Philadelphia Oreo Cheesecake Recipe

If you’re a fan of cookies and cream, you’ll go nuts for this Philadelphia Oreo cheesecake.

It’s thick, rich, creamy, and chock-full of America’s favorite cookies!

This classic, indulgent dessert is a marriage between two hugely popular sweet treats: Oreos and cheesecake.

Alone, they’re both dreamy and impossible to resist.

But together? They’re downright dangerous!

Rich and creamy with plenty of cookies and cream goodness, this Philadelphia Oreo cheesecake satisfies any sweet craving with just one bite.

So redefine your expectations for desserts with this one-of-a-kind recipe. Everyone will love it!

Philadelphia PHILLY OREO Cheesecake Recipe

There are several recipes for Philadelphia Oreo cheesecake. And many are no-bake, making them pretty quick and easy to recreate.

However, this one does need baking, which I actually prefer!

As much as I love the convenience of no-bake cheesecakes, you just can’t beat that velvety texture you get from baking.

This recipe yields the best-looking, best-tasting cheesecake with the best texture. It’s seriously unbeatable.

And don’t worry; it’s still an easy dessert to make. 

Plus, it’s the perfect make-ahead dessert for parties and gatherings. And it travels well, to boot.

Not to mention Oreos are beloved by kids and grown-ups alike.

That’s why I’ve provided a larger recipe to fit a 9×13-inch pan. Anything smaller, and you’d run out fast!

But if you don’t want quite that much, you can either cut the recipe in half and use a single 8-inch springform pan or keep the recipe as is and use two 8-inch pans.

Philadelphia Oreo Cheesecake Ingredients

As mentioned, you only need seven ingredients to make this cheesecake. And two of them are right in the title!

• Oreos – You can’t have an Oreo cheesecake without the Oreos! And take my advice: use real Oreos, not the off-brand stuff. You’ll need an 18-ounce package of regular Oreos (not Double Stuf), which is 45 cookies.

• Cream cheese – You’ll use four packages of cream cheese for this recipe to make it thick, rich, silky, and luscious. And while the recipe is called “Philadelphia Oreo cheesecake”, you can use the grocery store brand. Just be sure it’s full-fat!

• Butter – You’ll combine Oreo crumbs with butter to make the crust. I use salted butter, as it complements all the sweetness nicely. But feel free to use regular if that’s all you have.

• Sugar – Four packs of cream cheese can get pretty tangy. So, you’ll use a cup of sugar to ensure the sweet-to-tangy ratio stays in check. White granulated sugar works best as the flavor is more neutral than brown. 

• Sour cream – With all that cream cheese, you may wonder why you need sour cream. Simple. Because a cheesecake doesn’t taste like a cheesecake without it. And again, go for full-fat!

• Eggs – Be sure to add the eggs one after the other, beating them in each time. They should be at room temperature before you begin, which will make incorporating them much more manageable.

• Vanilla – A little dash of vanilla goes a long way toward making this cake taste incredible. You won’t need much – just a teaspoon – but it makes a difference. Make sure you’re using extract or paste, not essence!

That’s it; that’s all you’ll need. Easy enough, right?

How to Make Philadelphia Oreo Cheesecake

You’ll find the complete list of ingredients and instructions at the bottom of this post.

But for now, here’s a simple breakdown: 

1. Get the ingredients out of the fridge 30 minutes before you begin.

Get the cream cheese, butter, sour cream, and eggs out of the fridge and leave them on the counter for around 30 minutes.

This lets them come to room temperature, making them much easier to mix.

2. Preheat the oven and grease/line the baking dish.

Preheat the oven to 350 degrees Fahrenheit (175°C).

Then, grease and line a 9×13-inch baking dish with foil. Spray the foil lightly, too, so the cheesecake doesn’t stick.

When lining the pan with foil, ensure you leave some of the foil hanging over the edge. This helps later when you need to remove the cake from the pan.

Alternatively, line two 8-inch springform pans with cooking spray and parchment paper (just one if you cut the recipe in half).

3. Make the crust.

Melt the butter, then set it aside to cool slightly.

Take 30 of the 45 Oreos and blitz them in a food processor (filling and all) until they look like cookie crumbs.

If you don’t have a food processor, put them in a ziplock bag and gently hit them with a rolling pin until broken down.

Then, mix those with the melted butter.

