 1/2 cup sour cream, and 1/2 cup heavy cream. Blend until smooth and combined.
Add in 2 tsp vanilla and 2 tbsp corn starch and blend until combined.
While the cheesecake batter rests, count out 10 Oreos and chop them up to add to the filling.
Fold in the chopped Oreos to the batter.
Retrieve crust from the freezer and pour the cheesecake batter into the crust.
Place cheesecake into the oven and bake for 40 minutes. The edges should be set, but the center should be jiggly, like jello. Turn the oven off and allow to sit for another 10 minutes.
Remove from oven and let cool on a wire rack for about an hour. Then transfer to the fridge for at least 4 hours or overnight.

Serving Prep

Using the remaining heavy cream, mix up the whipped topping. Pour the cream into a bowl and using a hand mixer, begin to blend the cream.
When the cream starts to bubble and thicken, add 1 tsp vanilla and slowly add in the sugar. Depending on your taste preference, you can plan to use between 1/4 and 1/2 cup sugar.
Mix until the desired consistency is reached.
Either allow people to add their own cream, or transfer cream to a piping bag and pipe onto the top of the cheesecake.
You can also add more chopped up Oreos, if desired.
Cut, serve, and enjoy!