Cheesecake Factory Bakery Oreo Cheesecake

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February 6, 2009 70 Comments

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 Oreo Cheesecake

Cheesecake Factory Bakery Oreo Cheesecake

Author: CopyKat.com
Recipe Type: Dessert Recipes, CopyKat Recipes, CopyKat Restaurant Recipes
Prep time: 25 minutes
Cook time: 1 hour
Serves: 10

Cheesecake Factory cheese cake is so yummy. And this recipe is just as yummy!

Ingredients

Crust
1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
2 tablespoons butter, melted, plus more for the pan
Filling
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

Instructions

Crust

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.

Filling

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 servings

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Linda

Hi Stephanie! I just watched the video of you making this and I really want to try the recipe but in your video you put in 2 sticks of softened butter but I don’t see it in the recipe here. Any changes that I am not aware of? Just made the Marie Calendar’s Double Cream Blueberry pie today…..hubby loves this even better than Marie Callender’s since we lost our only one about a year ago. Thanks for all the great recipes!!
Mary

Made this cheesecake and followed the recipe to the letter. I always cook my cheesecakes at a very low setting for a long time….and then turn off the oven and let it cool over night…(oh and with a water bath of course)…added a homemade buttercream layer to the top and more Oreos!
Gina Le

For the cookie crumbs did you leave the stuffing in it or did you just use the oreo crackers?
- http://www.copykat.com Stephanie
  
  You crush cookies and the stuffing.
- Bunny32193
  
  Leave the stuffing in
http://www.facebook.com/aminah.c.rahman Aminah Caroline Rahman

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.
Toni P

I’m late starting do it have to be refrigerated for a full 24hours?
- http://www.copykat.com Stephanie
  
  It doesn’t have to be, but cheesecakes do taste better when they have time to rest.
Robyn Allen

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.
- http://www.copykat.com Stephanie
  
  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.
Dingo

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?
- http://www.copykat.com Stephanie
  
  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.
mc

I’m worried about the crust. when I open the spring form pan will the crust stick to the cheesecake
- http://www.copykat.com Stephanie
  
  Yes, it will stick to the cheesecake.
- kstamm5909
  
  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.
Lee noyb

When you Make the crust do you remove the icing
- http://www.copykat.com Stephanie
  
  No, I leave it in there.
Ary

I baked one for my mom’s 40th birthday and she loved it! Thanks for this awesome recipe!!
Bo

i cooked it for an hour and 10 mins on 310 degrees. PERFECT!
Baking in Saudi

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.
Kathy Nichols

Or u supposed to turn off oven after its cooked
Kathy Nichols

Or u supposed to turn off oven when u prop open over
- Stephanie Manley
  
  Yes, turn off the oven when you prop open the door.
Pete

Tasted fine…but it’s definitely no cheesecake factory…
Susydiaz_dl

Sorry, new at baking, but what is a water batch, and how and why do you make one?
- justme
  
  put a pan with water on the rack below the cake…it keeps moisture in the oven while baking
- kstamm5909
  
  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.
Vins

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,
Jkovacs

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.
Astherainfell

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
- http://www.copykat.com Stephanie
  
  This is one of those rare foods that do taste a little better if it ages for a couple of days.
Edm2x

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.
Monica

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.
Monica

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.
- http://www.copykat.com Stephanie
  
  I am glad to hear you enjoyed this cheesecake. Don’t you just love the combination of chocolate and cheesecake?
Howsemom

0h dear what did I do wrong? I just checked on my cheesecake I’ve baked it for 1hr and 15min at 325…it has risen above the pan and is full of deep cracks. I thought I was following the recipe exactly. (I will allow it to remain in the oven as directed…I’m hoping it will be as awesome tasting as everyone has said.)
Howsemom

0h dear what did I do wrong? I just checked on my cheesecake I’ve baked it for 1hr and 15min at 325…it has risen above the pan and is full of deep cracks. I thought I was following the recipe exactly. (I will allow it to remain in the oven as directed…I’m hoping it will be as awesome tasting as everyone has said.)
- Howsemom
  
  I would like to add to my own comment. As the cheesecake cooled it sank into the pan and ended up looking just fine. And tasted awesome.
  I still don’t know if it was suppose to rise as it did or not?
  Everyone raved on how it tasted, one guest said they don’t like cheesecake said they liked this one. very good.
  - Vins
    
    To prevent this form happening, use a waterbath. Use HEAVY DUTY foil to wrap pan. Place pan in center if foil and pull up around sides of pan to prevent water from entering. Place inside baking pan 1 1/2-2 inches deep (I use my broiling pan). Set on top rack and pour boiling water into baking pan about half inch deep. This will prevent the cheescake from rising and developing cracks.
cooklove

is this a fluffy cheesecake i dont like the cheesecakes that are more hard and thick than soft and fluffy
- Stephanie Manley
  
