Cheesecake Factory  Oreo Cheesecake

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.

Sorry silly question. When you prop the door open do you leave the oven on?

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.

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

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?

Crumble the oreo cookies, and places them on top of the cream cheese layer.

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.

can u use a regular 9 inch cake pan?

I think a springform pan would work best.

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?

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.

for the batter, what should i use?
oreo cookies without the white cream or with the white cream ?

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.

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.

Same happen the cooking time is to lomg, I think 45 minutes is all you need, not 1hour and 15 minutes.

what does 1 c mean? cup? how much is a cup?

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!

Packages are 8 ounces, you need 3 (8 ounce) packages. all purpose flour, will be fine.

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.

Use the Oreos will the filling

I baked this cake tonight and it only took 45 mins like the previous people stated.

Am I supposed to leave the cheese cake in the spring pan to put in the fridge?

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.

Do you have a convection oven?

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.

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

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

This is somewhere inbetween, this is firmer like a New York Style dense cheesecake.

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.)

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.)

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.