Cheesecake Factory Oreo Cheesecake (Copycat)

The Cheesecake Factory Oreo Cheesecake is a study in contrasts: a dense, velvety cream cheese filling studded with crunchy cookie pieces, all sitting on a thick Oreo cookie crust. This copycat Cheesecake Factory recipe recreates that signature texture at home, and the key is in the technique. You beat the cream cheese on low speed to keep air out of the batter, which gives the finished cake that tight, creamy slice you get at the restaurant.

The chopped Oreos folded into the filling and pressed onto the top do more than add flavor. They provide little pockets of crunch that break up the richness of the cheesecake. It's a baked Oreo cheesecake that needs a full 24 hours in the fridge to set properly, so plan ahead. The wait is worth it for that clean, professional-looking slice.

Reasons to Make This Homemade Oreo Cheesecake

• You get the full cookies and cream cheesecake experience, from the Oreo cookie crust to the cookie pieces in every bite, without leaving the house.
• The gentle mixing method and long chill time produce a dense, creamy filling that slices cleanly, just like the restaurant version.
• It's a straightforward baked Oreo cheesecake recipe that uses standard ingredients and a simple water-free baking method.

Key Ingredients for Authentic Cheesecake Factory Oreo Cheesecake

• Oreo cookie crumbs: Use finely ground crumbs for the crust so it holds together and presses evenly. You can pulse whole cookies in a food processor, cream filling included, or buy pre-made crumbs.
• Cream cheese: Full-fat blocks are essential. Reduced-fat or whipped cream cheese has a higher water content, which makes the filling softer and less stable.
• Sour cream: It adds a slight tang and helps create the smooth, creamy texture. Use full-fat sour cream for the best results.

Kitchen Tools for a Baked Oreo Cheesecake

• A 9-inch springform pan, so you can remove the sides without disturbing the finished cheesecake.
• A stand mixer or electric hand mixer for beating the cream cheese until smooth.
• A wooden spoon to prop the oven door open during the cooling phase.
• Plastic wrap or aluminum foil for covering the pan before refrigerating.

Tips for Making the Best Cheesecake Factory Copycat Recipe

• Bring the cream cheese, eggs, and sour cream to room temperature before you start. Cold ingredients create a lumpy batter and require extra mixing, which adds air and can cause cracks.
• Mix on low speed and stop as soon as each ingredient is incorporated. Overbeating incorporates air that expands in the oven and then collapses, leaving cracks in the surface.
• Bake until the center jiggles slightly when the pan is gently shaken. If it's very jiggly, add 15 minutes. The residual heat in the turned-off oven finishes the cooking gently.
• Run a thin knife around the edge of the cake after it cools completely. This releases the crust from the pan and prevents cracking as the cheesecake settles during refrigeration.

Preventing Cracks in Your Baked Oreo Cheesecake

This recipe avoids a water bath, but you can still get a crack-free surface by following the cooling steps carefully. After the cheesecake bakes, turn off the oven and prop the door open with a wooden spoon. Leave the cheesecake inside for a full hour. This gradual cooling prevents the sudden temperature change that causes the top to crack.

Another common cause of cracks is overbaking. The center should still jiggle slightly when you shake the pan gently. It will continue to set as it cools. If you notice a crack forming after the cheesecake has chilled, you can cover it with the chopped Oreo topping or a layer of whipped cream.

Oreo Cheesecake Variations to Try

• Use double-stuffed Oreos for the filling and topping if you want extra cookie cream flavor in every bite.
• Swap the vanilla extract for 1 teaspoon of peppermint extract to make a cookies and mint cheesecake.
• Drizzle the finished cheesecake with chocolate or caramel sauce just before serving for extra sweetness.
• For a peanut butter twist, swirl 1/2 cup of creamy peanut butter into the batter before adding the chopped Oreos.

Ways to Serve This Cookies and Cream Cheesecake

• Serve slices chilled straight from the fridge for the cleanest cuts and the densest texture.
• Top each slice with a dollop of lightly sweetened whipped cream and a dusting of cocoa powder.
• Pair it with a hot cup of coffee or a glass of cold milk to balance the richness.

How to Store Leftover Cheesecake Factory Oreo Cheesecake

Store leftover cheesecake in the springform pan or transfer it to an airtight container. Keep it in the refrigerator for up to 5 days. The cheesecake is best served cold, so no need to bring it to room temperature before eating.

If you're storing slices, place a piece of parchment paper between them so the Oreo topping doesn't stick. Cover the pan tightly with plastic wrap or foil to keep the cheesecake from picking up other odors in the fridge.

Can You Freeze This Cheesecake Factory Copycat Recipe?

Yes, this cheesecake freezes well. After it has chilled for the full 24 hours, wrap the entire cheesecake, still in the springform pan, in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 2 months.

To thaw, move the cheesecake to the refrigerator and let it sit overnight. Do not unwrap it while it thaws, as condensation can form on the surface. Once thawed, slice and serve cold. The texture remains creamy, though the Oreo pieces on top may soften slightly.

Source recipe: Cheesecake Factory Oreo Cheesecake (Copycat) (SnapChef ID 5577a094-e421-4350-be1e-7ebbf6bd3daf). Nutrition is estimated per serving.

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Cheesecake Factory Oreo Cheesecake (Copycat)

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Prep Time

25 min

Cook Time

1 h

Total Time

1 h 25 min

Servings

16 servings

Calories

413 kcal

Scale: 1x2x3x · − 16 servings +

US Metric

Cook Mode

Ingredients

Copy list

• 1 1/2 cups Oreo cookie crumbs (about 23 whole Oreos with filling, finely chopped)
• 2 tablespoons melted butter + more for the pan
• 24 ounces cream cheese room temperature
• 1 cup sugar
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 8 ounces sour cream room temperature
• 15 Oreo cookies coarsely chopped, divided use

Directions

1. 1
   To make the crust, thinly coat the inside of a 9-inch springform pan with butter. Mix the Oreo crumbs with the melted butter and press the mixture into the bottom and 1 1/2 inches up the sides of the prepared springform pan.
2. 2
   Preheat the oven to 325°F.
3. 3
   With the mixer on low, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time and beat until just blended, making sure not to incorporate too much air into the batter. Add the vanilla, salt, and flour and beat until just smooth. Add the sour cream and beat until just combined. Do not overmix. Use a spatula to fold just under half of the chopped Oreos into the batter.
4. 4
   Pour the batter into the springform pan and top with the remaining chopped Oreos.
5. 5
   Place the pan on the top rack of the preheated oven and bake for 1 hour, until the center of the cheesecake jiggles slightly when the pan is gently shaken. If it is very jiggly, cook for an additional 15 minutes.
6. 6
   Turn the oven off and prop the door open with a wooden spoon. Keep the cheesecake in the oven for another hour before transferring it to the counter to cool completely.
7. 7
   Cover the pan and refrigerate for 24 hours before serving.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 413 kcal 21% DV

Protein 5 g 10% DV

Total Fat 32 g 41% DV

Total Carb. 27 g 10% DV

Sugars 20 g

Sodium 382 mg 17% DV

% Daily Values are based on a 2,000-calorie diet (FDA).