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Oreo cheesecake |

oreo cheesecake

Oreo Cheesecake

This is the best of the many, many oreo cheesecake recipes and is really quite simple. Get ready for a lotta loving after you present this to your family…

What you need


20cm spring form baking tin

22 Oreos finely chopped
2 tablespoons butter melted


250g Philadelphia cream cheese or other firm cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla essence
5 or 6 oreos coarsely chopped


6-8 oreos chopped fairly coarsly

The process

Grease the bottom and sides of the baking tin well with a little butter or spray with spray and cook.

Melt the butter in a pot and add the finely chopped oreos and mix together well making sure that the oreos are coated.

Press into the bottom of the cake tin and set aside.

In a large mixing bowl add the cream cheese and sugar, beat with an electric beater for 1-2 minutes until creamy and well combined.

Add all of the  vanilla essence, beat again and then the eggs one at a time, beating for about 30 seconds between each addition(as soon as each egg is blended in, add the next).

Add the coarsely chopped oreos and fold them into the mixture.

Pour the mixture into the baking tin and bake at 180 Celsius for about 45-50 minutes or until firm to the touch.

Check on it after half and hour and if you see the top going too brown cover with tin foil.

Remove from oven and allow to cool.

Remove from the tin by sliding a knife around the edge before remove the sides. Sprinkle the rest of the chopped oreos over the top on their own, or add a little whipped cream.

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4 Responses to “Oreo cheesecake”

  1. Silma says:

    Hi Graham

    I’ve just made this recipe, and noticed that you forgot to mention where the flour is supposed to go. I added it in after the vanilla essence. I’ve just taken it out of the oven, but the texture doesn’t seem right to me, it is more puddingy than cheesecakey in texture — is this how it’s supposed to be when it’s warm?


    • Graham says:

      Hi Silma, I am sorry to hear that and went through my recipes to test it as I had not made it in a very long time. I have changed the recipe to a much easier recipe. Cheers for now G

      • Silma says:

        Thanks Graham. I took it to work as a ‘Baked Oreo Pudding’ and it was devoured within half an hour, so it must’ve turned out good 🙂

        The new recipe uses much smaller quantities than the old — does it make a smaller cheesecake?

        • Graham says:

          Whew Silma, so glad it worked out. The new one uses a similar size tin of about 22cm diameter, it is not as high but tastes fantastic. G

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