Just very slightly adapted from CopyKat Recipes
I have a funny story to tell you … my friend has a lake house that she rented out last summer to a group of students from Turkey. She lovingly refers to them as “the Turks” and she just adored them. I wish my schedule had allowed me the opportunity to meet these interesting young people, but it didn’t.
In any case, after the Turks left, my friend opened the freezer and discovered a large “mystery” bag … she opened up the bag and found 25 lbs of oreo cookie crumbs. I laughed when she told me! Why would you have a 25 lb bag of Oreo cookie crumbs! Perhaps one of the Turks was working at the local Dairy Queen? I don’t know, but my friend was suddenly the “lucky” recipient of a very large quantity of cookie crumbs. She tried to hoist off some of those cookie crumbs to me last fall … but I managed to escape without taking any. I wasn’t so “lucky” at Christmas-time! She had a large bag of them all prepared and she MADE me take them along.
Honestly, I am not much of an Oreo cookie fan … I really prefer to make my own cookies, but I’m not one to let food go to waste. My son, on the other hand, really does love Oreo cookies … and he really really loves cheesecake. I’ve never been successful in the past in getting him to eat “my” cheesecakes, but I thought I’d give it another shot, since hey, I’ve got this huge bag of Oreo cookie crumbs to use up!
He liked the cheesecake! So much so that I had to ask him to save me a piece so I could photograph it. I only got to eat one tiny sliver of this baby (my “birthday” cheesecake). The rest was devoured by the teenage boy.
I did lighten the recipe up a bit … I used Neufchatel cheese instead of the full-fat version and nonfat Greek yogurt in place of the sour cream. It’s still a pretty rich, decadent dessert.
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Copycat Cheesecake Factory Oreo Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 24 hours
- Yield: About 16 slices 1x
Ingredients
For the crust:
- 1 1/2 cups Oreo cookie crumbs (about 23 Oreo cookies finely chopped)
- 2 tablespoons melted butter
- 1/4 cup dark chocolate chips (optional)
For the filling
- 1 1/2 pounds light cream cheese (three 8 ounce packages)
- 2/3 cup sugar
- 5 large eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup flour
- 6 – 8 ounces nonfat Greek yogurt (or light sour cream, if you prefer … my container only had 6 oz. in it so I went with that)
- 5 Oreo cookies, coarsely chopped (I used 1/2 cup of the cookie crumbs)
- For the top: About 10 coarsely chopped Oreo cookies (or just more oreo cookie crumbs)
Instructions
- First get out all the ingredients and let them warm to room temp as much as possible. (Honestly I skipped this step and my cheesecake turned out fine, but that’s what the recipe said to do so I thought I’d pass it on …)
- Now make the crust: If you are using chocolate chips, melt the butter, then stir the chocolate chips into the hot butter right away and stir. The heat from the butter should melt the chocolate chips. Mix the oreo crumbs with the melted butter/chocolate mixture and press into the bottom of a 10-inch springform cheesecake pan.
- Put the cream cheese in a large bowl and beat on low speed with your mixer until it’s light and fluffy. Begin adding the sugar, little by little, beating until it’s all mixed in. Scrape the sides of the bowl with a rubber scraper as you go to make sure it is all getting mixed in well.
- Then add the eggs one at a time, beating each egg fully into the batter and scraping down the sides of the bowl again before adding the next egg. Add the salt, vanilla, flour and Greek yogurt and beat some more until everything is mixed in and smooth.
- Gently fold a few coarsely chopped oreo cookies (or 1/2 cup crumbs) into the batter.
- Pour the batter into the prepared springform pan. Sprinkle the top with more Oreo cookie crumbs.
- Set the top and bottom racks of the oven far enough apart so that you can set a pan of water on the lower rack and the cheesecake on the top rack. Set 2 circular cake pans (or one larger cake pan) filled 2/3 of the way with water on the lower rack. (This will act as your “water bath” without having to go to all the trouble of actually putting the cheesecake in the water.) Preheat the oven to 325.
- Place the cheesecake on the top rack of the oven and bake for about an hour. Test it … it should be just slightly jiggly in the middle when you shake the pan gently. If it’s really jiggly, cook for another 15 minutes. When the time is up, turn the oven off, prop the door of the oven open and let it sit for an hour. Then, remove it from the oven, cover and refrigerate for 24 hours. I didn’t think my son would actually wait long enough to let the cheesecake “season”, but he did!
- Now you know what to do. Slice it into pieces and enjoy. I recommend small slices because it is a rather rich cheesecake.
