Baked Oreo Cheesecake

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

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.

Additional Tips

Use Room Temperature Ingredients

• Let your cream cheese, eggs, and sour cream sit at room temperature for about 30–60 minutes before mixing.
• This ensures a smooth, lump-free batter and prevents overmixing, which can cause cracks.

Water Bath Alternative for a Crack-Free Cheesecake

• If a traditional water bath is too much hassle, place a pan of hot water on the lower oven rack instead.
• This creates a humid baking environment that prevents drying and cracking.

Chill Overnight for the Best Texture

• While the cheesecake can be eaten after a few hours, chilling overnight allows flavors to develop and the texture to set perfectly.
• This makes it creamier and easier to slice.

Avoid Overmixing to Prevent Air Bubbles

• Mix ingredients until just combined—overmixing incorporates too much air, leading to cracks.
• Use a low speed on your mixer and scrape the bowl frequently.

Slice Cleanly with a Warm Knife

• For perfect slices, run a knife under hot water, wipe dry, and cut. Repeat between slices.
• This prevents the cheesecake from sticking to the blade and gives smooth, bakery-style slices.

Delicious Variations to Try

Chocolate Ganache Topping

• Make your cheesecake even more decadent by drizzling a layer of chocolate ganache over the top.
• Simply heat ½ cup of heavy cream, pour it over ¾ cup of chopped dark chocolate, and stir until smooth.

Peanut Butter Oreo Cheesecake

• Love peanut butter? Swirl ½ cup of melted peanut butter into the batter before baking.
• Use Peanut Butter Oreos for an extra nutty flavor!

Mint Oreo Cheesecake

• Add a refreshing twist by using Mint Oreos and a few drops of peppermint extract in the batter.
• A drizzle of melted white chocolate on top pairs beautifully with the mint flavor.

Caramel Pecan Oreo Cheesecake

• Swirl ¼ cup of caramel sauce into the batter before baking.
• Top with toasted pecans and extra caramel drizzle after chilling for a delicious crunch.

Espresso Oreo Cheesecake

• Add 1 teaspoon of espresso powder to the batter for a mocha-flavored twist.
• Top with chocolate-covered espresso beans for an elegant finish.

Creative Serving Suggestions

Topped with Whipped Cream & Extra Crushed Oreos

Pipe freshly whipped cream on each slice and sprinkle with crushed Oreos for a bakery-style look.

Pair with Fresh Berries for a Flavor Contrast

Serve with fresh raspberries, strawberries, or blueberries to add a tart contrast to the rich cheesecake.

Drizzle with Warm Caramel or Chocolate Sauce

Just before serving, warm some caramel or chocolate sauce and drizzle over each slice for an indulgent touch.

Ice Cream Pairing for an Ultimate Dessert

Serve your cheesecake with a scoop of vanilla, cookies & cream, or chocolate ice cream for the ultimate dessert experience.

Serve with a Side of Espresso or Coffee

The creamy, chocolatey cheesecake pairs perfectly with a cup of espresso or strong black coffee.

Baked Oreo Cheesecake

Print Recipe

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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

Units MUS Scale 1x2x3x

Base

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

Cheesecake Batter

• 500 g Cream cheese (17.6oz), room temperature
• 130 g Sugar (2/3 cup)
• 300 g Sour cream (1 1/3 cup), room temperature
• 150 g Thickened/Heavy cream (2/3 cup)
• 3 Eggs, room temperature
• 1 tbsp Cornstarch
• 1 tsp Vanilla extract
• 10 Oreos, quartered

Whipped Cream

• 180g Thickened/heavy cream (3/4 cup)
• 25g White sugar (2 tbsp)
• 6 Oreos, cream removed and finely crushed

Chocolate ganache

• 50g Dark chocolate, finely chopped
• 60g Thickened/heavy cream (1/4 cup)

Assembly

• 7 Oreos

 

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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!

Catherine Zhang

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.

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