Cheesecake Factory Oreo Cheesecake Copycat

Indulge in the ultimate dessert experience with this rich and creamy Cheesecake Factory Oreo Cheesecake Copycat recipe! This decadent cheesecake boasts a buttery Oreo cookie crust, a velvety cream cheese filling studded with chunks of Oreo cookies, and a flawlessly smooth texture achieved through a gentle water bath baking technique. Topped with a fluffy whipped cream garnish and a sprinkle of crushed Oreos, this treat is perfect for any occasion. With its perfectly balanced sweetness and irresistible cookie crunch, this homemade Oreo cheesecake is a dessert lover's dream and a show-stopper on any dessert table. Whether you're hosting a special dinner or simply craving a slice of indulgence, this recipe delivers restaurant-quality results right in your kitchen.

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 24 pieces Oreo cookies (for crust)
• 4 tablespoons Unsalted butter (melted)
• 32 ounces Cream cheese (softened)
• 1.5 cups Granulated sugar
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 4 pieces Eggs (large)
• 12 pieces Oreo cookies (for filling and topping)
• 1 cup Heavy whipping cream (for garnish)
• 2 tablespoons Powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

To make the crust, crush 24 Oreo cookies into fine crumbs using a food processor. Combine the crumbs with 4 tablespoons of melted butter until evenly mixed. Press the mixture into the bottom of the prepared pan to form an even layer. Chill in the fridge while preparing the filling.

Step 3

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract, and mix until fully combined.

Step 4

Add the eggs, one at a time, beating on low speed to prevent overmixing. Scrape down the sides of the bowl as needed.

Step 5

Coarsely chop 12 Oreo cookies and gently fold them into the cheesecake batter.

Step 6

Pour the batter over the prepared crust and smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 7

Place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This will create a water bath to prevent cracking.

Step 8

Bake in the preheated oven for 75 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.

Step 9

Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight.

Step 10

Before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spread the whipped cream on top of the cheesecake for garnish.

Step 11

Crush some additional Oreo cookies and sprinkle them over the whipped cream for an extra Oreo topping. Serve chilled and enjoy!

Nutrition Facts

Serving size	(2361.2g)

Amount per serving	% Daily Value*
Calories	8317.3

Total Fat 600.2g	0%
Saturated Fat 336.1g	0%
Polyunsaturated Fat g
Cholesterol 2298.8mg	0%
Sodium 5082.9mg	0%
Total Carbohydrate 691.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 538.2g
Protein 107.2g	0%

Vitamin D 160IU	0%
Calcium 1603.8mg	0%
Iron 21.2mg	0%
Potassium 1894.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 5.0%

Carbs: 32.2%