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Cheesecake Factory Oreo Cheesecake Copycat Recipe

Indulge in a decadent slice of heaven with this incredible copycat recipe of The Cheesecake Factory's famous Oreo Cheesecake! This recipe delivers the same rich, creamy texture and irresistible Oreo flavor you crave, all from the comfort of your own kitchen. Get ready for rave reviews – this cheesecake is guaranteed to be a crowd-pleaser! Prepare to be amazed by how easy it is to recreate this restaurant-quality dessert.

Prep Time 30 mins
Cook Time 100 mins
Calories 285.6 kcal
Protein 7g
Rating 3.5 (30 Reviews)
Cheesecake Factory Oreo Cheesecake Copycat 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cheesecake Factory Oreo Cheesecake Copycat

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How to Make Cheesecake Factory Oreo Cheesecake Copycat

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Crush 16 Oreo cookies into fine crumbs. Melt 1/2 cup (1 stick) unsalted butter. Mix crumbs and melted butter until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan. Extend about 1/2-1 inch up the sides to form a crust.
  4. Refrigerate the crust for 15 minutes while you prepare the filling.
  5. In a large bowl, beat 3 (8 ounce) packages of cream cheese at room temperature until light and fluffy.
  6. Gradually add 1 3/4 cups granulated sugar, beating on low speed until combined. Scrape down the sides of the bowl as needed.
  7. Add 4 large eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
  8. Stir in 2 teaspoons vanilla extract and 1/4 teaspoon salt.
  9. Add 1/4 cup all-purpose flour and beat on low speed until just combined.
  10. Gently fold in 1 cup sour cream.
  11. Coarsely chop 5 Oreo cookies and gently fold them into the batter.
  12. Pour the batter into the prepared crust.
  13. Coarsely chop 7-9 more Oreo cookies and sprinkle them over the top of the cheesecake.
  14. Place the springform pan on a baking sheet (to catch any spills) and place it on the center rack of the preheated oven. Bake for 60-75 minutes, or until the center is just set but still jiggles slightly when the pan is gently shaken.
  15. 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.
  16. Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 24 hours to allow the flavors to meld and the cheesecake to fully set.
  17. Once chilled, carefully remove the cheesecake from the springform pan and serve.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

66g

Fat

59g

Carbs

7g

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

Time To Make Course Preparation Occasion For Large Groups Desserts Cheesecake Copycat Novelty Number Of Servings 4 Hours Or Less