Baked Oreo Cheesecake

Buttery crushed oreo crust and creamy baked cheesecake topped with swirls of cookies and cream whipped cream

Jump to:

• Tips for a crack-free cheesecake
• Frequently Asked Questions
• 📖 Recipe
• 💬 Comments

There is something about the cookies and cream combination that is soo good, whether it's the subtle chocolate flavour or the crunchy texture I just can't get enough! This cheesecake shows off all the flavours and textures of the iconic sandwich cookie to create the perfect Oreo cheesecake.

Tips for a crack-free cheesecake

Cheesecakes are relatively simple to make, but if you want a crack-free cheesecake with the perfect texture that's a little different! While you can get around a cheesecake with cracks by covering the top of the cheesecake with various toppings, there is nothing more satisfying than a smooth, crack-free cheesecake.

Don't overmix

One of the most common mistakes when making cheesecakes is overmixing the batter. The more your mix the batter the more air bubbles are incorporated. Air bubbles are the enemy of cheesecakes as they will rise to the surface as the cake bakes and ultimately lead to cracks when they burst.

Make sure you only mix your batter until everything is just combined.

Use room temperature ingredients

Cream cheese is known for being notoriously difficult to mix until smooth when cold. It has the tendency to clump up in cold environments, and if the cream cheese itself, or the other ingredients are cold the batter is bound to be speckled with clumps or granules of cream cheese.

To ensure that this doesn't happen make sure the cream cheese, sour cream, and eggs are at room temperature. That way when they're combined they should come together easily to form a smooth batter.

This also ties into the tip above. The colder and harder to incorporate your ingredients are, the easier it is to overmix your batter as you try to smoothen it out. As a result not only will you have a lumpy batter, but also a cracked cake.

Use a hot water bath

One of the most important tips when baking a cheesecake is using water bath. There is two reasons for this: prevents cracking and improves texture.

Water baths have the ability to even out the oven temperature and create a moist environment. Sudden changes in oven temperature cause the cake to rise and fall rapidly, increasing the chances of the cake craking.

By having a water bath the temperature is more regulated, while also creating a humid environment that prevents the surface of the cake from drying out. A moist surface is much less likely to crack than a dry one!

This extra moisture also improves the texture of the cake as it prevents it from drying out. The steam created in the oven adds moisture to the cheesecake batter as it bakes for a smooth and creamy mouthfeel.

When creating a water bath make sure you use hot, but not boiling water. Boiling water evaporates faster as the cake bakes. As a result, there won't be enough water in the water bath halfway through the bake.

Frequently Asked Questions

Do I have to use a springform cake tin?

No, but it is highly recommended. A springform cake tin is incredibly helpful when removing the cake from the tin after it's baked as you can simply remove the ring and remove the cake from the base. This prevents any possibilities of damage to your perfectly baked cheesecake!

If you don't have a spring-form cake tin you can bake it in a regular cake tin, but make sure you line the base and sides. You won't be able to unmould the cake until it has chilled completely and become firm. Then you can attempt to lift it out via the lined sides, or turn it over and let it slide out.

My cheesecake is dry and crumbly, how do I fix this?

A dry and crumbly cheesecake indicates that the cake has been overbaked. Unfortunately, this can't be fixed after it's been baked, but it can definitely be prevented!

Make sure you only bake your cheesecake for 60 minutes, then turn the oven off and let the residual heat to slowly finish off the baking. This reduces the probability of the cake overbaking while giving it a slow bake for the perfect creamy texture.

Why did my cheesecake crack?

There are a number of reasons why the cake may crack:

• The batter was overmixed
• The ingredients weren't at room temperature
• A water bath wasn't used
• Boiling water was used in the water bath

For tips to improve any of these points refer to the "Tips for a Crack-Free Cheesecake" section above.

How do I prevent the bottom of my cheesecake from getting soggy?

Springform cake tins are usually not water-tight, and when placed directly in a water bath will cause leakage into your cake. Most people will wrap the bottom of the cake in aluminum foil before placing it in the water bath, however, this isn't foolproof. In most cases, the water will find a way to seep into your aluminum foil.

I like to double-tin my cake tin. Find another cake tin or oven-proof dish that is slightly larger than your springform cake tin and place your filled cake tin into it. Then place your double tinned cheesecake into your water bath. This way there is no possibility of the water traveling into your crust.

How long does this cake last?

This cake will last for up to 4 days when stored in an airtight container in the fridge.

Can I freeze this?

Yes! Cheesecakes freeze incredibly well and return to the perfect texture when defrosted. When defrosting the cake simply place it into your fridge the night before and allow it to thaw overnight.

Let's Get Baking

If you are a cookies and cream lover, or just need a good cheesecake, there is nothing better than this!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Print

📖 Recipe

Related Recipes