Creamy Oreo Cheesecake Recipe (No Water Bath)

A serving tool holding a slice of oreo cheesecake.

5 from 1 vote

Creamy Oreo Cheesecake Recipe (No Water Bath)

This Creamy Oreo Cheesecake Recipe is the ultimate Oreo dessert! Start with a homemade cookie crust, filled with a simple batter made extra smooth with heavy cream (no sour cream needed). It's packed with crushed cookies and baked to perfection using our favorite foolproof method—no water bath, no soggy crust, no cracks! Top it with a delicious layer of chocolate ganache for a show-stopping treat that’s make-ahead and freezer-friendly.

Prep Time30

Cook Time2

Cooling time8

Total Time10 30

Course: Dessert

Cuisine: American

Servings: -14 slices

Calories: 768kcal

Author: Misty

Equipment

Ingredients

Crust

30 Oreos
6 tablespoon butter melted

Filling

32 ounces cream cheese softened
1 ¼ cup granulated sugar
½ teaspoon salt
1 teaspoon vanilla
3 large eggs room temperature
⅓ cup heavy cream room temperature
15 oreos chopped roughly

Ganache

⅓ cup heavy cream
⅓ cup bittersweet chocolate chips Ghirardelli preferred

Whipped Cream (optional)

1 cup heavy cream cold
3 tablespoon powdered sugar

Instructions

Crust

Preheat the oven to 350 F. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.
In a food processor, pulse the oreos until they are fine crumbs. Add the melted butter and pulse until evenly combined.
30 Oreos, 6 tablespoon butter
Press the crust firmly into the prepared pan about 1-1.5 inches up the side. Bake for 8-10 minutes, then set aside to cool.

Filling

Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
32 ounces cream cheese, 1 ¼ cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla
Add in the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl occasionally.
3 large eggs
Add the heavy cream low until just combined. Gently fold in the chopped Oreos and stir until evenly distributed.
⅓ cup heavy cream, 15 oreos
Place your prepared pan on a rimmed cookie sheet, then pour the filling into the slightly cooled crust. Place the cookie sheet on the middle rack of the oven, then place a 9x13 baking pan on bottom rack and pour about 3 cups of hot water into it. Shut the oven door to trap the steam.
Bake at 325F for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't open the oven all the way or the heat will escape.
Remove the pan from oven and cool for another 3-4 hours at room temperature, then refrigerate uncovered overnight or until fully chilled.
Once it is fully chilled, release the clasp on the spring form pan and carefully remove the cheesecake. You can leave it on the base, or place it on a serving platter.

Ganache

When you're ready to add the topping, microwave the heavy cream in a microwave safe bowl for 45-60 seconds until very hot, but not quite boiling. Pour the hot cream over the chocolate, cover with a plate, and let sit without stirring for 3 minutes. Then stir well until the mixture is smooth.
⅓ cup heavy cream, ⅓ cup bittersweet chocolate chips
Pour the ganache into the center of the cooled cheesecake and use an offset spatula to spread it to the edges. You can serve immediately or allow the ganache to set for 30-60 minutes first.

Whipped Cream

Using a stand mixer or hand beaters, whip the cream and powdered sugar on high until med-stiff peaks are reached. It should be firm enough to hold it's shape, but not curdled looking, which means it's a little overwhipped.
1 cup heavy cream, 3 tablespoon powdered sugar
Pipe or dollop the whipped cream on top however desired. Feel free to add extra decor (Oreo halves, crumbles, or crumbs). Serve and enjoy!

Notes

*This recipe uses one container family size Oreos (18.12 oz)

**The whipped cream will make a bit too much, but you need a little extra if you want to be able to pipe it.

Tips & Tricks

Take 5 minutes to read through the whole recipe before you start. I suggest reading the post as it has more specific details.
Use a good firm pressure when making the crust to help it hold together without being crumbly.
Use really soft cream cheese to avoid lumps and help it cook evenly. It should still be a spreadable texture, just truly easy to smush.
Trust the baking process! I used to be a chronic cheesecake overbaker, but following these directions exactly never fails me.

Storage: Store in the refrigerator for 3-4 days, but it is best served within 2 days. I suggest adding the ganache on serving day so that it doesn't end up discolored or covered in condensation.

Freezing instructions: Chill the whole cheesecake or slices completely and then place on a cookie sheet in the freezer uncovered for 2-3 hours. Wrap in plastic wrap and a layer of foil and place it back in the freezer for up to 1-2 months.

Nutrition