Cheesecake Factory Bakery Oreo Cheesecake
The Cheesecake Factory has a huge menu with something for just about everyone, and one of the longtime fan-favorite desserts is their Oreo cheesecake. The good news: you can make a very similar version at home with this copycat recipe.
If you’ve never baked a cheesecake before, don’t let it psych you out. Cheesecake is very doable as long as you stick to a few basic “do this / don’t do that” guidelines while mixing and baking.
Oreo cheesecake recipe ingredients
Here’s what you’ll need:
- Oreo cookies
- butter
- cream cheese
- sour cream
- eggs
- sugar
- vanilla extract
- all-purpose flour
- salt
How to make Cheesecake Factory Oreo Cheesecake
1 Melt the butter, then mix the melted butter with Oreo crumbs and press the mixture into a 9-inch springform pan.
2. In a large mixing bowl, beat the cream cheese with a hand mixer until it’s light and fluffy.
3. Slowly add the sugar while continuing to beat until everything is well combined.
4. Add the eggs one at a time, beating after each addition until blended.
5. Add the vanilla, salt, and flour, and beat until the batter is smooth and lump-free.
6. Add the sour cream and beat until thoroughly mixed.
7. Turn the mixer off and use a spoon to stir in the coarsely chopped Oreo cookies.
8. Pour the batter into the springform pan and scatter coarsely chopped Oreos over the top.
9. Put the pan on the top rack, centered in an oven preheated to 325°F, and bake for 1 hour.
10. It’s ready when the center gives a slight jiggle when you gently shake the pan. If it’s very jiggly, bake up to 15 minutes longer.
11. Turn the oven off, crack the oven door open, and leave the cheesecake inside the oven for 1 hour.
12. Take the cheesecake out, set it on a cooling rack, and let it come to room temperature.
13. Refrigerate it for 24 hours.
You can serve a slice plain, or add whipped cream. Here’s a simple homemade version:
- In a chilled bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered or granulated sugar, and 1/2 teaspoon vanilla extract.
- Beat on medium-low until the mixture looks foamy.
- Increase speed gradually and beat until stiff peaks form.
- For a decorative finish, pipe it onto the cheesecake using a piping bag fitted with a Wilton 1M tip.
Tips for making cheesecake
- Start with room-temperature ingredients, and keep the mixer on a low speed while mixing and beating.
- Don’t overmix. If you whip in too much air, the cheesecake can fall. Mix only until everything is incorporated; extra beating for a couple more minutes doesn’t help.
- Don’t panic if it isn’t completely set when it comes out of the oven. A slight wiggle in the center is normal; it continues firming as it cools and chills.
How to prevent cheesecake from cracking
To reduce cracking as it cools, run a knife around the edge of the pan to loosen the cheesecake from the springform ring. Wait until it has fully cooled and set before removing the springform pan.
Is a water bath necessary for this Oreo cheesecake?
It’s not required, but it’s strongly encouraged. A water bath helps steady the oven temperature. Since most ovens cycle on and off to maintain heat, the water bath can help moderate those swings.
What size pan do I use?
A 9-inch pan is recommended because that’s what the recipe was developed for. If you use a different pan size, expect the bake time to change.
How many Oreos do I use?
The Oreos are used three ways:
- For the crust: crush the cookies first, then measure.
- For the batter: use six cookies.
- For the topping: use eight cookies.
How to store an Oreo cheesecake
Keep it in the refrigerator, wrapped in plastic wrap. If you’ve sliced it, you can press plastic wrap or parchment against the cut surface. It lasts up to a week in the fridge, though the Oreo crumbs start to soften after about 48 hours.
Does Oreo cheesecake freeze well?
Yes, it freezes well. Let it cool to room temperature, wrap it in plastic wrap, then wrap again with plastic wrap or foil. Freeze up to 3 months, then thaw overnight in the refrigerator.
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