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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Recipe Information
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)
Instructions
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.
In a medium bowl, combine 24 crushed Oreo cookies and 6 tablespoons of melted butter. Mix until the texture resembles wet sand.
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.
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.
Add the 0.5 cup of sour cream and 2 teaspoons of vanilla extract to the cream cheese mixture. Mix until well combined.
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.
Gently fold 12 chopped Oreo cookies into the cheesecake batter until evenly distributed.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth out the top with a spatula.
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).
Bake in the preheated oven for 70-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
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.
Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
When ready to serve, top with whipped cream and additional Oreo cookies, if desired. Slice and enjoy!
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 42.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 204 mg | 4% | |
*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.
