This picture-perfect Strawberry Oreo Cheesecake is ideal for celebrations or weekend baking. The Oreo crust adds a crunchy contrast to the smooth filling, while the strawberry glaze and fresh berries keep it fresh and vibrant.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 5 minutes
• Refrigerate: 4 hours (minimum)
• Total Time: 2 hours 25 minutes (plus chilling)
• Servings: 8
• Course: Dessert
• Cuisine: American

Ingredients

Oreo Crust

• 1 package Oreo cookies
• 7 tbsp unsalted butter, melted

Filling

• 24 ounces cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 eggs
• 1 tsp vanilla extract

Strawberry Glaze

• 1 tbsp cornstarch
• 1/4 cup water
• 3/4 cup strawberry jelly or jam
• 1 tsp red food coloring (optional, for a more vivid glaze)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Place the Oreo cookies in a food processor and pulse until they form fine crumbs.
3. Stir the melted butter into the Oreo crumbs until evenly combined. Press the mixture firmly into the bottom of an 8-inch springform pan to form the crust.
4. Wrap the outside of the springform pan with aluminum foil to protect it from water, and set it aside.
5. For the filling, beat the softened cream cheese until smooth and creamy.
6. Add the sugar, sour cream, and vanilla. Mix until well incorporated and smooth.
7. Add the eggs one at a time, mixing just until each egg is incorporated. Take care not to overmix the batter.
8. Pour the filling over the prepared Oreo crust and smooth the top.
9. Prepare a water bath: place the springform pan into a larger baking dish and pour in boiling water so it reaches about 1 inch up the sides of the springform pan.
10. Place the cheesecake in the water bath and bake at 325°F for 10 minutes.
11. After 10 minutes, reduce the oven temperature to 300°F (150°C) and continue baking for about 1 hour and 15 minutes, until the edges are set and the center is slightly jiggly.
12. Turn off the oven and leave the cheesecake inside for 30 minutes to cool slowly.
13. Open the oven door slightly and let the cheesecake rest for an additional 10 minutes.
14. Carefully remove the springform pan from the water bath. Run a thin knife around the edge of the cheesecake to loosen it from the pan sides.
15. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours (overnight is best) to fully set.
16. To make the strawberry glaze: whisk the cornstarch and water together in a small saucepan over medium heat and cook for about 2 minutes, stirring constantly.
17. Stir in the strawberry jelly and cook for 3–4 minutes, until the sauce is smooth and thickened with no lumps. Remove from heat and let the glaze cool completely. Add food coloring if desired and stir to combine.
18. Arrange fresh strawberries on top of the chilled cheesecake and spoon the cooled glaze over the berries to finish.

Video

Nutrition (per serving)

Calories: 656 kcal | Carbohydrates: 53 g | Protein: 8 g | Fat: 46 g | Saturated Fat: 26 g | Cholesterol: 196 mg | Sodium: 338 mg | Potassium: 205 mg | Sugar: 44 g | Vitamin A: 1720 IU | Vitamin C: 3.1 mg | Calcium: 134 mg | Iron: 1 mg

Nutrition information is automatically calculated and should be used as an approximation.

Tips, Variations, and Serving Suggestions

For the smoothest filling, be sure the cream cheese is fully softened before you begin. Beat until smooth and scrape the bowl as needed to avoid lumps. When adding eggs, mix just enough to combine to prevent incorporating too much air, which can cause cracks.

Using a water bath helps the cheesecake bake gently and reduces cracking. Make sure the foil around the springform pan is sealed so no water seeps into the cake.

Variations:

• Swap the Oreo crust for a graham cracker crust if you prefer a lighter base.
• Mix a handful of chopped Oreos into the filling for pockets of cookie throughout the cheesecake.
• Replace the strawberry glaze with raspberry or cherry preserves prepared in the same way.

Serving: Top with extra whipped cream and fresh berries for an elegant presentation. The richness of this cheesecake pairs well with a light, fruity dessert wine or a cup of coffee.

Storage: Cover and refrigerate any leftovers. The cheesecake keeps well in the refrigerator for several days. For longer storage, slice and freeze portions wrapped tightly; thaw overnight in the refrigerator before serving.