Cheesecake Factory Oreo Cheesecake
User Reviews
5
Cheesecake Factory Oreo Cheesecake
Description
The recipe starts with a buttery Oreo crumb crust pressed into a 9-inch springform pan, extending up the sides to hold the filling. The cheesecake batter combines room temperature cream cheese beaten until light, sugar, eggs added one by one carefully to avoid excess air, and vanilla, salt, and flour for structure. Sour cream adds creaminess and tenderness. Half of the chopped Oreos are folded into this mixture, while the rest are used as a topping.
Baking at 325°F on the top oven rack allows gentle cooking, and the cheesecake is done when the center jiggles slightly. Baking times can be adjusted if more firmness is desired. This cheesecake offers a balanced richness, with the smooth cream cheese contrasting the slight crunch and chocolate flavor of Oreos.
Allowing the cheesecake to rest for one day before serving helps flavors to develop fully and the texture to settle. This dessert is well suited for celebrations or as a treat for Oreo lovers seeking a homemade version of this popular cheesecake.
Ingredients
Oreo Crust
- 1 1/2 cups oreo cookie crumbs (about 23 whole Oreos with filling, finely chopped)
- 2 tablespoons butter melted plus more for the pan
Oreo Cheesecake
- 24 ounces cream cheese room temperature
- 1 cup sugar
- 5 large egg room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 8 ounces sour cream room temperature
- 15 Oreo cookies coarsely chopped, divided use
Instructions
- To make the crust, thinly coat the inside of a 9-inch springform pan with butter. Mix the Oreo crumbs with the melted butter and press the mixture into the bottom and 1 1/2 inches up the sides of the prepared springform pan.
- Preheat the oven to 325°F.
- With the mixer on low, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time and beat until just blended, making sure not to incorporate too much air into the batter. Add the vanilla, salt, and flour and beat until just smooth. Add the sour cream and beat until just combined. Do not overmix. Use a spatula to fold just under half of the chopped Oreos into the batter.
- Pour the batter into the springform pan and top with the remaining chopped Oreos.
- Place the pan on the top rack of the preheated oven and bake for 1 hour, until the center of the cheesecake jiggles slightly when the pan is gently shaken. If it is very jiggly, cook for an additional 15 minutes.
- Turn the oven off and prop the door open with a wooden spoon. Keep the cheesecake in the oven for another hour before transferring it to the counter to cool completely.
- Cover the pan and refrigerate for 24 hours before serving.
Notes
- This recipe is designed for a 9-inch springform pan to ensure proper baking and structure.
- Let the cheesecake rest refrigerated for 24 hours before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 139mg | 46% |
| Sodium | 382mg | 16% |
| Potassium | 115mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 1055IU | 21% |
| Calcium | 57mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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