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.
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Recipe Information
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)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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.
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.
Add the eggs, one at a time, beating on low speed to prevent overmixing. Scrape down the sides of the bowl as needed.
Coarsely chop 12 Oreo cookies and gently fold them into the cheesecake batter.
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.
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.
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.
Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight.
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.
Crush some additional Oreo cookies and sprinkle them over the whipped cream for an extra Oreo topping. Serve chilled and enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 46.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 177 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.