  This is somewhere inbetween, this is firmer like a New York Style dense cheesecake.
cooklove

is this a fluffy cheesecake i dont like the cheesecakes that are more hard and thick than soft and fluffy
William Oneal

AWESOME RECIPE! Cooked it for 1 hour and it turned out perfect. The only thing I would add is the water bath. No cracks at all. Make sure the center wobbles to determine if it’s done or not.
Colleen

Am I supposed to leave the cheese cake in the spring pan to put in the fridge?
- Anonymous
  
  Personally I like to leave it in the spring pan, it protects the cheesecake. It is likely to get bumped in my fridge, and then I would have a cheesecake with a dent.
  - Bunny32193
    
    Can i put my own topping on top of the cheesecake over the oreos?
TK

I baked this cake tonight and it only took 45 mins like the previous people stated.
- Anonymous
  
  Do you have a convection oven?
Williamrgoneal

So how long should we cook it??? 45 min or 1 hr 10 min? It’s in the oven, let me know asap if anyone has done it for 45 min and it turned out fine.
Jennifer

2 Quick Questions How much Cream Cheese is equivalent to the 1 1/2 lb needed? (getting my list ready for the grocery store and wanted to know if I need to get 1 or 2 packages….) Also, what kind of flour is this recipe calling for (I have All Purpose) Will that work?
So Excited to surprise my husband this Thanksgiving with this NEW recipe!
- Anonymous
  
  Packages are 8 ounces, you need 3 (8 ounce) packages. all purpose flour, will be fine.
Lucy

what does 1 c mean? cup? how much is a cup?
- Bunny32193
  
  1 cup…8 Oz
http://www.facebook.com/fefepest2006 Felicia Kuhn

I have the cheese cake in the oven right now. I did have to add a tiny bit more butter in the crust to get it the texture i needed. I tasted the left over batter and yummmmyy! i can’t wait to eat it tomorrow.
Alicia

The oreo cheesecake is just wonderful, but next time I will cut the cooking time to 45 minutes,the recipe call for 1hour nad 15 minutes is way too much, the bottom burned and the cake was way to brown, but the taste is just great.
- kstamm5909
  
  Again, if you use the water bath your crust won’t burn. I usually start with 1 hour and the add a few more minutes if its not done. I also cool mine for about 20 minutes before placing in the refrigerator (still in the pan). I leave it in the fridge overnight. Then in the morning I put it into the freezer. At that time I remove the sides of the pan. After it has frozen, I am able to remove the bottom of the pan. I then put it on a cake round. I let it thaw for about 1 hour or just a little more, then I cut the cake with a hot knife. The cutting is much better if the cake is still partially frozen. After that, I return the cake to the freezer. Then about two hours before serving the cake I remove it so that it can thaw. At that time I do any final decoration or topping that needs to be done such as whipped cream.
rocketgirl

for the batter, what should i use?
oreo cookies without the white cream or with the white cream ?
- Anonymous
  
  Use the Oreos will the filling
Latinaloca616

i followed this recepie to a T except i added a little bit more butter to the crust. The batter was delicious i took it out and put it in the fridge for 24 hours as instructed but when i tasted the cheesecake, the sides and bottom was burnt. what went wrong?
- Stephanie Manley
  
  I don’t know what happened. I am sure your oven is fine, but have you checked it for its temperature to make sure when it says its 350, it really is 350? Sometimes I put a thermometer in my oven just to double check. it may have also been that your rack was set too low to the heating element.
- Alicia
  
  Same happen the cooking time is to lomg, I think 45 minutes is all you need, not 1hour and 15 minutes.
Finalphaze26

can u use a regular 9 inch cake pan?
- Anonymous
  
  I think a springform pan would work best.
Jill

No. Turn the oven off and prop the door open. It makes the cheesecake cool more slowly and so prevents the top of it from cracking.
ibrahim

i don`t understand the place the nine coarsely chopped Oreo Cookies on top of the cream mixture part can you explain a little more please?
- http://www.copykat.com Stephanie
  
  Crumble the oreo cookies, and places them on top of the cream cheese layer.
Jenn

what size pan do you use?
You use a 9 inch spring form pan. ~Stephanie
Missy

Sorry silly question. When you prop the door open do you leave the oven on?
- http://www.copykat.com Stephanie
  
  You do this at the end, it is a great way to let your cheesecake cool off very slowly, and cooling like this may help prevent cracks in your cheesecake.
Gene

I’ve made this a few times now and it is amazing. Pretty much everyone that has had it thinks it’s one of the best cheesecakes they have tasted.