Cheesecake Factory Oreo Cheesecake Recipe That’s Rich and Creamy – A Crowd Pleasing Classic

If you love the Oreo cheesecake at The Cheesecake Factory, this homemade version hits the same rich, creamy notes with a crunchy cookie crust and plenty of cookie chunks throughout. It’s smooth, ultra luscious, and not overly sweet. You don’t need pro-level skills, just a bit of patience and the right steps.

This recipe gives you bakery style results without the restaurant price tag. Get ready for a dessert that impresses every time.

What Makes This Special

This cheesecake nails the balance: a crisp Oreo crust, a silky cream cheese filling, and a velvety sour cream layer on top. The texture is dense yet creamy, with Oreo pieces in every bite.

It uses a gentle baking method to prevent cracks and keeps the flavor clean and classic. Best of all, it’s make-ahead friendly, which makes entertaining easier.

What You’ll Need

• For the crust:
  • 30 Oreo cookies (regular, not Double Stuf), finely crushed
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra crunch)
  • Pinch of salt
• For the filling:
  • 32 ounces (4 blocks) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt
  • 12–14 Oreo cookies, roughly chopped
• For the sour cream topping (optional but classic):
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
• For garnish (optional):
  • Whipped cream
  • Extra Oreo crumbs or halves
  • Melted chocolate drizzle
• Equipment:
  • 9-inch springform pan
  • Heavy-duty aluminum foil (for water bath)
  • Roasting pan (larger than the springform)
  • Electric mixer (hand or stand)

Step by Step Instructions

1. Prep the pan and oven. Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with 2–3 layers of heavy-duty foil to keep water out.
2. Make the crust. Combine crushed Oreos, melted butter, sugar, and a pinch of salt.Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool slightly.
3. Beat the cream cheese. In a large bowl, beat the cream cheese on medium-low until smooth and creamy, about 2 minutes. Scrape the bowl often to avoid lumps.
4. Add sugar and salt. Mix in the granulated sugar and salt until combined and silky, about 1 minute.
5. Add sour cream, heavy cream, and vanilla. Blend on low until smooth.Keep the mixer speed modest to avoid whipping in too much air.
6. Add eggs. Add eggs one at a time, mixing on low just until combined after each. Do not overmix. The batter should be glossy and pourable.
7. Fold in Oreos. Gently fold in the chopped Oreos with a spatula to keep chunks intact.
8. Assemble the water bath. Pour the batter into the crust.Place the wrapped pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
9. Bake. Bake at 325°F for 60–70 minutes. The edges should be set, and the center should jiggle like Jell-O, not slosh.
10. Add the topping (optional). Whisk sour cream, sugar, and vanilla.Gently spread over the hot cheesecake. Return to the oven for 10 minutes.
11. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove from the water bath, unwrap the foil, and cool to room temperature on a rack.
12. Chill overnight. Cover and refrigerate at least 6 hours, preferably overnight, for the creamiest texture and clean slices.
13. Serve. Run a thin knife around the edge before releasing the springform.Garnish with whipped cream, Oreo crumbs, or chocolate drizzle. Slice with a hot, clean knife for neat edges.

How to Store

• Refrigerate: Keep covered in the fridge for up to 5 days. Store slices in an airtight container so they don’t pick up fridge odors.
• Freeze: Freeze whole or sliced.Wrap tightly in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.
• Make ahead: This cheesecake is best after a full chill.Make it 1–2 days before serving for ideal texture.

Benefits of This Recipe

• Foolproof texture: The water bath and gentle cooling help prevent cracks and keep the filling velvety.
• Balanced sweetness: Oreo flavor shines without being cloying, thanks to sour cream and a hint of salt.
• Entertaining-friendly: It’s a make-ahead dessert that slices cleanly and looks impressive.
• Customizable: Easy to tweak with mix-ins, toppings, or different cookie flavors.

Common Mistakes to Avoid

• Cold ingredients: Using cold cream cheese or eggs leads to lumpy batter. Bring everything to room temperature.
• Overmixing: Too much air causes puffing and cracks. Mix on low and stop when ingredients are combined.
• Skipping the water bath: Dry, cracked cheesecake is usually from dry heat.The water bath keeps it moist and even.
• Rushing the cool-down: Sudden temperature changes cause splitting. Follow the slow, staged cooling.
• Cutting too soon: Slicing before full chill ruins the texture. Chill thoroughly for clean, creamy slices.

Recipe Variations

• Double Chocolate Oreo: Add 1/2 cup melted semi-sweet chocolate to the batter and fold in mini chocolate chips with the Oreos.
• Mint Cookies and Cream: Swap Oreos for mint-flavored sandwich cookies and add 1/4 teaspoon peppermint extract.
• Peanut Butter Swirl: Warm 1/2 cup creamy peanut butter, then swirl into the batter before baking.Top with chopped peanut butter cups.
• Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust and mix-ins.
• No Topping Version: Skip the sour cream layer and finish with chocolate ganache after chilling.

FAQ

Do I have to use a water bath?

No, but it’s highly recommended. The water bath helps regulate heat and adds moisture, which keeps the cheesecake creamy and reduces cracks.

Can I use Double Stuf Oreos?

Regular Oreos work best for the crust because the extra filling in Double Stuf can make it greasy. If using Double Stuf in the filling, reduce added cream slightly.

How do I know when the cheesecake is done?

Look for set edges with a 2–3 inch jiggly center.

It should wobble gently, not ripple. It will firm up as it cools and chills.

What if my cheesecake cracks?

It will still taste great. Cover with the sour cream topping, whipped cream, or chocolate ganache to hide cracks.

Next time, avoid overmixing and cool slowly.

Can I make this without a springform pan?

You can use a deep 9-inch cake pan lined with a parchment sling, but removing the cheesecake cleanly is trickier. A springform pan makes it much easier.

How can I get clean slices?

Use a long, sharp knife dipped in hot water and wiped dry between cuts. Chilled cheesecake and gentle pressure give the cleanest slices.

Can I reduce the sugar?

You can decrease the filling sugar to 3/4 cup without harming texture.

Keep in mind the Oreos add sweetness too.

What’s the best way to crush Oreos?

Use a food processor for fine crumbs, or seal cookies in a zip-top bag and crush with a rolling pin. For mix-ins, chop by hand to keep chunky bits.

Wrapping Up

This Cheesecake Factory-style Oreo cheesecake is creamy, rich, and full of cookie flavor, with a texture that feels restaurant quality. Follow the gentle mixing, water bath, and slow cooling, and you’ll get flawless results.

It’s a reliable showstopper for birthdays, holidays, or any time you want a sure-win dessert. Enjoy the first slice and the second might be even better.