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.
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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
How to Make Cheesecake Factory Oreo Cheesecake
- Melt the butter, then combine melted butter with Oreo crumbs and press into a 9-inch spring pan.
- In a large bowl beat cream cheese with a hand mixer 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 with no lumps.
- 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 the pan on the top rack and in the middle of a preheated oven at 325 degrees Fahrenheit 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 the cheesecake from the oven, place it on a cooling rack, and cool it to room temperature.
- 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:
- 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.
- Beat it on medium-low speed until it looks foamy.
- Gradually increase the speed and beat until stiff peaks form.
- For a decorative touch, use a piping bag fitted with a Wilton 1M piping tip to pipe it onto the cheesecake.
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.
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
And there’s more! Take a look at my copycat casual dining restaurant recipes and easy homemade desserts.
Cheesecake Factory Oreo Cheesecake
Ingredients
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
Instructions
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
Video
Notes
- This recipe was developed for a 9-inch baking pan.
- For optimal flavor, allow the baked cheesecake to rest for 1 day before seving
Val
I just tried this in a 9 inch pan. It was too lose after an hour so I left it in for another 15. It spilled over the pan and onto the oven bottom. Not happy. I followed everything except I used a larger pan. Why did this happen?
Patty Butter Buckner
How many Oreo cookies do you mix into the batter?
stephaniemanley
14 cookies.
stephaniemanley
You place six in the batter.
Kendra
What size pan should I use for this?
stephaniemanley
8 inch pan.
Kendra
What size pan should I use, 8 or 10″?
stephaniemanley
Please use an 8 inch pan.
cinnamon14
Made this the other night, the night before my husband’s birthday. My oven is really dumb so it really is the fault of the oven I had difficulty cooking it. It is a small apartment gas oven, I have always had difficulty cooking things through when I use it. It heats to the right temperature but for some reason tends to burn things on the outside and not cook properly on the inside. I couldn’t find a pan small enough to put it in a water bath, so I just put a pan of water on the rack underneath. I put it in for an hour and then checked it, seemed not quite done so left it in for another 10 minutes. Then it seemed done. I guess I should of left it in for the full hour and 15.
I left it in the oven for an hour with the door cracked open, then left it on the counter with a cookie sheet over it for another hour, went and looked at it and the middle seemed too mushy 🙁 I didn’t know what to do, so I put it in the oven at 275 for like, 20 minutes, I was worried it would burn it but it actually seemed to cook the middle better. We had it last night and it was delish! It didn’t look too appetizing, since the outside was quite brown, but still tasted good! The next cheesecake I make I will try a water bath when I find a proper pan, I think my oven would cook it better in a water bath.
stephaniemanley
Cheesecakes can be soft in the middle when removed from the oven, they will set up as they cool.
Courtney
Where is the video you mentioned?
stephaniemanley
It’s on the video.
Kenzie
I made Oreo cheesecake using this recipe. I did everything exactly as it was stated step by step. My cheesecake came out burnt and unsmooth. Not a happy camper.
stephaniemanley
I am sorry you had a bad experience. Perhaps your mixer was over zealous in mixing in too much air.
lucy
I didn’t care for this recipe..I was looking for a light fluffy oreo cheescake, this was pretty dense and heavy. Also I would have appreciated knowing about the water bath BEFORE scrolling down into the comments! I don’t bake that often so I don’t know these things I guess. By the time I saw everyone in the comments saying the water bath was a must, it was too late. HUGE cracks all through the middle of the cheescake – very ugly. Recipe was a bit confusing, asks for 14 chopped oreo cookies, then in recipe text it says “put the 9 chopped cookies on top of the cake”, is this 9 extra for the top? So I split the cookies between the inside of the cake and the top and its almost as if there are none inside. This was an cake for my 4th anniversary celebration:( I’ll try a different recipe next time.
stephaniemanley
Lucy, I am really sorry my recipe was confusing.
I have added a large note about the water bath before the recipe. I hope this is more clear.
I have also added a tip about the cracking. I don’t know what happened there, if you run a knife around the rim of the springform pan when you remove it from the oven this is helpful.
I did mean for you to add some cookies inside of the cheesecake, and then again some more cookies on top of the recipe.
Marlena
Hi sorry to say this, based on majority review, I guess it will be your fault that the cake don’t turn out well. Tip : read the entire recipe and review first before jumping in making the cake. It’s not Stephanie’s fault if the recipe and it’s notes were not followed through thoroughly.
machinegunhenry
I made this cheesecake for my wife, she loved it.
Jerry
That was totally rude and disgusting. I hope that comment gets deleted.
skooz
OMG so I made this two nights ago, let it sit 24 hours in refrigerator. . . IT WAS AMAZING. This was my second attempt at making cheesecake and it was a super hit at the Christmas party!
For people saying it is too sweet. . . i did not think so and I added the sour cream with the coarsely chopped Oreos. I did omit the butter. I was not sure what it would add to the cheesecake. And it was perfectly fine without it.
At first I was nervous about the batter because it seemed too runny. However, the flour puffs it up in the oven and the refrigerator settles it into the cheesecake consistency.
