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Cheesecake Factory Oreo Cheesecake Recipe

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4.3 from 41 reviews

  • Author: Amina
  • Total Time: 26 hours 40 minutes
  • Yield: 16 servings

Description

This Cheesecake Factory-inspired Oreo Cheesecake delivers a rich, creamy texture wrapped in a crunchy Oreo crust and topped with chunks of Oreo cookies. Perfect for Oreo lovers, this classic dessert combines the sweetness of cream cheese with the signature chocolate cookie crunch, baked to silky perfection and chilled for a luxurious finish.

Ingredients

For the Crust

  • 1 1/2 cups Oreo cookie crumbs (about 23 whole Oreos with filling, finely chopped)
  • 2 tablespoons melted butter + more for the pan

For the Cheesecake Filling

  • 24 ounces cream cheese (room temperature)
  • 1 cup sugar
  • 5 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 8 ounces sour cream (room temperature)
  • 15 Oreo cookies (coarsely chopped, divided use)

Instructions

  1. Prepare the Crust: Thinly coat the inside of a 9-inch springform pan with butter. Mix the Oreo crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the pan and up the sides about 1 1/2 inches to create an even crust layer.
  2. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  3. Make the Cheesecake Batter: Using a mixer on low speed, beat the cream cheese until it becomes light and fluffy. Gradually add the sugar and continue beating until combined smoothly. Add the eggs one at a time, beating after each until just blended; avoid overmixing to prevent excessive air incorporation. Mix in vanilla extract, salt, and flour until the batter is smooth. Then, add the sour cream and mix just until combined. Gently fold in just under half of the coarsely chopped Oreos using a spatula, preserving the chunks.
  4. Assemble Cheesecake: Pour the batter into the prepared springform pan over the Oreo crust. Sprinkle the remaining chopped Oreos evenly on top of the batter for garnish and added texture.
  5. Bake: Place the pan on the top rack of your preheated oven. Bake for 1 hour, checking that the center jiggles slightly but is not liquid when the pan is gently shaken. If the center is overly jiggly, bake for an additional 15 minutes to set the cheesecake properly.
  6. Cool Gradually: After baking, turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool inside the oven for 1 hour, allowing it to set gently and prevent cracking.
  7. Finish Cooling and Chill: Transfer the cheesecake to room temperature and let it cool completely. Cover the pan and refrigerate for at least 24 hours before serving to allow flavors to meld and the cheesecake to firm up perfectly.

Notes

  • Room temperature ingredients are crucial for a smooth, lump-free batter.
  • Do not overbeat the eggs into the cream cheese mixture to prevent cracks and dense texture.
  • Chilling the cheesecake for 24 hours improves flavor and texture.
  • Use a water bath if you want to further reduce the risk of cracking, though this recipe works well without one.
  • Make sure to prop the oven door open carefully after baking to cool the cheesecake slowly.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cheesecake-factory-oreo-cheesecake-recipe/