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Cheesecake Factory Bakery Oreo Cheesecake

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.

Please note there is an additional 1 cup of butter that was added into 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 like I did for the video.

Cheesecake Factory Oreo cheesecake

Cheesecake Factory  Oreo Cheesecake

Cheesecake Factory Bakery Oreo Cheesecake

  • Author:
  • Recipe Type: Dessert Recipes, CopyKat Recipes, CopyKat Restaurant Recipes
  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Serves: 10
Cheesecake Factory Bakery Oreo Cheesecake

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

Ingredients

  • Please note: this recipe tastes best when you allow it to rest for 24 hours before serving. It isn't necessary, but a suggestion for optimal flavor.
  • 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 or use
  • 14 Oreo cookies
  • OPTIONAL INGREDIENT
  • 1 cup of butter

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 (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 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 jiggily, 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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  • Courtney

    Where is the video you mentioned?

  • Kenzie

    I made Oreo cheesecake using this recipe. I did everything exactly as it was stated step by step. My cheesecake came out burnt and unsmooth. Not a happy camper.

  • lucy

    I didn’t care for this recipe..I was looking for a light fluffy oreo cheescake, this was pretty dense and heavy. Also I would have appreciated knowing about the water bath BEFORE scrolling down into the comments! I don’t bake that often so I don’t know these things I guess. By the time I saw everyone in the comments saying the water bath was a must, it was too late. HUGE cracks all through the middle of the cheescake – very ugly. Recipe was a bit confusing, asks for 14 chopped oreo cookies, then in recipe text it says “put the 9 chopped cookies on top of the cake”, is this 9 extra for the top? So I split the cookies between the inside of the cake and the top and its almost as if there are none inside. This was an cake for my 4th anniversary celebration:( I’ll try a different recipe next time.

  • machinegunhenry

    I made this cheesecake for my wife, and he gave me anal intercourse. He loved it that much. Thanks ya’ll for the recipe.

  • skooz

    OMG so I made this two nights ago, let it sit 24 hours in refrigerator. . . IT WAS AMAZING. This was my second attempt at making cheesecake and it was a super hit at the Christmas party!

    For people saying it is too sweet. . . i did not think so and I added the sour cream with the coarsely chopped Oreos. I did omit the butter. I was not sure what it would add to the cheesecake. And it was perfectly fine without it.

    At first I was nervous about the batter because it seemed too runny. However, the flour puffs it up in the oven and the refrigerator settles it into the cheesecake consistency.

    Also with the cooking time, I did it at 325 and started with 45 minutes (AND DID A WATER BATH! it’s a must). At 45 minutes I should have added more water to the bath to prevent small cracking around the edge. I added 20 minutes and thought it would go for an extra 10 even after that. However, I only kept it in for 5 more minutes with a total of 60 minutes cooking time and turned off the oven letting it sit with the door open for a few more minute. At first I actually thought I over cooked it. The edges shrunk in and started to brown, but it was a golden brown, not a burnt look. Let it cool down then I put in refrigerator for 24 hours.

    The following day I added heavy whipping cream and Oreos on top and honestly was amazing!!!! Will keep in my recipe book!

    Also i didnt see the size of spring form pan used so I used a 9inch and it was perfect!

    • http://www.copykat.com Stephanie

      I am glad this worked out for you. I tried to put the pan size in the recipe twice, once as equipment needed and then down in the bottom. I’ll see what else I can do to make it more obvious. Thank you for your detailed experience, I know others will find this helpful.