Copycat Cheesecake Factory Oreo Cheesecake

Here is a great copycat recipe for anyone with a sweet tooth!  This recipe takes oreo’s to the next level like only The Cheesecake Factory can do.  With this simple recipe, you can prepare this cheesecake at home like a pro!


1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning.  Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 4-6

65 thoughts on “Copycat Cheesecake Factory Oreo Cheesecake

  1. Kendra says:

    To all these people that keep asking if the oven should be on or off when you open the door …..YOU SHOULD NOT BE BAKING!! Wouldn’t just plain old common sense tell you that you wouldn’t leave the oven door OPEN and the oven ON????? Good Lord…..unbelievable.

  2. carin says:

    just finished making this(just put in the oven)-I used a 10″ springform and it left only about 1/2″ at the top.

  3. carin says:

    made this and when I opened the oven door and turned off the oven, it was nearly
    9but not quite) overflowing from the 10″ springform pan I used. so I’d recommend using a 10 or 12″ pan instead of the 9″ pan called for in the recipe.

  4. Hayley says:

    This did not turn out very well for me at all! The cake is so thick! Cheesecake is usually airy and rich you know? this was just oddly…gummy, and a sad waste of oreos.

  5. lucy says:

    This turned out great! I’m so relieved. I was nervous bc I never thought to try and make cheesecake but it was absolutely perfect. Delicious. just in response to the last message- I almost didn’t use this recipe bc of this last post but I’m glad I ignored it. “airy and rich” is not how I describe cheesecake.
    This was rich creamy solid but not disgusting like I felt guilty eating every spoonful.
    will make again and again.

  6. emily says:

    I tried this for the first time tonite. Followed directions and I just went to open the door because it had cooked for the one hr, fifteen min and it had risen way over the top of my cheesecake pan.. doesn’t look like normal cheesecakes do when they’re finished? Seems a lot more fluffy. Any ideas what happened??

  7. Disappointed says:

    I did not want to sift through my recipes from school to find a cheesecake recipe so I searched for a “cheesecake factory” cheesecake in google. I was completely trusting in the ingredients and was well aware of the procedures of making the crust and filling. I was, however, in question on the oven degree. I completely trusted this recipe and yes, my oven is calibrated. At 45 min I realized the cake was STARTING to crack. I immediately turned off the oven and opened the door to prevent the middle of falling. It still turned out to look like the cracks in the grand canyon….also the outside was browned. NEXT time I will be setting my oven to 300 degrees F and lowering the time to 50 min. Hope you update the recipe. Or at least try it again to double check.

  8. Hannah says:

    Sorry to sound so stupid but I’m so desperate to make this but I’m english and american measurements are completely alien, is there anyone with knowledge of both measurements that could maybe explain how much each ingredient would be? Well just what a ‘cup’ is and the equivalent to the ingredients in pounds? Oh I’m so thick =[

  9. marjs says:

    That recipe looks so great and delightful! Try to visit the Gourmetrecipe, Everything-bread, Milkdelight and Gourmandia. This site can give you uprights recipe that you can enjoy! The recipes in this site stretches the cooking recipes that you’re looking for!

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  11. Melissa says:

    After it has baked and left in oven for hour with door open how long do we wait to take it out of pan?

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