Also with the cooking time, I did it at 325 and started with 45 minutes (AND DID A WATER BATH! it’s a must). At 45 minutes I should have added more water to the bath to prevent small cracking around the edge. I added 20 minutes and thought it would go for an extra 10 even after that. However, I only kept it in for 5 more minutes with a total of 60 minutes cooking time and turned off the oven letting it sit with the door open for a few more minute. At first I actually thought I over cooked it. The edges shrunk in and started to brown, but it was a golden brown, not a burnt look. Let it cool down then I put in refrigerator for 24 hours.
The following day I added heavy whipping cream and Oreos on top and honestly was amazing!!!! Will keep in my recipe book!
Also i didnt see the size of spring form pan used so I used a 9inch and it was perfect!
Stephanie
I am glad this worked out for you. I tried to put the pan size in the recipe twice, once as equipment needed and then down in the bottom. I’ll see what else I can do to make it more obvious. Thank you for your detailed experience, I know others will find this helpful.
Annomynous
If I have a 13 inch springform pan, should I double the recipe? I notice that your pan is smaller than mine.
stephaniemanley
I have not developed the recipe for this size of pan. I believe doubling the recipe is ok, but the cooking time will change, I don’t know what it will change to without testing the recipe.
Dawn Orlitta
This was my first cheesecake so needless to say it came out pretty ugly, but it tastes great! I didn’t have a pan big enough to fit my springform pan in to create a water bath so I attempted to put a pan of water as close as possible to the cheesecake in the oven but I still had a really big crack down the middle. My oven in my apartment is also really old and can cook pretty unevenly so I think next time I will bump the temperature down to 300 so it doesn’t get as brown around the edges. But the recipe itself is great 🙂
kris
Your recipe calls for additional 1 cup butter which is optional, but the directions say 1/2 cup butter optional. Which is it?
Also the list of ingredients also says 18oz container of sour cream or use… Use what? I’m confused.
Stephanie
The 1 cup of butter is an *optional* ingredient. Put it in, or leave it out. If you watch the video, it is in the video. The sour cream directions are in the first paragraph of the filing.
bronte
Do you not use sour cream if you use the 14 oreos
Guest
Hi, Stephanie. I have a question. When you first mixed the cream cheese int the video of the Oreo Cheesecake (around 3:00), you added butter to it. However, here, it doesn’t say you have to add butter. I’m just a little confused.
Stephanie
I have answered your question on Youtube, I have annotated the video, I have made changes to the ingredient list, and to the recipe. During the video shoot I added 1/2 cup of butter to the recipe.
Dallas
Hi, Stephanie. I have a question. When you first mixed the cream cheese in your video of the Oreo Cheesecake (around 3:00), you added butter to it. However, here, it doesn’t say you have to add butter. I’m just a little confused.
Stephanie
I made a slightly different version of the recipe for the video without realizing it during the video production. The recipe/video/instructions have been addressed.
areesha barry
i would like to ask for an icing recipe with this oreo cheesecake. any ideas? or should i just go with vanilla icing. oh and whats a water bath?
Stephanie
I don’t think this needs an icing, but if you wanted to do one, I would suggest a buttercream. Here is a link for a water bath. http://recipes.howstuffworks.com/tools-and-techniques/what-is-a-water-bath.htm
stephaniemanley
I would do a buttercream with this if you need to had icing. Buttercream goes very well with cheesecake.
colleen
The batter is delicious! Can’t wait to try it when it is finished. Unfortunately, I planned to serve it tonight. Above, the time for the recipe indicates 15 minutes prep time and 1 hour cook time. It did not indicate the 24 hour cool time. I should have read the entire recipe, but it would have been helpful if the cool time was included above.
Also, the 1 1/2 cups of oreos were for the crust. Then it shows 14 oreos at the bottom of the ingredient list. the recipe did not indicate how much is used in the batter and how much is used to top the cheesecake.
Stephanie
Let me address all of your concerns.
1. The cooling time, the cooling actually goes rather quickly. The cheesecake should be completely cool to room temperature in a couple of hours. I suggest you let your cheesecake to rest 24 hours before serving for optimal flavor. While not necessary, I think it tastes better if you wait. I have added a header note to this recipe. I am sorry you weren’t able to serve this when you wanted to.
2. I will make a note cookies for crush, and cookies for top of cheesecake.
Thank you!
stephaniemanley
You don’t to allow the cheesecake to “cool” for 24 hours. My statement is that it will taste better if you do. I am sorry you dinner party was a bust because of this cheesecake.
Linda
Hi Stephanie! I just watched the video of you making this and I really want to try the recipe but in your video you put in 2 sticks of softened butter but I don’t see it in the recipe here. Any changes that I am not aware of? Just made the Marie Calendar’s Double Cream Blueberry pie today…..hubby loves this even better than Marie Callender’s since we lost our only one about a year ago. Thanks for all the great recipes!!
Mary
Made this cheesecake and followed the recipe to the letter. I always cook my cheesecakes at a very low setting for a long time….and then turn off the oven and let it cool over night…(oh and with a water bath of course)…added a homemade buttercream layer to the top and more Oreos!
Anthony
Hey Mary how do you make your buttercream layer?
Lonnita
HELLO! Did you add the 1 cup of butter to your filling?
Stephanie Manley
I have done it both ways, it works very well.
Ryan
I made this recipe with butter. Gave a yellow tint to the filling. Can i know what else butter does to cream cheese filling? Is it nicer with or without?
* sorry i had to ask. Because i dont eat cheese, i never know unless i ask.