Golden Oreo Cheesecake

Golden Oreo Cheesecake is a rich and creamy dessert with a buttery Golden Oreo crust, a velvety cheesecake filling, and chunks of Golden Oreos for extra flavor.

This no-fuss, indulgent treat is perfect for celebrations or as a luxurious dessert for any occasion.

Kitchen Equipment Needed

• 9-inch springform pan
• Food processor (or plastic bag and rolling pin)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Baking sheet (for water bath, optional)

Ingredients Overview

• Golden Oreo crust: Made with crushed Golden Oreos and butter, creating a sweet, buttery base.
• Cheesecake filling: A blend of cream cheese, sugar, and eggs for a creamy texture, with vanilla and sour cream for flavor and richness.
• Golden Oreos: Crumbled into the batter for extra texture and flavor.

Ingredients

Crust

• 2 cups Golden Oreo crumbs (about 20 cookies)
• 5 tablespoons unsalted butter, melted

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup heavy cream
• 8–10 Golden Oreos, roughly chopped

Topping (Optional)

• 4–5 Golden Oreos, crumbled
• Whipped cream

Directions

Make the Crust

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Prepare the crust: In a food processor, pulse the Golden Oreos into fine crumbs. Combine the crumbs with melted butter in a bowl until evenly coated. Press the mixture into the bottom of the prepared pan.
3. Bake the crust: Bake for 8–10 minutes, then set aside to cool while preparing the filling.

Make the Cheesecake Filling

1. Cream the cream cheese and sugar: In a large bowl, beat the softened cream cheese and sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
3. Mix in sour cream and heavy cream: Reduce the mixer speed to low and add the sour cream and heavy cream, mixing until just combined. Do not overmix.
4. Fold in Golden Oreos: Gently fold the chopped Golden Oreos into the cheesecake batter with a spatula.

Assemble and Bake

1. Pour the batter: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
2. Water bath (optional): Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the pan. This helps prevent cracks.
3. Bake: Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
4. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set completely.

Garnish and Serve

1. Decorate: Top the cheesecake with crumbled Golden Oreos and whipped cream, if desired.
2. Slice and serve: Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

Prep Time

20 minutes

Bake Time

60–70 minutes

Total Time

7–8 hours (including chilling)

Nutrition (per slice, ~12 slices)

• Calories: ~400
• Fat: ~28g
• Carbohydrates: ~34g
• Sugar: ~25g
• Protein: ~6g

Expert Tips

• Room temperature ingredients Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
• Avoid overmixing Overmixing can incorporate too much air, leading to cracks during baking.
• Prevent cracks A water bath or cooling the cheesecake gradually in the oven minimizes the risk of cracks.

FAQs

Can I use another type of Oreo?

Yes, regular or flavored Oreos can be substituted, but the flavor will vary.

Do I need a water bath?

It’s optional but highly recommended for a smooth, crack-free cheesecake.

How long can I store it?

Store covered in the refrigerator for up to 5 days.

Storing & Reheating

• Storing Keep the cheesecake in an airtight container or tightly wrapped in the refrigerator for up to 5 days.
• Freezing Freeze the cheesecake (whole or slices) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Substitutions & Variations

• Gluten-free Use gluten-free Golden Oreos or cookies for the crust.
• Extra topping Drizzle with white chocolate or caramel for added sweetness.
• Mini cheesecakes Divide the crust and batter into muffin tins lined with cupcake wrappers and bake for 20–25 minutes.

Golden Oreo Cheesecake

Golden Oreo Cheesecake is a rich and creamy dessert with a buttery Golden Oreo crust, a velvety cheesecake filling, and chunks of Golden Oreos for extra flavor.

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Equipment

• - 9-inch springform pan
• - Food processor (or plastic bag and rolling pin)
• Mixing bowls
• - Hand mixer or stand mixer
• Spatula
• - Baking sheet (for water bath, optional)

Ingredients

  

• #### Crust
• - 2 cups Golden Oreo crumbs about 20 cookies
• - 5 tablespoons unsalted butter melted
• #### Cheesecake Filling
• - 3 8 oz packages cream cheese, softened
• - 1 cup granulated sugar
• - 3 large eggs room temperature
• - 1 teaspoon vanilla extract
• - 1/2 cup sour cream or plain Greek yogurt
• - 1/2 cup heavy cream
• - 8–10 Golden Oreos roughly chopped
• #### Topping Optional
• - 4–5 Golden Oreos crumbled
• - Whipped cream

Instructions

 

• #### Make the Crust
• **Preheat the oven** Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
• **Prepare the crust** In a food processor, pulse the Golden Oreos into fine crumbs. Combine the crumbs with melted butter in a bowl until evenly coated. Press the mixture into the bottom of the prepared pan.
• **Bake the crust** Bake for 8–10 minutes, then set aside to cool while preparing the filling.
• #### Make the Cheesecake Filling
• **Cream the cream cheese and sugar** In a large bowl, beat the softened cream cheese and sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
• **Add eggs and vanilla** Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
• **Mix in sour cream and heavy cream** Reduce the mixer speed to low and add the sour cream and heavy cream, mixing until just combined. Do not overmix.
• **Fold in Golden Oreos** Gently fold the chopped Golden Oreos into the cheesecake batter with a spatula.
• #### Assemble and Bake
• **Pour the batter** Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
• **Water bath (optional)** Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the pan. This helps prevent cracks.
• **Bake** Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
• **Chill** Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
• #### Garnish and Serve
• **Decorate** Top the cheesecake with crumbled Golden Oreos and whipped cream, if desired.
• **Slice and serve** Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.