Oreo Cheesecake
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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!
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.
Oh, and there’s also finally a video to go with this recipe now–keep scrolling to watch 😊
What You Need
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
- Discard the filling from 35 Oreos and place the cookies in the basin of a food processor.
- Pulse until the cookies have turned into fine crumbs, then pour into a large bowl.
- Pour melted butter over the crumbs and toss to combine.
- Press the crumbs into the bottom and high up the sides of a 9-inch springform pan.
- Cream together the cream cheese and sugar until smooth, then stir in the sour cream and vanilla.
- Add the eggs one at a time, stirring until just combined after each addition.
- Fold in broken Oreo pieces.
- 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.
- 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.
- Heat the cream over medium heat until simmering, then pour over your chocolate chips, cover, and let sit for 5 minutes.
- Whisk until smooth, then drizzle the ganache over the chilled cheesecake and place in the fridge to chill for about 20 minutes.
- Pipe whipped cream over the top, slice, and serve.
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
No, a water bath is not necessary! If you follow my steps you should have a smooth, crack-free Oreo cheesecake.
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 😊
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).
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.
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
Oreo Cheesecake
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can you use milk chocolate chips for the ganache instead of semi sweet?
Hello, Debbie! That should be fine! Enjoy! 🙂
Baked this yesterday for a birthday lunch today. I was a really big hit! I did bake the crust for 10 minutes before adding filling, we like it crispy and I added 3 more oreo cookies to the filling. The ganache took it over the top! Already had to share the recipe! Thank you!
I am so glad you enjoyed the cheesecake so much, Sandy! 🙂
Can you use this recipe for Mini Oreo Cheesecaakes?
Hi Missy! You certainly can! For baking instructions, check out my mini cheesecakes. 🙂
Sam on more question🤗 When folding the Oreos in the batter can I use Double Stuffed Oreos? I’m going to make these for this Wednesday. I’m in a bake off at work & I’m told the co I’m going up against is a good Baker🤗🤗
Double stuffed oreos would work perfectly fine. 🙂
Sam I have 2 more questions,
Can I use Double Stuffed Oreos to fold into the cream cheese Batter/Mixture? Do I still make this at 350 when making Mini Cheesecakes? I’m making these tonight. There is a bake off going on at my employment & the Challenger that I’m going up against its to be know as a good baker:)
Thank you!!!! Cant wait to try this recipe
Yes the double stuffed Oreos will work. For baking instructions, you can refer to my mini cheesecake recipe. I hope you win your bake off! 🙂
Hello!
Can I make this recipe in a 9 inch round pan instead of springform? Will I need less filling?
Hi Kim! A regular 9 inch pan would probably require less batter and you may have a harder time preventing it from cracking. 🙂
Help! Made one and cooked for 40 minutes. It wasn’t set in the middle. It didn’t matter as everyone finished it off within minutes and it still tasted great.
Made another tonight and cooked 70 minutes. Was some brownish coloring around the edge on the top but not in the middle and the middle still looks very soft compared to the edges.
I bake all the time and my oven always cooks in recommended times so I don’t believe it’s my oven.
What has everyone’s cook times been? How dark is the top when you’re done? Any thoughts or recommendations?
Hi Jack,
I currently have mine in the oven now…
The batter is more loose than the cheesecake batter I usually make-not sure why. When I put the oven timer on 35 minutes, I knew it would need more time because it was just as loose as when I first put it in… I used Philly brand cream cheese, and superior ingredients…I just added on more time, checking it every 20 minutes to see if it firms up. Fingers crossed…
It’s suposto be loose and jiggly in the center and as it slowly cools it sets it’s a day before dish by far
When the center is about two or three inches of jiggle I turn off the oven crack it open with a wooden spoon and let it rest for an hour before taking it out
Hi!
Can I make this a day in advance? Or would you recommend making this the day-of?
Thanks!
Hi Allison! This cheesecake can be made a day (or even several days) in advance. Enjoy!
Thanks so much! The recipe is so fun and easy to make, I will definitely save it to make again in the future! I made this for Father’s Day dessert and had LOTS of happy dads with this recipe!! Thanks again!
I am so glad everyone enjoyed the cheesecake, Allison! 🙂
Hello Sam,
This is my first time baking a cheesecake and I was wondering if I keep it in the springform pan while it cools overnight or do I remove it and place it on a different pan?
