Indulge in the rich and creamy Copycat Cheesecake Factory Oreo Cheesecake, featuring a crunchy Oreo cookie crust and smooth, luscious filling. This dessert is perfect for Oreo fans craving a decadent homemade treat.
The Copycat Cheesecake Factory Oreo Cheesecake is a deliciously indulgent dessert that combines the classic creaminess of cheesecake with the irresistible crunch of Oreo cookies.
This recipe recreates the beloved restaurant favorite by layering a buttery Oreo crust with a rich, velvety filling studded with Oreo pieces. Perfect for Oreo lovers and cheesecake fans alike, it’s a show-stopping dessert that’s surprisingly easy to make at home.
Whether for a special occasion or a sweet treat anytime, this cheesecake delivers decadent flavor and delightful texture in every bite.
Why You Will Love This Recipe!
- Creamy, rich cheesecake filling with real Oreo cookie pieces throughout.
- Buttery, crunchy Oreo cookie crust adds the perfect texture contrast.
- Easy to make at home with simple ingredients and straightforward steps.
- A crowd-pleasing dessert that’s perfect for parties and special occasions.
- Combines two classic favorites—cheesecake and Oreos—into one delicious treat.
Cheesecake Factory Oreo Cheesecake Ingredients
- Oreo cookies, crushed – Crunchy, chocolate cookie base for cheesecake crust
- Unsalted butter, melted – Binds crust ingredients and adds rich flavor
- Cream cheese, softened – Smooth and creamy base for cheesecake filling
- Granulated sugar – Sweetens the filling for balanced flavor
- Large eggs – Binds ingredients and helps set cheesecake filling
- Sour cream – Adds tanginess and creamy texture to filling
- Vanilla extract – Enhances sweetness and adds aromatic depth
- All-purpose flour – Provides structure and stability to the cheesecake
- Additional Oreo cookies, chopped – Adds chunks of cookies inside the cheesecake filling
How To Make Cheesecake Factory Oreo Cheesecake
Step One: Crush Oreo cookies into fine crumbs and mix with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the freezer while you make the filling.
Step Two: In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla extract, and flour until fully combined. Gently fold in chopped Oreo cookies.
Step Three: Pour the filling over the chilled crust and smooth the top. Bake at 325°F for 60–70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step Four: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before slicing. Garnish with whipped cream and more Oreo crumbles, if desired.
Copycat Cheesecake Factory Oreo Cheesecake Recipe Tips
- Use room temperature ingredients – Softened cream cheese and room-temp eggs blend more smoothly, giving the filling a silky texture.
- Crush Oreos finely for the crust – A food processor works best for a tight, compact crust that holds together well.
- Don’t overmix the batter – Overbeating can incorporate too much air, causing cracks during baking. Mix just until smooth.
- Bake in a water bath (optional) – To prevent cracking and promote even baking, place the springform pan in a larger pan filled with hot water.
- Let it chill completely – For clean slices and the best texture, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Storing & Freezing Instructions
Storing Instructions: Store the Oreo cheesecake in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 5 days. Keep it chilled until ready to serve for the best texture and flavor.
Freezing Instructions: To freeze, wrap the fully cooled cheesecake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
Copycat Cheesecake Factory Oreo Cheesecake Recipe Faqs
Can I use reduced-fat cream cheese? Yes, you can use reduced-fat cream cheese, but the texture may be slightly less rich and creamy than with full-fat cream cheese.
Do I need to remove the filling from the Oreos for the crust? No, use the whole Oreo cookies—filling included—for extra flavor and binding in the crust.
How do I know when the cheesecake is done baking? The center should be slightly jiggly when you gently shake the pan. It will continue to set as it cools and chills.
Can I use a different cookie for the crust? Absolutely! Chocolate graham crackers or chocolate wafer cookies also make great alternatives to Oreo crust.
Why did my cheesecake crack? Cracks can happen if the batter is overmixed or the oven temperature is too high. Cooling it gradually and not overbaking helps prevent this.
More Cheesecake Factory Copycat Recipes
- Cheesecake Factory Spicy Cashew Chicken
- Copycat Cheesecake Factory Godiva Chocolate Cheesecake
- Air Fryer Flamin’ Hot Cheetos Chicken Wings
- Cheesecake Factory Copycat Cheeseburger Egg Rolls
- Copycat Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake
- Ninja Foodi Copycat Cheesecake Factory Chicken & Rice Soup
- Air Fryer Cheesecake Factory Fried Macaroni & Cheese
- Copycat Cheesecake Factory Marinara Sauce
- Cheesecake Factory Copycat Celebration Cheesecake
- Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe
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Copycat Cheesecake Factory Oreo Cheesecake
Description
Ingredients
- 24 Oreo cookies, about 2 cups crumbs, crushed
- 5 tablespoons butter, melted, unsalted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 1/2 teaspoon1 Vanilla extract – 1½ teaspoons
- 2 tablespoons all-purpose flour
- 12 Oreo cookies, chopped (folded into batter)
Instructions
- Crush Oreo cookies into fine crumbs and mix with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the freezer while you make the filling.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla extract, and flour until fully combined. Gently fold in chopped Oreo cookies.
- Pour the filling over the chilled crust and smooth the top. Bake at 325°F for 60–70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before slicing. Garnish with whipped cream and more Oreo crumbles, if desired.
Equipment
- Springform Pan, or Baking Pan
- Cooking Spray
Nutrition
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