Cheesecake Factory Oreo Cheesecake Recipe: Cookies and Cream Heaven

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 8 hours
Total Time: 9 hours 45 minutes
Servings: 12-16 slices
Calories: Approximately 520 calories per slice

The Cheesecake Factory’s Oreo Cheesecake is pure indulgence—layers of creamy cheesecake studded with Oreo cookies, all sitting on an Oreo crust and topped with more cookies and whipped cream. This dessert is a cookies-and-cream lover’s dream come true.

It’s rich, decadent, and absolutely irresistible. Now you can bring this iconic dessert home and enjoy that signature Cheesecake Factory experience without leaving your kitchen.

What Makes This Oreo Cheesecake Special?

This cheesecake stands out with its triple Oreo punch—crushed Oreos in the crust, chopped Oreos throughout the filling, and whole Oreos on top. The combination creates amazing texture with every bite, from smooth and creamy to crunchy cookie pieces.

The white and dark color contrast makes it visually stunning. It’s the ultimate celebration of everyone’s favorite sandwich cookie transformed into an unforgettable cheesecake.

Equipment Needed

• 9-inch springform pan
• Food processor or rolling pin
• Large mixing bowl or stand mixer
• Medium bowl
• Electric mixer
• Rubber spatula
• Roasting pan (for water bath)
• Heavy-duty aluminum foil
• Sharp knife
• Measuring cups and spoons

Ingredients You’ll Need

For the Oreo Crust:

• 24 Oreo cookies (about 2 cups crushed)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Oreo Cheesecake Filling:

• 32 ounces cream cheese (four 8-oz packages), softened
• 1¼ cups granulated sugar
• ⅓ cup sour cream, room temperature
• 1 tablespoon all-purpose flour
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 20 Oreo cookies, roughly chopped (about 1½ cups)

For the Topping:

• 1½ cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 8-10 whole Oreo cookies
• Chocolate sauce or ganache (optional)

Step-by-Step Instructions

1. Prepare the Springform Pan: Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and going up the sides completely. This waterproofs the pan for the water bath. Spray the inside of the pan with non-stick cooking spray. Preheat your oven to 325°F (165°C) and place a large roasting pan in the oven to heat.

2. Make the Oreo Crust: In a food processor, pulse 24 Oreo cookies (cream filling included) until finely ground. Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin. Transfer crushed Oreos to a medium bowl. Add melted butter and sugar, mixing with a fork until the mixture resembles wet sand and holds together when pressed.

3. Form and Bake Crust: Press the Oreo mixture firmly into the bottom of the prepared springform pan, creating an even layer about ¼-inch thick. Use the bottom of a measuring cup to pack it down tightly. Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling. The crust will firm up as it cools.

4. Prepare the Cream Cheese Base: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until completely smooth and creamy with no lumps. Scrape down the sides and bottom of the bowl frequently. The cream cheese must be at room temperature for a lump-free filling. This is the foundation of a perfect cheesecake.

5. Add Sugar and Dry Ingredients: Add sugar and flour to the cream cheese. Beat on medium-low speed for 2 minutes until well combined and fluffy. Scrape down the bowl to ensure everything is incorporated. Add sour cream and vanilla extract, beating just until smooth and uniform. The mixture should be silky and thick.

6. Incorporate the Eggs: Add eggs one at a time, beating on low speed after each addition just until the yellow disappears. Don’t overmix—beat only until incorporated. Scrape the bowl between each egg. Overbeating after adding eggs creates air bubbles that can cause cracks during baking. Gentle mixing is key.

7. Fold in Chopped Oreos: Using a rubber spatula, gently fold the roughly chopped Oreo cookies into the batter. Mix just until the cookies are evenly distributed throughout. Some cookies will sink during baking, creating a beautiful marbled effect. Be gentle—you want cookie pieces, not pulverized cookies. The chunks add texture and visual appeal.

8. Pour and Prepare for Baking: Pour the filling over the cooled Oreo crust, spreading it evenly with a spatula. Tap the pan gently on the counter 2-3 times to release any trapped air bubbles. The filling should come close to the top of the pan but not overflow. Leave about ½ inch of space at the top.

9. Set Up Water Bath: Carefully place the foil-wrapped springform pan into the roasting pan in the oven. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath provides gentle, even heat and prevents cracks. Be careful not to splash water into the cheesecake.

