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Cheesecake factory oreo cheesecake copycat recipe

Cheesecake Factory Oreo Cheesecake Recipe

Linda Cain
When it comes to desserts, few can match the indulgence of Oreo cheesecake. It’s rich, creamy, and downright delicious. To elevate your cheesecake experience, consider pairing it with:
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 430 kcal

Equipment

  • Oven

Ingredients
  

  • 1 ½ lbs cream cheese 24 ounces, 3 blocks
  • 1 cup granulated sugar
  • 5 large eggs
  • ¼ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • ¼ cup all-purpose flour
  • 8 ounces sour cream
  • 1 ½ cups crushed Oreo cookie crumbs about 18 to 23 cookies finely chopped
  • 2 tablespoons melted butter
  • 5 coarsely chopped Oreo cookies for the batter
  • 7-9 coarsely chopped Oreo cookies for topping the cheesecake
  • 1 tablespoon cocoa powder optional, for a deeper chocolate flavor

Instructions
 

  • Start by preheating your oven to 325°F (160°C). The right temperature is crucial for a perfectly baked cheesecake.
  • In a mixing bowl, combine 1 ½ cups of crushed Oreo crumbs with 2 tablespoons of melted butter. Mix until the crumbs are evenly coated. This forms a deliciously chocolatey crust.
  • Grease a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan to create an even layer. Use a flat-bottomed glass to help pack it down.
  • In a large mixing bowl, use an electric mixer to beat 1 ½ lbs of cream cheese until smooth. Gradually add 1 cup of granulated sugar and continue to mix until well combined.
  • Add 5 eggs one at a time, mixing after each addition. This ensures a smooth texture. Next, add ¼ teaspoon of kosher salt, 2 teaspoons of pure vanilla extract, ¼ cup of all-purpose flour, and 8 ounces of sour cream. Be careful not to over-mix at this stage.
  • Gently fold in 5 coarsely chopped Oreo cookies into the filling mixture. This will distribute cookie pieces throughout the cheesecake. Pour it on top of the crust in the springform pan.
  • To avoid cracks, place the springform pan into a larger pan filled with boiling water. The water should come about halfway up the sides of the cheesecake pan.
  • Carefully place your cheesecake in the preheated oven and bake for about 1 hour, or until the center is set but still slightly jiggly.
  • Once baked, turn off the oven and crack the oven door. Let the cheesecake sit in the oven for about an hour. This gradual cooling helps prevent cracks. After that, refrigerate it for at least 4 hours, preferably overnight.
  • Before serving, top your cheesecake with 7-9 coarsely chopped Oreo cookies. For added flair, consider drizzling chocolate sauce or whipped cream over the top.

Notes

  • Use Room Temperature Ingredients: Cream cheese should be at room temperature for easy mixing. Cold cream cheese doesn’t blend well.
  • Don’t Overmixed: Overmixing can incorporate too much air, leading to cracks during baking. Just mix until incorporated.
  • Check for Doneness: The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.
  • Let It Cool Gradually: Avoid drastic temperature changes; they can cause cracks. Cooling the cheesecake slowly helps maintain its structure.
  • Serve Cold: Cheesecake tastes best when it’s fully chilled. This enhances the texture and flavor.

Nutrition

Calories: 430kcalCarbohydrates: 36gProtein: 7gFat: 31gSaturated Fat: 16gCholesterol: 117mgSodium: 211mgFiber: 1gSugar: 24g
Keyword Cheesecake factory oreo cheesecake recipe
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