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    Home ยป Recipes ยป Cheesecake

    Oreo Cheesecake

    June 13, 2022 By Sam 512 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

    My Oreo Cheesecake uses NO fussy water bath and yields smooth, creamy, crack-free results! It’s simple to make with an easy Oreo crust and topped off with chocolate ganache and homemade whipped cream. Recipe includes a how-to video!

    whole cheesecake with an oreo crust, chocolate ganache top, and ring of whipped cream topped with crushed oreos

    Oreo Cheesecake (Without the Water Bath)

    If you’re a fan of my cheesecake brownies or Oreo cake, you’re going to love this Oreo cheesecake! It’s creamy, chocolatey, and perfectly decadent. I use Oreos in both the crust and the batter, and although it’s optional, I highly recommend adding the chocolate ganache and homemade whipped cream topping.

    This actually isn’t a new recipe, but I am making a few slight changes to the original. We’re using a thinner ganache layer to really let the classic cheesecake flavor shine, and we’re baking it at a lower temperature. I’m also using more Oreos in the crust to help encourage it to go even higher up the sides of the pan (this helps prevent cracks!).

    Speaking of the crust, I originally recommended pulverizing the cookies whole; however, the oil in the cream filling would often seep out through the springform pan and make a mess in the oven. To remedy this, I now recommend discarding the cream before pulverizing the cookies into crumbs (we’ll leave the cookies whole in the batter though!).

    Oh, and there’s also finally a video to go with this recipe now–keep scrolling to watch 😊

    What You Need

    overhead view of ingredients including oreos, cream cheese, eggs, and more

    For best results and an Oreo cheesecake that’s not likely to crack, I recommend using all room-temperature ingredients:

    • Cream cheese. I only recommend using the brick-style, full-fat cream cheese. Tub-style cream cheese will not set up properly!
    • Sour cream. Don’t skip the sour cream! I’ve mentioned this before in my no-bake cheesecake recipe — sour cream is what makes a cheesecake really taste like a cheesecake. This key ingredient gives your dessert that critical depth of flavor.
    • Eggs. Lightly beat your eggs before adding them to your cheesecake. Once they’re in the batter, be gentle; overbeating your cheesecake, and particularly the eggs, can cause problems.
    • Oreos. The star of the show! You can use regular or “double stuf” Oreos. We’ll be removing the cream centers for the crust, but you can leave them in when you add the cookies to the batter.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    SAM’S TIP: Make sure to press your crust high up the side of the springform pan; ideally it should be higher than the cheesecake batter. This will help keep your Oreo cheesecake from cracking (the cheesecake shrinks as it cools, and if the crust is high enough, it will shrink with the cheesecake and prevent cracks). I discovered this tip when making my lemon cheesecake and it’s a total game-changer!

    How to Make Oreo Cheesecake

    collage of four photos showing oreos being pulverized in a food processor and pressed into a springform pan
    1. Discard the filling from 35 Oreos and place the cookies in the basin of a food processor.
    2. Pulse until the cookies have turned into fine crumbs, then pour into a large bowl.
    3. Pour melted butter over the crumbs and toss to combine.
    4. Press the crumbs into the bottom and high up the sides of a 9-inch springform pan.
    collage of four photos showing cheesecake batter being prepared with crushed oreos and poured into an oreo crust
    1. Cream together the cream cheese and sugar until smooth, then stir in the sour cream and vanilla.
    2. Add the eggs one at a time, stirring until just combined after each addition.
    3. Fold in broken Oreo pieces.
    4. Pour your batter into your prepared pan and place on a foil lined baking sheet. Bake for 45-55 minutes, then remove from the oven and use a sharp knife to gently loosen any filling that is touching the pan.

    SAM’S TIP: While it’s important to ensure the ingredients are thoroughly combined and batter is smooth, don’t over-beat the batter at any point when preparing it. Over-beating can make your Oreo cheesecake rise too much in the oven and can ultimately negatively affect the texture. 

    collage of four photos showing ganache being prepared and poured over a cheesecake and whipped cream swirls being piped on top
    1. Let the cheesecake cool for about an hour at room temperature, then transfer to the fridge to chill for at least 6 hours, preferably overnight.
    2. Heat the cream over medium heat until simmering, then pour over your chocolate chips, cover, and let sit for 5 minutes.
    3. Whisk until smooth, then drizzle the ganache over the chilled cheesecake and place in the fridge to chill for about 20 minutes.
    4. Pipe whipped cream over the top, slice, and serve.
    slice of cheesecake with an oreo crust, crushed oreos in the batter, chocolate ganache top, and whipped cream

    SAM’S TIP: If your Oreo cheesecake comes out of the oven and some of the batter is cooked to the side of the springform pan, immediately use a sharp knife to gently loosen the cheesecake from the pan so it can shrink naturally as it cools. Not loosening could cause tension and cause the cheesecake to crack.