Finally, transfer the mixture to the prepared baking dish. Spread it evenly to cover the bottom of the dish.

Before setting it aside, press the crumb firmly down with a measuring cup or glass. Don’t leave it loose.

4. Make the cheesecake batter.

Put the softened cream cheese blocks into a large bowl or stand mixer.

Beat for a couple of minutes until smooth with either a hand mixer or the paddle attachment on medium speed.

Add the sugar and vanilla, then beat again until smooth. Again, use medium speed.

Next up are the eggs. Be sure to add them one at a time and mix well* in between each addition.

*Mix well means you should let it mix until you no longer see streaks of yolk and white. It doesn’t mean to start mixing and let it go for a couple of minutes. This should only take about 10-20 seconds per egg.

Also, scrape the sides of the bowl between each egg addition.

Keep the speed at medium, and ensure the egg is almost fully incorporated before adding the next.

Finally, add the sour cream, and mix on low for about 20 seconds.

Chop the remaining 15 Oreos as big or small as you prefer (I like a mix for better texture).

Add 1/2 – 3/4 of the chopped Oreos to the batter and gently stir them in with a spatula.

Only mix a few times to distribute the cookies, and don’t use a mixer to do this.

5. Bake the cheesecake.

Pour the batter into the prepared baking pans and scatter the remaining Oreo crumbs over the top.

Then, bake for 45 minutes or until the center is almost set. It should be slightly jiggly in the middle, but the edges should be firm.

If you made the cheesecake in the 8-inch springform pan, I suggest baking for 45 minutes, then turn the oven off and open the door a couple of inches.

Leave the cheesecake inside for another 45 minutes, then take it out of the oven to cool.

6. Chill the cake for a few hours before serving.

Once the cheesecake is baked, remove it from the oven and leave it to cool on the counter for about an hour.

It will finish cooking during this time, and you’ll notice the middle no longer jiggles.  

After an hour, move the cheesecake to the fridge and let it chill for about 4 hours. Though overnight is better.

7. Cut the cheesecake and serve.

Once it’s fully chilled, remove the cheesecake from the fridge and transfer it to a serving platter.

Slice it, serve it, and remember to share! 

How to Store & Freeze a Philadelphia Oreo Cheesecake

Philadelphia Oreo cheesecake is meant to be in the fridge. That makes storing any leftovers easy peasy.

Just cover them in plastic and pop them back in the fridge. They should stay fresh for 5 to 7 days. 

If you don’t think you can eat it all before then, you can freeze the cheesecake leftovers.

To freeze cheesecake, place it in the freezer (uncovered) until solid. Then wrap it in plastic wrap and foil before placing it in a freezer-safe bag.

Finally, freeze for up to 3 months.

There’s no need to heat the leftovers when you want to eat them. Instead, remove the wrappings, thaw in the fridge overnight, and enjoy!

Tips & Tricks for Philadelphia Oreo Cheesecake 

Here are a few final tips before you dive into this deliciousness: 

• Get the right amount of Oreos. You’ll need 45 cookies, which is one 18-ounce (family) pack.

• Use room-temperature ingredients. This is more of a general baking tip than a tip for this recipe alone. But starting with soft ingredients will make your life so much easier.

• One key thing to remember with cheesecake is that you don’t want to overmix the batter. If you mix too aggressively or for too long, you’ll incorporate too much air into the cream cheese, leaving the finished cheesecake spongey rather than dense and creamy.

• Add whipped cream for more sweetness. This cake is sweet and rich. But if it’s got too much tang, serve it with fresh whipped cream on top.

• No food processor, no problem! Crush the Oreos with a rolling pin or blender.

• Keep an eye out for cracking. If you notice the cake cracking in the oven, remove it. It’s as done as it needs to be. Alternatively, add a tray under the cheesecake with some water. The steam should keep it from cracking.
  • If the cheesecake does crack, don’t stress! Just cover the whole top with whipped cream and more Oreos. Nobody will know!

• Trust the jiggle and don’t overbake the cheesecake. While it may look underbaked, I promise it’ll keep cooking on the counter. There should be some soft jiggliness in the center, kind of like jello. It’ll firm up in the fridge.

• Use your oven light, and don’t peak. Opening the oven and letting in cool air is terrible for a cheesecake. Trust yourself and your oven.
  • If you must look, do so through the glass with the oven light on. Don’t open the oven door unless absolutely necessary. 

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