This thick cheesecake is made tall and dense to be New York-style with Oreos in the batter and an Oreo crust.
Oreo New York Cheesecake is the easiest recipe for cheesecake you’ll find. Thick, dense and loaded with Oreo cookies, this perfect New York cheesecake is so simple, it’s positively fool-proof!
Cheesecake is a favorite in our house and one of the most requested recipes out of everything I make. Why wouldn’t it be? I mean, there is something to be said about a nice thick slice of cheesecake that satisfies every sweet-tooth craving one could possibly have. Most people head out to a restaurant for just one slice. But you know the markup on desserts when you dine out is like 35%? My friends, I’m here to tell you that you CAN make this AMAZING Oreo New York Cheesecake at home and it is SO MUCH BETTER than anything you can buy. 
Honestly, I’m not kidding. I know people tend to get intimidated by a recipe like this. But I’m here to break it all down for you so you can have all this deliciousness any time you want. For years I would make different cheesecake recipes and they would crack or were just so complicated that it wasn’t worth the effort. But I have worked years to simplify the process so it is quick and easy. I promise, it turns out perfect every single time. It is AH-MAZ-ING!
Now- you don’t have to make this with Oreo cookies. I just happened to be making an Oreo cookie crust with this New York Cheesecake, so I decided it would be pretty awesome if I crumbled up some of those cookies and added them to the cake itself. I’m so very glad I did. But you can also leave out the Oreos and just add some chocolate sauce or fresh fruit too. It all would be delicious.
Click here for the crust recipe.
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New York-Style Oreo Cheesecake
- Total Time: 140 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Creamy, dreamy cheesecake with a classic Oreo crust and topping. Perfect for any celebration!
Ingredients
- 4 pkgs (363 g) cream cheese
- 5 large eggs
- 2 cups (473 ml) sour cream
- 8 tbsp (113 g) butter
- 1 1/2 cups (355 ml) granulated sugar
- 2 tbsp (12 g) cornstarch
- 12 Oreo cookies crumbled
- 10 Oreo Cookies crumbled
- Chocolate sauce
Instructions
- Crust
- Cheesecake
- Wrap 2 layers of foil around the outside of a 10″ springform pan, making sure to cover the bottom and sides. If you aren’t using a non-stick pan, spray the pan liberally with cooking spray.
- Preheat oven to 300°F (149°C).
- Using an electric mixer with a paddle attachment, combine cream cheese and butter and beat until smooth.
- Add eggs one at a time until blended.
- Beat in sour cream.
- Add sugar and cornstarch and beat until very smooth.
- Fold in crushed Oreo cookies.
- Pour batter into the prepared chilled pan.
- Top with crushed cookies.
- Place the springform pan in a large roasting pan.
- Place the roasting pan in the preheated oven and carefully pour boiling water into the roasting pan to fill halfway up the sides of the cheesecake pan.
- Bake for 2-2.5 hours, or until the cake is lightly browned on top.
- Remove from the water bath and foil and cool at room temperature.
- Cover and refrigerate overnight.
- When ready to serve, drizzle with chocolate sauce.
Notes
- For a richer flavor, use full-fat cream cheese and sour cream.
- To prevent cracking, ensure the cream cheese and butter are completely softened and at room temperature before mixing.
- Leftover cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 60
- Sodium: 250
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 80
Frequently Asked Questions
How do I prevent my Oreo New York cheesecake from cracking?
To prevent cracking, make sure to bake the cheesecake in a water bath and avoid overmixing the batter, which can incorporate too much air.
Can I use other cookies for the crust instead of Oreos?
Yes, you can use other cookies for the crust, but keep in mind that the flavor and texture will vary; graham crackers or chocolate cookies are good alternatives.
What type of cream cheese should I use for the cheesecake batter?
For the best results, use full-fat cream cheese, as it provides the rich, dense texture characteristic of New York-style cheesecake.
