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Who can resist a slice (or two) of this terrific Oreo Cheesecake? Not me! The flavor combination of creamy, tangy cheesecake with crisp chocolate cookies is inspired.
Just for fun we decorate ours with swirls of lightly sweetened whipped cream and chocolate sandwich cookie crumbs. However, this lovely cheesecake doesn’t really need much of anything… except a fork.
Cheesecake Factory Oreo Cheesecake (Copycat)
If you’re looking for a restaurant-quality dessert that will thrill all your guests, young and old, this make-ahead Oreo Cheesecake is a great choice. It’s perfect for any occasion like birthdays, holidays or just because you love your neighbors.
While homemade cheesecake requires a few steps to make and assemble, each one is easy and detailed in our step-by-step directions. This recipe is practically fool-proof!
Overview of ingredients
For the Oreo crust:
- regular Oreo cookies, not double stuf
- powdered sugar
- unsalted butter, melted
For the cheesecake filling:
- granulated sugar
- full-fat cream cheese at room temperature
- large eggs at room temperature
- salt
- vanilla extract
- sour cream
- regular Oreo cookies
Optional topping:
- heavy whipping cream
- powdered sugar
- vanilla extract
- additional whole or crushed Oreo crumbs for garnish
How many Oreos are in a regular package?
There are 45 Oreo cookies in a regular 19.1 ounce size package. That gives you plenty for the crust, filling and just a few for the topping. If you want extra, just in case, buy the party size package.
Overview: How to make Oreo Cheesecake recipe
1. First prep the pan and ingredients
- Preheat the oven to 375 degrees F. Invert the bottom of a 9-inch springform pan so the cheesecake will slide off easily. Lock the sides firmly in place. Lightly grease the bottom and sides of the pan. Set aside.
- Cut the cream cheese into 1-inch chunks and set out a room temperature to soften. This will take 30 to 45 minutes depending on the temperature in your kitchen. Bring the eggs to room temperature at the same time.
2. Make the Oreo cookie crust
- Pour the cookies and powdered sugar into the bowl of a food processor. Process the cookies to fine, even crumbs. Add the melted butter and process until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to the prepared pan and press the crumbs into the bottom and slightly up the sides of the pan. Bake until set and fragrant, about 10 minutes. Remove to a rack to cool before filling.
- Once cool enough to handle, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty aluminum foil. Set the springform pan in a large roasting pan and set aside.
3. Prepare the Oreo cheesecake filling:
- Reduce the oven temperature to 325 degrees F.
- Using a hand mixer or stand mixer fitted with the paddle attachment beat the cream cheese until smooth and creamy. With the mixer running on medium-low speed, slowly add the sugar. Beat until the mixture is smooth. Scrape down the sides and bottom of the bowl as needed.
- With the mixer speed set on medium add the eggs one at a time, beating just until the yolk disappears before adding the next. Add the salt, vanilla and sour cream. Blend on low until combined.
- Using a spatula or large spoon fold in three-quarters of the chopped Oreos. Pour the cheesecake batter into the prepared pan. Top with the remaining cookies.
- Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
- Bake at 325 degrees F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
- Turn the oven off and prop the door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour.
- Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the baked cheesecake in the pan and cool to room temperature, about 2 or 3 hours more.
- Once cooled, cover tightly in plastic wrap and chill overnight, or up to 24 hours.
4. Prepare the optional topping and serve:
- Remove the sides of the pan and carefully slide the cheesecake onto a serving platter.
- Pour the cream into a cold medium bowl. Using an electric mixer beat on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Pipe or dollop the whipped cream on top of the cake in a decorative pattern.
- Sprinkle Oreo cookie crumbs over the whipped cream or decorate with whole cookies as desired and serve.
How to get pretty, clean slices of cheesecake
For pretty slices run a large, thin, sharp knife under hot water. Carefully dry the warm knife and slice the cheesecake.
Repeat the process between slices for the best results.
TIPS for making the best Oreo Cheesecake (Cookies and Cream Cheesecake)
Make sure the cheesecake is completely cool before covering in plastic wrap to avoid condensation build up inside the plastic. The dampness will make the top of the cheesecake wet and less appealing.
Use the bottom of a dry measuring cup to press the crumbs into the bottom and slightly up the sides of the pan. Don’t press too hard. Slightly firm is good.
Don’t over-beat the cheesecake mixture. Too much air beat into the filling will make it less creamy.
If desired, add a few more Oreos to the filling or crush the Oreos into fine crumbs instead of chunks. This cheesecake works well both ways.
Storing and freezing Oreo Cheesecake
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. The crust will soften a bit over time but is still great to enjoy.
To freeze a whole cheese: Leave the fully chilled cheesecake in the springform pan and wrap tightly in plastic wrap and then aluminum foil. Freeze before adding the whipped cream topping.
