Oreo Cheesecake with an Oreo crust, cheesecake filling, and chocolate ganache topping. A simple recipe with step by step photos and a video that anyone can make!
If you love Pie Recipes, or cheesecake, don’t miss my favorite Lemon Sour Cream pie and No-Bake Cheesecake.
My husband was officially the happiest man in the world after trying this Oreo Cheesecake. He’s completely Oreo obsessed–he even prides himself on his “very special” method for dunking them: gently sticking the prongs of a fork into the creamy center before dunking them in milk. That way his fingers stay dry :-). He obviously feels deeply when it comes to Oreos!
What makes this Oreo Cheesecake a winner:
The two-ingredient Oreo crust. It’s just the right amount of thickness to hold its shape perfectly, and just the right amount of moisture to be soft when cutting into. (You know how some cookie crusts can crumble to pieces when you cut them? Not this one!)
The cheesecake filling. The EASY cheesecake filling is perfect for cheesecake beginners or veterans alike. You really can’t mess it up. And you don’t even need to worry about the top cracking because it gets covered by a delicious chocolate ganache.
No spring-form pan. This Oreo Cheesecake is made in a pie dish, not a spring-form pan, like traditional cheesecakes. That means it’s easier than ever!
Oreo Cheesecake in 5 steps:
1. Make the Oreo crust. Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter and press the mixture into a deep dish 9-inch pie plate, covering the bottom and up the sides of the dish. Refrigerate while you make the cheesecake filling.
2. Make the cheesecake filling. Beat softened cream cheese. Add eggs, beat. Add vanilla and sugar and mix well. Fold in the Oreo chunks.
3. Bake and let cool. Pour batter into Oreo pie shell and bake for 35-45 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly).
4. Top with chocolate ganache. Once the pie is cool, make the ganache. Melt the butter and cream in a saucepan and simmer. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly.
5. Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance).
Make-ahead and Freezing Instructions:
To make-ahead: Not only can this cheesecake be made ahead of time, but I recommend it. Make it up to 4 days in advance and store it in the refrigerator until serving.
To freeze: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing. To thaw, place it in the refrigerator overnight.
I have so many great HOMEMADE PIE recipes. A few favorites include:
- Lemon Sour Cream Pie
- Pumpkin Pie
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Banana Cream Pie
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Oreo Cheesecake Pie
- Stand Mixer optional
For the Oreo crust:
- 24 Oreo cookies
- 5 Tablespoons butter , melted
For the Cheesecake:
- 12 ounces cream cheese softened (1 ½ (8 oz) packages)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 12-15 Oreo cookies , broken into chunks (about 1 ½ cups)
For the ganache:
- 1/2 cup semi-sweet chocolate chips
- 4 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon powdered sugar
For the Oreo Crust:
- Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter.
- Press the mixture into a deep dish 9-inch pie plate, covering the bottom and up the sides of the dish.
- Refrigerate while you make the cheesecake filling.
For the cheesecake:
- Preheat the oven to 325°F.
- Add softened cream cheese to a large bowl beat with your stand mixer or electric mixers until fluffy.
- Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
- Fold in the Oreo chunks. Pour batter into Oreo pie shell and bake for 35-45 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly).
- Remove from oven and cool completely.
For the Ganache:
- Once the pie is cool, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering.
- Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth.
- Add the vanilla and powdered sugar and stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly.
- Refrigerate until ready to serve (at least an hour - the pie can be made up to a day in advance).
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Have you tried this recipe?!
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I originally shared this recipe November 2015. Updated November 2019 with new photos and improved instructions.
I made this for my nephew’s birthday…. OMG..!!
Let’s just say there was no left overs..! I followed the recipe exactly how it was stated… I removed the cream from the oreos before I started..!! Thank you and will be keeping this recipe for future use 😊😋
This was so good. My son who is an Oreo lover said it was best cheesecake ever.
This recipe looks so good I can’t wait to try it! I was wondering how deep the 9 inch pie dish should be? Would it be ok if it was prepared in a 9.5 inch pie dish?
Yes, that’s fine! Enjoy!
This recipe is amazing. I have made this cheesecake 3 times. How do you get the oreos on top to stay ?Do you put the oreos on top on while the ganach is still warm?
Looks like the pie was chilled and then the whipped cream and Oreos were added afterwards (from watching the video.)
I made this for Christmas and it was amazing! The ganache really put it over the top! Excellent recipe. Thanks
Made it for Thanksgiving and it was a favorite. In a house with 40 people and about 20 pies it was the first to disappear. I did it without the ganache and it was still very pleasing to the eye and great in the taste buds.
I’m going to make it for Christmas with the ganache too
I have now made this three times and it has become a favorite for birthdays and anytime we want a yummy dessert. It’s actually easy to make and tastes amazing! I do prefer buying premade Oreo pie crust though.
I just entered this pie in my church pie competition. It was the runner-up. I lost to a generational family fruit pie. Everyone loved this pie! The most common comment was that the crust was perfect. I will definitely make this again!
How FUN! Thanks so much for sharing Joelle!
My husband and your husband would get along, my husband is the biggest oreo fan (he can eat a whole package in a sitting)! I’ll need to teach him your husbands dipping trick. And I think I need to make this cheesecake pie for him, I’d be the best wife ever 😉