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Golden Oreo Cheesecake - Creamy, Crunchy, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Golden Oreos: About 40–45 cookies (2 standard sleeves) for the crust and mix-ins
  • Unsalted butter: 6 tablespoons, melted
  • Cream cheese: 32 ounces (4 blocks), full-fat and room temperature
  • Granulated sugar: 1 cup
  • Sour cream: 3/4 cup, room temperature
  • Heavy cream: 1/3 cup
  • Vanilla extract: 1 tablespoon
  • Cornstarch: 2 tablespoons (or 3 tablespoons all-purpose flour)
  • Large eggs: 4, room temperature
  • Salt: 1/4 teaspoon
  • Optional topping: Whipped cream and extra Golden Oreo crumbs or halves
  • Pan: 9-inch springform pan
  • Foil + roasting pan: For a water bath

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to keep water out during the bake.
  2. Make the crust. Crush about 28 Golden Oreos into fine crumbs (cream and all). Stir in the melted butter until the mixture resembles damp sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes, then cool while you make the filling.
  3. Beat the cream cheese. In a large bowl, beat room-temperature cream cheese on medium speed for 2–3 minutes until very smooth and fluffy. Scrape the bowl and beater often to avoid lumps.
  4. Add sugar and dry ingredients. Mix in the sugar, cornstarch, and salt until combined, about 1 minute. Don’t overbeat at this stage—just blend well.
  5. Blend in liquids. Add sour cream, heavy cream, and vanilla. Beat on low until silky and uniform. The batter should flow slowly off the spatula.
  6. Add eggs last. Beat in the eggs one at a time on low speed, mixing just until incorporated. Overmixing adds air and can lead to cracking.
  7. Fold in cookie pieces. Roughly chop 8–10 Golden Oreos and gently fold into the batter. Aim for bite-size chunks to keep texture without sinking.
  8. Assemble the water bath. Place the springform pan in a large roasting pan. Pour the cheesecake batter over the crust and smooth the top. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
  9. Bake low and slow. Bake at 325°F for 60–75 minutes. The edges should look set, and the center should wobble slightly like Jell-O when you nudge the pan. If it looks soupy, give it another 10 minutes.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 45–60 minutes. This gentle cool helps prevent cracks.
  11. Chill to set. Remove the pan from the water bath, unwrap the foil, and run a thin knife around the edge. Cool to room temperature, then cover and chill for at least 6 hours, preferably overnight.
  12. Finish and serve. Release the springform ring. Top with whipped cream, Oreo crumbs, or halved cookies. Slice with a hot, dry knife for clean cuts.