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!
Ingredients
Filling
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
Crust
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
(320 votes, average: 3.58 out of 5)
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On May 26th, 2008
steev Said:
very delicious cake keep it on man.
On June 21st, 2008
Tenina Said:
This sounds great…I have a cheese cake recipe with an Oreo base..(which BTW is AWESOME) “Raspberry Dream Cheesecake” but putting the Oreos into the Cheesecake bit sounds terrific…YUM
On July 31st, 2008
Cindy Said:
This cheesecake was easy and delicious. Make it for company and everyone went nuts over it.
On August 4th, 2008
coleslaw Said:
always love cheese. thank you for this recipe. I will ask my wife to try it.
On November 10th, 2008
Lauren Said:
very good! the oreo crust pre-made for the store tastes just a good as the homemade one used here. It helps keep the crunch unlike just using oreos.
****
On November 24th, 2008
Help Said:
Are you suppose to keep the oven on in the last hour while the door is opened? I think it could have cook a little longer. Please help it looks delicious.
On December 8th, 2008
debbie Said:
thought you might have Gina try this one
On July 31st, 2009
Angela Said:
This was the first ever cheesecake I had made. I was worried that it might come out wrong or that it would be to hard for me to make right.
I was so wrong….I made this for a family reunion and I was worried I hadn’t made enough. Everyone loved it and told me from now on this is what I had to bring to every reunion.
On October 11th, 2009
robbiescakequeen Said:
Ive done alot of searching around for the best oreo cheesecake recipe out there since my hubby is beyond in love with Oreo cheesecake… This one is the only one that sounds like it might do the trick.. others are either too plain, not enough cream (sour or heavy)or too complicated…so… mines baking in the oven right now – we will see tomorrow how it tastes!
On December 25th, 2009
Elsie Said:
Awesome recipe! Made it for my friend’s birthday and everyone loved it!! 
On January 13th, 2010
ashley Said:
I’ve never had the Cheesecake Factory’s Oreo cheesecake before, but I will admit that this recipe is really, really good. Instead of making the crust from scratch, I used the pre-made oreo pie shells. However, I didn’t realize that this recipe would make so much and had to run out and grab another shell after making up the filling. A bit of advice, cut the pies into 6 pieces instead of 8 because. If you cut them into 8, you will want another piece-but they are just so dense you can’t eat two! Very, very yummy!
On January 26th, 2010
Melanie Said:
This was my first cheesecake and it was so easy and turned out SOO GOOD! My boyfriend basically fell in love with me all over again when he came home from work and it was in the fridge. Of course he didn’t want to wait the whole 24 hours but it was definitely worth the wait! It tasted best after a week so definitely wait at least a day!
[...] http://www.recipesecrets.net/blog/recipes/copycat-cheesecake-factory-oreo-cheesecake/ [...]
On February 24th, 2010
NativeGirl Said:
I have made a few cheesecakes in my time. this by far was a very good tasting batter. (yes, I know raw yoke is not good for the health) but worth it!!!!! I can’t wait for the cake to be cooked and cooled. I am surprising my daughter’s teachers with it tomorrow!
I hope they love it as much as I am excited because of it……….
Tampa, Fl
On March 2nd, 2010
sally baker Said:
would you recommend store bought crust or homemade crust?
On March 25th, 2010
Ahkeem Said:
I just made it and it was okay. my family liked it but too rich for my personal liking. Whenever I make homemade cheesecakes, i find them to be too rich for me. But overally really great! I had to use 3 tbs butter and noticed 18 oreos are great for the crust! I also scooped out the cream filling of the oreos for the crust too.
On March 31st, 2010
ally Said:
I am from england and have found the recipes on here to be amazing. I am still getting used to USA measures as they are a bit different to UK ones but am going to give this cake a go as i love oreos and i really love cheesecake. Will let you know how i get on when it has been made.
Perhaps you could let me know how many ounces are in a USA pound? Is it the same as a UK lb? we have 16oz in a lb if anyone can help xx
On April 3rd, 2010
hattenator Said:
Yes, 16oz/lb. The only exception is when you talk about precious metals, then we sometimes use 12troy-oz/lb.
http://www.sciencemadesimple.com/weight_conversion.php
http://www.sciencemadesimple.net/volume.php
On April 5th, 2010
ally Said:
Well I made it but put it in a 12in springform tin as it all looked too much for my 9in tin. It was so good and everyone commented on how delicious it was. I will definatly be making this again. Thankyou for such a great recipe.
