Cheesecake Factory Bakery Oreo Cheesecake
A copycat of The Cheesecake Factory Bakery Oreo cheesecake: an Oreo crumb crust with a vanilla cream cheese filling studded with chopped Oreos and topped with whole cookies, baked and ripened in the fridge for 24 hours. Yields about 16 servings.
⏱️ Prep: 30 min🍳 Cook: 60 min🍽️ Makes 16
Nutritionper 1 slice (~150 g)›
520
Calories
8g
Protein
42g
Carbs
36g
Fat
Ingredients
| 1 1/2 cups (150 g) | Oreo cookie crumbs (about 23 Oreos, finely chopped) |
| 2 tablespoons (28 g) | butter, melted (plus more for the pan) |
| 24 ounces (680 g) | cream cheese (3 packages of 8 oz) |
| 1 cup (200 g) | sugar |
| 5 | large eggs, at room temperature |
| 2 teaspoons (10 ml) | vanilla extract |
| 1/4 teaspoon | salt |
| 1/4 cup (30 g) | all-purpose flour |
| 8 ounces (225 g) | sour cream, at room temperature |
| 6 | Oreo cookies for the batter |
| 9 | Oreo cookies for the top |
| 1 cup (225 g) | butter (optional) |
Instructions
- For the crust: mix the melted butter with the Oreo crumbs and press into a buttered 9-inch (23 cm) springform pan, covering the bottom and 1 1/2 inches up the sides. Set aside. Note: do not remove the cookie filling when making the crumbs - leave it in when you crush them.
- For the filling: all ingredients must be at room temperature. Beat the cream cheese until light and fluffy (the 1 cup butter may be added as an optional ingredient). Keep the mixer on low throughout.
- Add the sugar gradually and continue beating until mixed through. Add the eggs one at a time, beating until blended. Measure the vanilla, salt and flour, pour into the cream cheese mixture and beat until smooth.
- Add the sour cream and beat well. Turn off the mixer and stir in the 6 coarsely chopped Oreo cookies with a spoon. Pour into the springform pan and place the coarsely chopped Oreo cookies on top of the mixture.
- Place the pan on the top rack in the middle of a preheated 325°F (165°C) oven and bake for 1 hour. The cheesecake is done when it jiggles slightly in the middle when gently shaken; if very jiggly, cook an additional 15 minutes.
- Turn the oven off. Prop the oven door open and let the cheesecake stay in the (turned-off) oven for 1 hour.
- Remove from the oven and let cool enough to place in the refrigerator for 24 hours - the flavor ripens and becomes enriched.