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?
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.
Cheesecake Factory Oreo Cheesecake
Cheesecake Factory Bakery Oreo Cheesecake
Cheesecake Factory cheese cake is so yummy. And this recipe is just as yummy!
- 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
- 2 tablespoons butter, melted, plus more for the pan
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 (8-ounce) container sour cream, at room temperature
- 14 Oreo cookies
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. 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 coarsely chopped Oreo cookies with a spoon.
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. The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggle, then cook for an additional 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
Yield: 16 servingsPrint Recipe