On April 28th, 2010
Claudia Aldama Said:
It looks delicious and i’ll bee baking it right now! The only question is… is it absolutely necessary to wait 24hrs in the fridge? whats the least time it can wait in the fridge for?
On April 30th, 2010
nancy parks Said:
Searching high and low and CANNOT find copycay recipie for OutBack’s Mustard Vinegarette salad dressing.
On May 6th, 2010
marilyn Said:
If i use the filling for 2 premade oreo pie crusts, do I still cook in oven for 1hr15min? Please advise.
On May 16th, 2010
Lily Said:
one reviewer asked if after one hour and 15 minutes and oven is left open, is oven supposed to be off or on? please reply, i need the answer before I try to make it. thanks and God bless. Lily
On May 18th, 2010
marilyn Said:
Hi Lily,
I just guessed and prayed it would come out ok. I ended up turning the oven off while the oven is left open because I think it’s supposed to cool? But anyway, it still came out great and everyone loved it!
On May 31st, 2010
Cynthia McIntyre Said:
I made this for our Memorial Day picnic yesterday. It was the hit of the party! thanks!
On June 23rd, 2010
Angie Said:
So is the common consensus to leave the oven off when open? I am going to make this for my boyfriend’s birthday and I want it to come out perfect.
Thanks!
On October 2nd, 2010
Josh Said:
This recipe sounds delicious! I have 2 baking now (as there was way too much filling for one) I cant wait to try it out tomorrow!
On October 21st, 2010
Natalie Said:
Do I leave oven on for the last hour????
On October 26th, 2010
brianna Said:
this recipe sounds great and all but is it really necessary for it to sit in the fridge for 24 hrs? i was doing reserch and it said it would be fine for 3 hrs. so should i keep the 3 hrs or 24 hrs? im making this for my boyfriends birthday. i need to know ASAP plz and thk you.
On October 29th, 2010
Cindy Said:
I have made this before. It is wonderful!!!
On November 16th, 2010
Michelle Said:
In regards to questions about whether or not the oven should be left on after oven door is opened for last hour (step 9), OVEN SHOULD NOT BE ON!!! By leaving the cheesecake in the oven with the oven off and the door open, this allows the cheesecake to cool more evenly in hopes of preventing cracks. In fact, if the oven were left on, the temperature of the actual burner inside would be close to 600 degrees. This is because the oven is trying to heat the oven to the 325 degree level with all heat escaping (i.e. opening the all the doors of a house while the heat is on). The oven is compensating for the heat loss. SO…turn OFF the oven and leave door open for 1 hour or until the oven feels like room temp. This could only be 30 to 45 mins. depending on how fast it cools. I hope this helps all of you who had questions concerning this recipe and step 9.
On November 18th, 2010
carla Said:
You turn the oven off and crack the door. I like to bake my cheesecakes in a water bath too. They never crack on top when I do that. Also someone said they remove the filling of the oreo’s for the crust. I leave it in because the filling helps binds the crumbs together.
On November 19th, 2010
momonthego Said:
Yes, you turn the oven off and let the cheesecake sit in the warm oven to cool. If it cools too fast it will crack on the top and not look as pretty. Also, letting your ingredients come to room temp before you make the cheesecake will help this, too. As far as letting it sit 24 hrs before eating- lets just say ours doesn’t usually make it that long and I think you can eat it whenever it cools. With that being said, it does tastes so much better after it has cooled in the fridge for a day.
On November 20th, 2010
Tammy M Said:
For those asking the question about turning the oven off or leaving it on – turn off your oven and let it just sit in there. I happen to use a water bath for my cheesecake as well. This keeps it from cracking. I wrap alluminum foil around the bottom and sides of my cheesecake pan and I sit the cheesecake down into a bigger pan with some boiling water in it. You can also just put a pan in the oven under your cheesecake with boiling water. This definitely prevents cracking… This is a really good receipe. I make it every year for the holidays… it is super duper rich… I tiny slice is plenty. Out of my 9in pan, I cut it into 16 slices. Make sure to use a knife, dipped into hot hot water each time you cut the slices.
On November 24th, 2010
Dynie Said:
This lists servings: 4-6. I’m thinking it should be 12-14!
