A creamy, cookies & cream filled Oreo Cheesecake! Served on an easy Oreo crust recipe and topped off with chocolate ganache and my homemade whipped cream, this cheesecake is not only a looker, it’s also so easy to make and is utterly irresistible!
I get asked often what my favorite dessert is, and for someone who is asked so frequently and who spends so much time around desserts, there’s really no excuse for the fact that I never have an answer ready.
I mean, it’s tough, and honestly my “favorite” changes from week to week. Often it’s my chocolate chip cookies. Sometimes it’s my Pineapple Upside-Down Cake, and sometimes it’s something not even on the blog, like a box of Girl Scout Cookies or a scoop of ice cream from the local ice cream shop. I guess I’m not much of a dessert loyalist.
But ever since perfecting this Oreo Cheesecake recipe, the answer has been crystal clear… for now and for all of the foreseeable future, my favorite is definitely this Oreo Cheesecake.
If you’ve ever been intimidated by the thought of making Oreo Cheesecake (or, any kind of cheesecake), don’t be. This recipe is simple and easy and, perhaps best of all, there is no water bath required.
I provide plenty of tips below on how to assemble your cheesecake and to make sure it comes out crack free (and exactly what to do if for some reason it doesn’t come out crack free!).
TIPS FOR MAKING THE PERFECT CHEESECAKE
- Don’t leave out 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.
- This recipe does not use a water bath, but as some springform pans are known to leak I recommend loosely wrapping the bottom of your springform pan with foil to prevent anything leaking into your oven.
- I recommend using my Oreo Crust recipe for this Oreo Cheesecake, but you could also make it on a graham cracker crust. I don’t recommend using a storebought crust, as they are much too small to hold the amount of batter that we’ll be making with this recipe.
How Do I Keep My Cheesecake From Cracking:
- For best results and a cheesecake that’s not likely to crack, I recommend using all room-temperature ingredients. Set your cream cheese, sour cream, and eggs out to reach room temperature before mixing everything together.
- Don’t over-beat the eggs! Use your mixer to beat each egg into the batter until just completely combined.
- Immediately after removing your cheesecake from the oven, run a sharp knife around the inside of the pan to separate the edge from the pan, this will help prevent cracks as the cheesecake cools.
- While we’re going to try really hard to avoid any cracks, if you end up with them anyway don’t despair! You can easily conceal them with a sweet dark chocolate ganache covering!
Enjoy!
If you like Oreo Cheesecake, you might also like my Oreo Cheesecake Bars, Cheesecake Brownies, or Oreo Balls!
How to Make Oreo Cheesecake
Oreo Cheesecake
Ingredients
Oreo Cheesecake
- 1 Oreo Crust prepared in a 9-10" springform pan, not baked
- 32 oz cream cheese softened to room temperature (910g)
- 1 cup sugar (200g)
- ¾ cup sour cream (180g)
- 1 teaspoon vanilla extract
- 4 large eggs room temperature preferred
- 15 Oreos* broken into pieces
Chocolate Ganache (optional)
- 1 ⅓ cup semisweet or dark chocolate chips (225g)
- ½ cup heavy cream (120ml)
½ batch homemade whipped cream (optional)
Instructions
Oreo Cheesecake
- Using an electric mixer, beat together cream cheese and sugar until creamy and well-combined.
- Stir in sour cream and vanilla extract.
- Add eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack)
- Use a spatula to fold in Oreos.
- Pour evenly into springform pan over Oreo crust.
- Bake on 350F for 35-45 minutes or until center is set but springs back to the touch.
- Once Oreo Cheesecake has finished baking, allow it to cool to room temperature for about an hour before placing in the refrigerator to cool and set completely (about 6 hours). Once cheesecake is cooled, you may prepare the chocolate ganache.
Chocolate Ganache (optional)
- Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
- Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.
- If desired, top off with homemade whipped cream and sprinkle with broken cookie pieces.
Notes
Nutrition
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 (correctly) 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! 🙂