8-Inch Oreo Cheesecake

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Creamy Oreo cheesecake is nestled inside a buttery Oreo crust and topped with ganache plus Oreo whipped cream in this decadent 8-Inch Oreo Cheesecake.

There are few desserts as universally beloved as cheesecake, and even fewer ingredients as adored as Oreos. When you combine the two, you create a dessert that is truly the stuff of dreams. This 8-Inch Oreo Cheesecake is everything you could want in a dessert—rich, thick, creamy, chocolatey, and utterly irresistible. Whether you're an Oreo enthusiast, a cheesecake aficionado, or simply someone with a sweet tooth, this recipe is sure to become one of your favorites. Let's make it.

Ingredients for this 8-Inch Oreo Cheesecake

For the Oreo Crust:

• 28 Oreo Cookies, Crushed To Fine Crumbs
• 2 Tablespoons Granulated Sugar (25g)
• ⅓ Cup Salted Butter, Melted (80 mL)

For the Cheesecake:

• 32 Ounces Cream Cheese, softened (900g)
• 2 Cups Granulated Sugar (400g)
• 1 Cup Sour Cream (240g)
• 2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
• 3 Large Eggs + 1 Large Egg Yolk, room temperature
• 1 Cup Oreos, chopped

For the Chocolate Ganache:

• ¼ Cup Heavy Cream (60 mL)
• ½ Cup Chocolate Chips Of Choice (I Used Semisweet) (85 g)

For The Oreo Whipped Cream:

• ¾ Cup Heavy Cream (180 mL)
• 3 Tablespoons Granulated Sugar (37 g)
• 1 Teaspoon Pure Vanilla Extract (5 mL)
• ¼ Cup Finely Crushed Oreo Crumbs

Topping:

• Whole Oreo Cookies

Instructions

1. Prepare the Oreo Crust:
   • In a medium mixing bowl, combine the crushed Oreo cookies and 2 tablespoons of granulated sugar.
   • Pour ⅓ cup (80 mL) of melted butter over the mixture and stir until the crumbs are evenly coated.
   • Press the crumb mixture firmly into the bottom and slightly up the sides of an 8-inch (20 cm) springform pan. Set aside while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
   • Preheat your oven to 325°F (163°C).
   • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
   • Gradually add the granulated sugar, beating until fully combined and smooth.
   • Add the sour cream and vanilla bean paste (or vanilla extract) and continue to beat until well incorporated.
   • Add the 3 large eggs one at a time, followed by 1 large egg yolk, beating on low speed after each addition until just combined. Be careful not to overmix.
   • Gently fold in 1 cup of chopped Oreos with a spatula.
   • Pour the cheesecake filling into the prepared crust, spreading it out evenly.
3. Bake the Cheesecake:
   • Place the springform pan in the center of your preheated oven. Place another shallow pan filled with water on the lower rack (this is the water bath). Bake at 325°F (163°C) for 1 hour.
   • After 1 hour, turn off the oven and leave the cheesecake inside for an additional hour without opening the oven door. This will help prevent cracking.
4. Cool the Cheesecake:
   • After the cheesecake has rested in the oven, remove it and let it cool to room temperature on a wire rack.
   • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

1. Prepare the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
   • Remove the saucepan from heat and pour the hot cream over the chocolate chips in a heatproof bowl.
   • Let the mixture sit for 2-3 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
   • Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
   • Place the cheesecake back into the refrigerator while you make the whipped cream.
2. Make the Oreo Whipped Cream:
   • In a cold mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract on high speed until soft peaks form.
   • Gently fold in the finely crushed Oreo crumbs until well incorporated.
   • Transfer the whipped cream to a piping bag fitted with your choice of tip and pipe decorative swirls around the edge of the cheesecake.
3. Decorate and Serve:
   • Top the cheesecake with whole Oreo cookies as desired.
   • Slice and serve your delicious Oreo cheesecake, enjoying the rich and creamy layers.

Note: Store any leftovers covered in the refrigerator for up to 5 days. Best stored without the whipped topping for more than 24 hours.

Best Practices for Making this 8-Inch Oreo Cheesecake

1. Use Room Temperature Ingredients: For the smoothest cheesecake, ensure that your cream cheese, eggs, and sour cream are at room temperature before you begin. This allows for easier mixing and helps prevent lumps in your batter.
2. Don’t Overmix: When adding the eggs, mix on low speed and just until incorporated. Overmixing can incorporate too much air into the batter, leading to cracks during baking.
3. Use a Water Bath: Even though the crust does not require pre-baking, placing a shallow pan filled with water on the lower rack of your oven helps create a moist environment that reduces the chance of cracking.
4. Resist the Urge to Open the Oven: It might be tempting to peek at your cheesecake while it’s baking, but opening the oven door can cause sudden temperature changes, leading to cracks on the surface.
5. Chill Thoroughly: For the best texture and flavor, refrigerate your cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up properly.

Frequently Asked Questions

1. Can I use low-fat cream cheese?

• While you can use low-fat cream cheese, I recommend sticking with full-fat for the best texture and flavor. Low-fat versions can result in a less creamy cheesecake.

2. What’s the best way to crush Oreos?

• The easiest way is to place the Oreos in a zip-top bag and crush them with a rolling pin. You can also use a food processor for finer crumbs.

3. How do I prevent my cheesecake from cracking?

• Using a water bath, avoiding overmixing the batter, and not opening the oven door during baking are key practices to prevent cracking. Letting the cheesecake cool slowly in the oven also helps.

Products Used

Here is one link to all of the products I used in making this cheesecake. I linked the 8-inch springform pan, my mixers, the piping bags, piping tip, and more. 

8-Inch cheesecakes

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Oreo makes a gluten free cookie that is also dairy free.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

Conclusion

One of the best things about this recipe is how straightforward it is. Even if you're new to baking cheesecakes, the step-by-step instructions make it easy to achieve a professional-looking (and tasting) dessert. Plus, the combination of flavors and textures makes it a guaranteed crowd-pleaser, whether you're serving it at a party, bringing it to a potluck, or simply enjoying it at home with your loved ones.

With its rich, creamy filling, decadent chocolate ganache, and light Oreo whipped cream, this 8-Inch Oreo Cheesecake a show-stopping dessert that’s perfect for any occasion. Follow the best practices, and you’ll be rewarded with a cheesecake that’s as beautiful as it is delicious.

If you loved this 8-Inch Oreo Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

Try my Strawberries and Cream Cheesecake for a truly refreshing, creamy summer berry delight!