Cheesecake Factory Oreo Cheesecake Copycat Recipe
This Cheesecake Factory Oreo cheesecake brings that thick, creamy, cookie-studded slice home, no reservation required.
It takes some patience, but the steps are straightforward, and the result is a rich cheesecake with a crunchy Oreo crust, chunks of cookie folded through a smooth cream cheese filling, and whipped cream on top.
Why I Love This Recipe
The filling is dense and creamy without being heavy, because the sour cream loosens it just enough to keep it from feeling like a brick.
The Oreo crust holds together better than a plain graham cracker base, and it adds a slightly bitter chocolate edge that balances the sweet filling.
This is the version I keep coming back to for birthdays and dinner parties. It chills overnight and slices cleanly, which matters when you want it to look as good as it tastes.
Recipe Ingredients
- 24 Oreo cookies (for crust) – standard, not Double Stuf; the filling ratio is built for regular cookies
- 5 tbsp unsalted butter, melted – holds the crust together; salted butter works too, just skip any added salt
- 24 oz (680g) full-fat cream cheese, softened – three standard 8 oz blocks; low-fat will give you a runnier filling
- 1 cup (200g) granulated sugar – plain white sugar; don’t swap for brown, it changes the texture
- 3 large eggs, room temperature – cold eggs can cause the batter to curdle slightly
- 1 cup (240g) full-fat sour cream – keeps the filling smooth and sliceable; plain full-fat Greek yogurt works as a swap
- 2 tsp vanilla extract – use pure, not imitation, if you have it
- 16 Oreo cookies (for filling) – roughly chopped; these give you the cookie chunks throughout the filling
- 1 cup (240ml) heavy whipping cream – for the whipped topping; cold straight from the fridge
- 2 tbsp powdered sugar – sweetens the whipped cream without graininess
- 8 Oreo cookies (for garnish) – halved or left whole, placed on top before serving
Variations / Substitutions
- Gluten-free – Use gluten-free chocolate sandwich cookies (like Glutino or Kinnikinnick) in the same quantities for crust, filling, and garnish; the texture comes out nearly identical.
- Dairy-free – Swap in dairy-free cream cheese (Violife works well), coconut cream instead of sour cream, and full-fat canned coconut cream whipped for the topping; the filling will be slightly softer.
- Extra chocolate – Stir 2 tbsp sifted cocoa powder into the filling with the sugar for a chocolate cheesecake base that plays up the cookie flavor.
- Reduced sugar – Cut the granulated sugar to ¾ cup (150g); the cheesecake will be noticeably less sweet but still sets properly.
- Mint Oreo twist – Use Mint Oreos in the crust and filling for a cool, minty flavor that works especially well in summer.
- No-bake version – Replace the eggs and sour cream with an extra 1 cup (240g) of whipped heavy cream folded into the filling, and skip the oven entirely; it needs 6 hours in the fridge to set.
If you like cookies-and-cream desserts, you might also enjoy a No-Bake Oreo Icebox Cake Recipe.
How To Make Oreo Cheesecake
Step 1: Press the Oreo Crust
Preheat your oven to 325°F (165°C), then start on the crust. Add the 24 Oreo cookies (whole, filling and all) to a food processor and blitz for about 30 seconds until you have fine, even crumbs with no large chunks. Tip them into a bowl, pour in the 5 tbsp melted butter, and stir until every crumb is coated and the mixture looks like wet sand. Press it firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch (23cm) springform pan, using the flat base of a measuring cup to pack it tight. Bake for 10 minutes, then set it aside to cool while you make the filling.
The crust should feel firm and set when you press it, not crumbly. If it looks dry before baking, add another teaspoon of melted butter.
Step 2: Beat the Cream Cheese Filling
In a large bowl, beat the 24 oz softened cream cheese with a hand mixer or stand mixer on medium speed for about 2 minutes, until it is smooth and no lumps remain. Add the 1 cup granulated sugar and beat for another minute. Add the 3 eggs one at a time, mixing on low speed after each one just until it disappears into the batter, about 20 seconds per egg. Scrape down the bowl, then add the 1 cup sour cream and 2 tsp vanilla extract, mixing on low for 30 seconds until everything is combined.
Keep the mixer on low once you add the eggs. Overmixing at that stage whips in extra air, and that air expands in the oven and causes cracks.
Step 3: Fold in the Oreo Chunks
Roughly chop the 16 Oreo cookies into pieces about the size of a thumbnail, some smaller bits are fine and add texture. Fold them into the cream cheese batter by hand using a spatula, with 4 or 5 slow folds. You want the cookies distributed but not crushed further. Pour the batter over the cooled crust and smooth the top with your spatula.
The batter will be thick and cream-colored with visible dark cookie pieces throughout. That contrast is what gives every slice its look.
