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
Recommended Equipment
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
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.
chris DeVore
I love this cheesecake, only when baking , at the recommended time in your recipe, I doesnt seem to come out solid in the center. I spoke it once I take out of the oven, in fact left it in another 10 minutes. The center seems soft as if not cooked. it springs back when touched and around sides is golden brown and actually cracked a bit. What would you suggest? How can you tell if needs more time In oven?
Sam
Hi Chris! What you are describing sounds like a perfectly cooked cheesecake to me! The center may still jiggle a bit but if it springs back to the touch and the edges are as you described then I think it’s done 🙂
Hannah
Hi Sam, I was wondering if there is a substitute for the brick-style cream cheese as I can only buy the spreadable version? Perhaps I could squeeze out the excess liquid using a cheese cloth, what do you think? Thank you!
Sugar Spun Run
Hi, Hannah! Unfortunately, I have not had luck with spreadable cream cheese with this recipe. You are welcome to try your method, however, I am not certain that it will work. Keep me posted. 🙂
Kim
Absolutely delicious cheesecake. Your instructions and comments helped. It was my first time making ganache and it was perfect. I used bernard calibeault mike chocolate chips and yum, yum, yum…will use this recipe again!
Sugar Spun Run
I am so glad that your cheesecake turned out perfectly and congrats on making your first ganache, Kim! Thanks for trying my recipe and for commenting. 🙂
Brittney Faye Britt
What is the water bath?
Sam
Hi Brittney, there is no need for a water bath with this recipe 🙂
Sharon
Hi Paula,
I tried the Oreo cheesecake recipe based on the simple ingredients, time and comments from your other viewers. It was a smash hit at the family Christmas dinner. It was my first time ever making cheesecake including ganache. The only thing we did was decorate it with half-cut oreo cookies and white chocolate chips. Thanks for sharing such a wonderful recipe.
Sugar Spun Run
I am so glad that the cheesecake was such a hit, Sharon! Thank you for trying my recipe and for commenting. 🙂
Krissy
Will it hurt anything if I oiled the pan before placing the Oreo crust?
Sugar Spun Run
Hi, Krissy! That will be fine. 🙂
paula
please tell me how to get the whip cream not to ”melt” on this beautiful cake!!!!
you suggest we put whip cream on top which i did after successfully baking the cream cheese cake and ganache….. what a mess the whip cream produced😩 i am soooo disappointed
Sam
Hi Paula! Did you use my whipped cream recipe? If so, it’s a pretty stable whipped cream, it shouldn’t melt (it wasn’t placed on the cheesecake while the ganache was still warm, was it?). I do recommend not adding the whipped cream until you are ready to serve for best results, though I have often added it a day or two in advance without issue.
Paula
fantastic
Sam
So happy to hear you enjoyed the Oreo cheesecake, Paula! Thank you for commenting 🙂
Jessica
Help. Ganache got too hard the first time I made this. It was difficult to cut through the cheesecake. How can i keep it moist and not hard causing it to crack.??
Sugar Spun Run
Hi, Jessica! Are you saying that the ganache layer on top of the cheesecake was too hard and when you cut into it, it cracked?
I am not sure what went wrong, but happy to troubleshoot to help prevent this from happening next time. 🙂
Jessica
Yes, the ganache was rock hard. So it didn’t cut easily.
Sugar Spun Run
It sounds like the ganache cooked too long in this case. Next time, I would try cooking at a lower temperature and remove it once chocolate has melted. Regardless, I hope it tastes delicious. 🙂
Angela
Absolutely loved this recipe!!!!
Did 1.5x the Oreo Crust recipe and split that and this recipe between a 5″ springform and a 8″ springform. Brought it to two separate Thanksgiving dinners – voted best desert at both!
One question though;
Ran out of time to do the gnocchi topping and wanted to try it today. Can I poor it over the top after I remove the cheesecake from the springform pan, or would it run off too much? I like it when gnocchi drips down the sides on professionally make cakes, but was thinking it’s probably a bit harder than just pouring it on!
