Cheesecake Factory Bakery Oreo Cheesecake

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?

Homemade copycat Cheesecake Factory Oreo Cheesecake slice on a plate in front of cheesecake on a stand.

The Cheesecake Factory is known for its many delicious recipes. Their menu is vast and is sure to please everyone that goes there. One of their standby cheesecakes is their famous Oreo cheesecake recipe. You can recreate this recipe at home with this 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.

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.

Ingredients for making homemade copycat Cheesecake Factory Oreo Cheesecake.

Is a Waterbath Necessary for this Oreo Cheesecake?

It is not necessary 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 of 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.

Slice of homemade copycat Cheesecake Factory Oreo Cheesecake on a plate next to a coffee mug.

Love the Cheesecake Factory? Be sure to check out these Cheesecake Factory Copycat Recipes

Cheesecake Factory Chicken Piccata
Cheesecake Factory Red Velvet cheesecake

Homemade copycat Cheesecake Factory Oreo Cheesecake slice on a plate in front of cheesecake on a stand.

Cheesecake Factory Bakery Oreo Cheesecake

Recreate the famous Oreo Cheese from the Cheesecake Factory at home. 
5 from 7 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory Bakery Oreo Cheesecake, Cheesecake Factory Recipes
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
  • 1 (8-ounce) container sour cream, at room temperature
  • 6 Oreo cookies for the batter
  • 9 Oreo cookies for the top of the cheesecake
  • 1 cup of butter
  • Pan Needed
  • 9 inch Spring Form Pan


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.

Recipe Tips for the Cook

  • 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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. Ruby

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

  2. 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

  3. 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!!!

  4. 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!

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating