Cheesecake Factory Oreo Cheesecake

Cheesecake Factory Oreo Cheesecake is absolute bliss! The rich and creamy cheesecake has an Oreo cookie crust, Oreos in the filling, and Oreo cookies on top. This cookies and cream cheesecake is simply the best homemade dessert for birthdays and holidays, especially Christmas, Thanksgiving, and Valentine’s Day.

Copycat Cheesecake Factory Oreo Cheesecake slice and the dessert behind it on a cake stand.

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Cheesecake Factory Bakery Oreo Cheesecake

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.

Oreo Cheesecake Recipe Ingredients

Here’s what you need to make Oreo cheesecake:

  • Oreo cookies
  • Butter
  • Cream cheese
  • Sour Cream
  • Eggs
  • Sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
Copycat Cheesecake Factory Oreo cheesecake ingredients on a marble surface.

How to Make Cheesecake Factory Oreo Cheesecake

  1. Melt the butter, then combine melted butter with Oreo crumbs and press into a 9-inch spring pan.
  2. In a large bowl beat cream cheese with a hand mixer until light and fluffy.
  3. Add sugar gradually and continue beating cream cheese until mixed through.
  4. Add eggs one at a time and continue to beat until blended.
  5. Add vanilla, salt, and flour. Beat until smooth with no lumps.
  6. Add the sour cream and beat well.
  7. Turn off the mixer and stir in coarsely chopped Oreo cookies with a spoon.
  8. Pour the batter into the springform pan and place coarsely chopped Oreo cookies on top.
  9. Place the pan on the top rack and in the middle of a preheated oven at 325 degrees Fahrenheit and bake for one hour.
  10. 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.
  11. Turn the oven off, prop the oven door open, and let the cheesecake stay in the oven for one hour.
  12. Remove the cheesecake from the oven, place it on a cooling rack, and cool it to room temperature.
  13. Place it in the refrigerator for 24 hours.

Serve a slice as-is or topped with whipped cream. Here’s how to make homemade whipped cream:

  1. Pour 1 cup of heavy whipping cream, 2 tablespoons of powdered or granulated sugar, and ½ teaspoon of vanilla extract into a chilled mixing bowl.
  2. Beat it on medium-low speed until it looks foamy.
  3. Gradually increase the speed and beat until stiff peaks form.
  4. For a decorative touch, use a piping bag fitted with a Wilton 1M piping tip to pipe it onto the cheesecake.
Oreo cheesecake slice on a plate.

Tips for Making 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.

How to Prevent Cheesecake From Cracking

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. Your cooking time will vary if you use a different sized pan.

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. For the top of the cheesecake, you will use eight cookies.

How to Store an Oreo Cheesecake

Store this cheesecake in the refrigerator wrapped with plastic wrap. You may even want to press plastic wrap or parchment paper to where the cheesecake was sliced. Cheesecake will last for up to a week in the fridge, but the Oreo crumbles will begin to soften after about 48 hours.

Does Oreo Cheesecake freeze well?

An Oreo Cheesecake does freeze well. If you want to freeze it, be sure to let it cool to room temperature, then wrap it with a layer of plastic wrap and then another layer of plastic wrap or aluminum foil. Freeze it for up to 3 months. Thaw it in the fridge overnight.

Copycat Cheesecake Factory Oreo cheesecake slice o a plate.

Love the Cheesecake Factory? Be sure to check out these copycat recipes

Favorite Family Desserts

And there’s more! Take a look at my copycat casual dining restaurant recipes and easy homemade desserts.

Copycat Cheesecake Factory Oreo Cheesecake slice and the dessert behind it on a cake stand.

Cheesecake Factory Oreo Cheesecake

Recreate the famous Oreo Cheese from the Cheesecake Factory at home. 
5 from 28 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory Bakery Oreo Cheesecake, Cheesecake Factory Recipes
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 16
Calories: 413kcal


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


Please note there is an additional 1 cup of butter that was added to the batter when I made it for the video. This is an optional ingredient. It simply adds some extra richness to the cheesecake. You can leave it out, or add it as I did for the video.


  • This recipe was developed for a 9-inch baking pan.
  • For optimal flavor, allow the baked cheesecake to rest for 1 day before seving


Calories: 413kcal | Carbohydrates: 27g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 382mg | Potassium: 115mg | Fiber: 0g | Sugar: 20g | Vitamin A: 1055IU | Calcium: 57mg | Iron: 1.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Lacey

    5 stars
    I made this using boxed oreo crumbs (double the recipe on the back) and skipped the water bath. It was delicious, I think I’ll use this as my cheesecake recipe base from now on. I think I’d add more cookies to the batter if I made oreo again. It tasted more like cheesecake with an oreo topping. My cheesecake did crack (no water bath) but I didn’t care, still so yummy! I used the butter and I think it helps the cheesecake be thick and creamy. This cheesecake has a gentler cream cheese flavor versus others I’ve had.

  2. Hema

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  3. Ruby

    Can we make this in cupcake pans? Has anyone tried? Any suggestions? I can’t wait to try this recipe!

  4. Maielli

    5 stars
    I make this cheesecake every year for my husband’s birthday thank you very much. We all love it and change toppings each time

  5. Robert Whytock

    5 stars
    I have been making this recipe for years it’s always a hit. Follow the recipe or skip the Oreos and do a traditional graham cracker crust. Either way it’s amaz!!! People who swear they hate cheesecake love this one. Thank you so much for posting this!!!

  6. Femke

    5 stars
    I’ve made this cheesecake 4 or 5 times already and it always turns out GREAT. Everyone loves it, it really is the best cheesecake ever, and sooo foolproof! (I don’t melt the extra butter,though, and it turns out just fine.)
    Thanks a bunch for this recipe! I will make it again tonight!

  7. Tim

    HI, in your video , you added the butter with the cream cheese , Michelle upchurch asked the question , and u said to melt it and pour in , also u never used a water bath in the video , could u please clarify , thanks.

5 from 28 votes (19 ratings without comment)

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