To freeze individual slices: Simply wrap each slice in plastic then store in an airtight container. Thaw overnight in the refrigerator before serving.
More incredible cheesecake recipes
We adore cheesecakes of all kinds and just can’t seem to get enough! Here are a few of our favorite cheesecakes we’ve made over and over again:
- Lemon Cheesecake Recipe
- Chocolate Cheesecake
- Caramel Apple Cheesecake
- Spiced Pumpkin Cheesecake
- Blueberry Cheesecake
- Strawberry Cheesecake Bars
Thanks for PINNING!
Oreo Cheesecake
Ingredients
For the crust:
- 24 regular Oreo cookies
- 2 tablespoons powdered sugar (18g)
- 4 tablespoons unsalted butter melted
For the filling:
- 1 ¼ cups granulated sugar (270g)
- 1 ½ pounds cream cheese (three 8-ounce packages) room temperature
- 4 large eggs room temperature
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup sour cream (6oz or 170g)
- 16 Oreo cookies broken or coarsely chopped into chunks
Optional topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- whole or crushed Oreo cookies
Instructions
- Preheat the oven to 375°F. Invert the bottom of a 9-inch springform pan so the cheesecake can slide off onto a serving platter easily. Lock the sides firmly in place. Lightly grease the bottom and sides of the pan. Set aside.
- Cut the cream cheese into 1-inch chunks and set out at room temperature to soften. This will take 30 to 45 minutes depending on the temperature in your kitchen.
To prepare the crust:
- Pour the cookies and powdered sugar into the bowl of a food processor. Process the cookies to fine even crumbs. Add the melted butter and process again until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to the prepared pan. Using the bottom of a dry measuring cup press the crumbs into the bottom and slightly up the sides of the pan. Don’t press too hard. Slightly firm is good. Bake until set and fragrant, about 10 minutes. Remove to a wire rack to cool before filling.
- Once cooled wrap the bottom and sides of the pan in a double or triple layer of heavy-duty aluminum foil. Position the springform pan in a large roasting pan and set aside.
To prepare the filling:
- Reduce the oven temperature to 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the sugar. Beat until the mixture is smooth scraping down the sides and bottom of the bowl as needed.
- With the speed set on medium add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
- Add the salt, vanilla and sour cream. Blend on low until combined. Scrape down the sides and bottom of the bowl, and mix again for another 5 seconds or until combined. Using a spatula or large spoon fold in three-quarters of the chopped cookies until incorporated.
- Pour the batter into the prepared pan. Top with the remaining chopped Oreos. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
- Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 85 to 100 minutes.
- Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
- Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.
To serve:
- Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop the optional whipped cream around the outer edges of the cheesecake. Decorate with whole or crushed Oreo cookies or both.
To prepare the optional whipped cream topping:
- In a cold medium bowl, using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.
Recipe Notes
- For pretty slices run a large, thin knife under hot water. Carefully dry the warm knife and slice the cheesecake. Repeat the process between slices for best results.
- Make sure the cheesecake is completely cool before wrapping in plastic wrap to avoid condensation which will make the top of the cheesecake wet.
- To freeze cheesecake: Leave the fully chilled cheesecake in the springform pan and wrap tightly in plastic wrap and aluminum foil. Freeze before adding the whipped cream.
- Freeze individual slices of cheesecake well wrapped in an airtight container. Thaw overnight in the refrigerator.
- Cheesecake will keep for 5 or 6 days well sealed and stored in the refrigerator.
- There are 45 Oreo cookies in a regular 19.1 ounce size package. That gives you plenty for the crust, filling and just a few for the topping. If you want extra, just in case, buy the party size package.
Nutrition
Better than Cheesecake Factory Oreo Cheesecake
This cheesecake is hands down better than any you can buy at a restaurant or grocery store, and less expensive too!
To make this more like the Oreo Cheesecake from the Cheesecake Factory, add a layer of chocolate ganache on top. It’s super rich with the ganache so small slices are a good idea.
If you end up with leftover Oreos, try these easy Oreo Truffles. So easy to make and even easier to eat!
Jennie
I am excited to make this recipe! I have one question about the whipped topping.
I know that powdered sugar acts as a stabilizer. Have you ever used a product like instant clear gel to help with making a more stabilized whipped cream? I am serving to guests and need to prepare this dessert a day ahead. I’m afraid the piping may deflate and not be as pretty if I do it in advance. Thank you for advising.
***I wonder what Cheesecake Factory uses to be able to make whipped topping in advance.
Tricia Buice
Hi Jennie. I’ve used clear gel for pie filling but didn’t love it. You can add a little cream cheese to the whipped cream to help stabilize it. I find that works really well. Also, even though I don’t care for it, Extra Creamy Cool Whip holds its shape beautifully.