Loaded Oreo Cheesecake Recipe

Introduction

This Loaded Oreo Cheesecake is a decadent treat perfect for Oreo lovers. With a rich, creamy filling, crunchy Oreo crust, and optional chocolate ganache and whipped cream toppings, it combines classic flavors into one irresistible dessert. Ideal for gatherings or a special indulgence at home.

Ingredients

• 20 Oreo Cookies
• 6 tablespoons unsalted butter (melted)
• 24 ounces cream cheese (softened to room temperature)
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs (room temperature)
• 1/2 tablespoon vanilla extract
• 1 cup sour cream (room temperature)
• 16 Oreo cookies (whole)
• 10 Oreo cookies (crushed)
• 1/3 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips
• 2 cups heavy cream (cold)
• 2 tablespoons sugar
• 1 packet whipped cream stabilizer

Instructions

1. Step 1: Lightly coat a 9-inch springform pan with nonstick spray and set aside.
2. Step 2: Place 20 Oreo cookies in a Ziploc bag and crush them using a rolling pin until fine crumbs form.
3. Step 3: In a large bowl, mix the crushed cookies with melted butter until well combined.
4. Step 4: Press the cookie crumb mixture into the prepared pan, lining the bottom and sides about 1 inch high. Refrigerate for at least 20 minutes.
5. Step 5: Preheat the oven to 325 degrees F (163 degrees C).
6. Step 6: In a large bowl, beat the softened cream cheese for 1 minute until smooth. Add sugar, salt, and flour, mixing until fully combined and lump-free. Scrape down the sides with a spatula.
7. Step 7: On low speed, add eggs one at a time, beating just until mixed after each addition. Avoid over-beating and scrape down the sides as needed.
8. Step 8: Beat in vanilla extract and sour cream until just combined, scraping the bowl again.
9. Step 9: Pour half of the cheesecake batter into the prepared crust. Arrange 16 whole Oreos evenly on top, then cover with the remaining batter. Level the surface, then sprinkle 10 crushed Oreos on top, gently pressing them into the batter.
10. Step 10: Bake for 45-50 minutes until the center is slightly wobbly but the edges are set and puffy.
11. Step 11: Turn off the oven and leave the cheesecake inside with the door cracked open to cool completely.
12. Step 12: Once cooled, refrigerate the cheesecake for at least 5-6 hours or overnight for best results.
13. Step 13: Before serving, run a butter knife around the edges to loosen the cheesecake from the pan.
14. Step 14 (Optional – Chocolate Ganache): Heat 1/3 cup heavy whipping cream in a microwave-safe bowl for 45 seconds until it begins to bubble. Pour over 1 cup chocolate chips in a medium bowl and let sit for 1 minute. Stir until smooth, reheating briefly if needed. Let cool slightly then drizzle over cheesecake.
15. Step 15 (Optional – Whipped Cream): Whip 2 cups cold heavy cream with 2 tablespoons sugar and 1 packet whipped cream stabilizer until stiff peaks form. Serve alongside or pipe on top of cheesecake.

Tips & Variations

• For a firmer crust, press the crust mixture tightly and refrigerate longer before adding filling.
• Use full-fat cream cheese and sour cream for the creamiest texture.
• Try adding mini Oreos inside the batter for extra cookie chunks throughout.
• To make a no-bake version, prepare crust as directed and use a no-bake cheesecake filling recipe.
• If you don’t have a springform pan, line a regular cake pan with parchment paper to help with removal.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, avoid freezing as the cream cheese filling can become grainy. Leftover slices can be gently reheated at room temperature for 15 minutes before serving. Any ganache or whipped cream should be added fresh just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight. Prepare it a day ahead to allow flavors to develop fully and ensure it sets properly.

How do I prevent the cheesecake from cracking?

Be careful not to overbeat the eggs and avoid opening the oven door too often during baking. Cooling the cheesecake slowly in the oven with the door slightly open also helps prevent cracks.

