Oreo Cheesecake, a Creamy Dessert!

Oreo Cheesecake, Benjamin’s favorite “cake”!

When I compiled recipes for the Favorite Desserts from Our Family back in the winter, I called all my children, their spouses, and all ten of my grandchildren to assess which recipes they liked best: cookies, cakes, and pies. When I called Benjamin, Candace’s youngest son, he said “Oreo Cheesecake”! I questioned that . . . since it’s typically not a “cake”, but Candace said leave it in the cookbook because to Benjamin, it is his favorite “cake”. Case closed.

Candace recently made this Oreo Cheesecake for Benjamin’s birthday.  However, I have never made one because I always thought it would be difficult. But to my surprise, it was fairly easy! The hardest part was overcoming my own “fear” that I wouldn’t know what to do. LOL! But, it turned out quite well, for my first time!

Making the Oreo Cheesecake . . .

The first step in making the Oreo Cheesecake is to prepare the springform pan. I sprayed it, bottom and sides, with non-stick cooking spray. Candace said she wraps both parts of the pan in foil, then sprays it.

Once the pan is prepared, it is time to make the crust. This crust, which was the one in the recipe, reminds me of the crust that I made for Grandmama Hall’s Egg Custard Pie. It is not a “rolled-out” crust. Rather, you “press” the crust with your hands across the bottom and up the sides 1 1/2-inches.

The crust is baked for about 15 minutes, then has to cool about 5-10 minutes before you start making the filling. After the filling is made, 1/2 of the filling is poured into the cooled crust in the springform pan.

I chopped about 12 Oreo cookies, and sprinkled some large pieces on top of the filling in the crust.

The remaining filling is then poured on top of the cookie pieces.

The last step is to add Oreo cookies on top of the cheesecake filling. I cut additional cookies in half and placed them in a wagon wheel pattern. Then, I took some of the remaining cookie pieces and sprinkled around the top.

Voila! It’s time to bake the cheesecake, let it cool, then eat! (The original recipe didn’t say to add the “water bath”, so I didn’t. Candace said she always does because it prevents the cheesecake from cracking. Mine cracked a little, which didn’t affect the taste. Next time, I will place a pan of water on the shelf UNDER the shelf where the cheesecake will be baking. I will add this step in the NOTES.)

I sent the picture to my son, Trey. He texted me back and asked it if was a stock photo because it looked “three-dimensional”. No . . . I baked it, and I took the pictures! LOL!

I decided to wrap this Oreo Cheesecake in foil, in the pan, and refrigerate it overnight. We cut it for the 4th of July! It was a cool, creamy dessert! Perfect for the hot days of summer! Three dimensional or not, it was really good!

Have you ever made a cheesecake? If so, what kind?

Oreo Cheesecake Recipe


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 cup flour
  • 1 tablespoon vanilla, divided
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 12 chocolate Oreo cookies, chopped in large pieces, reserve some for the top (Plus extra ones to cut in half for the top, if you desire)

Instructions for crust:

  1. Preheat oven to 325 degrees. Prepare springform pan by spraying with non-stick cooking spray.
  2. Beat butter in the mixing bowl at medium speed until creamy.
  3. Add the 1/3 cup of sugar. Beat well.
  4. Gradually add the flour, beating at the lowest speed until well blended.
  5. Stir in 1 teaspoon vanilla.
  6. Press dough into the bottom and 1 1/2-inches up the sides of a 9-inch springform pan.
  7. Bake for 12-15 minutes or until golden brown. Set aside on a wire rack to cool 5-10 minutes.

Instructions for filling:

  1. Beat softened cream cheese at medium speed in a mixing bowl until light and fluffy.
  2. Gradually add 1 1/2 cups sugar, beating well.
  3. Add eggs, 1 at a time, beating just until combined into the mixture.
  4. Stir in the remaining 2 teaspoons vanilla just until combined. DON’T OVER MIX!
  5. Pour half of the batter into the crust.
  6. Sprinkle with Oreo cookies pieces to within 3/4-inch of the outer edge .
  7. Add remaining batter on top of the cookie pieces. Start at the outer edges and work to the center.
  8. Place remaining Oreo cookie pieces on the top.
  9. Place cheesecake on a baking sheet.
  10. Bake for 1 hour or until set.
  11. Remove from oven.
  12. Set aside to cool on a wire rack at least 1 hour before serving.

NOTE: The original recipe called for baking the cheesecake at 350 degrees. My oven was too hot at 350 degrees, so I set the temp at 325 degrees. Some people call for baking a regular cheesecake at 300 degrees. You decide which is best for your oven.

Also, I did not use the “water bath” as stated above. I will next time since it is supposed to stop the top of the cheesecake from cracking. However, I don’t know if that will change the way the cheesecake bakes or not. When I make it again, I will update this post!

Shared on Meal Plan Monday,



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It