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

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

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.

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

Nutrition

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 CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Bianca Camille Billete

    Hi i would love to try this recipe this coming weekend..but i would like to try doing this in bars like brownies..would it still be the same consistency? This will be my very first time to make a cheesecake..and i bet your recipe is the best to try..

  2. Steve

    This is a great recipe, but my favorite blizzard dessert from a couple of years ago was the strawberry oreo cookie one, so I pour a cooked strawberry glaze overtop of this when completed and get rave reviews from my guests.

  3. Saifa

    Hi,
    I love this cheesecake!! It is absolutely amazing ????. I did use a little less than half a stick of butter and decreased the sour cream by a couple of tablespoons ( it tasted too sour (for my taste anyways) the first time). I haven’t made it in a few months and am trying to remember if I am supposed to put it on the bottom or middle rack of the oven?? Pleas help. I would love to make it agaim. Thank you so much for your awesome recipes.

  4. Stephanie

    Can you make this recipe but put it into a cupcake tin or mini cupcake tin so they can be individual size servings? If so, what are your recommendations for oven temp and bake time?

    • Stephanie

      While I haven’t tried this personally, I would try baking it at the same temperature, but I would try for about 20 to 25 minutes or until the centers are set.

  5. Lauren

    So i made this recipe with the extra butter, and my 9″ pan must not have as high of sides as yours because it has puffed up over the top and resembles a giant muffin. I’m sure it will taste fine but sad it won’t be very pretty. Oh well, hoping next time if i use less batter it will turn out better. about how much space should i leave between the batter and the top of the pan? thanks!

  6. Maria

    While beating the mixture, it was cut and the consistency never grasped.
    I don´t know why this happen.. maybe I sgould have put the butter at the end?

  7. Laura

    I plan to make this recipe for this weekend. The oreo’s for the crust, do I leave the cream-filling between them when I crush them or remove the cream-filling first?

  8. Taya S

    If I don’t let the cheesecake set for 24 hours will it have a big effect on the taste?? I don’t have time to let it set for that long!

  9. Larrisha

    I made this cheesecake for my husband and it came out great! Like Wendy, I used a 10′ inch springform pan, four eggs instead of five, I did not add the butter. I baked it for 55 minutes on 325. I will use this recipe again.

  10. Melissa

    I wish I had read all these comments before I baked it…. I totally have a huge mess in my oven and it looks ugly. Hoping when it cools it won’t look so cracked and ugly.

  11. Bill

    I have made this cheesecake multiple times and it has turned out fantastic! I just made it and I realized I forgot to add the 1/4 cup of flour I had sitting on the other side of the counter!! Will the cheesecake turn out okay without it?!?

  12. Megan McMurdie

    DO NOT USE AN 8″ PAN!!! Big mistake to the recipe. If you watch her video (like I did not beforehand ????) you will see she uses 9″ pans and not 8″. I was so leary of the 8″ pan, but because the recipe lists it twice, so I decided to follow directions. I now have a huge mess in my oven and I’m crossing my fingers that I’ll still have an edible cheesecake when it’s done… this is so disappointing when you take the time to make this for someone and there’s a typo in the recipe. The batter tasted delicious and I don’t don’t that the cheesecake is awesome after it’s cooked. But don’t make the mistake I did and use the 8″ pan like it states. Such a bummer. Will you come clean my oven? Ha ha.

  13. Lily May

    I just made this cheesecake for the seventh time and I can’t wait to dive into it tomorrow evening while hosting some special friends for a dinner party. I have never used the water bath, however humidity does not seem to be an issue in my oven. Also I believe the coarsely chopped cookies sprinkled over-the-top would camouflage any cracking. I use a 9 inch spring form pan and the cheesecake puffs all the way up to the rim before cooling and settling back down. I can imagine an 8″ pan being a tight or over flowing fit for this recipe. You’ve done a wonderful copycat job with this one Stephanie! It is my go to cheesecake favorite!

  14. Tina Rosario

    Hello, is it possible to make this recipe without the cookie crust or will the batter just ooze out of the springform pan?

    • Stephanie

      I would think the batter would just ooze out of a springform pan. One possibility would be, is to make it in a dish, inside of a water bath. You would have to scoop it out. I haven’t tested doing it this way.

    • Kendra Peterson

      I have made many cheesecakes with our a crust. Place parchment paper in the bottom of the pan. Wrap pan tightly with double heavy duty foil. Pour filling in pan and bake as usual. Let cool to room temp. Do not remove ring, cover pan with foil and place in freezer offer night. When removing ring be careful. Remember it’s frozen, if you force the ring you can pop the rivets or if the clamp. Best thing or to Lillian easily and take a knife around the cake to remove ring. Use a knife to get under the cake and the bottom of the pan. Peel off parchment paper and place cake on cake plate. Enjoy

  15. A J Cain

    Do you take the filling out of the oreos or leave it in. I ask because the one cup of sugar is perfect, but if you use the filing it’s a good bit more sugar. Please advise. I read all comments and the recipe carefully and you do not say whether it is the whole cookie with filing or just the cookie itself without the filling.

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