Recipes – Oreo CreamCheese Cake

oreo-cheesecakeA Tasty Recipe

My Mom made the best cheese cake in the entire neighborhood. When ever someone in my family had something special to celebrate, something that wasn’t a birthday or anniversary, we asked for her cheese cake.

I loved going shopping with my Mom. Since I was little she would let me pretend to be all grown up and “do” the shopping. As I got older, the pretending turned into really helping her shop. My Mom had 3 girls, and I’m the youngest. I don’t know why my sisters never “played” with my Mom. But she and I always had a great time.

One summer when I was still in middle-school, Mom and I went grocery shopping. Out front there was a lady trying to raise money for a local animal shelter by selling baked goods. On her display was what I thought was an oreo cheesecake. Turned out to be a simple oreo cream pie, but it gave me the idea. 

Mom and I talked in the store and I asked what would it take to turn her cheese cake into an oreo cheese cake? Mom said “a bag of oreos”. So I made sure we put some in our cart. Well, my Mom and Dad were born and raised in east Tennessee, we called it a buggy. I was born in Tennessee and raised in Northern Virginia. Some where along the way in my life, I started calling it a basket. So the cookies made it home, along with the ingredients to make Mom’s cheese cake. 

Now when we first started making this cheesecake we were guessing at some of the ingredients. It took a few tries to get everything measured out right and which type of ingredients were better than others. For instance, when Mom made her cheesecake crust, she used unsalted butter. But with the oreo cheesecake, there so much added sweetness, that using salted butter in the crust simply made everything balance out better. Personally I think it tastes better with Land O’Lakes Margarine, but your pallet might be different. So try out different things and see what works best for you and your family.

You’ll need a 9-inch deep dish cake pan. If you have the resources I’d suggest a Springform Pan. I acquired mine several years ago at Williams-Sonoma. If you don’t know what a springform pan works like this; a pan’s sides spring free from the base when the clamp is released, so you can remove baked goods without breaking. This is especially helpful when you’re baking items that can’t be inverted. Such as cheesecake.

For now, here’s
Mom’s Oreo Cheesecake Recipe:


The Crust:

  • 30 Oreo cookies
  • 3 tablespoons margerine/butter, melted

The Cheesecake:

  • 12 ounces Philadelphia cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 6 tablespoons sour cream
  • 1½ teaspoons vanilla
  • 16 Oreo cookies, coarsely chopped

The Whipped Cream Topping

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 1 1/2 teaspoon vanilla
  • 2 cups heavy cream


  1. Preheat oven to 325° F.
  2. Lightly grease the pan if it’s not already stick-free.
    If you don’t have a stick-free pan, melt a small amount of butter (in addition to what’s in the ingredient list above). Use a basting brush and paint the insides of the pan.

springformpanMake the Crust:

  1. Chop the Oreo cookies until they are turned into fine crumbs. A food processor is best for this. But you can use a blender for this if you don’t have a processor. You can also find hand held manual Food Processors for under $20 too.
  2. Drizzle the melted butter over the crumbs until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. You can make a thick bottom crust or you can layer the bottom of the pan and then push some into the sides of the pan, about 3 inches up the sides. The butter should hold the crumbs in place. If not, add a little more butter (1/2 tablespoon at a time) until it sticks together.
  3. Bake for 10 minutes (leave the oven on).

Make the Cheesecake:

  1. Use a meat tenderizer and break up 16 Oreo cookies in a sealed gallon sized bag. 
  2. Use an electric blender on medium-high speed.  Beat the cream cheese for about 2 minutes until smooth. Gradually add the sugar and beat until fully mixed.
  3. Slowly add the eggs one at a time, beating well after each addition. Mix for 2 minutes after the last egg has been added.
  4. Scrape down the sides of the bowl and add the sour cream and vanilla. Beating until fully mixed together. Mom always said “Give it a two minute mix” and you should be good.
  5. Gently add the coarsely chopped Oreos, using a spatula to fold the cookies into the batter,
  6. Pour the batter over the prepared crust, in the pan. Smooth it into an even layer.
  7. Bake for 45minutes. The edges should be set, but the middle should be jiggly.
  8. Place the pan on a cooling rack and let cool to room temperature, about 2 hours.
  9. Add the whipped topping if you’re going to use that part.
  10. Remove the cake from the pan and place in the refrigerator for at least 3 hours before serving.

whippedcreamThe Topping:

  1. Combine the cream cheese, sugar, vanilla in a large mixing bowl.
  2. Fit the mixer with the whisk attachment and mix on medium speed until smooth.If you don’t have a whisk attachment, lower the speed of the mixer. It may take longer to fully mix the ingredients.
  3. While the mixture is still whipping, slowly pour in the heavy cream.
  4. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
  5. Place the whipped cream into a decorating bag, or icing canister and top your cheese cake.

You can keep the cake fresh for up to one week. If your family is like ours, it will never make it to the end of the week.

There are a few variations you can consider.

  • Oreos come in a variety of Flavors:
    Use Halloween Oreos (with orange filling) for a special Holiday party dessert. Or use Nabisco Mint Oreos (green filling) for a Spring time treat. Golden originals make a “blonde” cheese cake, and Winter Oreos (red filling) for winter parties.
  • Change out the vanilla in the topping to almond, orange or any other flavor you might like to add for an alternative flavor.
  • Instead of a 9-inch round cake pan, use a square baking pan and cut the cake into bars or squares. It’s perfect for Afternoon Tea or Coffee.

I hope you enjoy my Mom’s Oreo Cheesecake as much as we do! Happy Desserts!

VR-Hanko ~ All Rights Reserved ©

  © 2013 Victoria’s Rose ~ All Rights Reserved.

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