    Frequently Asked Questions

    Do I need to use a water bath?

    No, a water bath is not necessary! If you follow my steps you should have a smooth, crack-free Oreo cheesecake.

    Why did my Oreo cheesecake crack?

    There are several reasons this can happen, including not pressing the crust high enough, using cold ingredients, overbeating the batter, opening the oven frequently while baking, overbaking, neglecting to free the crust, or cooling too quickly. I review this in detail in my cheesecake post, so definitely click over there if you’re new to baking cheesecakes or having trouble. Ultimately though, if you end up with cracks don’t panic! We’ll be covering our Oreo cheesecake in chocolate ganache, so any cracks will be our little secret 😊

    How do you make mini Oreo cheesecakes?

    To make mini Oreo cheesecakes, simply follow this recipe and use the baking instructions for my mini cheesecakes (you will get 24 mini cheesecakes rather than the 12 listed in that recipe).

    Do I need to pre-bake my crust?

    No! My Oreo crust works just fine with baking the crust at the same time as the cheesecake–no need to pre-bake it separately.

    forkful missing from a slice of cheesecake with an oreo crust, crushed oreos in the batter, chocolate ganache top, and whipped cream

    Stay tuned for a NEW cheesecake recipe coming next week 💙

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    slice of oreo cheesecake topped with chocolate ganache and whipped cream

    Oreo Cheesecake

    My Oreo cheesecake uses NO water bath with beautiful results! It's simple to make with an easy Oreo crust and topped off with chocolate ganache and homemade whipped cream.
    Recipe includes a how-to video!
    4.85 from 175 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 55 minutes minutes
    Chilling Time: 6 hours hours
    Total Time: 7 hours hours 20 minutes minutes
    Servings: 12 servings
    Calories: 723kcal
    Author: Sam Merritt

    Ingredients

    Oreo Crust

    • 35 Oreo cookies
    • 5 Tablespoons (75 g) unsalted butter melted

    For Cheesecake

    • 15 Oreo cookies
    • 32 oz (907 g) cream cheese softened (use full-fat brick-style cream cheese)
    • 1 cup (200 g) granulated sugar
    • ¾ cup (180 g) sour cream
    • 1 teaspoon vanilla extract
    • 4 large eggs lightly beaten (room temperature preferred)

    Ganache (optional)

    • 3 oz (85 g) chocolate use semisweet chocolate chips or a finely chopped semisweet baking bar
    • ½ cup (118 ml) heavy cream

    Recommended Equipment

    • Mixing bowls
    • Electric mixer
    • 9" Springform pan

    Instructions

    Oreo Crust

    • Preheat oven to 325F (160C).
    • Twist apart the 35 Oreo cookies, use a butter knife to scrape out the filling (discard the filling) and toss cookies into the basin of a food processor.
      35 Oreo cookies
    • Pulse until cookies are ground into fine crumbs.
    • Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened. Press crumbs evenly into the bottom and up the sides of 9” springform pan (go as high up the pan as you can, this will help prevent cracks!). I like to use a glass to help with this. Set aside while you prepare cheesecake filling (you do not need to bake the crust on its own).
      5 Tablespoons (75 g) unsalted butter