Taylor
Hi Taylor! When the cheesecake comes out of the oven, make sure to run a knife around the edge to separate it from the pan and then you can let it sit in that pan. Since it’s a springform pan you will just be able to take the sides off and serve it like that if you wish. 🙂
I haven’t made this yet but I’m thinking of using this recipe as a top tier for an extravagant birthday cake I’m designing. I would need to alter the recipe to accommodate a 6″ or 7″ spring form pan. I don’t mind having extra left over but what do you think the bake time and temp should be? Your guidance is much appreciated 🙂
Hi Krystle! The temperature would be the same, but I am not sure on the bake time. I would just start checking it a few minutes early. 🙂
Best EVER Cheesecake!! I took this into work and everyone said it was better than anything they had ever had from a National Chain. They couldn’t believe that I actually personally made it. No cracking and everything set perfectly. So easy to make, and It was very light and not overly rich for a cheesecake. To ensure that it set, I baked as instructed and then I turned my oven to the off position and left it in the oven for 30 minutes or so prior to taking it out and moving on to the next step. This will be my go to cheesecake for future events!! Thanks!!
I am so glad everyone enjoyed the cheesecake so much, Val! I hope you enjoy it for years to come! 🙂
I used to be scared of making cheesecake. I think I thought it wouldn’t hold together, that it was a fussy dessert (water baths and all that), I worried if I’d be able to tell if it was done in the center or not. But this recipe and all the tips have helped me twice now, make a delicious cheesecake. The first one I made for Easter and the second one was a request by one of the eaters of it at Easter.
It’s gonna be my go to recipe till I die.
Thank you!!
I’m so happy to hear that the Oreo Cheesecake was such a hit! Thank you for your kind comment, Leslie!!
I made this in a wee 6 inch spring form pan and it came out perfectly! I just halved all the ingredients and made mini cheesecakes with the leftover batter.
There were NO cracks and I wasn’t even very careful with the cheesecake. Didn’t use the ganache topping as I was already stressed about making a cheesecake for the first time, but maybe next time I will!
I also replaced the sour cream with fresh full fat yogurt.
DEEEElish!
I am so glad you enjoyed the oreo cheesecake! 🙂
Hi I know I’m probably being really silly here lol but how do I make the base? I want to make this for my husbands birthday later today but not sure what to do for the base. Is it just Oreos but just the cookie part and if so how many should I use thank you 😊 x
Hi Samantha! If you click on the link in the recipe for the Oreo Crust it will take you to the instructions, but here is the link again: Oreo Crust
hi Sam this recipe worked out great for me! I will definitely make sure to use this recipe again. #sugarspunrunforever
Thank you so much, Savana! I am so glad you enjoyed the cheesecake. 🙂
This was some of the best tasting Oreo cheesecake I’ve ever had! I will definitely be making this again. Didn’t do the ganache, we didn’t feel like it needed it.
I am so glad you enjoyed the cheesecake Karla! 🙂
This cheesecake recipe is delicious! The perfect blend of oreos, cream cheese and sweetness, and I think the sour cream made it more fluffy and light tasting then my original recipe that left it out. The reason why I”m giving this recipe a 3-star rating though is because of the chocolate ganache. Obviously cheesecake should be kept refrigerated, so when I put it in the fridge after the ganache was spread over it, I was extremely disappointed to find it hours later with the top as hard as a rock! The chocolate had hardened SO much that my kids were literally knocking on the top of my cheesecake…. they thought it was hilarious of course but I was ready to cry. Not sure why I didn’t think of that before I made it…. I obviously know that melted chocolate chips completely harden when cooled- duh! Thankfully it was just for my family- I ended up being able to cut the chocolate ganache completely OFF the cheesecake in order to stick a fork in it and eat it. Now MAYBE if I had left it out on the counter for the ganache to cool, it would’ve looked like the actual picture posted, but then- who wants room temperature cheesecake and what would you do with the leftovers? I will definitely be making this cheesecake again but NOT the ganache!
Hi Tami! Did you use the heavy cream in the ganache? It shouldn’t be hard like that even after hours of refrigeration. The ganache should have been solid but more than easy to slice through with a fork, much like the cheesecake itself. Did you use the cream when melting your chocolate chips?
Yes- I followed the recipe you posted.
That’s so weird, I’ve never had a problem with it setting rock hard like that, it just doesn’t make any sense how that amount of chocolate and that amount of cream could come out firmer than a fudge-like consistency 🤷🏼♀️
I am glad you otherwise enjoyed the cheesecake, though!!
I’m making this recipe now. I’ve made tons of cheesecake, some with ganache and the ganache never hardens like that. It’s more like thick fudge. Also if you really want to know the truth, the proper way to eat cheesecake is at room temperature. The flavors are more pronounced!
I’d love to hear how it turns out for you! I’ve never had the ganache harden like that, either, it definitely should be more like a fudge, so I’m wondering if maybe the cream had accidentally been left out. I hope you love the cheesecake, Darlene!
Hi Sam, I was worried about the chocolate topping after seeing this comment but it came out perfect for me when I tried it. Oreo cheesecake was perfect and the chocolate was easy to bite into like a fudge. Great recipe I will save this one.
I’m so thrilled to hear that it was a success for you, Shelly! Thank you so much for commenting, I really appreciate it.