Forktionary

Cheesecake Factory Cloned Oreo Cookie Cheesecake Recipe

Recreate the magic of The Cheesecake Factory's iconic Oreo Cheesecake at home! This recipe, inspired by Robbie's, delivers a rich, creamy cheesecake with a decadent Oreo crust and cookie topping. Get ready for an unforgettable dessert experience – perfect for parties or a special night in.

Prep Time 30 mins
Cook Time 80 mins
Calories 420.7 kcal
Protein 16g
Rating 3.0 (2 Reviews)
Cheesecake Factory Cloned Oreo Cookie Cheesecake 40

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cheesecake Factory Cloned Oreo Cookie Cheesecake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cheesecake Factory Cloned Oreo Cookie Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cheesecake Factory Cloned Oreo Cookie Cheesecake

  1. Preheat oven to 325°F (160°C). Grease a 10-inch springform pan.
  2. Combine 1 ½ cups of Oreo cookie crumbs and 6 tablespoons (3 ounces) of melted unsalted butter. Mix until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even crust.
  4. Beat 3 (8 ounce) packages of cream cheese with an electric mixer until smooth and creamy.
  5. Gradually beat in 1 ¾ cups of granulated sugar until fully incorporated.
  6. Beat in 4 large eggs one at a time, mixing well after each addition.
  7. In a separate bowl, whisk together ½ cup sour cream, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
  8. Gently fold the wet ingredients into the cream cheese mixture until just combined. Do not overmix.
  9. Gently fold in 1 ½ cups finely chopped Oreos.
  10. Pour the batter into the prepared springform pan.
  11. Top with the remaining ½ cup finely chopped Oreos.
  12. Place the springform pan on the top rack of the preheated oven. Bake for 75 minutes.
  13. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar (use a wooden spoon to prop it open) for 1 hour. This prevents cracking.
  14. Remove from the oven and let cool completely on a wire rack.
  15. Refrigerate overnight (or for at least 6 hours) before serving for the best texture and flavor.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

88g

Fat

86g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Chocolate Cheesecake Eggs Copycat Novelty 4 Hours Or Less