Cheesecake Factory Oreo Cheesecake
This Cheesecake Factory Oreo Cheesecake is a rich, creamy delight with a crunchy Oreo crust!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
- Cooling rack
Ingredients
For the Crust:
- 1.5 cup Oreo cookie crumbs (about 23 whole Oreos with filling, finely chopped)
- 2 tablespoons melted butter + more for the pan
For the Cheesecake Filling:
- 24 ounces cream cheese (room temperature)
- 1 cup sugar
- 5 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 0.25 cup all-purpose flour
- 8 ounces sour cream (room temperature)
- 15 pieces Oreo cookies (coarsely chopped, divided use)
Instructions
Steps to Prepare:
- Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). Grease your springform pan with melted butter. Combine Oreo cookie crumbs and melted butter, then press into the bottom of the pan.
- Step 2: Make the Cheesecake Filling - Beat cream cheese until smooth. Gradually add sugar and mix well, scraping down the sides.
- Step 3: Add Eggs and Flavorings - Add eggs one at a time, mixing on low. Add vanilla, salt, and flour, then fold in sour cream and chopped Oreos.
- Step 4: Bake the Cheesecake - Pour filling over crust. Bake for 55-65 minutes until edges are set and center jiggles. Cool slowly in the oven for an hour.
- Step 5: Chill and Serve - Let cool to room temperature, then refrigerate for at least 4 hours. Before serving, top with remaining chopped Oreos.
Notes
- For a minty twist, use mint-flavored Oreos.
- Swirl in peanut butter for a nutty flavor.
- Top with fresh fruit for a fruity contrast.