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.

A slice of Oreo cheesecake on a white plate.

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.

Process photos of how to make oreo cheesecake filling

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.

An Oreo cheesecake being topped with chocolate ganache.

5. Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance).

A homemade oreo cheesecake pie in a pie dish.

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:

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Recipe

A slice of Oreo cheesecake on a white plate.
Prep 1 hour 30 minutes
Cook 55 minutes
Total 2 hours 25 minutes
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Ingredients
 
 

For the Oreo crust:

  • 30 Oreo cookies
  • 5 Tablespoons butter , melted

For the Cheesecake:

For the ganache:

Instructions
 

Oreo Crust:

  • Add Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.

Cheesecake:

  • Preheat oven to 325°F. 
  • Mix cream cheese: Add the softened cream cheese to a large bowl or stand mixer and beat with your stand mixer or electric mixers until smooth and fluffy. Make sure there are no clumps of cream cheese, and it's very smooth.
  • 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 prepared oreo crust. Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.

Ganache:

  • Once the cheesecake has cooled, 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 cooled 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).

Notes

To make-ahead: Not only can this cheesecake be made ahead of time, but I recommend it.  Make it one day 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.  
Bake in a Pie Pan:  To bake this cheesecake in a pie pan, instead of a springform pan, press the Oreo crust into a 9'' deep dish pie pan. Make ½ of the cheesecake filling recipe (cut all of the "cheesecake" ingredients in half, and prepare as instructed). The crust and ganache amounts stay the same.  Pour cheesecake batter into Oreo crust and bake for 35-45 minutes.
Waterbath: The purpose of a waterbath for cheesecakes is to prevent the top of the cake from cracking. Because we cover the top with ganache, a waterbath is not necessary for this recipe! 

Nutrition

Calories: 356kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 65mgSodium: 232mgPotassium: 154mgFiber: 2gSugar: 32gVitamin A: 284IUVitamin C: 0.03mgCalcium: 25mgIron: 6mg

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I originally shared this recipe November 2015. Updated November 2019 with new photos and improved instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    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 😊😋

  2. 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?

  3. 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?

    1. Looks like the pie was chilled and then the whipped cream and Oreos were added afterwards (from watching the video.)

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 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!

  7. 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 😉