This Golden Oreo Cheesecake recipe is loaded with Oreos and baked on a Golden Oreo crust for a creamy, flavorful dessert for any occasion! It’s not overly sweet, making it the perfect vanilla Oreo cheesecake to top with white chocolate, caramel, strawberries, and more. Plus we use an easy water bath method, so you never have to worry about leaks or cracks.
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If you're looking for golden oreos recipes, this baked Golden Oreo Cheesecake is just for you! The base was inspired by our own Blackberry Cheesecake, but we switched up the flavor profile with a splash of vanilla and tons of Golden Oreo cookies. Because we really can’t add too many cheesecake recipes to our collection of desserts. 😉
Fair warning - this is an image heavy post. But I want you to be super successful, so I’ve included pictures of each step along the way. I’ve also included lots of tips and tricks throughout. For a condensed list of the most important tips, check out the Tips & Tricks section right above the recipe.
🏅 Why this recipe is great
- It isn’t overly sweet like many golden Oreos recipes. Cutting down the sugar let’s the vanilla flavor shine.
- Golden Oreo cookies have a delicious but simple flavor. So this cheesecake is the perfect base for toppings! I suggest a white chocolate drizzle, strawberry topping, or caramel sauce.
- The water bath method used a slow cooker liner, so no need to worry about leaks or a soggy crust.
🥚 Ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips:
- Golden Oreos: To make the whole cheesecake, you will need 42 whole Oreos. A family pack contains 48, so you’ll have extra for a fun Oreo cheesecake decoration on top of the cheesecake!
- Cream cheese: It is essential that the cream cheese be at room temperature before using. It should dent very easily when pressed with a spoon.
- Eggs: These should also be room temp. Leave them on the counter or set them in a bowl and cover with warm water for about 10 minutes.
- Sour cream: Again, this must be fully at room temperature before using, so take it out of the fridge early.
🔪 How to make a baked Golden Oreo Cheesecake
Water Bath
The secret to making water baths both easy and effective is to use slow cooker liners (affiliate). They keep the water out but withstand the heat perfectly!
- Prep the pan: Take one large piece of parchment paper and lay it over the circular bottom of the springform pan (affiliate). Then set the outside rim on top, press it firmly down over the circular bottom, and clamp it shut. You can fold the extra parchment underneath the pan or trim it off. Then spray lightly with baking spray.
- Wrap in foil: Lay two pieces of foil on the counter to form a + sign. Set the pan in the center and wrap the foil tightly up the sides of the pan.
- Wrap in slow cooker liner: Next, set the pan inside a slow cooker liner (affiliate). Pull all the excess liner to one side, making sure the liner goes all the way to the top of the pan (or even slightly over the edges). Twist the liner tightly, then secure with a metal binder clip (yes, these are oven safe.)
Golden Oreo Crust
- Combine: Add the Golden Oreo cookies, sugar, and melted butter to a food processor (affiliate). Pulse until a fine crumb (it should look like wet sand).
- Press into bottom of the pan: Using your hands or a tamper, press the crust into the prepared springform pan (affiliate).
Vanilla Oreo Cheesecake Batter
- Boil water: Start a large pot of water on the stove to boil for the water bath.
- Beat cream cheese: In a stand mixer with the paddle attachment or in a large bowl with hand beaters (affiliate), beat the softened cream cheese on medium-low speed until very smooth. Scrape well with a rubber spatula.
- Add sugar: Add the sugar, then beat again on medium-low until very smooth. Scrape well.
- Add sour cream: Next add the sour cream and vanilla extract, mixing on low until just combined.
- Add eggs: One at a time, add the eggs and combine on LOW speed until just combined. Scrape well between each addition and do not overmix.
- Fold in crumbs: Using a rubber spatula, gently fold in the Oreo crumbs until evenly mixed.
Assembly
- Batter: Pour ⅓ of the cheesecake batter into the prepared crust.
- Golden Oreos: Sprinkle half of the quartered Oreos over the batter.
- Repeat: Add ⅓ of the batter and top with the rest of the Oreos.
- Batter: Cover the Oreo chunks with the remaining batter, pushing any protruding Oreos down with a toothpick.
Bake
- Add water: Place the cheesecake into a large baking tray. Place the tray into the hot oven, then pour the boiling water into the large tray until it reaches about half way up the side of the springform pan. Be careful not to get any in the cheesecake.
- Bake: Close the door and bake dessert at 325°F for 60-90 minutes, or until the top is dry, edges are set, and the center is somewhat jiggly like jello. For more tips on this, see the FAQ section below.
- Crack the door: Turn off the oven, crack the door about an inch, and allow to cool for 1 hour.
- Continue cooling: Remove the pan from the oven and take the cheesecake out of the water bath, liner, and foil. Then set the cheesecake on a wire rack and allow to come to room temperature for 2-4 hours.
- Refrigerate: Leave the cheesecake in the pan and refrigerate until cold, 4-5 hours. Once cold, remove from the springform pan and serve.
👨👩👧👦 For a crowd
This baked Golden Oreo Cheesecake recipe would be great for a crowd. When you are cutting thin slices, I recommend using this serrated Swiss paring knife (affiliate) and wiping the blade off with a paper towel after each cut for best results. This keeps the slices clean and pretty.
🙋 Questions and Answers
Golden Oreo cookies are essentially vanilla Oreos. They taste like what you would expect… a sweet vanilla cookie with a creamy center.
Yes, Golden Oreos are made completely free of animal products.
I have not made this exact recipe with chocolate Oreos, so I can not vouch for its success. But if you’re a vanilla fan, you’ll enjoy this golden Oreos recipe just as is!
Cheesecakes crack for three main reasons:
1. Too much air in the batter: Mix the cheesecake batter on medium-low speed at first, and only on low speed after you add the eggs.
