Oreo Crust for Cheesecake (Favorite Method!)

Closeup of Oreo cheesecake crust in a springform pan.

5 from 2 votes

Oreo Crust for Cheesecake (Favorite Method!)

It's easy to master a homemade Oreo Crust for Cheesecake! All you need is 2 ingredients and 15 minutes of hands on time to make a stand-out base that you can use with any of our Cheesecake Recipes or a favorite of your own. We include our go-to method for getting the perfect thickness on the sides and bottom, plus tips to avoid a crumbly or soggy texture.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cheesecake crust

Calories: 142kcal

Author: Misty

Equipment

Ingredients

30 Oreo cookies
6 tablespoon butter melted

Instructions

Preheat the oven to 350 F. Line a 9 inch springform pan with parchment paper, then spray lightly with baking spray (make sure it contains flour as an ingredient). Check out the post above for detailed photos and instructions of our favorite, foolproof way to do this.
Place the Oreos in a food processor. Pulse until they are fine crumbs and no large pieces remain.
Add the melted butter (it should still be warm). Pulse the mixture until it is combined and the mixture has the texture of damp sand. Use a rubber spatula to scrape the bottom and sides so that everything is evenly mixed.
Pour about half the crumbs into the prepared pan and push them to the sides. Use a tamper or flat measuring cup to press the crumbs firmly into the sides, taking it about 1.5-2 inches up the side. To create a sturdy top edge, use your left thumb to press down on the edge with a gentle but firm pressure while simultaneously using the tamper in your right hand to press into the side. Keep doing this all the way around the edge.
Pour the remaining half of the crumbs into the bottom of the pan. Use the tamper or measuring cup to press it firmly into the bottom. I like to go back around the whole thing twice because it gets a little firmer the second time.
Bake it for 8-10 minutes, until it is lightly fragrant. Remove from the oven and set aside to cool slightly before adding your choice of cheesecake filling.

Notes

Tips and Tricks

When pressing the crust into the pan, go back and press it again a couple times. Each time around helps it compact a bit better and hold it's shape.

You want to use a firm pressure so that it doesn't crumble, but not so firm that it turns into a hard rock.

Avoid a soggy crust by adding batter to the baked crust right before you bake the cheesecake, and skip the water bath.

A tamper really is a worth the small investment! It fits easily in the pan and does the job well.

Notes about prepping ahead: I truly get best results when making this fresh because it seals better with the filling that way. But if you need it ahead, here are a few tips.

Make ahead instructions: Bake it as instructed, cool it completely, then wrap the whole pan tightly in plastic wrap. Store it at room temperature for 1-2 days.

Freezer instructions: Bake as instructed, cool fully, then put it in the freezer uncovered for a few hours. Once it is solid, wrap the whole pan tightly in a layer of plastic and foil. Freeze for 2-3 months. Before using, allow it to come to room temperature.

Nutrition