Dessertscopykat5.0
Cheesecake Factory Oreo Cheesecake
A rich, creamy Oreo cheesecake just like Cheesecake Factory's, with a cookie crust, Oreo-filled batter, and a chopped Oreo topping. Plan 24 hours for chilling.
👥 16 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- spatula
- wooden spoon
📝 Preparation Steps
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
Preheat the oven to 325°F.
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.
cream cheese (room temperature)24 ouncessugar1 cuplarge eggs (room temperature)5sour cream (room temperature)8 ounces
4
Pour the batter into the springform pan and top with the remaining chopped Oreos.
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
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
Cover the pan and refrigerate for ⏱️ 24 hours before serving.
Nutrition Facts
calories
413 kcal
fat Content
32 g
serving Size
1 serving
sugar Content
20 g
sodium Content
382 mg
protein Content
5 g
cholesterol Content
139 mg
carbohydrate Content
27 g
saturated Fat Content
17 g
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