If you’ve ever been to The Cheesecake Factory, you know their Oreo Cheesecake is a dessert dream come true. Rich, creamy, and loaded with everyone’s favorite chocolate sandwich cookies, this indulgent treat has become a fan favorite for good reason. The best part? You can recreate this iconic dessert at home with simple ingredients, turning any occasion into a celebration.
The magic of Oreo Cheesecake comes from its irresistible layers. It starts with a buttery Oreo cookie crust that sets the tone for decadence. The cheesecake filling is velvety and smooth, made with cream cheese, sugar, and sour cream for that signature tangy richness. Crushed Oreo cookies are folded right into the batter, adding texture and chocolatey bursts in every bite. Topped with even more cookies or a drizzle of chocolate sauce, this cheesecake is a showstopper for birthdays, holidays, or dinner parties.
Recreating this dessert at home is easier than it seems. While cheesecakes have a reputation for being tricky, this one is very forgiving thanks to the cookies, which add both flavor and fun. The key is to use room-temperature ingredients and bake it slowly, often in a water bath, to get that perfect, creamy consistency without cracks. Once chilled, the cheesecake sets beautifully, making it easy to slice and serve.
This copycat recipe is more than just a dessert, it’s a nostalgic bite of comfort that reminds you of special meals out and family celebrations. It’s also versatile: you can customize it with a whipped cream topping, chocolate ganache drizzle, or even a mix of other cookies for a twist on the classic.
Bringing Cheesecake Factory’s Oreo Cheesecake into your own kitchen lets you enjoy the same rich flavors without leaving the house. Whether you’re an experienced baker or just starting out, this cheesecake is worth every minute of effort. The combination of creamy cheesecake, crunchy cookies, and a buttery crust is pure perfection. One slice will have you hooked, and ready for seconds.
We recommend trying a healthier version of cheesecake or vegan cheesecake.
Ingredients
- 24 pieces Oreo cookies for crust, finely crushed
- 6 tablespoons butter melted
- 24 ounces cream cheese softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 15 pieces Oreo cookies for filling, chopped
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the crushed Oreo cookies and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add sugar and vanilla extract to the cream cheese, mixing well.
- Add the eggs one at a time, mixing on low speed until combined. Do not overmix.
- Gently fold in the chopped Oreo cookies into the batter.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until the center is set and the top is lightly golden.
- Allow the cheesecake to cool at room temperature first, then refrigerate for at least 4 hours before serving.
Nutrition
Can you replace the cream cheese with ricotta? I’m curious.
I don’t think ricotta will work the same. It’s too grainy compared to cream cheese. Stick with the recipe!
Sure, try it! Ricotta gives a nice flavor, might be a little different but could be yummy!
Really easy to make! I made it for my birthday and everyone loved it. Happy cake!
Mine didn’t turn out like the picture. What am I doing wrong? 😭
Oreo cheesecake = life ❤️
Oh man, this cheesecake is addicting! Can’t stop eating it!
This recipe is amazing! Tastes just like the one from the restaurant.
Is it really necessary to add so many eggs? I think it could be done with less.
But like, what if you just use 1 or 2 eggs? Can it really still be good?
I think the eggs are necessary for the texture! Cheesecake needs that richness.
I tried this and it was too sweet for my taste. I think next time I’ll cut down on the sugar.
YUM! Oreo lovers, you gotta try this!!!
OMG this sounds amazing! I love Oreos, can’t wait to try this cheesecake. 😍
Omg!!! I made this for my birthday and everyone loved it. Thanks a bunch!
I tried it but it came out too sweet! I think less sugar would be better. Anyone else feel that way?
Super easy. 5 stars.
Yesss! I love that it’s super easy—this looks dangerously good. Did you find 1 hr 15 min was enough in your oven?
Ok, this recipe is super easy and fast, I made it for my family gathering and it was gone in minutes! 😍
Omg, this is the best cheesecake I’ve ever made!! I added some whipped cream on top, yummy! ⭐⭐⭐⭐⭐
I’m skeptical about the “do not overmix” part—like, how am I supposed to avoid it with a mixer? Mine was a little thick and cracked, still tasted good though.
I get you 😅 Mine cracked too and I was using a hand mixer. I think the oven temp or overbaking is what did it, not the mixing. Also “thick” batter makes me nervous but if it tastes good and sets, you’re probably fine.
Yeah, “don’t overmix” is definitely the tricky part with a mixer. I usually keep it on low and only mix long enough to fully combine each step—especially after the eggs go in. And I stop as soon as it looks uniform.
YUMMMM
Omg, this is the best cheesecake ever! I can’t stop eating it.
Absolutely delicious! Tastes just like the real deal from Cheesecake Factory. My family loved it! 5 stars!
Pretty sweet, but in a fun way. Next time I might cut the sugar just a bit because the Oreos already add a lot of sweetness.
Totally agree—Oreos are basically dessert on their own. Cutting the sugar a little next time sounds spot on, especially if you like it less cloying.
This is dangerously good. I used a hand mixer instead of a stand mixer and it still came together fine. Chopped Oreos in the middle = perfection.
Made it last night and the family went nuts over it! Thanks for sharing. 👍
Isn’t there already a recipe for this? Why copy it? 🙄
Made this without the vanilla and somehow it turned out great. Food science? Or luck? 🤔
I followed the recipe exactly but my cake cracked. What did I do wrong? Help! 2 stars.
I love oreos! I used reduced-fat cream cheese and it still turned out great!
You don’t need that many eggs. I only used 2 and it was fine.
