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    Home » Recipes » Featured

    Strawberry Cheesecake with an Oreo Cookie Crust

    Published by Melissa on April 29, 2017 | Updated June 10, 2022 | 283 Comments

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    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze

    Luscious, creamy New York style cheesecake with a crumbly Oreo cookie crust and topped with fresh strawberries drizzled with a strawberry glaze.

    Cheesecake is my son-in-law’s favorite dessert. For his birthday my daughter asked me to help her bake a fantastic cheesecake. We brainstormed ideas and decided since gorgeous, sweet California strawberries are now at the market, to make strawberry cheesecake.

    However, we didn’t want just an ordinary strawberry cheesecake, we wanted it to look spectacular. So we paired it with an Oreo cookie crust, left the berries whole, arranged them artfully on top of the cake, then drizzle the berries with a fresh strawberry glaze.

    Making Strawberry Cheesecake with an Oreo Cookie Crust

    Strawberry-Cheesecake-with-an-Oreo-Crumb-Crust-Collage

    To make an extraordinary cheesecake, we baked it at a lower temperature in a water bath. It takes a little longer to bake that way, but the result was fantastic, super smooth and cream. The cheesecake doesn’t crack, get too brown on top, or dried out on the edges. It’s perfect!

    And yes, I did move my coffee table in to my entry way because the light was better for taking pictures.

    Strawberry Cheesecake with an Oreo Cookie Crust

    The Strawberry Cheesecake with an Oreo Cookie Crust was a huge hit. My daughter couldn’t wait to show it to her husband when he got home from work, and my son-in-law was even more pleased.

    If you haven’t baked a cheesecake before, give it a try. It isn’t difficult and you get spectacular results. Just be sure and start with cream cheese that is at room temperature. It will be soft and creamy, blend easily with the other ingredients, and you won’t over mix it.

    Update: This recipe has become super popular with my readers. I’ve loved seeing pictures of this Strawberry Cheesecake with an Oreo Cookie Crust that readers have made and shared with me on Instagram and Facebook. I’d love to see yours too.

    My tips on Pressure Cooking Today on How To Make Perfect Pressure Cooker Cheesecake also apply to oven-baked cheesecake.

    • Use room temperature ingredients
    • Take the guesswork out of making cheesecake by using an instant-read thermometer. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.

    More cheesecake recipes you might like:

    Chocolate Caramel Cheesecake Bites, Barbara Bakes
    Cheesecake Factory Oreo Cheesecake, Buttercream Barbie
    Mini Almond Joy Cheesecakes, Dessarts
    Lemon-Blueberry Mini Cheesecakes, The Little Kitchen
    White Chocolate Raspberry Cheesecake, Cookie Madness
    White Chocolate Snickers Cheesecake, Recipes for Holidays

    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze
    Print Recipe Pin Recipe Rate this Recipe
    4.55 from 84 votes

    Strawberry Cheesecake with an Oreo Cookie Crust

    Prep Time20 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 30 mins
    Course: Cheesecake
    Keyword: Dessert, food, recipe
    Servings: 16 servings
    Calories: 505kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
    • Breville BSB510XL Control Grip Immersion Blender

    Ingredients

    Crust

    • 2 cups Oreo cookies with cream center removed finely ground (2 sleeves)
    • ¼ cup butter melted
    • 2 tablespoons sugar

    Cheesecake Filling

    • 4 8- oz. packages cream cheese room temperature
    • 1 ⅔ cups sugar
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 4 large eggs
    • 2 egg yolks
    • 1 ½ teaspoons pure vanilla extract
    • ¼ cup sour cream

    Strawberry Glaze

    • 1 cup frozen strawberries thawed
    • 3 tablespoon water
    • 2 tablespoons sugar
    • 1 teaspoon cornstarch
    • red food coloring optional
    • 1 pint fresh small strawberries washed and hulled

    Instructions

    • Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
    • Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker's choice. Set crust aside.
    • In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
    • Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
    • Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
    • Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
    • Strawberry Glaze
    • Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
    • In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
    • Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

    Nutrition

    Serving: 1g | Calories: 505kcal | Carbohydrates: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 365mg | Fiber: 2g | Sugar: 40g
    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze
    Print Recipe Pin Recipe Rate this Recipe
    4.55 from 84 votes

    Strawberry Cheesecake with an Oreo Cookie Crust

    Prep Time20 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 30 mins
    Course: Cheesecake
    Keyword: Dessert, food, recipe
    Servings: 16 servings
    Calories: 505kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
    • Breville BSB510XL Control Grip Immersion Blender

    Ingredients

    Crust

    • 2 cups Oreo cookies with cream center removed finely ground (2 sleeves)
    • ¼ cup butter melted
    • 2 tablespoons sugar

    Cheesecake Filling

    • 4 8- oz. packages cream cheese room temperature
    • 1 ⅔ cups sugar
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 4 large eggs
    • 2 egg yolks
    • 1 ½ teaspoons pure vanilla extract
    • ¼ cup sour cream

    Strawberry Glaze

    • 1 cup frozen strawberries thawed
    • 3 tablespoon water
    • 2 tablespoons sugar
    • 1 teaspoon cornstarch
    • red food coloring optional
    • 1 pint fresh small strawberries washed and hulled

    Instructions

    • Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
    • Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
    • In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
    • Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
    • Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
    • Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
    • Strawberry Glaze
    • Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
    • In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
    • Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

    Nutrition

    Serving: 1g | Calories: 505kcal | Carbohydrates: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 365mg | Fiber: 2g | Sugar: 40g

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Asien

      February 03, 2023 at 1:07 am

      hallo ich brauche gramm, milligramm, liter, kilogramm, tonnen, aber nicht cUpS 🙂

      Reply
    2. Abby

      April 19, 2022 at 9:28 pm

      Do I just double the recipe if I’m using a 15 in X 11 in springform pan?

      Reply
      • Barbara Schieving

        April 19, 2022 at 9:53 pm

        I’m sorry I don’t have any experience using a springform pan that size.

        Reply
    3. Tammy L Rehbein

      April 11, 2022 at 8:43 am

      How long will strawberry glaze last in the fridge?

      Reply
      • Barbara Schieving

        April 11, 2022 at 10:25 am

        Hi Tammy – you’ll want to use it within about a week.

        Reply
    4. linda hess

      December 24, 2021 at 7:43 am

      I forgot to get sour cream, so am substituting greek yogurt. Fingers crossed.

      Reply
      • Barbara Schieving

        December 24, 2021 at 9:24 am

        That should work just fine. Enjoy!

        Reply
    5. Karen

      December 24, 2021 at 12:02 am

      I cooked for the prescribed time and the cheese cake was not cooked at all in the middle and the top was light brown. So threw it in again without the water bath

      Reply
      • Barbara Schieving

        December 24, 2021 at 4:23 am

        Hi Karen – different ovens cook all cook a little bit differently, so you did the right thing to put it back in until the middle was set. The water bath should help keep it from browning as quickly, but it’s fine to cook it with or without a water bath. Hope you love the cheesecake.

        Reply
    6. Adrian

      August 06, 2021 at 9:52 am

      Just wanted to say that I have made this recipe multiple times since first discovering it and it is truly foolproof! Made it last night for my partner’s cheesecake potluck today – hoping they love it!

      Reply
      • Barbara Schieving

        August 06, 2021 at 10:19 am

        Thanks for the rave review Adrian! I’m sure it will be a hit.

        Reply
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