On November 26th, 2010
Lucy Said:
*****FIRST TIME CHEESECAKE MAKERS****
I made this cheesecake as my very first cheesecake. I spent so much money on the ingredients and so much time making it, but one thing I did not know about cheesecake is it must cool at a GRADUAL temperature decrease. On step 9 it reads, “After that time, keep oven door open and let the cheese cake stay in the oven for one hour.” This was confusing, but my mother preached to me to follow the directions, so I did exactly what step 9 told me. Propping the door open and leaving the over ON charred the bottom and sides of my cheesecake. As I continue to follow step 9′s instructions, I took the cheesecake out of the oven to let it cool. When I came back later to check on it, the center had fallen (along with my cooking spirit)! So not only had my cheesecake collapsed but the outside was burnt. I’ve talked to other ladies who had made cheesecakes. They told me to leave the oven door closed on step 9 but turn the oven OFF – that way it will slowly cool. I read previous reviews before attempting to make this cake and everybody raved about it, but take this as a testimony from a cheesecake newbie, in which we were all there at one time. Happy cooking!
On November 27th, 2010
Jeremy Said:
what flour did you guys used ?
self-raising?
On November 30th, 2010
momonthego Said:
Jeremy, you use regular flour, not self rising.
On December 2nd, 2010
Valerie Said:
If using 2 store bought Oreo pie crusts, how long do you cook?
[...] Copycat Cheesecake Factory Oreo Cheesecake : The Secret Recipe BlogIve done alot of searching around for the best oreo cheesecake recipe out there since my hubby is beyond in love with Oreo cheesecake… … [...]
On February 27th, 2011
Susan Said:
I tried this recipe just yesterday, the cake looked amazing and it did half some cracks thought i don’t know why, I followed the directions exactly, but when I tried it honestly it didn’t taste good, I felt like the cheese had no sweet taste to it, I don’t know what I did wrong??? Please help!!!
On February 28th, 2011
christine Said:
I plan on making this tonight…I wonder how a chocolate ganache would be for a topping, instead of the additional Oreos? I’m excited to finally be able to use my springform pan…
On March 1st, 2011
sarah Said:
When making this, I used only the black oreo cookie parts to crush into crumbs, scraping off the white cream and adding it to the coarsely chopped oreo cookies to go in the batter. It was so delicous <3
On March 3rd, 2011
Helen Said:
When making the crust, do I use the cream (crumb the whole biscuit) or remove it?
On March 4th, 2011
Greg Said:
Easy enough recipe, though I’m curious why there was no milk/heavy cream in the recipe. Though the extra eggs made it so there was enough liquid.
On May 16th, 2011
Georgie Said:
If I leave out the flour will the cheesecake still turn out okay or will the recipe be too watery. I read that if you add flour it makes the texture more like a cake and I don’t want that.
On May 21st, 2011
Jessa Mc. Said:
Of course you turn the oven off, then let the cake cool inside the oven. It’s so the cake doesn’t crack. So many people asking that question…..seems like a no-brainer to me. Why would he tell you to leave the oven on with the door open? (duh)
On June 4th, 2011
Rozanna Said:
I love this recipe!! Thank you soo much! I make it all the time. I always add two cups of sugar instead of one though. I love it super sweet!
On June 14th, 2011
budgetbaker Said:
Hi, I don’t have a big oven like the ones that have the stoves on top of them. Instead what I have is a small toaster oven that can fit a small 12×12 tray just for my everyday cooking.
Would I still be able to bake this properly with a mini-oven such as that?
And if so, what temperature should I be baking in then given it’s in such a small enclosure. =s please help!
On July 2nd, 2011
steven Said:
is it supposed to be on top rack because of temperature difference? my top rack is hotter.
On September 16th, 2011
Kendra Said:
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.
On October 5th, 2011
carin Said:
just finished making this(just put in the oven)-I used a 10″ springform and it left only about 1/2″ at the top.
On October 5th, 2011
carin Said:
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.
On October 28th, 2011
Amy Said:
1 1/2 pounds of cream cheese is 3 8oz packs.
On November 7th, 2011
Hayley Said:
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.
On December 15th, 2011
lucy Said:
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.
THANKS
On January 16th, 2012
emily Said:
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??
On January 16th, 2012
Disappointed Said:
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.
On April 13th, 2012
sarah Said:
i love making this!!!!!!!!
On June 1st, 2012
Hannah Said:
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 =[
On July 4th, 2012
marjs Said:
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!
On July 31st, 2012
Pete Said:
Tasted fine, but definitely NOT like cheesecake factory.
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