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
- Kozy Shack Pudding
- Jello Dessert
And there’s more! Look at my copycat casual dining restaurant recipes and easy homemade desserts.
Cheesecake Factory Oreo Cheesecake
Ingredients
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
- 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.
- Preheat the oven to 325°F.
- 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.
- Pour the batter into the springform pan and top with the remaining chopped Oreos.
- 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.
- 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.
- Cover the pan and refrigerate for 24 hours before serving.
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
For the cookie crumbs did you leave the stuffing in it or did you just use the oreo crackers?
You crush cookies and the stuffing.
Leave the stuffing in
I agree with the person who said “water bath”. I have never made a cheesecake without one… it will keep it from cracking as well as drying. Also, invest in a oven thermometer… they are not expensive and it will make the difference… my oven is older and is off by 25 degrees… so I know to adjust my oven before I bake.
I’m late starting do it have to be refrigerated for a full 24hours? 🙂
It doesn’t have to be, but cheesecakes do taste better when they have time to rest.
No, not really, but cheesecakes taste better if you do this step.
I followed the recipe to a T and the top & oreo topping is burnt and taste so bad. I made it for Thanksgiving tomorrow and am so sad. Thinking about throwing the whole thing away. 🙁
You might want to start your top rack from a lower position. This is a gentle heat, and this should not have burned the top of your cheesecake.
all I have is a 12″ spring form pan, I am making 1 1/2 times the amount to fill it correctly. Will the bake time change?
It may change a bit, shake the pan gently, at the end of the specified baking time, if it is still very jiggly you will need to bake it for a longer amount of time.
I’m worried about the crust. when I open the spring form pan will the crust stick to the cheesecake
Yes, it will stick to the cheesecake.
I always line my pans with waxed paper around the sides and on the bottom. Then I never have to worry about the pan sticking to the cake. It only takes a moment to coat the insides of the pan with shortening then line it with two and 1/2 strips of waxed paper about 4 inches wide. Then cut a circle (using your pan bottom as a guide, or you can buy cake liners) from the waxed paper and place it in the bottom of the pan. Then you can simply peel it off once your cake is set and ready to cut.
Especially if I am making a cake that uses caramels. They really tend to stick to the sides of the pans. You won’t have to worry any more.
When you Make the crust do you remove the icing
No, I leave it in there.
Nope, leave it in.
I baked one for my mom’s 40th birthday and she loved it! Thanks for this awesome recipe!! 😀
i cooked it for an hour and 10 mins on 310 degrees. PERFECT!
I always make this recipe exactly like it says and it is always perfect. I bake it in a 325 oven….the key is to follow exactly by placing the oven rack as high as it will go and still fitting the pan on it…this prevents the burning and I have always baked it for 1 hour and 15 min and it has never cracked. Everyone’s oven is different….some r hotter and some r not, u have to know which one yours is to adjust the temp. slightly to get the desired results.
Or u supposed to turn off oven after its cooked
Or u supposed to turn off oven when u prop open over
Yes, turn off the oven when you prop open the door.
Tasted fine…but it’s definitely no cheesecake factory…
Sorry, new at baking, but what is a water batch, and how and why do you make one?
put a pan with water on the rack below the cake…it keeps moisture in the oven while baking
It is a Water BATH. You simply enclose your springform pan with a double layer of heavy duty aluminum foil to make certain no water gets in. Then carefully lower your pan into a larger pan that has about 1 to 1 1/2 inches of hot water. Cook your cheesecake in the water bath and it won’t crack. I always use a water bath when baking cheesecakes and I almost never have a crack in mine.
Baked it in the 10″ spring form and in a water bath. Came out perfect. Only used half the cookies for the topping. Was not my favorite cheescake recipe, A little too sweet, but others raved about it,
There is an error in the recipe that can explain many of the comments below. It says “preheat oven at 325 decrease bake” which does not make sense. It should have given a preheat temp and then a temp to decrease it to after you put it in the oven. This is actually a very critical step. I have no idea what the temp should have been changed to. I hope it works out. I would not have used this recipe had I noticed the error before starting it. If the author is available to comment that would be great.
Pour cream cheese into the spring form pan and place the nine 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
If you wait 48 hrs in the refrigerator it taste so amazing!If you only let it in there for 24 it’s no where as good,I love this though
This is one of those rare foods that do taste a little better if it ages for a couple of days.
I agree that the cook time needs to be changed. I was making it for a friends birthday and followed the recipe and burnt the top and bottom of my cake. I think 45 min is plenty.
this was delicious!!! made it last week and everyone loved it! cooked for an hour in a water bath and was perfect. thank you for the recipe. 🙂
I am glad to hear you enjoyed this cheesecake. Don’t you just love the combination of chocolate and cheesecake?
this was delicious!!! made it last week and everyone loved it! cooked for an hour in a water bath and was perfect. thank you for the recipe. 🙂