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Copycat Cheesecake Factory Oreo Cheesecake

Copycat Cheesecake Factory Oreo Cheesecake

5 from 4 votes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 Servings

Description

Make the Copycat Cheesecake Factory Oreo Cheesecake at home with a creamy filling and crunchy Oreo crust, perfect for Oreo and cheesecake lovers alike.

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

Serving: 1ServingCalories: 316kcalCarbohydrates: 23gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 78mgSodium: 213mgPotassium: 119mgFiber: 1gSugar: 16gVitamin A: 740IUVitamin C: 0.1mgCalcium: 50mgIron: 3mg