10. Bake the Cheesecake: Bake at 325°F for 70-80 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center (about 3-4 inches in diameter) still jiggles like jello when gently shaken. The center will look slightly underbaked but will firm up during the cooling process. Don’t overbake, or it will be dry.

11. Cool Gradually: Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool in the oven for 1 hour. This gradual temperature change prevents cracks from thermal shock. After 1 hour, remove the cheesecake from the water bath and remove the aluminum foil. Run a thin knife around the edge to loosen it, but don’t remove the springform ring yet.

12. Complete Cooling: Let the cheesecake cool to room temperature on a wire rack, about 2-3 hours. Once at room temperature, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The cheesecake must be completely chilled to set properly. Overnight chilling allows flavors to develop fully and ensures the best texture.

13. Make Whipped Cream Topping: When ready to serve, beat cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl with cold beaters until stiff peaks form, about 3-4 minutes. Don’t overbeat the cream, or it will become grainy. Stop when it holds its shape but is still smooth and spreadable.

14. Decorate and Serve: Remove the sides of the springform pan. Spread or pipe whipped cream over the top of the chilled cheesecake, creating swirls or decorative patterns. Arrange whole Oreo cookies on top, pressing them gently into the whipped cream. Drizzle with chocolate sauce if desired. Slice with a hot, clean knife and serve chilled.

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Ingredient Substitutions

• Regular Oreos: Use Double Stuf, Golden Oreos, or any Oreo variety you prefer. Each creates a slightly different flavor profile.
• Cream Cheese: Must be full-fat brick-style cream cheese. Low-fat or spreadable varieties won’t set properly.
• Sour Cream: Greek yogurt or additional cream cheese (use 3 more ounces total) works if needed.
• All-Purpose Flour: Cornstarch can substitute (use 1 tablespoon) for a gluten-free version.
• Heavy Cream: Use store-bought whipped topping like Cool Whip, though fresh whipped cream tastes significantly better.
• Butter: Can use coconut oil for the crust if dairy-free, though flavor will differ slightly.

Nutritional Information (Per Slice)

• Calories: 520
• Protein: 8g
• Carbohydrates: 48g
• Fat: 34g
• Saturated Fat: 19g
• Fiber: 1g
• Sugar: 38g
• Sodium: 420mg
• Cholesterol: 155mg

Note: Nutritional values are approximate and based on 12 slices.

Tips for Success

Room Temperature Everything: This cannot be stressed enough. Bring cream cheese, eggs, and sour cream to room temperature for 1-2 hours before starting. Cold ingredients create lumps.

Don’t Skip the Water Bath: The water bath is essential for preventing cracks and ensuring creamy texture. The gentle, moist heat is what makes Cheesecake Factory-style cheesecakes so perfect.

Chop Oreos by Hand: Don’t use a food processor for the filling Oreos—you want visible chunks, not crumbs. Roughly chop them into quarters or halves.

Low and Slow Mixing: After adding eggs, always mix on low speed and only until combined. Overmixing incorporates air that causes cracks and changes the texture.

The Jiggle Test: The cheesecake is done when only the center jiggles. It should wobble like jello—if the whole thing is solid, it’s overbaked.

Patience with Cooling: Never rush the cooling process. Gradual temperature changes are what prevent cracks. Cool in oven, then room temp, then refrigerate.

Sharp, Hot Knife: For clean slices, dip your knife in hot water and wipe it clean between each cut. This prevents the filling from sticking.

Serving Suggestions

• Classic Presentation: Serve slices on white plates with a drizzle of chocolate sauce and a whole Oreo cookie on the side for elegant plating.
• Ice Cream Pairing: Add a scoop of vanilla ice cream alongside each slice for an over-the-top dessert experience that’s pure indulgence.
• Coffee Companion: Pair with hot coffee, espresso, or a cappuccino. The bitter coffee complements the sweet cheesecake perfectly.
• Milk and Cookies: Serve with cold milk for a grown-up take on the classic cookies-and-milk combination.
• Birthday Celebration: Top with birthday candles for a show-stopping birthday cake alternative that everyone will remember.

Storage and Shelf Life

• Refrigerator: Store covered with plastic wrap or in an airtight container for up to 5 days. The Oreos will soften slightly but remain delicious.
• Freezer: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before serving.
• Room Temperature: Never leave cheesecake at room temperature for more than 2 hours. The dairy content requires refrigeration for food safety.
• Make Ahead: Cheesecake is perfect for making ahead. The flavor actually improves after 1-2 days in the refrigerator as everything melds together.

