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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 | 293 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
    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
    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. Carly

      June 18, 2018 at 5:14 pm

      How would I know if my springform is leakproof?

      Reply
      • Barbara Schieving

        June 19, 2018 at 7:17 am

        Hi Carly – typically when you buy a pan it will say where or not it’s leakproof. If you’re unsure, add water to the pan and see if it leaks out.

        Reply
    2. Jenny

      June 14, 2018 at 2:05 pm

      Hii.. in your i gredients.. how many cream cheese should be use 4 packs of 8 oz? Is that what you mean? Please reply

      Reply
      • Barbara Schieving

        June 14, 2018 at 2:40 pm

        Yes four 8 ounce packages for a total of 32 ounces of cream cheese.

        Reply
    3. Harmony

      March 25, 2018 at 2:11 pm

      This recipe has been on my favorite tabs for a year and a half now and every time I make it everyone compliments the cheesecake. I never did it with the strawberries just the Oreo cheesecake but it has been perfect every time. 

      Reply
      • Barbara Schieving

        March 25, 2018 at 10:30 pm

        Thanks Harmony – that’s awesome <3

        Reply
    4. Leesa

      February 14, 2018 at 2:13 pm

      Hi Barbara! I have made this cheesecake numerous times and it’s a huge hit! I have a party on Saturday that I want to make this for but don’t have time to bake it on Friday or Saturday. Do you think it would still be ok to bake it Thursday night? Or would that be too far in advance? I was going to finish the glaze and top with the strawberries Saturday. Thanks!

      Reply
      • Barbara Schieving

        February 14, 2018 at 5:27 pm

        Thanks Leesa! Yes, I think if you top it on Saturday, it will be fine to bake it on Thursday night.

        Reply
    5. Angie

      January 27, 2018 at 11:34 am

      Do you salted or unsalted butter in the Oreo crust

      Reply
      • Barbara Schieving

        January 27, 2018 at 2:50 pm

        Hi Angie – I always use unsalted butter, but it’s not critical.

        Reply
    6. Maria

      December 30, 2017 at 4:51 am

      I live in the UK and we don’t have block cream cheese can I use the spreadable philadelphia cream cheese instead??

      Reply
      • Barbara Schieving

        December 30, 2017 at 5:28 am

        Hi Maria – here’s some information that I found that may help https://www.nigella.com/ask/cream-cheese-for-cheesecake Enjoy!

        Reply
    7. Zack

      November 15, 2017 at 8:46 pm

      Do you think this could be recreated with chessman cookies instead of Oreos? Would you have any recommendations on that?

      Reply
      • Barbara Schieving

        November 15, 2017 at 8:51 pm

        Hi Zack – I haven’t tried it but it should work fine without any changes. Generally any crisp cookies works fine.

        Reply
    8. Csilla

      September 07, 2017 at 1:45 am

      Dear Barbara,

      “4 8-oz. packages cream cheese, room temperature” means 4*8 oz= 1360.78 gram? It seems to be too much for me?!

      Reply
      • Barbara Schieving

        September 07, 2017 at 5:26 am

        I believe it would be 900 grams https://www.philly.com.au/products/philadelphia-cream-cheese-block/

        Reply
    9. Perdania

      June 12, 2017 at 11:04 am

      Is that really 48oz creamcheese?

      Reply
      • Barbara Schieving

        June 12, 2017 at 11:42 am

        It is 4 packages, each package is 8 ounces each in the US, so a total of 32 ounces of cream cheese.

        Reply
    10. Carol Crisco

      May 17, 2017 at 2:48 pm

      Can this recipe be cut in half? I want to make a smaller size.
      If so, please provide me with the amounts.

      Reply
      • Barbara Schieving

        May 17, 2017 at 8:25 pm

        Hi Carol – yes, you can make a 6 or 7 inch cheesecake with half of the ingredients.

        Reply
    11. Christin

      April 18, 2017 at 10:30 pm

      Hi Ms Barabara i made your recipe last week and it turned out GREAT!!!! Do you have any suggestions or recipes on sweet potato cheesecake? 

