Cheesecake Factory Oreo Cheesecake

Cheesecake Factory’s Oreo Cheesecake has an Oreo cookie crust, a rich cream cheese filling packed with cookie pieces, and a layer of chopped Oreos pressed into the top. This easy copycat delivers that same cookies-and-cream flavor with a dense, creamy filling that sets beautifully after 24 hours in the refrigerator. The keys to success at home are room-temperature ingredients, a gentle hand with the mixer, and patience while it chills. Plan to make it a day ahead; it’s well-suited for birthdays, holidays, and any occasion that calls for a proper dessert.

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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 who 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

For the Cheesecake Filling:

• Cream cheese – Forms the rich, dense base of the filling; must be fully softened to room temperature before mixing.
• Sugar – Sweetens the filling and helps the cream cheese beat to a smooth consistency.
• Eggs – Provide structure and help the filling set during baking; added one at a time to control incorporation.
• Sour cream – Adds a subtle tang that balances the sweetness and contributes to the filling’s creamy texture.
• Vanilla extract – Rounds out the flavor and adds warmth to the filling.
• All-purpose flour – Stabilizes the structure of the filling without making it rubbery, helping it set to a smooth, sliceable texture.
• Salt – Balances the sweetness and sharpens the other flavors in the filling.
• Oreo cookies – Coarsely chopped and stirred into the batter so that pieces of cookie are distributed throughout the filling.

For the Topping:

• Oreo cookies – Coarsely chopped and pressed into the top of the batter before baking.

For the Optional Whipped Cream:

• Heavy whipping cream – Whipped to stiff peaks for a lightly sweetened topping.
• Powdered or granulated sugar – Sweetens the whipped cream; powdered sugar dissolves more quickly and gives a slightly smoother result.

Ingredient Notes:

• Standard Oreos work best here. Double Stuf Oreos have a higher cream-to-cookie ratio that can make the crust softer and the filling taste slightly different.
• Full-fat cream cheese is required. Reduced-fat cream cheese contains more water and produces a softer, less stable filling that may not set properly.

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 the cream cheese until mixed through.
4. Add eggs one at a time, beating 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.

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 moderate the oven temperature. 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 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

• Original Cheesecake
• Red Velvet Cake Cheesecake
• Madeira Chicken
• Chicken Piccata Pasta

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
• Kozy Shack Pudding
• Jello Dessert

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

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Cheesecake Factory Oreo Cheesecake

A rich, creamy Oreo cheesecake just like Cheesecake Factory's, with a cookie crust, Oreo-filled batter, and a chopped Oreo topping. Plan 24 hours for chilling.

Author: Stephanie Manley

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5 from 29 votes

Servings : 16

Prep Time25 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 25 minutes minutes

Equipment

• 9-inch springform pan

Ingredients

 

1x2x3x

Oreo Crust

• 1 1/2 cups Oreo cookie crumbs (about 23 whole Oreos with filling, finely chopped)
• 2 tablespoons melted butter + more for the pan

Oreo Cheesecake

• 24 ounces cream cheese room temperature
• 1 cup sugar
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 8 ounces sour cream room temperature
• 15 Oreo cookies coarsely chopped, divided use

Instructions

1. To make the crust, thinly coat the inside of a 9-inch springform pan with butter. Mix the Oreo crumbs with the melted butter and press the mixture into the bottom and 1 1/2 inches up the sides of the prepared springform pan.
2. Preheat the oven to 325°F.
3. With the mixer on low, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time and beat until just blended, making sure not to incorporate too much air into the batter. Add the vanilla, salt, and flour and beat until just smooth. Add the sour cream and beat until just combined. Do not overmix. Use a spatula to fold just under half of the chopped Oreos into the batter.
4. Pour the batter into the springform pan and top with the remaining chopped Oreos.
5. Place the pan on the top rack of the preheated oven and bake for 1 hour, until the center of the cheesecake jiggles slightly when the pan is gently shaken. If it is very jiggly, cook for an additional 15 minutes.
6. Turn the oven off and prop the door open with a wooden spoon. Keep the cheesecake in the oven for another hour before transferring it to the counter to cool completely.
7. Cover the pan and refrigerate for 24 hours before serving.

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

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Course: Dessert

Cuisine: American