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.
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 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.
Oreo Cheesecake Tips
- 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. 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.
How to store an Oreo Cheesecake?
You should store this cheesecake in the refrigerator. Lightly wrap with plastic wrap, but make sure it is always refrigerated when serving this creamy cheesecake.
Does this Oreo Cheesecake freeze well?
This cheesecake freezes very well for up to 3 months. You can freeze it whole, or you can freeze it by the slice, it is up to you. I like to double wrap the cheesecake with plastic wrap before placing it into the freezer.
How to store an Oreo Cheesecake
You should store this cheesecake in the refrigerator. Wrap with plastic wrap. You may even want to add a sheet of plastic wrap to the actual place 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 double wrap with plastic wrap before placing it in the freezer. Consume this cheesecake within 3 months.
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
Penny Ure
can I freeze this for later ( once it has set for 24 hours?)
and if I am going to take it out of the pan prior to freezing would you line the pan with parchment?
Keisha
Can I use two 8oz cream cheese only? How do I adjust the measurements of the rest of the ingredients. I’m a newbie. Thanks
Stephanie
I don’t think so, Cheesecakes can be pretty finicky.
Letitia King
I made this cheesecake for a friend of mine who cooks for a living,and he told me it was the best cheesecake he ever had,also everyone who had a piece loved it!!!
Stephanie
I am glad you made a great cheesecake!
Michelle Upchurch
Would the extra butter be added to the batter should it be softened or melted?
Stephanie
It should be melted and poured into the batter.
Sally
With all of the cookie pieces inside and on top of the cheesecake, how do you slice it without making a mess? I have made Oreo cheesecakes before and found it difficult to cut through the cookies when cutting to serve.
Bella
Trying for the first time. I forgot to add the salt will it make a big diffrence? After leaving it in the oven for an hour do i put in the refrigerator or let it cool of?
Stephanie
It’s not going to make a huge difference, there may be a slight difference.
Darlene Morrison
It’s in the oven right now. This will be my first cheesecake. Fingers crossed. Thank you for this, your instructions are very easy to follow.
Kelly sherman
I have made this at least 5 times. Its my sons fav! I follow the directions EXACTLY andcits perfect every time. One in the oven now for his BIRTHDAY tomorrow. Thanks for creating us a tradition xox
Lisa
Hi. When I put it in the fridge do I take it out of the pan? I just took it out of the oven. Thanks
Karen
I know this is too late, but keep it in the pan until just before serving. I just put mine in the oven, using TJ’s peppermint JoJos.
Brooke
Im wondering what the difference is with or without the extra cup of butter? Trying to decide to use or not
Audrey
I know this comment is probably late but I think the butter attributed to the soft and fluffy consistency of it. Without it I’d imagine it’d be a little more dense.
Brooke
Do we need to let sit for 24 hours?
Stephanie
It tastes slightly better if you let it rest. It is not mandatory.
Brooke
Is it best to let sit in the oven with the door open or on the counter to cook?
Vickie
Have mine in the oven now. Hope it turns out as good as your looks. Hope to enjoy tomorrow for Thanksgiving. My Grandson loves any type of cheesecake.
Pam
Hi! I have made many Oreo cheesecakes, but not the Cheesecake Factory one. I am making it today. Whenever I have made it, I always take the middle out of the cookie and then crush them. Do I have to take the creamy middle out or do you just crush the whole cookie for the crust? Thank you!!
Stephanie
I did not take out the middle of these cookies when I crush them. So the recipe is written to crush the whole cookie.
Jaimie
If you use a food processor, it blends so well. You don’t even know there’s the cream middle in it.
Jamie
The cake is in my oven now!!! I’m excited to see how it turns out. But I actually am making it for my husbands potluck tomorrow. So I hope they can save me a piece. Even though it won’t be 24hrs after it bakes I’m sure it’ll be yummy.
Jessica
This cheesecake is in my oven right now. Looking forward to eating it on thanksgiving day. Thank you for posting recipe.
Charisma
Stephanie,
I love your recipe. I’m thinking about making mini cheesecakes in tin muffins. Do you have any suggestions on the time and temperature? Thanks!
copykat
I am really not sure, I will need to test this out, but it will be a bit before I can do this. I am currently in the middle of a lot of travel and I don’t have access to an oven. I am sorry I can’t give you a better answer right now.
Jenny
Do you think you could make these in individual muffin tins?
Anna
I have done it before with Nabisco chocolate wafers that fit perfectly in the bottom of each spot for the bottom “crust” or just spoon in the crushed crumbs and press with bottom of measuring cup…whichever size fits. I cook 1/2 the time of a cake, maybe less. Keep an eye on it.
Joanna
Is the butter salted or unsaltec
Tina Danh
Hi Stephanie,
Is it ok to leave it in the tin when it’s in the fridge.
Tina
Lisa
So did you leave it in the pan? I’m trying to decide the same thing
Tina Danh
Yes I did it turn out great ????
angela dejong
Do you cook the crust prior to filling?
Stephanie Manley
No, please make the recipe as directed. There is no need to cook the cookie crust before you add the cheesecake batter.
Cori Perkins
Do I leave the oven on when I prop the door open??
Stephanie
No, you turn off the oven.