      Reply
      • Barbara Schieving

        April 19, 2017 at 5:14 am

        Thanks Christin! So nice to hear you loved it. I have a pressure cooker pumpkin cheesecake which you could double the ingredients and substitute sweet potato for the pumpkin http://www.pressurecookingtoday.com/pumpkin-caramel-pecan-cheesecake/

        Reply
    12. Harmony Lopez

      April 10, 2017 at 10:19 am

      Made this yesterday and unveiled the beauty this morning. It is so rich and creamy. I didn’t use strawberries but it was still delicious. ❤❤❤

      Reply
      • Barbara Schieving

        April 10, 2017 at 8:04 pm

        Thanks Harmony!!

        Reply
    13. Jennifer

      February 23, 2017 at 11:03 pm

      Hi Barbara! I am in the process of making your cheesecake, its in the oven as I am leaving you this message. I was wondering if I substituted the strawberries for raspberries , would that turn out good as well? I am making this for a birthday tomorrow and can’t wait to have a slice or two! Thanks for the recipe and beautiful pics! 

      Reply
      • Barbara Schieving

        February 24, 2017 at 12:43 am

        Thanks Jennifer! You shouldn’t have any problems substituting raspberries. You many need to add more sugar to the sauce just taste it before cooking the glaze. Enjoy!

        Reply
    14. Savannah

      February 07, 2017 at 3:20 am

      What is being baked for 70-80 minutes??
      Is it just the base?

      Reply
      • Barbara Schieving

        February 07, 2017 at 3:30 am

        Hi Savannah – no, you pour the batter into the springform pan on top of the crust. I’ve updated the recipe. Enjoy!

        Reply
    15. Kristin Bolling

      February 02, 2017 at 2:24 pm

      Does this slice well? I want to make an oreo cheesecake and this one and I was going to precut it and share with neighbors and friends.  I’m wondering if that will mess up the look versus just sharing it uncut.

      Reply
      • Barbara Schieving

        February 02, 2017 at 2:48 pm

        Hi Kristin – it cuts beautifully, but I would decorate each slice with the berries separately. What a great gift.

        Reply
    16. Gabster101

      December 04, 2016 at 3:38 pm

      Would it work to use fresh strawberries for the glaze instead of frozen?

      Reply
      • Barbara Schieving

        December 04, 2016 at 4:03 pm

        Sure you can use fresh, just pulse them slowly so they don’t get to foamy.

        Reply
    17. Christina

      October 10, 2016 at 12:41 pm

      Am I suppose to boil water put the crust pie pan in there

      Reply
      • Barbara Schieving

        October 10, 2016 at 1:40 pm

        Hi Christina – yes, you boil the water and then put it in the larger pan around the springform pan. There’s a good picture in this post http://dish.allrecipes.com/baking-cheesecake-step-by-step/

        Reply
    18. Allison

      September 10, 2016 at 5:15 pm

      Thank you so much for posting this recipe. My boyfriend’s favorite treat is cheesecake, so I make this for him on special occasions. I won’t make any other recipe for fear it won’t be as good!
      Made it again today. It turned out perfect!

      Reply
      • Barbara Schieving

        September 11, 2016 at 5:44 am

        What a sweet compliment. Thanks Allison! It sounds like the perfect tradition to me.

        Reply
    19. Bébhinn

      August 08, 2016 at 8:35 pm

      Hello! Sorry if this question has been asked before… I’d love to try making this cake for my boyfriend’s birthday this Saturday, but we have plans all day Friday, so the cake will have to be made Thursday night. Should I wait and do the strawberry drizzle on Saturday right before we eat it? Or should I do it Friday morning after the cake has cooled overnight? It seems like it’d get soggy if I did it Friday morning and it sat until Saturday. Any advice would be greatly appreciated! Thanks. 🙂

      Reply
      • Barbara Schieving

        August 08, 2016 at 9:53 pm

        I think you’re right, it would be best to do it Saturday right before you eat it. Enjoy!

        Reply
    20. Jesse

      July 03, 2016 at 5:55 am

      Hi, awesome recipe! I was wondering if there could be any use of the cream filling in the Oreos? Is it necessary to remove the filling for the crust? Thank you!

      Reply
      • Barbara Schieving

        July 03, 2016 at 6:08 am

        Thanks Jesse! It’s not necessary to remove the filling for the crust. A lot of people use the whole Oreo – I’ve done it myself. It just makes the crust a little sweeter and a little greasier. I’ve never used the filling but I assume you could put it between graham crackers or top a cupcake with it, something like that.

        Reply
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