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    Home » Cake » Baked Oreo Cheesecake

    Baked Oreo Cheesecake

    March 28, 2022 by Catherine Zhang 5 Comments

    Jump to Recipe·Print Recipe

    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
    • Baked Oreo Cheesecake

    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.

    Cookies and Cream Oreo Bakes 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.

    Cookies and Cream Oreo Bakes Cheesecake

    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.

    Cookies and Cream Oreo Bakes Cheesecake

    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.

    Cookies and Cream Oreo Bakes Cheesecake

    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.

    Cookies and Cream Oreo Bakes Cheesecake

    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 make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

    Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

    Print

    Baked Oreo Cheesecake

    Cookies and Cream Oreo Bakes Cheesecake
    Print Recipe

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

    • Author: Catherine Zhang
    • Prep Time: 30 minutes
    • Cook Time: 60 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 1 x 8-inch cake 1x
    • Category: Cake
    • Method: Easy
    • Cuisine: American

    Ingredients

    Scale

    Base

    • 160 g Oreos
    • 30 g Unsalted butter (2 tbsp)

    Cheesecake Batter

    • 500 g Cream cheese (17.6oz), room temperature
    • 130 g Sugar (⅔ cup)
    • 300 g Sour cream (1 ⅓ cup), room temperature
    • 150 g Thickened/Heavy cream (⅔ cup)
    • 3 Eggs, room temperature
    • 1 tbsp Cornstarch
    • 1 tsp Vanilla extract
    • 10 Oreos, quartered

    Whipped Cream

    • 180g Thickened/heavy cream (¾ cup)
    • 25g White sugar (2 tbsp)
    • 6 Oreos, cream removed and finely crushed

    Chocolate ganache

    • 50g Dark chocolate, finely chopped
    • 60g Thickened/heavy cream (¼ cup)

    Assembly

    • 7 Oreos

     

    Instructions

    Base

    1. Preheat the oven to 170C/340F
    2. Line the bottom of an 8-inch springform cake tin
    3. Place the cookies in the bowl of a food processor, blitz until a fine crumb
    4. Add melted butter and process until combined
    5. Transfer to the lined cake tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)

    Cheesecake Batter

    1. In a bowl beat the cream cheese and sugar together until smooth
    2. Add the sour cream, thickened cream and cornstarch, beat until smooth
    3. Add the eggs and vanilla extract, and beat until no lumps remain
    4. Stir in the quartered Oreos and pour the batter over the base
    5. Smoothen out the top and place the springform tin inside a larger tin/baking dish
    6. Place the double tinned cake in a baking tray filled with 2cm of boiling water
    7. Place it all in the oven and bake for 60 minutes
    8. Turn the heat off and leave the cake in the oven for 30 minutes
    9. Cool and refrigerate overnight, or minimum 4 hours

    Whipped Cream

    1. Combine the cream and sugar in a large bowl and whisk until medium peaks
    2. Add the crushed cookies and whisk until stiff peaks are reached
    3. Transfer the cream to a piping bag fitted with a large star tip and reserve in the fridge until assembly

    Chocolate Ganache

    1. Finely chop the chocolate
    2. Heat the cream in a small saucepan or in the microwave until steaming
    3. Pour the cream over the chocolate, cover with a plate and let it sit for 5 mins
    4. Uncover and stir until smooth

    Assembly

    1. Unmould the cake from the tin and place on your serving platter
    2. Pipe a border of whipped cream and fill the centre with a swirl of chocolate ganache
    3. Decorate with whole Oreos and enjoy!

     

    Keywords: cookies and cream, cookies 'n creme, Oreo, chocolate, cheesecake, cream cheese, baked cheesecake

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. Roland

      April 19, 2022 at 8:03 am

      Looks like you made a mistake on the instructions. You said add lemon and zest instead of the Oreos.

      Reply
    2. Dana

      May 12, 2022 at 1:22 am

      Hi I see Greek yoghurt and lemon in the instructions but not in the recipe can you advise?

      Reply
      • Catherine Zhang

        May 16, 2022 at 1:03 pm

        Hi Dana, sorry for the confusion! I've updated the recipe so it should be all correct now!

        Reply
    3. Stacey

      June 10, 2022 at 9:22 am

      I made this with my children and they loved it, I actually think it tastes better with age. Easy to follow.
      Thank you

      Reply
      • Catherine Zhang

        June 14, 2022 at 12:11 pm

        Cheesecake tends to do that! So glad your children loved them 🙂

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

    Learn more about me! →

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