Made it for a party and it disappeared fast. Only thing: my crust felt a little crumbly, so next time I’ll press harder (or add a tiny bit more melted butter).
Mine didn’t set right. I must have done something wrong. Sad.
Super easy to follow! Even I could make it (and I’m not a baker).
Delicious! Tastes just like the real thing! My family loved it.
This cheesecake is the real deal! Tastes just like the one from the restaurant. My family loved it!
Who needs Cheesecake Factory? This is way better! 🎉
I used low-fat cream cheese, was still super good! 👌 Just be careful about the eggs at room temp.
I don’t know, it came out a bit too sweet for my taste. Maybe less sugar next time?
Omg this tastes like the Cheesecake Factory one! My family asked for the recipe immediately. The chilling time matters—mine was better after overnight.
Tried this for my family and it was insanely good—super creamy and the Oreo flavor actually comes through. I let it chill overnight and the texture was perfect. ⭐️
Maybe I did something wrong, but mine tasted a bit more “cream cheese” than Oreo. I chopped the Oreos pretty big—should I go finer? Also my center was a little jiggly at 1:15… should it’ve baked longer?
Okay I tried the overnight chill too and it was like… ridiculously smooth. The Oreo flavor really pops once it sets. ⭐️ Great call letting it rest longer!
Seriously, who needs the Cheesecake Factory when you can make this at home? Way better!
Not sure about that… I mean, there’s something special about the Cheesecake Factory that you can’t replicate at home. Just saying!
I totally agree! This is way better than any restaurant cheesecake, plus I can customize it how I like!
The instructions were a bit confusing for me, but it turned out okay. Wouldn’t make it again, though.
I think it’s worth a try if you’re a cheesecake fan! Maybe just follow the instructions more closely next time?
I dont have springform pan. Can it be made in a regular cake pan? Anyone know?
Yes, you can use a regular cake pan! Just make sure to adjust the baking time, it might need a bit less if it’s not as deep.
When I baked it, the edges burnt but the middle was gooey. Should I lower the temp? 3.
Too much cream cheese? I dunno, but it seemed heavy. Not my fave.
I think the cream cheese is what makes it creamy and delicious! Just slice smaller pieces if its heavy. 😊
Heavy? I dunno, but I LOVE cream cheese! Maybe you did somethin wrong?
This recipe is so easy and turned out amazing! My family devoured it. 5 stars!
This was way too sweet for me. I think next time I’ll reduce the sugar.
I dunno, mine turned out kinda grainy. I think I overmixed? But the flavor was still okay.
This cheesecake is just okay. I expected more from the recipe.
The crust is AMAZING. Like, buttery Oreo crumbs? Yes please. I will say my crust stuck to the pan a little, so next time I’ll do a parchment round or grease more.
Mine stuck too, I think because I didn’t press hard enough. Next time I’ll do the parchment round like you said. Also mine cracked a bit—probably overbaked, I left it like 1:25 lol.
Right?? That Oreo crumb crust combo is dangerously good 😄 I did parchment and it didn’t stick once. Also I greased the pan edges lightly just in case—worth it.
Y’all, I don’t even like cheesecake but THIS is something special. I’m baking it again this weekend!
It was good, but the crust was kinda hard to cut through. Might try adding more butter next time.
I totally get you! The crust can be tough sometimes. More butter is a good idea! I also found adding a bit of sugar to the crust can make it softer.
Hard crust? Nah man, you did it wrong, maybe try less baking time? But the cheesecake is still bomb!
I don’t have a springform pan, can I just use a regular one? Not sure if it’ll work.
This is easy to make. Just mix and bake! But I don’t understand why you gotta refrigerate it. 4 stars.
Just okay. Dough was too thick for my taste. Next time, I’ll use less cream cheese, I guess.
Less cream cheese? Nah! It’s cheesecake, not a cookie! 😂 But good on you for experimenting!
I actually loved how creamy it was! Maybe try adding more sugar next time for sweetness?
It was good, but a bit too sweet for my taste. Maybe less sugar next time? 3 stars.
This seems like too much sugar. Can’t we use less? Sweetness isn’t everything, you know.
Not gonna lie, I overmixed the eggs (oops) and mine puffed and cracked. Flavor still good, but I think next time I’ll be more careful.
Oh no—been there 😅 But honestly, cracked & puffed cheesecake can still taste awesome. Next time try mixing the eggs on low just until combined and stop. Also make sure your cream cheese is fully softened so you don’t end up beating longer.
Honestly, for “Copycat Cheesecake Factory” I expected more. The flavor is good, but it doesn’t taste super fancy. Still, it’s a solid Oreo cheesecake and pretty easy.
Honestly, I was skeptical about making this, but it turned out so good. Just make sure to not overbake it!
I don’t understand why everyone says it looks so good…it’s just cheesecake! But to each their own.
Followed the recipe exactly, only difference was I let the cream cheese come to room temp longer. Texture was smooth and not grainy. Would make again!
Hmm maybe I just overmixed mine… next time I’ll let the cream cheese sit longer too. Question: did you fold the chopped Oreos gently at low speed or just by hand?
Love this—room temp cream cheese really is the key for avoiding that grainy texture. Glad yours came out smooth!
I followed the steps exactly and mine was kinda dense, like it didn’t get that classic cheesecake fluff. Maybe my oven runs hot? Flavor was still okay.
Honestly, how can you mess up cheesecake? This is super basic. But okay.
You’d be surprised! Some people just can’t get it right even with simple recipes. But practice makes perfect, right?