    Oreo Cheesecake Filling

    • Place 15 Oreo cookies in a large Ziploc bag and use a rolling pin to smack them repeatedly until cookies are broken up into coarse pieces (don’t break too small or grind too fine you want substantial cookie pieces in your cheesecake!). Set aside.
      15 Oreo cookies
    • In a large mixing bowl or the bowl of a stand mixer, combine cream cheese and sugar. Use an electric mixer (or stand mixer) to beat on medium-low speed until cream cheese and sugar are completely combined and no lumps remain (scrape sides and bottom of the bowl to ensure no lumps).
      32 oz (907 g) cream cheese, 1 cup (200 g) granulated sugar
    • With mixer on low-speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.
      ¾ cup (180 g) sour cream, 1 teaspoon vanilla extract
    • Add eggs one at a time, stirring until just-combined after each addition (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). Scrape sides and bottom of bowl to ensure all ingredients are well incorporated.
      4 large eggs
    • Use a spatula to fold in Oreo pieces.
    • Pour batter into prepared springform pan and use a spatula to smooth the surface.
    • Place cheesecake on a foil lined baking sheet and transfer to the center rack of 325F (160C) oven and bake for 50-60 minutes. Center should be set but spring back lightly to the touch and if jostled the center will slightly jiggle like set jello but should not be liquidy. The very edges of the cheesecake may be turning a very faint brown or very slightly cracking when the cheesecake is finished.
    • Remove cheesecake from oven and if any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles). Allow cheesecake to cool for about an hour at room temperature, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.

    Chocolate Ganache

    • Once cheesecake is set, prepare ganache. Place chocolate in a heatproof bowl and set aside.
      3 oz (85 g) chocolate
    • Pour cream into a small saucepan and heat over medium heat until it just begins to simmer. Immediately drizzle over chocolate, cover bowl with foil, and let sit for 5 minutes. After 5 minutes, gently stir with a whisk until chocolate is completely melted and ganache is smooth.
      ½ cup (118 ml) heavy cream
    • Drizzle ganache evenly over cheesecake.
    • Return cheesecake to refrigerator and allow ganache to set before slicing and serving (about 20 minutes). If desired, pipe half a batch of homemade whipped cream over top of firm ganache cheesecake before serving (I piped the whipped cream on top of my cheesecake using an Ateco 848 tip).

    Notes

    Storing

    Store in the refrigerator for up to 5 days. Cheesecake may also be tightly wrapped and frozen for several months.

    Nutrition

    Serving: 1serving | Calories: 723kcal | Carbohydrates: 62g | Protein: 10g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 461mg | Potassium: 287mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1477IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 7mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. E

      May 11, 2025 at 4:27 pm

      5 stars
      It is so easy and delicious

      Reply
    2. Cecile

      April 02, 2025 at 9:05 am

      5 stars
      My 17 year old granddaughter requested Oreo Cheesecake for her birthday, I didn’t make the ganache topping because she requested strawberries and cream for the top, but it was absolutely fantastic! One person commented that it was the best cheesecake she had ever had! Thanks for sharing this recipe!

      Reply
      • Emily @ Sugar Spun Run

        April 02, 2025 at 10:07 am

        Thanks for using our recipe, Cecile! We are so happy the cheesecake was such a hit ๐Ÿฉท

        Reply
      • Sophie

        April 13, 2025 at 11:40 am

        I love this recipe!! Iโ€™ve made it several times in a standard 9โ€ springform pan. Can the recipe be adjusted to fit a 6 or 7 inch cheesecake pan?

        Reply
        • Emily @ Sugar Spun Run

          April 14, 2025 at 10:46 am

          Hi Sophie! We haven’t tried it, but you can try halving the recipe. You’ll likely still have leftover batter though. Make sure to adjust your bake time too ๐Ÿ˜Š

    3. Kira Busman

      March 21, 2025 at 3:46 am

      5 stars
      Absolutely unbelievable!!!!! Really great instructions with pictures too

      Reply
      • Emily @ Sugar Spun Run

        March 21, 2025 at 11:23 am

        We are so happy you enjoyed the recipe, Kira! Thanks for the review ๐Ÿฅฐ

        Reply
    4. Nate

      March 13, 2025 at 12:53 am

      3 stars
      **Key Takeaway: Water Bath Required**

      Made this recipe twice just in case the first was an outlier. Top cracked and browned. Inside requires longer than 60 minutes suggested. This led to browning of the top. A water bath solved this issue in addition to a longer cook time. Aside from this issue with texture and look, the taste is great.

      Reply
      • Sam

        March 13, 2025 at 10:27 am

        Hi Nate! I would double check your oven temperature. It may be running a little bit warmer than it says. I don’t use a water bath when I bake mine. ๐Ÿ™‚

        Reply
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    4.85 from 175 votes (83 ratings without comment)

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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