Cheesecake Recipe

This Ruth Chris Cheesecake recipe is everything you want from a rich, creamy dessert — velvety cream cheese, a deep Oreo crust, and a fluffy whipped topping. It’s indulgent, yeah, but surprisingly easy to throw together. No water bath, no stress… just a simple cheesecake that actually works.

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Quick Summary

• Prep time: 30 mins
• Cook time: 3 hours
• Flavor: creamy, chocolatey, smooth
• Great for: holidays, low-effort baking wins, midnight fridge raids

Why I Like This Recipe

Honestly? I didn’t plan to make cheesecake at all. I had cream cheese nearing its expiration and a leftover sleeve of Oreos — and I figured, “Why not?” Threw this together with zero expectations, and… it ended up being so good I ate a quarter of it standing in front of the fridge. No regrets. It’s rich but light, and the Oreo base? Just makes it.

Ingredients

• 1½ cups crushed Oreo cookies
• ¼ cup sugar
• ¼ cup melted butter
• 2½ packages cream cheese (softened)
• 1 tbsp vanilla extract
• ¼ cup cocoa powder
• 1 carton whipped topping
• Extra Oreo cookies (for garnish)

How To Make Cheesecake

1. Get that crust going: Preheat your oven to 375°F. Mix crushed Oreos, sugar, and melted butter until it’s basically wet crumbs. Press that into a greased 8-inch pan — really pack it in so it holds together.
2. Mix the cheesecake base: In a separate bowl, blend the cream cheese, vanilla, and cocoa powder. Use a hand mixer or just elbow grease — either works. Don’t overmix, just make it smooth.
3. Layer it up: Spread the cream cheese filling right on top of the Oreo crust. Smooth it with an offset spatula or the back of a spoon. No need to get fancy.
4. Add the whipped topping: Spoon that whipped topping right over the cheesecake layer. Cover it completely — this helps it stay light and not too rich.
5. Sprinkle the goods: Top it off with some crushed Oreos. Big chunks or crumbs, totally up to you.
6. Bake it low and slow: Pop it in the oven for 25–30 minutes. Keep an eye on it — it’s done when the middle sets and a toothpick comes out mostly clean.
7. Cool it down: Let it rest on the counter for at least 10 minutes. Then chill it in the fridge if you’ve got time — it slices cleaner when cold.

Tips for Success

• Soften your cream cheese or it won’t mix smooth.
• Press the crust firmly or it’ll crumble when you cut.
• Don’t overbake — it should still jiggle just slightly in the center.
• Chill before slicing for clean edges.
• Use real whipped topping, not whipped cream — it holds better.

Storage and Reheating

• Fridge: Wrap it or seal it. Stays good for 3–4 days. Gets better the next day, actually.
• Freezer: Freezes surprisingly well. Slice first, then wrap individually. Defrost in the fridge overnight.
• Microwave: Nope — don’t do it. Cheesecake doesn’t like the microwave.
• Serve cold or room temp: Up to you. Room temp is softer, fridge-cold is firmer and neater.

Frequently Asked Questions

• Can I use low-fat cream cheese?
  You can, but it won’t be as rich. Still tasty, just not the same texture.
• Is the cocoa powder optional?
  Kind of — but it adds a chocolate twist that works so well with the Oreo crust.
• Do I need to bake it?
  Yes. It’s not a no-bake cheesecake — the cream cheese layer needs time in the oven to set.
• Can I use whipped cream instead of topping?
  If you’re eating it right away, sure. But whipped topping holds up longer, especially for leftovers.
• What pan size works best?
  8-inch round is ideal. A springform makes it easier, but not required.

Common Mistakes and How to Dodge Them

• Crust falling apart: Didn’t pack it tight enough. Use a flat-bottomed glass to really press it down.
• Lumpy filling: Cream cheese wasn’t softened or mixed enough. Let it sit out before using.
• Overbaking it: It shouldn’t look dry. Pull it once the center’s just barely set.
• Runny topping: If your whipped topping is warm or overmixed, it won’t hold its shape. Keep it chilled.
• Forgetting to cool it: It will taste better and slice better if you give it time. Don’t rush it.

Nutrition Facts (Per Serving)

• Calories: 465 kcal
• Total Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 75mg
• Sodium: 320mg
• Potassium: 160mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 6g