Cheesecake Factory Cloned Oreo Cookie Cheesecake
Indulge in the creamy decadence of this Cheesecake Factory Cloned Oreo Cookie Cheesecake, a dessert that brings the iconic restaurant favorite straight to your kitchen! Featuring a buttery Oreo cookie crust, a lusciously smooth and tangy cream cheese filling studded with chunks of Oreo cookies, and the perfect hint of vanilla, this recipe is destined to delight cookie-and-cream lovers everywhere. Baked with a water bath to achieve that signature crack-free finish, this cheesecake is a show-stopping dessert that’s as visually stunning as it is delicious. Serve it chilled with a dollop of whipped cream and extra Oreo cookies for garnish to make every slice a celebration. Whether for birthdays, holidays, or a special treat, this homemade Oreo cheesecake promises restaurant-quality results that are easy to create and impossible to resist!
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Ingredients
- 24 pieces Oreo cookies (crushed, for crust)
- 6 tablespoons Unsalted butter (melted)
- 32 ounces Cream cheese (softened)
- 1.25 cups Granulated sugar
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 12 pieces Oreo cookies (chopped, for filling)
- 1 cup Whipped cream (optional, for topping)
- 6 pieces Oreo cookies (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray and wrap the outside with aluminum foil to prevent water from seeping in during the water bath.
Step 2
In a medium bowl, combine 24 crushed Oreo cookies and 6 tablespoons of melted butter. Mix until the texture resembles wet sand.
Step 3
Press the Oreo crust mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat measuring cup to ensure it is evenly packed. Set aside.
Step 4
In a large mixing bowl, beat the 32 ounces of softened cream cheese and 1.25 cups of granulated sugar together until smooth and fluffy, about 2-3 minutes.
Step 5
Add the 0.5 cup of sour cream and 2 teaspoons of vanilla extract to the cream cheese mixture. Mix until well combined.
Step 6
Beat in the 4 large eggs, one at a time, on low speed. Be careful not to overmix as this can incorporate too much air, which may cause cracks in the cheesecake.
Step 7
Gently fold 12 chopped Oreo cookies into the cheesecake batter until evenly distributed.
Step 8
Pour the cheesecake batter over the prepared crust in the springform pan and smooth out the top with a spatula.
Step 9
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is the water bath to prevent cracks).
Step 10
Bake in the preheated oven for 70-75 minutes, or until the edges are set and the center is slightly jiggly.
Step 11
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 12
Remove the cheesecake from the water bath and run a knife around the edges to release it from the pan. Let it cool to room temperature on a wire rack.
Step 13
Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
Step 14
When ready to serve, top with whipped cream and additional Oreo cookies, if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (2290.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8515.7 |
| Total Fat 610.2g | 0% |
| Saturated Fat 342.8g | 0% |
| Cholesterol 2149.1mg | 0% |
| Sodium 5121.2mg | 0% |
| Total Carbohydrate 691.5g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 525.5g | |
| Protein 109.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1520.4mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 2205.8mg | 0% |
Source of Calories