Baking · Desserts

Cheesecake Factory Oreo Cheesecake

We spent all day on Sunday putting up the drywall in our basement and I’m SO EXCITED! We have the ceiling done in both the living room and one of the bedrooms, and are going to be working on the walls in both of those rooms this week!

I’m ecstatic that our basement is finally coming together. It’s going to be a long process and tons of work, but we’re getting closer!

Can I just say how HEAVY drywall is?! My arms, shoulders, and neck were ridiculously sore the next day. If only drywall were lighter, and we could finish the job much faster!


After we were completely worn out and done for the night, I put together Chris’s cheesecake for his birthday the next day.

Chris adores cheesecake. He’s obsessed!

Here’s the thing: I’d never baked a true cheesecake before. Sure, I’d made the no-bake cheesecakes that you throw in the refrigerator and are really delicious, but I wanted to try a legitimate baked cheesecake this year.

I discovered a copycat Cheesecake Factory recipe online, and wanted to try it. I couldn’t go wrong with one of their recipes, right?

Boy, was I right! This cheesecake was insanely delicious and tasted like one that you’d pick up from a bakery or order at a restaurant. It is thick, creamy, and packed full of wonderful flavors! The Oreo cookies compliment the creaminess perfectly.

I will be coming back to this recipe time and time again!

Cheesecake Factory Oreo Cheesecake 

Recipe adapted from CopyKat Recipes


For the crust:

  • 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
  • 2 tablespoons butter, melted, plus more for the pan

For the filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 (8-ounce) container sour cream, at room temperature
  • 6 Oreo cookies for the batter
  • 9 Oreo cookies for the top of the cheesecake


  • 1 cup of butter (I used butter.)

Pan Needed

  • 9 inch Spring Form Pan



Mix melted butter with Oreo crumbs and press in a 9-inch spring pan. Cover the bottom and 1 1/2″ up the sides with crumbs, set aside. You do not remove the filling of the cookies, when you make crumbs out of them. Leave the filling in the cookies when you crush them.


All ingredients need to be at room temperature before beginning.

Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process.

Add sugar gradually and continue beating cream cheese until mixed through. Add eggs, one at a time, and continue to beat until blended. Measure the vanilla, salt, and flour – pour into the cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well.

Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The cheesecake will be done when it jiggles slightly in the middle. If the cheesecake is very jiggly, cook for an additional 15 minutes.

When time is up, prop the oven door open and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation! A cheesecake should season. The flavor ripens and becomes enriched.



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