Variations to Try

• Peanut Butter Oreo: Use Peanut Butter Oreos and add ¼ cup peanut butter to the filling for a peanut butter lover’s dream.
• Mint Oreo: Use Mint Oreos and add ½ teaspoon peppermint extract for a refreshing mint chocolate chip variation.
• Red Velvet: Use Red Velvet Oreos for a stunning red and white cheesecake that’s perfect for Valentine’s Day.
• Chocolate Ganache: Pour chocolate ganache over the top instead of whipped cream for a richer, more decadent finish.
• Mini Cheesecakes: Make in muffin tins lined with cupcake liners. Reduce baking time to 22-25 minutes for individual portions.
• No-Bake Version: Use a no-bake cheesecake recipe with gelatin and fold in crushed Oreos. Set in the refrigerator for 4-6 hours.
• Birthday Cake Oreo: Use Birthday Cake Oreos and add rainbow sprinkles to the filling for a festive celebration cake.

Common Mistakes to Avoid

• Using Cold Ingredients: This is the number one mistake. Cold cream cheese creates lumps that won’t smooth out, no matter how long you mix.
• Overmixing: Mixing too much after adding eggs incorporates excess air, which expands during baking and causes cracks. Mix gently and briefly.
• No Water Bath: Skipping the water bath results in cracks, dry texture, and uneven baking. It’s worth the extra step for perfect results.
• Overbaking: The center should still jiggle when done. It continues cooking during the cooling process and will set completely when chilled.
• Cutting Too Soon: Cutting before the cheesecake is completely chilled results in messy, soft slices. Patience is essential for clean cuts.
• Inadequate Foil Wrapping: Water seeping into the pan creates a soggy crust. Wrap tightly with two layers of heavy-duty foil.
• Opening the Oven: Don’t open the oven door during baking except to check doneness near the end. Temperature fluctuations cause cracks.

Frequently Asked Questions

Can I use reduced-fat cream cheese?
No, full-fat cream cheese is essential for proper texture and flavor. Reduced-fat or fat-free versions contain more water and won’t set properly, resulting in a runny, grainy cheesecake.

Why did my cheesecake crack?
Cracks typically result from overmixing after adding eggs, overbaking, or cooling too quickly. Use a water bath, mix gently, don’t overbake, and cool gradually in the oven.

Can I make this without a springform pan?
Not recommended. Springform pans make removing the cheesecake easy. Regular cake pans make it nearly impossible to remove cleanly. If necessary, line a regular pan with parchment paper extending up the sides.

How do I know when it’s done baking?
The edges should be set and slightly puffed. The center (about 3-4 inches) should still jiggle like jello when gently shaken. It looks underbaked but firms during cooling.

Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works perfectly. Just make sure to beat the cream cheese thoroughly until completely smooth before adding other ingredients.

Do I need to remove the Oreo filling?
No! Use the whole Oreo cookie—cream filling and all. The filling adds flavor and helps bind the crust together.

Can I make this cheesecake ahead of time?
Yes! This is perfect for making 1-2 days ahead. The flavor actually improves as it sits. Store covered in the refrigerator until ready to decorate and serve.

Why is my cheesecake too soft?
It wasn’t baked long enough or wasn’t chilled adequately. Make sure it bakes until the edges are set, and refrigerate for at least 6 hours, preferably overnight.

Can I freeze Oreo cheesecake?
Yes! Wrap tightly in plastic wrap and aluminum foil. Freeze whole or in slices for up to 2 months. Thaw in the refrigerator overnight. The texture remains excellent.

How many Oreos do I need total?
You’ll need about 54 Oreos total—24 for the crust, 20 chopped in the filling, and 8-10 whole for decorating the top.

The Ultimate Cookies and Cream Experience

This Cheesecake Factory Oreo Cheesecake is the definition of dessert perfection. With its triple dose of Oreo goodness, ultra-creamy texture, and stunning presentation, it’s guaranteed to impress at any gathering. The combination of crunchy cookie pieces and smooth cheesecake creates an irresistible contrast in every bite.

Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this recipe delivers bakery-quality results that rival the original. Follow these steps, take your time with the cooling process, and prepare to serve the most popular dessert at any event!