Step 4: Bake the Cheesecake in a Water Bath
Wrap the outside of the springform pan tightly in 2 layers of heavy-duty aluminum foil, covering the bottom and coming up the sides. Set the wrapped pan in a large roasting pan and pour hot tap water into the roasting pan until it reaches 1 inch up the side of the springform. Carefully slide it into the 325°F (165°C) oven and bake for 60 to 70 minutes. The edges should look set and the center should still have a slight jiggle, about a 2-inch wobble in the middle when you gently nudge the pan.
Turn the oven off, crack the door open about 2 inches, and let the cheesecake sit in the cooling oven for 1 hour. This slow cooldown is what keeps the top from cracking. After that hour, take it out, run a thin knife around the edge to release it from the pan, and let it cool fully on the counter before covering and refrigerating for at least 6 hours, or overnight.
The water bath sounds like extra work, but it keeps the oven air humid and the heat gentle. Without it, the edges cook faster than the center and the top splits.
Step 5: Whip the Cream and Garnish the Cheesecake
When you are ready to serve, pour the 1 cup cold heavy whipping cream into a chilled bowl and beat on medium-high speed for about 3 minutes, until soft peaks form. Add the 2 tbsp powdered sugar and beat for another 30 seconds to stiff peaks. Transfer the cheesecake to a serving plate, then pipe or spoon the whipped cream around the top edge. Press the 8 halved Oreo cookies into the whipped cream at even intervals and serve in thick, clean slices.
Recipe Tips
- Room temperature really matters here. Cold cream cheese will leave lumps in the batter no matter how long you beat it. Set your blocks out at least 1 hour before you start.
- Use a springform pan, not a regular cake pan. You need the removable sides to get clean slices without destroying the crust.
- Do not skip the foil wrap. Even a tiny gap lets water seep into the crust and turns it to mush. Double-wrap and press the foil snug against the pan.
- Slice cleanly. Dip your knife in hot water and wipe it dry between each cut. The filling is dense and the Oreo pieces will drag if the blade is dry and cold.
Cook times by oven type (all at 325°F / 165°C, 9-inch pan):
| Oven Type | Start Checking At | Done When |
|---|---|---|
| Conventional | 60 minutes | 2-inch center jiggle |
| Fan / Convection | 50 minutes | 2-inch center jiggle |
| Dark-colored pan | 55 minutes | 2-inch center jiggle |
How To Store
- Refrigerate – Cover the cheesecake loosely with plastic wrap or store slices in an airtight container. It keeps well for up to 5 days in the fridge, and the texture actually improves on day 2.
- Serve Cold – This cheesecake is best straight from the fridge. Letting it sit at room temperature for more than 30 minutes softens the filling too much and the slices lose their shape.
What To Serve With Oreo Cheesecake
A hot espresso or strong black coffee is the most natural pairing here. The bitterness cuts through the sweetness and makes the chocolate in the Oreo crust stand out more. A small scoop of vanilla bean ice cream on the side also works because the cold temperature and plain flavor let the cheesecake stay the main event rather than competing with it.
Frequently Asked Questions
Can I make this cheesecake without a water bath?
Yes, but expect a higher chance of cracks on the surface. The texture will still taste good, just run a knife around the edge the moment it comes out of the oven to relieve tension.
Can I freeze this cheesecake?
Yes. Freeze individual slices on a baking sheet until solid, then wrap each one in plastic and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Why is my filling lumpy?
Lumps almost always mean the cream cheese was too cold when you started mixing. There is no fix once it is baked, so the prevention is giving your cream cheese a full hour at room temperature before you begin.
Can I use a different cookie for the crust?
Yes. Chocolate Graham crackers or any chocolate sandwich cookie work in the same quantities. Just keep the total weight close to the 24 cookie amount so the crust-to-butter ratio stays right.
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Ingredients
Method
- Preheat oven to 325°F (165°C). Blitz 24 Oreos into fine crumbs, mix with 5 tbsp melted butter, press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
- Beat 24 oz softened cream cheese on medium speed for 2 minutes until smooth. Add 1 cup granulated sugar and beat 1 minute more. Add 3 eggs one at a time on low speed, then mix in 1 cup sour cream and 2 tsp vanilla extract until just combined.
- Fold the 16 roughly chopped Oreos into the batter by hand, then pour over the cooled crust and smooth the top.
- Double-wrap the pan in foil, place in a roasting pan with 1 inch of hot water, and bake at 325°F (165°C) for 60 to 70 minutes until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Cool completely, then refrigerate for at least 6 hours.
- Beat 1 cup cold heavy whipping cream to soft peaks, add 2 tbsp powdered sugar, beat to stiff peaks, pipe or spoon onto the top edge of the cheesecake, press in 8 halved Oreos, and serve.
