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.
DEBORAH L FLORIN
My entire family was raving about this oreo cheesecake. This is by far the best cheesecake we’ve ever had. It turned out beautiful and well worth the time. Thank you so much. My whole family said they don’t want any other cake from now on.
Sam
I am so glad everyone enjoyed it so much, Deborah! 🙂
Ashton
If I freeze this cheesecake, should I wait until I thaw it before putting on the ganache?
Sam
Hi Ashton! That’s probably best the way to do it. 🙂
Mark
Made this on Saturday for a small function at church last night. It turned out perfect! I was able to get 16 slices out of it using dental floss, unflavored of course. I did use parchment on the bottom as the bottom of my spring-pan is recessed making removal difficult. I just put the parchment before the sides of the pan, leaving a bit of slack, and then attached the spring-form. Then I just trimmed most, but left about an inch all the way around for removal from the bottom. I did lightly wrap the bottom loosely with foil and followed the rest of your instruction to the T! I love how detailed your recipes are, thank you for that! It makes an average baker able to make something awesome like this and have it turn out as it should. Anyway, everyone absolutely raved about this cheesecake! The only downside was none was left!
Sam
I am SO happy to hear this, Mark! I’m glad it was such a success and that you have been enjoying the site. Thank you so, so much for letting me know how it turned out for you! 🙂
nat
hi! i don’t have a springform pan but i have a 9×9 square pan – can i lay foil at the bottom before making the crust so it’s easier to take the cheesecake out? also do i have to adjust the measurements because your recipe is for a 9×13?
so excited to make it this weekend!
Sam
Hi Nat! A 9 inch square baking dish holds a little less batter than a 9 inch springform pan, but it should work. I would just make the recipe as is and discard the little bit of excess batter. The square pan holds about 20% less batter. You can put foil on the bottom, but you may end up cracking the cheesecake when trying to lift it out. I’m not sure what a bake time would be. I hope you love it! 🙂
nat
thank you! i managed to find an 8×8 springformround pan – will just use it and have a slightly taller cake! i guess i should adjust the baking time a bit longer too. fingers crossed! the crust looks PERFECT so far!
Sam
The baking time will be a little different and be sure not to overfill that pan or you will have a big mess in your oven. 🙂
Jasmine
I noticed this recipe is the same as your original cheesecake but it’s a higher temp and less time. Can this be cooked low and slow like the original? I have a fear of cracked cheesecakes and I know low and slow helps prevent that.
Sam
Yes you could definitely do that! Enjoy! 🙂
Raquel
Hi how many oreos do you use to make crust?
Sugar Spun Run
Hi, Raquel! You will need 25 classic Oreo cookies to make the oreo crust. 🙂
Gail
I made this cheesecake and it really is delicious and creamy. I made the crust with crushed Oreos minus the filling and brought it up the sides of the pan. It worked out very well. I didn’t have chocolate chips for the ganache so we used fresh strawberries and it was wonderful! Besides being heavenly to taste, it was so easy to make! Great recipe!
Sam
I am so glad you enjoyed it so much, Gail! 🙂
Ivy
Thank you so much for the recipe Sam! I had similar problems with the middle not setting. I cooked it 10 minutes longer and cooled it overnight. But regardless, it was delicious.
Sam
I’m glad you were still able to enjoy it! 🙂
Janet
I made this today but for some reason the center never firmed up.😕 any idea what I did wrong ?? I tasted the edges though , which are actually all done& it was DELICIOUS
Sam
Hi Janet! Was it still not set even after chilling for at least 6 hours? If it wasn’t, it probably just needed some more time in the oven. Many ovens don’t run true to temperature so it could just be that your oven is running colder than it lets on, which would be why the longer baking time is needed. I’m glad it tasted good otherwise, though! 🙂
Janet
Yeah, As of today it still has not set . I guess it’s time to buy that oven thermometer you’re always recommending ! Thank you so much for taking the time to answer my question. I will try the cheesecake again this weekend 😊As well as the madeleines lol.
Sam
O no! I’m sorry it didn’t turn out. I hope it goes better next time and I hope you love the madeleines! 🙂
Barti
Would you know how many calories if without ganache and whipped cream?
Sam
Unfortunately I do not. I typically calculate these with the app called My Fitness Pal so you could enter all of the ingredients there to figure it out. 🙂
Sandy
Best if we all don’t know how many calories lol
Sugar Spun Run
HAHA, right? Worth it! 🙂
Priscilla
Do you bake the oreo crust before you add the cheesecake mixture?
Sam
Nope, no need 🙂
Amy
May I ask when do you put the ganache on the cheese cake? After cooling for an hour after baking or after the 6hours cooling at the refrigerator.
Can I substitute an all-purpose cream or a cooking cream for heavy cream for the ganache. Thanks
Sugar Spun Run
Hi, Amy! Once the cheesecake has cooled at room temperature for 1 hour you will then put the chocolate ganache on top. As for using all-purpose cream for the ganache, it SHOULD be ok. Keep me posted on how it turns out. 🙂
Amy
Can i still put the ganache after the 6-hours cooling from the refrigerator.? Thanks.
Sugar Spun Run
Hi, Amy! Yes, you can. 🙂
AMY
Hi! Can I just half the recipe as I only have a size 6inches spring form pan. Thanks.
Sugar Spun Run
Hi, Amy! Yes, you can. Please keep in my mind that the bake time will also be different than what is listed so you’ll want to keep an eye on it. 🙂
Amy
The cake turned out good, though I skipped putting chocolate ganache anymore but instead put the crushed oreos on top and sides of the cake. Using the 6 inches spring form, I baked it for 30-35 minutes. Thanks so much Samantha for this recipe.
Sugar Spun Run
I am so glad that you enjoyed it, Amy! Thanks for letting me know how long it took in a smaller pan, I appreciate the feedback. Enjoy! 🙂
Elisabeth Dahle
Is it REALLY 900 grams of Cream cheese or did YOU write wrong?
Sam
Hi Elisabeth! As I have written it is REALLY 910 grams of cream cheese. Technically it would be exactly 907 grams but I took the liberty to round up 3 grams and haven’t had any problems doing so. Hope this helps clear things up for you!
Lisa
How would you adapt this to fit in a 9 x 13 pan?
Sam
Hi Lisa, try my Oreo cheesecake barss, it’s very similar only made in the 9×13 🙂
Kat
I made your “Best Cheesecake” last month; it is a wonderfully textured and flavored plain cheesecake and was only made better by being smothered with blueberries.
But, this Oreo one: WOW! This is absolutely *fantastic*. I poured ganache on half of the cake and left the rest plain so we could decide which way we liked it; honestly, it was equally delicious regardless of the topping. My husband said this was definitely a “gourmet” dessert and we agreed it’s one we’ll have to repeat!
I may never bake a different cheesecake! This was thoroughly toothsome!
Thank you for creating and sharing this recipe!
Sam
Thank you so much, Kat! I am so glad you enjoyed both of the cheesecakes so much! 🙂
Gail
I agree with you. My husband loves it and he rarely reacts this way to anything I make. This cheesecake is probably the best I’ve ever tasted. I know this will be the one I make again many times, God willing.
Sam
I am so glad everyone enjoyed it so much, Gail! 🙂