This Oreo Cheesecake is a creation of the Cheesecake Factory — they know their cheesecakes. It is one of my personal favorites. You can’t go wrong with this one. Who can turn down a cheesecake with Oreo cookies?
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The Cheesecake Factory is known for its many delicious dishes. Their menu is vast and is sure to please everyone that goes there. One of their popular and standby cheesecakes is their famous Oreo cheesecake. You can recreate it at home with this copycat recipe.
If you have never made a cheesecake before, they aren’t too difficult to make. As with many baking recipes you need to follow a few simple guidelines to have success at making your cheesecake.
Here’s what you need to make Oreo cheesecake:
- Oreo cookies
- Cream cheese
- Sour Cream
- Vanilla extract
- All-purpose flour
How to Make Cheesecake Factory Oreo Cheesecake
- Combine melted butter with Oreo crumbs and press into a 9-inch spring pan.
- Beat cream cheese until light and fluffy.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Add vanilla, salt, and flour. Beat until smooth.
- Add the sour cream and beat well.
- Turn off the mixer and stir in coarsely chopped Oreo cookies with a spoon.
- Pour the batter into the springform pan and place coarsely chopped Oreo cookies on top.
- Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour.
- The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes.
- Turn the oven off, prop the oven door open, and let the cheesecake stay in the oven for one hour.
- Remove cheesecake from the oven, cool to room temperature, then place it in the refrigerator for 24 hours.
Tips for making a cheesecake
- Here are my tips for making a great cheesecake.
- All ingredients need to be at room temperature before you begin. And keep the mixer on a low setting during the mixing and beating process.
- Do not over-mix the cheesecake; it will fall if too much air is whipped into the cheesecake. Mix only until ingredients are incorporated. Beating a cheesecake for 2 or 3 extra minutes is not helpful.
- Cheesecakes may not be fully set when removed from the oven – this is OK. The cheesecake may have a slight wiggle in the center when you remove it from the oven. The cheesecake will continue to set up after you remove it from the oven. It will firm up as it cools.
- To prevent cracking when the cheesecake cools run a knife around the edge of the pan to loosen the cheesecake from the springform pan. Once the cheesecake cools completely remove the springform pan, it is important to wait until the cheesecake sets up completely.
Is a water bath necessary for this Oreo cheesecake?
It is not necessary but it is highly recommended. Please consider using a water bath for this recipe. It helps to moderate the temperature of the oven. Most ovens do not heat continually; they cycle between not heating and then heating to maintain the temperature.
What size pan do I use?
Ideally please use the 9-inch sized pan, this is the size of the pan this recipe was developed. If you desire to use a different sized pan, your cooking times will vary.
How many Oreos do I use?
We are using Oreo cookies in three different measurements. For the crust, you need to crush the cookies before you measure them. For the batter, you will use six cookies, and for the top of the cheesecake, you will use eight cookies.
Love the Cheesecake Factory? Be sure to check out these copycat recipes
Favorite Family Desserts
- Angel Food Cake with Pineapple
- Cracker Barrel Coke Cake
- Fresh Peach Cobbler with Bisquick
- Lemon Lush Dessert Recipe
- Yellow Cake Mix Pound Cake
- Easy Brownie Bottom Cheesecake
- Rhubarb Coffee Cake
- Kozy Shack Pudding
- Jello Dessert
Cheesecake Factory Bakery Oreo Cheesecake
Oreo Crust Ingredients
- 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
- 2 tablespoons butter melted, plus more for the pan
Oreo Cheesecake Ingredients
- 24 ounces cream cheese 3 (8 ounce) packages
- 1 cup sugar
- 5 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 8 ounces sour cream at room temperature
- 6 Oreo cookies for the batter
- 9 Oreo cookies for the top of the cheesecake
- 1 cup butter
Oreo Crust Instructions
- Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them.
Oreo Cheesecake Instructions
- All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth.
- Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture.
- Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes.
- Turn the oven off.
- When time is up prop the oven door open and let the cheesecake stay in the oven for one hour. The oven should be turned off at this point.
- Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings
- This recipe was developed for a 9-inch baking pan.
- For optimal flavor, allow the baked cheesecake to rest for 1 day before seving