Cheesecake Factory Oreo Cheesecake recipe combines a favorite sandwich cookie and an elegant cheesecake into one sumptuous dessert!
If you’ve had Cheesecake Factory’s cheesecakes, you know what a treat they are. If you haven’t, I highly recommend you sample a slice the next time you’re there. Unfortunately, we don’t have a Cheesecake Factory restaurant in the town where I live. Therefore, I resorted to testing, retesting, and copying their desserts so I can enjoy them any time.
Cheesecake Factory’s cheesecakes are luscious, creamy, and really close to perfection. I’m going to teach you how to replicate it!
💥The first and most important factor in making the best cheesecake is not to overcook it. Therefore, I highly recommend you calibrate your oven.
💥Next, if you aren’t familiar with making cheesecake read this post “How to Bake the Perfect Cheesecake” before you start.
CHEESECAKE FACTORY OREO CHEESECAKE
This is the most creamy, most richly decadent Oreo cheesecake. If you really want to impress someone or treat someone special, make this cheesecake!
Do you know how to eat cheesecake? The trick to enjoying cheesecake to its fullest is to start with the outside of it (not the point). You see, the tip or point is the creamiest. Just like the point of the pizza is the gooiest and cheesiest and the point of a slice of pie is the softest, the best bite, in my opinion. It is the creamy point. So, start at the back and the last bite will be the best!😉
TIPS TO MAKE THIS OREO CHEESECAKE
- All ingredients need to be at room temperature before you begin.
- Beat the ingredients on a low setting on your electric mixer. Depending on your electric mixer use either the lowest or next to the lowest setting. You want everything combined, but if you whip too much air into it, the cheesecake will fall.
- The cheesecake may not be completely set in the center when you remove it from the oven. It’s okay if it jiggles a little in the middle. This is normal and it’ll continue to ‘cook’ and firm up after you remove it from the oven and it cools. The best test for doneness is when the top changes from a shiny to a matte finish. It’s subtle but you can definitely tell a difference.
- To prevent cracking, cool the cheesecake slowly. As well, after you remove the cheesecake from the oven run a knife around the edge of the pan to loosen it from the pan. This will prevent it from sticking to the pan. However, don’t remove it from the pan until it cools completely.
INGREDIENTS YOU’LL NEED
- Oreos – Use the original, regular Oreos, not double or Mega stuffed. You can use specialty flavors if you want.
- Butter – Use real unsalted butter, not margarine.
- Sugar – Obviously adds sweetness.
- Cream Cheese – You need to use regular, full-fat. I prefer Philadephia cream cheese for my Traditional Cheesecake. It’s creamier. However, I have used store brand and it was fine for this particular cheesecake since it is so full of cookies!
- Salt – It’s always good to add salt to desserts. It helps balance the sweetness.
- All-purpose flour – This is my secret ingredient to help prevent the cheesecake from cracking. I’m not 100% sure this is the ingredient that keeps it from cracking. However, I have never had a cheesecake to crack.👏
- Greek yogurt – I almost always use Greek yogurt when a recipe calls for sour cream. Greek yogurt has more protein and the same flavor profile. However, if you prefer you can use sour cream.
- Eggs* – The standard for using eggs in recipes is to use large eggs. Below is a substitution chart if you have another size. Eggs add structure, leavening, texture, and flavor. As well, they naturally hold together the batter by keeping the fats and liquids combined.
EGG SIZE CONVERSION
- 4 Extra Large or Jumbo Egg = 1 cup
- 6 Extra Large Egg Whites = 1 cup
- 12 Extra Large Egg Yolks = 1 cup
- 1 Extra Large Egg White = 2 extra-large egg yolks (in volume)
- 1 Large Egg White = 2 tablespoons
- 8 to 10 Large Egg Whites = 1 cup
- 1 Large Egg Yolk = 1 tablespoon
- 12 to 16 Large Egg Yolks = 1 cup
- 1 Large Egg = 4 tablespoons liquid egg product
- 1 Large Egg White = 2 tablespoons liquid egg product
Egg size doesn’t matter much if you are making scrambled eggs, quiche, or a frittata. Nor does it matter if you’re coating a cutlet to cook. In those cases, simply use the eggs you have handy.
DO I REALLY NEED A WATER BATH?
To prevent the cheesecake from cracking, I recommend adding a ‘water bath’ to the oven when cooking. Simply add about 2 inches of water to a casserole dish or baking pan and place it on the lowest rack in your oven. Place the cheesecake in the center rack above the cheesecake. Bake according to directions.
CHEESECAKE FACTORY OREO CHEESECAKE TOPPING
I made a super simple white chocolate ganache glaze to the top of my Oreo Cheesecake. Next, I added Oreos and Cool Whip to decorate it more. Both of these are totally optional, but it does really make the Oreo Cheesecake look spectacular. As well, if your cheesecake cracks you can completely cover it with ganache and Oreos. Alternately, you can make the ganache dark or milk chocolate instead of white.
White Chocolate Ganache – Heat heavy cream to just before boiling and pour it over white chocolate melting wafers. Next, mix it until it’s smooth. Then, let it cool and thicken before pouring over the cheesecake.
You can also add Oreos and Cool Whip to the top. Here are some examples of different ways to decorate.
While you’re here, check out these recipes
- Ultimate Blueberry Cheesecake
- Fig Scones
- Double Chocolate Muffins
- Key Lime Cheesecake
- Rolo Cheesecake
- Woodford Reserve Bourbon Eggnog Cheesecake
- Lemon Cobbler
- Pecan Pumpkin Cobbler
⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.
Cheesecake Factory Oreo Cheesecake
- 23 original Oreos crushed, (12-ounce package for entire recipe)
- ¼ cup unsalted butter do not use margarine
- 6 ounces white chocolate candy melts
- ⅓ cup heavy whipping cream
- Set out all the cold ingredients and let them warm to room temperature.
- Place 23 Oreos in a large ziptop bag, close and pound with a meat mallet until they're broken up. Alternately, you can process into crumbs in a food processor.
- Preheat your oven to 325°F.
- Fill a 9x13-inch baking pan with 1-inch of water and put it in the oven on the lowest rack. Situate another rack in the center of the oven, this is where you set the cheesecake.
- Beat the cream cheese and sugar for about 5 minutes. Stop the mixer and scrape down the sides about every minute to make sure the mixer is creamy and lump-free.
- Next, add the eggs one at a time. Beat each egg fully into the batter, stop the mixer, and scrape down the sides each time before adding the next egg.
- After all the eggs are added, add the salt, flour, almond extract, and Greek yogurt. Beat on low until everything is mixed and smooth.
- By hand, gently fold in your Oreos.
- Pour the batter into the prepared springform pan and smooth the top. Place the cheesecake in the oven and bake for about 1 hour. It's okay if the center is a little jiggly (read post above for tips on doneness.)
- When the time is up, turn off the oven, open the oven door about 10 -inches (prop it if necessary) and let it sit in the oven with the door open for an hour. After an hour carefully remove the cheesecake from the oven, run a knife between the cheesecake and the pan. Cool completely on a wire rack.
White Chocolate Ganache
- Heat the heavy cream to just before boiling either in the microwave or the stovetop.
- Let it cool slightly before pouring over the cheesecake. (It can be a little warm, but no hot)
- Decorate the top with more Oreo and Cool Whip if desired.
- 23 crush finely in crust
- 15 coarsely chopped in cheesecake
- remaining for top (or eat)😉