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Philadelphia Oreo Cheesecake Recipe

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

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

Philadelphia Oreo Cheesecake on wooden white table
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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.

Philadelphia cream cheese

Philadelphia Oreo Cheesecake Ingredients

As mentioned, this cheesecake only needs seven ingredients—two of which are 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. 
  • Cream cheese – 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
  • Sugar – A cup of sugar ensures the sweet-to-tangy ratio stays in check.
  • Sour cream – A cheesecake doesn’t taste like a cheesecake without sour cream! And again, go for full-fat!
  • Eggs – For richness and to help it set.
  • Vanilla – A little dash of vanilla goes a long way toward making this cake taste incredible.

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

Oreo Cheesecake on white plate

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: 

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1. Get the ingredients out of the fridge 30 minutes before you begin. This lets them come to room temperature, making them much easier to mix.

2. Preheat the oven to 325 degrees Fahrenheit (160°C). Then, grease and line the bottom of a 9-inch springform pan with parchment. Spray the side lightly so the cheesecake doesn’t stick.

3. Make the crust. Crush the cookies and mix them with melted butter. Press it well into the pan and pop it in the fridge (optional).

4. Make the cheesecake batter. Beat the cream cheese to remove lumps. Then add the sugar, vanilla, eggs, and sour cream. Add the extra cookies and mix gently!

5. Bake the cheesecake. Pour the batter into the prepared crust, add some extra cookies, then bake for 60-70 minutes. Then turn the oven off and open the door a couple of inches. Leave the cheesecake inside for another 30-45 minutes before taking it out to cool.

6. Chill the cake for a few hours before serving. Once the cheesecake has cooled on the counter, pop it in the fridge. Let it chill for about 4 hours – 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! 

Philadelphia Oreo Cheesecake on white plate with flower vase on the background

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.

And if you don’t think you can eat it all before then, you can even freeze the cheesecake leftovers!

To Store: Cover the cheesecake and store it in the fridge for 4-5 days.

To Freeze: Double wrap leftovers in plastic and then a layer of foil. Freeze for up to three months. Thaw in the fridge overnight and add more cookies to serve.

Close up of whole Philadelphia Oreo Cheesecake

Tips & Tricks for Philadelphia Oreo Cheesecake 

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

  • Use room-temperature ingredients. It makes mixing so much easier.
  • Mix gently. If you mix too aggressively or for too long, you’ll incorporate too much air into the cream cheese, which causes cracks.
  • 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.
  • Bake in a water bath. Wrap the pan with a few layers of foil, then place it in a roasting dish. Pour hot water around the springform pan, then bake as instructed.

How to Make a Bigger Recipe

If you want to feed a crowd, you can make this in a 9×13-inch baking dish.

I suggest lining it with foil first and then parchment paper. The parchment will keep it from sticking, and the foil will make it easier to lift out.

Here’s what to do:

  1. Use 4 blocks of cream cheese, 1 1/2 cups sugar, 2 teaspoons vanilla, 1 cup sour cream, 4 eggs, and 1 egg yolk. The crust stays the same.
  2. Bake for 45 minutes or until the edges are set.
  3. Cool in the oven with the door ajar for 20-30 minutes, then on the counter.
  4. Chill in the fridge for a minimum of 4 hours.

More Cheesecake Recipes You’ll Love

No-Bake Cherry Cheesecake
Banana Cream Cheesecake
Cheesecake Factory Pumpkin Cheesecake
Godiva Chocolate Cheesecake
Strawberry Cheesecake Lasagna

Philadelphia Oreo Cheesecake Recipe



Prep time


Cooking time







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 crunchy cookies!


  • 1 (18 ounce) package Oreos (divided into 30 and 15)

  • 1/4 cup butter, melted

  • 3 (8 ounce) packages Philadelphia cream cheese

  • 1 cup sugar

  • 1 teaspoon vanilla extract or paste

  • 1/2 cup sour cream

  • 4 eggs, room temperature


  • Preheat the oven to 325 degrees Fahrenheit (160°C) and line the base of a 9-inch springform pan with parchment paper. Set aside.
  • In a food processor, blend 30 Oreos until they’re finely ground. Transfer the cookie crumbs to a medium bowl and add the melted butter. Stir until everything is well mixed, then press the crust into the bottom and halfway up the sides of the pan. Pack it down firmly with a measuring cup or glass.
  • In a large bowl or stand mixer, beat the cream cheese until smooth. Then add the sugar and vanilla and mix until well blended.
  • Add the eggs one at a time, mixing each one gently before adding and mixing the next. Finish with the sour cream and stir until smooth.
  • Roughly chop the rest of the Oreos and most of them to the batter. Stir gently, then pour the batter on top of the crust. Sprinkle the remaining Oreos over the top.
  • Bake for 60-70 minutes or until the edges are set and the center is slightly jiggly. Turn the oven off, open the door slightly, and leave the cheesecake to cool for 30 minutes.
  • Remove from the oven and allow to cool for about an hour. Then, place it in the refrigerator to chill for at least 4 hours. (Overnight is best.)
  • When cold and fully set, remove the cheesecake from the pan and top with more Oreos, if desired. Then slice, serve, and enjoy!
Philadelphia Oreo Cheesecake

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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