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

Is a Waterbath Necessary for this Oreo Cheesecake?

It is not necessary it is highly recommended. Please consider using a waterbath 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 of pan do I use

Ideally please use the 8 inch sized pan, this is the size of pan this recipe was developed for. If you use a 10 inch pan your cooking time will be less, and will not be as written here on this recipe.

Cheesecake Cooking Tips

All ingredients should be at room temperature before cooking. This ensures a more even baking time.
Cheesecakes may not be fully set when removed from the oven – this is OK. Cheesecakes will set up after baking.
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.
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.

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 6 cookies, and for the top of the cheesecake you will use 8 cookies.

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
  • 6 Oreo cookies for the batter
  • 9 Oreo cookies for the top of the cheesecake
  • OPTIONAL INGREDIENT
  • 1 cup of butter
  • Pan Needed
  • 8 inch Spring Form Pan

Instructions

Crust

Mix melted butter with Oreo crumbs and press in an 8 inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies, when you make crumbs out of them. Leave the filling in the cookies when you crush them.

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 6 coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring form pan and place the 8 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

Print Recipe
  • Annomynous

    If I have a 13 inch springform pan, should I double the recipe? I notice that your pan is smaller than mine.

    • stephaniemanley

      I have not developed the recipe for this size of pan. I believe doubling the recipe is ok, but the cooking time will change, I don’t know what it will change to without testing the recipe.

  • Dawn Orlitta

    This was my first cheesecake so needless to say it came out pretty ugly, but it tastes great! I didn’t have a pan big enough to fit my springform pan in to create a water bath so I attempted to put a pan of water as close as possible to the cheesecake in the oven but I still had a really big crack down the middle. My oven in my apartment is also really old and can cook pretty unevenly so I think next time I will bump the temperature down to 300 so it doesn’t get as brown around the edges. But the recipe itself is great :)

  • kris

    Your recipe calls for additional 1 cup butter which is optional, but the directions say 1/2 cup butter optional. Which is it?

    Also the list of ingredients also says 18oz container of sour cream or use… Use what? I’m confused.

    • http://www.copykat.com Stephanie

      The 1 cup of butter is an *optional* ingredient. Put it in, or leave it out. If you watch the video, it is in the video. The sour cream directions are in the first paragraph of the filing.

  • bronte

    Do you not use sour cream if you use the 14 oreos

  • Guest

    Hi, Stephanie. I have a question. When you first mixed the cream cheese int the video of the Oreo Cheesecake (around 3:00), you added butter to it. However, here, it doesn’t say you have to add butter. I’m just a little confused.

    • http://www.copykat.com Stephanie

      I have answered your question on Youtube, I have annotated the video, I have made changes to the ingredient list, and to the recipe. During the video shoot I added 1/2 cup of butter to the recipe.

  • Dallas

    Hi, Stephanie. I have a question. When you first mixed the cream cheese in your video of the Oreo Cheesecake (around 3:00), you added butter to it. However, here, it doesn’t say you have to add butter. I’m just a little confused.

    • http://www.copykat.com Stephanie

      I made a slightly different version of the recipe for the video without realizing it during the video production. The recipe/video/instructions have been addressed.

  • areesha barry

    i would like to ask for an icing recipe with this oreo cheesecake. any ideas? or should i just go with vanilla icing. oh and whats a water bath?

  • colleen

    The batter is delicious! Can’t wait to try it when it is finished. Unfortunately, I planned to serve it tonight. Above, the time for the recipe indicates 15 minutes prep time and 1 hour cook time. It did not indicate the 24 hour cool time. I should have read the entire recipe, but it would have been helpful if the cool time was included above.
    Also, the 1 1/2 cups of oreos were for the crust. Then it shows 14 oreos at the bottom of the ingredient list. the recipe did not indicate how much is used in the batter and how much is used to top the cheesecake.

    • http://www.copykat.com Stephanie

      Let me address all of your concerns.

      1. The cooling time, the cooling actually goes rather quickly. The cheesecake should be completely cool to room temperature in a couple of hours. I suggest you let your cheesecake to rest 24 hours before serving for optimal flavor. While not necessary, I think it tastes better if you wait. I have added a header note to this recipe. I am sorry you weren’t able to serve this when you wanted to.

      2. I will make a note cookies for crush, and cookies for top of cheesecake.

      Thank you!

    • stephaniemanley

      You don’t to allow the cheesecake to “cool” for 24 hours. My statement is that it will taste better if you do. I am sorry you dinner party was a bust because of this cheesecake.

  • 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!

    • Anthony

      Hey Mary how do you make your buttercream layer?

    • Lonnita

      HELLO! Did you add the 1 cup of butter to your filling?

  • 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.

    • stephaniemanley

      No, not really, but cheesecakes taste better if you do this step.

  • 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.

    • stephaniemanley

      Nope, leave it in.

  • Ary

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

  • 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.

    • Chris Pate

      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

  • 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.

    • Chris Pate

      no you turn it off this allows the cheesecake to cool slowly

  • 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.