Your taste buds haven’t experienced true joy until they taste this copycat Cheesecake Factory Oreo cheesecake. The crunchy Oreo with the creamy cheesecake, come together so nicely that you won’t ever taste cheesecake the same again.
This is the perfect dessert to feed a crowd. You don’t need much to get you full. It is extremely rich, and full of chocolatey flavor. You are going to love this one.
Recipe Ingredient Notes
To make Cheesecake Factory Oreo Cheesecake, you will need the following ingredients:
Crust
- Crushed oreos
- Butter
Filling
- Cream cheese
- Sugar
- Eggse
- Vanilla extract
- Salt
- All-purpose flour
- Sour cream
- Butter, melted
- Oreo cookies, for batter
- Oreo cookies, for top of cheesecake
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Cheesecake Factory Oreo Cheesecake
Crust
- Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 ½” up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
Filling
- Preheat oven to 325℉. Beat cream cheese until smooth and fluffy. Add the ½ stick of melted butter.
- Continue mixing and add sugar slowly, making sure it is a smooth batter.
- Add the eggs one at a time.
- Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
- Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
- Pour the batter into the pan with the Oreo crust.
- Place your other crushed Oreos on top for garnish.
- Place in oven and bake for one hour or until the middle does not jiggle.
- When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
- Prop open the oven door, and let it cool for 1 hour.
- Place it in the fridge for at least 4 hours, but 24 hours is preferred.
- Top with whipped cream when ready to serve.
Frequently Asked Questions about Oreo Cheesecake
You could most definitely make this cheesecake without a springform pan. We’ve made mini Oreo Cheesecakes using this recipe, and they were delicious.
They were made in a muffin tin, heavily spray each insert with non-stick cooking spray to insure there was no sticking.
I have never tried making it in a glass pan, but it is possible. I’d would recommend using a 13×9″ pan or cutting the recipe down 1/3 and using a 9×9 inch pan.
You could most definitely make this recipe without Oreos
Be sure your ingredients are at room temperature when cooking cheesecake. This will help the mixture be more smooth. Nobody wants a cheesecake with cream cheese chunks in it.It will also create a better texture, after cooking.
Storing and Other Tips
Fridge: Allow the Cheesecake to come down to room temperature (covering the cheesecake when it’s still warm will cause condensation and a soggy crust). Cover with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
- You will most definitely want a hand mixer, or standing mixer for this recipe.There are a lot of thick ingredients, and it will be difficult to fully combine them all, without some type of electric mixer.However, be sure not to over-mix the cheesecake mixture. When you see that the ingredients have become fully combined, turn of the mixer, to avoid over stirring your batter, which could create issues when it bakes.
- To crush your Oreos for your crust, it all depends on how you like it. I prefer larger Oreo chunks in my crust, so I crush my Oreos with a hammer in a thick ziplock bag.If you prefer your crust to be more fine, you could use a blender or food processor to crush up the Oreo’s.
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Cheesecake Factory Oreo Cheesecake
Ingredients
Crust
- 2 cups crushed oreos, (Frosting included)
- 6 Tablespoons butter, melted. plus more for the pan
Filling
- 24 ounces cream cheese, 3 (8 ounce packages). softened to room temperature
- 1 cup sugar
- 5 large eggs, at room temperature
- 2 ½ teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 8 ounces sour cream, 1 container, at room temperature
- 4 Tablespoons butter, melted
- 8 oreo cookies, for batter
- 10 oreo cookies, for top of cheesecake
Instructions
Crust
- Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 ½" up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
Filling
- Preheat oven to 325℉. Beat cream cheese until smooth and fluffy. Add the ½ stick of melted butter.
- Continue mixing and add sugar slowly, making sure it is a smooth batter.
- Add the eggs one at a time.
- Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
- Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
- Pour the batter into the pan with the Oreo crust.
- Place your other crushed Oreos on top for garnish.
- Place in oven and bake for one hour or until the middle does not jiggle.
- When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
- Prop open the oven door, and let it cool for 1 hour.
- Place it in the fridge for at least 4 hours, but 24 hours is preferred.
- Top with whipped cream when ready to serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Does this cheesecake need to be cooked in a water bath? Help making it know!
We make this Oreo Cheesecake as directed in the recipe.
Just put mine in the oven! This was a lot of work 😂❤️ Can’t wait to try it out tomorrow. I was short on vanilla so I’m hoping the richness of the Oreos makes up for it! Do you think it would be okay to freeze?
Cheesecake freezes well. Be sure to cover properly for to protect from freezer.
Mine in in the oven as we speak! Hoping it will taste as good as it looks! :p
Made this for my Mother’s Day dessert. Can’t wait to enjoy it! Thanks for sharing!
I didn’t have enough Oreo mixture with this recipe to go 1 1/2 inches up the side of the pan, but had 1 1/2 times as much cheesecake mixture than would fit in the pan. Comparing it to other similar recipes – is it supposed to be 5 eggs and 1 cup each of sugar and sour cream? It’s in the oven and is for a birthday so I have my fingers crossed it’s going to taste ok.
It looks delicious. But it’s been in the oven for 1 hour 20 mins and is still jiggly. It’s already starting to burn and don’t want it to get worse. Should I look for an internal temp? Cook longer? What should I do?
You can always lay some foil loosely over the top to prevent any browning. But it should be pretty good after an hour of cooking. It will thicken up more when setting up as it cools, and after being refrigerated.
Is it hot fudge or just chocolate sauce drizzled on top?
You can add either, they are both delicious!