Sam
So glad to hear the Oreo cheesecake was such a success! Yes you can add the ganache later. The trick to keeping it from running off the top of the cheesecake is to let it cool a bit (maybe 10-15 minutes) until the consistency is thickened (but not re-solidified). You can pour over the top and then nudge a little bit over the edges for that professional looking drip. I hope that helps!
James Yarbrough
I just made this wonderful looking cheesecake.
I’m afraid the cooling part is gonna be hard to wait on.
Sugar Spun Run
The cooling part is the worst part of the whole process, right James?!! I often can’t wait for it myself. I hope that you enjoy it! 🙂
Elijah
Hey, I’m planning on making making mini Oreo cheesecakes in Mason jars. So how long should I bake them in the oven?
Sam
Hi Elijah! I have not tried these in mason jars so I am not sure, I’m sorry. I do have a mini cheesecake recipe that might provide some insight if you want to check that out.
Rachele
Would this work in a normal pie pan? I don’t have a springform pan. My son wants this for his birthday cake.
Sugar Spun Run
HI, Rachele! Others have used a regular glass pan but there is so too much batter for one pan. You can either cut the recipe in half or bake two. The bake time will vary so you will want to keep an eye on it. I hope that you enjoy the oreo cheesecake. 🙂
Benita Hunt
How do you transfer the cheese cake onto a cake plate. So if you are taking the whole cake to a family outing. Like to get it of the bottom of the spring pan to another.
Sam
I’ve done so by carefully lifting it off of the springform pan with a thin spatula, but be careful as it can be fragile and needs to be cooled completely. I hope you love the oreo cheesecake, Benita! 🙂
Linda Wilson
Today is my 5th time making this cheesecake in the last 5 months! Absolute winner! I have a variety of cheesecakes in my repertoire, but this one is now my go to that friends ask me to bake for them. I’ve been searching for the best way to transfer off the springform base. Found the product that’s needed! Made by Wilton it’s a “Cake Lifter” that lifts and moves caked up to 16”. Worked beautifully!
Sugar Spun Run
I am so glad that you have enjoyed this recipe so much, Linda! 5 times in 5 months is amazing! Thank you so much for trying my recipe and for commenting. I appreciate it! 🙂
Lauren.
Should I grease the pan before putting the Oreo crust in?
Sugar Spun Run
Hi, Lauren! No, you do not. Enjoy! 🙂
Sage Abear
I made this and the regular cheesecake for Thanksgiving dinner (tomorrow). Both cracked, but I don’t care. They smell delicious and were incredibly easy to make. I can’t wait to try them tomorrow.
Natalie
Can I still use a water bath if I want?😅
Sam
Yes but I’m not sure exactly how it would affect the baking time/temp
Barb
I was planning to use honey instead of sugar will your cheese cake turn the same? Thanks
Sam
Unfortunately I don’t think that would work, I’m sorry Barb.
Dorcie
Wish you had included a recipe for the oreo crust.
Sam
Hi Dorcie! If you click the link it takes you to the Oreo crust recipe 🙂
Jackie
Hi, I can’t get the links for the Oreo crust or the homemade whip cream to open. Thanks
Sam
O no I am so sorry. Try these: Oreo crust, Homemade whipped cream. If these don’t work, you can search for them in the search bar. 🙂
Peggy
Hi darling ; I need your help with something. 910 grams of cream cheese is a lot and I only have two 200-gram packs right now. I was wondering if it’s okay to reduce the amount of cream cheese to half of the first amount or I should reduce the amount of every ingerdient to half ?! BTW thanks for the amazingly easy and clear recipe 💕
Sam
Hi Peggy! If you are going to reduce the cream cheese in half I would cut all of the ingredients in half or it won’t turn out properly. I hope you love the Oreo Cheesecake! <3