2. Over cooked: See my section below about how to know when your cheesecake is done.
3. Cooled too fast: To prevent this, use the progressive cooling timeline listed in the recipe card.
Every oven is different, so start checking it at the lower end of the cooking range, and then look for visual cues. The edges will be set and firm, and the top will be dry. The middle of the cheesecake will still be jiggly - not sloshy or liquidy, but not completely firm either (think jello).
Once you see those visual cues, stop baking it. It is very important not to over bake because it will continue to cook as it cools. If at any point you see small cracks forming, stop baking immediately.
👨🏼🍳 Tips & Tricks
- Start with truly softened cream cheese. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger.
- Make sure the cream cheese is beaten until very smooth before adding the eggs.
- Don’t over mix the batter. Keep the mixer on medium-low before adding the eggs, and only on low after the eggs have been added.
- Avoid over baking it or it will be dry, cracked, and very brown.
- To avoid cracks, cool the cheesecake progressively as described in the recipe card.
- ***Golden Oreo cheesecake does get slightly golden and may have bubbles on top due to the Oreo chunks trapping air. As it cools, the bubbles will fall.
📖 More delicious desserts
- Blackberry cheesecake is lusciously creamy and swirled with tangy blackberry sauce. Perfect for a stunning dessert when hosting!
- White Chocolate Raspberry Bundt Cake is a moist white chocolate cake with a tangy raspberry swirl and creamy ganache on top. Delicious!
- Caramel Praline Sauce would make an amazing topping to this vanilla Oreo cheesecake. It’s easy to make in the microwave and unbeatable in flavor!
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Golden Oreo Cheesecake (Vanilla Oreo Cheesecake)
Equipment
- 9" springform pan
- Slow cooker liners
- Food processor
Ingredients
Golden Oreo Crust
- 24 Golden Oreos
- ¼ cup (½ stick) butter melted
- 1 tablespoon sugar
Cheesecake Batter
- 4 (8 oz) packages cream cheese softened
- ¾ cup sugar
- ⅔ cup sour cream room temperature
- 1 teaspoon vanilla
- 4 eggs room temperature
- ¾ cup Golden Oreo crumbs about 8 Oreos
- 10 Golden Oreos cut into quarters
- Whipped cream (optional for decorating)
Instructions
Prepare Pan for Water Bath
- Preheat the oven to 325°.
- Take one large piece of parchment and lay it over the circular bottom of a 9" springform pan. Then set the outside rim on top, press it firmly down over the circular bottom, and clamp it shut. You can easily fold the extra parchment underneath the pan or trim it off. Spray lightly with baking spray.
- Lay two pieces of foil on the counter to form a + sign. Set the pan in the center and wrap the foil tightly up the sides of the pan.
- Set the pan inside a slow cooker liner. Pull all the excess liner to one side, making sure the liner goes all the way to the top of the pan (or even slightly over the edges). Twist the liner tightly, then secure with a metal binder clip (yes, these are oven safe).
Golden Oreo Crust
- Pulse the Golden Oreos, melted butter, and sugar in a food processor until fine crumbs (it should look like wet sand).
- Using your hands, a tamper, or bottom of a measuring cup, press the crust mixture firmly into an even layer in the bottom of the prepared pan.
Cheesecake Batter
- Pulse 8 Oreos in the food processor until fine crumbs. Set aside. Cut 10 Oreos into quarters. Set aside with the crumbs.
- Start a large pot of water on the stove to boil. The total amount depends on the pan you use for the water bath. I boil a large pot to ensure I have enough.
- In a stand mixer fitted with a paddle attachment or with hand beaters, beat the cream cheese on medium-low speed until very smooth. Scrape well with a rubber spatula.
- Add the sugar, then beat again on medium-low until very smooth. Scrape well.
- Add the sour cream and vanilla, mixing on low until just combined.
- One at a time, add the eggs and combine on LOW speed until just combined. Scrape well between each addition and do not overmix.
- Using a rubber spatula, gently fold in the Oreo crumbs until well combined.
Assembly
- Pour ⅓ of the batter onto the crust. Sprinkle ½ the Oreo quarters on top. Add another ⅓ of the batter, then sprinkle the remaining ½ of the Oreo quarters. Top with the final ⅓ of the batter, spreading it all the way to the edge. If any Oreo chunks are sticking through the top, push them down with a toothpick.
Bake and Cool
- Place the cheesecake into a large baking tray. Place the tray into the hot oven, then pour the boiling water into the large tray until it reaches about half way up the side of the springform pan. Be careful not to get any in the cheesecake.
- Bake for 60-90 minutes, or until the top is dry, edges are set, and the center is somewhat jiggly like jello. If you want to test with a thermometer, the center should register 150°.
- Turn off the oven and crack the door about an inch. Allow to cool for 1 hour.
- Remove the pan from the oven and take the cheesecake out of the water bath. Gently remove the slow cooker liner and foil (a little moisture inside is normal). Set the cheesecake on a cooling rack and allow to come to room temperature for 2-4 hours.
- Leave the cheesecake in the pan and refrigerate until cold, 4-5 hours. Once cold, remove from the springform pan and serve with whipped cream or toppings of choice.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Start with truly softened cream cheese. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger.
- Make sure the cream cheese is beaten until very smooth before adding the eggs.
- Don’t over mix the batter. Keep the mixer on medium-low before adding the eggs, and only on low after the eggs have been added.
- Avoid over baking it or it will be dry, cracked, and very brown.
- To avoid cracks, cool the cheesecake progressively as described in the recipe card.
- ***Golden Oreo cheesecake does get slightly golden and may have bubbles on top due to the Oreo chunks trapping air. As it cools, the bubbles will fall.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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