Loaded Oreo Cheesecake Recipe

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★★★★★

4.5 from 87 reviews

This Loaded Oreo Cheesecake is a decadent dessert featuring a rich Oreo cookie crust, creamy cheesecake filling studded with whole and crushed Oreos, and optional chocolate ganache and whipped cream toppings. Baked to perfection, it offers a smooth, slightly wobbly center with a deliciously crunchy cookie texture throughout, perfect for special occasions or any time you want a chocolatey, creamy treat.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes plus 6 hours chilling
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 20 Oreo Cookies
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1/2 tablespoon vanilla extract
• 1 cup sour cream, room temperature
• 16 Oreo cookies, whole
• 10 Oreo cookies, crushed

Chocolate Ganache (optional)

• 1/3 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips

Whipped Cream (optional)

• 2 cups heavy cream, cold
• 2 tablespoons sugar
• 1 packet whipped cream stabilizer

Instructions

1. Prepare the crust: Lightly coat a 9-inch springform pan with nonstick spray and set aside. Place 20 Oreo cookies in a Ziploc bag and crush them using a rolling pin until fine crumbs form. In a large bowl, combine the crushed cookies with 6 tablespoons melted butter and stir until well mixed. Press this mixture into the bottom and about 1 inch up the sides of the prepared pan using a measuring cup for even packing. Refrigerate for at least 20 minutes to set.
2. Make the cheesecake filling: Preheat your oven to 325°F (163°C). In a large bowl, beat 24 ounces of softened cream cheese for about 1 minute until smooth. Add 1 1/2 cups sugar, 1/2 teaspoon salt, and 2 tablespoons flour, mixing until fully combined with no lumps. Scrape down the sides with a spatula. With the mixer on low speed, add 2 large eggs one at a time, beating just until incorporated, being careful not to overbeat. Scrape the bowl as needed.
3. Continue filling preparation: Add 1/2 tablespoon vanilla extract and 1 cup sour cream, beating just until combined and smooth. Stop occasionally to scrape the bowl thoroughly.
4. Assemble the cheesecake: Pour half of the cheesecake batter into the prepared crust. Arrange 16 whole Oreo cookies evenly over the batter. Pour the remaining batter atop the cookies and level the surface with a spatula. Sprinkle 10 crushed Oreo cookies over the top and gently press them slightly into the batter.
5. Bake the cheesecake: Transfer the cheesecake to the preheated oven and bake for 45-50 minutes. The cheesecake should be just slightly wobbly in the center but puffed up and set on the edges. Once baking time is complete, turn off the oven, crack the door open, and let the cheesecake cool completely inside for a gentle cooling process.
6. Chill the cheesecake: After cooling to room temperature, remove the cheesecake from the oven and refrigerate for at least 5-6 hours or overnight to fully set and develop flavor.
7. Release and store: Run a butter knife around the edges of the springform pan to loosen the cheesecake before removing the sides. Store the cheesecake in the refrigerator until ready to serve.
8. Prepare chocolate ganache (optional): Heat 1/3 cup heavy whipping cream in a microwave-safe bowl for about 45 seconds or until it just begins to bubble. Place 1 cup semi-sweet chocolate chips into a medium bowl and pour the hot cream over them, ensuring they are fully covered. Let sit for 1 minute, then stir slowly until smooth. If some chocolate pieces remain un-melted, heat the mixture for additional 20-second intervals and stir until fully incorporated. Adjust thickness by adding more chocolate chips or cream if necessary. Allow ganache to cool slightly before drizzling or pouring over the cheesecake.
9. Prepare whipped cream topping (optional): In a chilled mixing bowl, combine 2 cups cold heavy cream, 2 tablespoons sugar, and 1 packet whipped cream stabilizer. Whisk the mixture using an electric mixer until soft peaks form and the cream is smooth and fluffy. Spread or pipe the whipped cream over the cheesecake as desired.

Notes

• Ensure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake batter.
• Do not overbeat the eggs to prevent cracks in the cheesecake.
• Crushing Oreos finely for the crust helps bind it better with the butter.
• Allow the cheesecake to cool slowly in the oven to minimize cracking.
• Refrigerate overnight for best texture and flavor development.
• Ganache and whipped cream toppings are optional but add richness and a beautiful presentation.

Keywords: Oreo cheesecake, loaded cheesecake, chocolate cheesecake, creamy dessert, Oreo dessert, baked cheesecake, cheesecake recipe