Cheesecake Factory Oreo Cheesecake
This is a copycat recipe for the beloved Cheesecake Factory Oreo cheesecake. It creates a rich dessert with a buttery Oreo cookie crust and a smooth, dense filling packed with chunks of Oreo cookies. The cheesecake requires a long bake and a full day of chilling to achieve its signature flavour and texture, making it well worth the wait. It yields 6 to 8 generous slices.
Ingredients
- 1 1/2 cups Oreo cookie crumbs (about 23 Oreo cookies finely chopped)
- 2 tablespoons butter (melted)
- 1 1/2 lbs cream cheese
- 1 cup sugar
- 5 large eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup flour
- 8 ounces sour cream
- 5 Oreo cookies (coarsely chopped for the batter)
- 10 Oreo cookies (Coarsely Chopped for the Top of CheeseCake)
Method
- Prepare a 9-inch springform pan by buttering the base and sides. Combine the melted butter with the Oreo cookie crumbs, then press this mixture firmly into the pan to cover the bottom and extend about 1 1/2 inches up the sides. Set the crust aside.
- Ensure all filling ingredients are at room temperature. Beat the cream cheese until it becomes fluffy, keeping the mixer on a low speed throughout. Gradually add the sugar and beat until fully incorporated. Introduce the eggs one by one, beating after each addition. Pour in the vanilla, salt and flour, then beat the mixture until smooth. Mix in the sour cream thoroughly. Finish by turning off the mixer and folding the 5 coarsely chopped Oreo cookies into the batter with a spoon.
- Transfer the filling into the prepared crust. Scatter the 10 coarsely chopped Oreo cookies evenly over the top. Position the pan on the middle rack of an oven preheated to 325 degrees. Bake for 1 hour and 15 minutes. Once baked, prop the oven door open and leave the cheesecake inside for 1 hour. Afterwards, remove it and let it cool before refrigerating for 24 hours to allow the flavours to develop fully.
Nutrition (per serving)
Sodium660300 mg
Recipe details
CategoryDessert
AuthorChef Lindsay