Notes
Make this cheesecake the day before you want to eat it to give it time to “season”.
This recipe was shared at Foodie Friday, Foodie Friends Friday, Strut your Stuff Saturday, Scrumptious Sunday, Tuesday Talent Show, Show & Share Wednesday, Tasty Thursdays, Foodie Friends Friday Copycat Recipes and Clever Chicks Bloghop.
68 comments
What a wonderful story to go along with a wonderful recipe. I am not much of an oreo fan, but this cheesecake could change that!
Thank you for linking up to Foodie Friends Friday. I look forward to seeing what you bring next week!
Thank you Cynthia! I am not an oreo fan either, but this cheesecake is really luscious.
I DON’T USE OREO COOKIES EITHER ESPECIALLY SINCE NABISCO IS LAYING OFF HUNGREDS OF AMERICANS SO THEY CAN BE MADE IN MEXICO,,,FOR THOSE THAT LIKE OREO COOKIES, THEIR ARE OTHER BRANDS THAT ARE REALLY GOOD OR FOR A REGUAL CHEESE CAKE I USE SUGAR COOKIE OR BAKE MY OWN,,,,,
This is such a funny story – I have to say, I am a huge fan of Oreos and would probably have eaten that entire bag. I love what you did with this recipe – chocolate and cheesecake can never go wrong!
Jessica I am so glad you enjoyed it! My son is really the same way, except he wants his oreos whole. Except in cheesecake. 🙂
Oh my goodness, Ann. This looks amazing!! Thanks for linking up to Tasty Thursdays. This post will be featured this week. The party will be live tonight. Thanks, Nichi
Thank you so much! I’m honored 🙂
The only problem I had with this was that you included vanilla and flour in your ingredients but didnt say when to put them in during the recipe, so I freaked out a bit. But I’m baking it now, hope it turns out!!
Lauren thank you SO MUCH for mentioning that … I will recheck my recipe and update it accordingly!
I’d really love to make this too! I am still not seeing where the flour and vanilla are to get added? Maybe the change wasn’t saved?
Hello Amanda,
Thanks for your comment. The flour, vanilla and salt are all added in step 4 with the Greek yogurt, just after the eggs. I can see them in the instructions, so I hope you can too! I hope the cheesecake turns out well for you!
Ann
Hi! I’m excited to try this, but there’s no measurement for size of the pan! I was thinking of making several mini cheesecakes instead but i have no idea how much this makes! Any help?
Thanks!
Oh dear … I’m sorry! Use a 10-inch springform pan.
My 10-inch spring pan broke so i ended up using a 9-inch and it worked out wonderfully!!! LOVED HOW IT TURNED OUT!!
I am so happy, Jessie! Thanks for letting me know a 9-inch works well too 🙂
Yeah… I wasn’t sure when to put in the flour or vanilla extract so I just threw them in after everything else was mixed. It’s in the oven now!! Smells and looks awesome!
Oh thank you so much for pointing that out, Ashley! I edited the recipe to tell you where to add them. I am so glad you figured it out!
[…] to hear the story of the Oreo Turks and how I inherited this huge bag of Oreo crumbs, go read my Oreo Cheesecake post. It’s quite […]
You probably already know this, but http://www.facebook.com/pages/Incredible-Recipes/117925708371194?fref=ts
stole your picture. I’m sorry. I posted your page on their FB page. 🙁
Stop the stealers!
Julie thank you so much … I didn’t know … and I am so glad you stood up for me and posted my post on their page. It angers me how they cropped off my name from the photo, and copied/pasted the recipe to their page. Grrrr.
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I am currently baking this cheesecake for the fourth time and it is DIVINE! My husband, who is a cheesecake snob, loves it. He even likes its better than Cheesecake Factory! Thank you so much for sharing… Can’t wait to have a slice and a nice cuppa coffee for dessert tomorrow night! 🙂
Sarabelle you are so sweet! Thank you so much for your kind comment … it really makes my day to know that my recipe brought joy to you and your hubby. (My son is a cheesecake snob too, btw, and he loves it too! Finally, I got it right 🙂
when crushing the oreos, do i need to remove the creme in the middle or leave it? thanks so much!
You can leave the cream in the middle, Jessica. Thanks for asking 🙂
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This is MY kind of cheesecake for sure!
I hope you don’t mind if I use it in the food fight feature tomorrow (photo and link back only!)
I would love it if you featured my cheesecake! Thanks for asking 🙂
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Hi I just made this cheesecake yesterday and I wanted to know how do you transfer it out of the springfoam pan and to a cake dish? By the way it is simply delicious. Thanks
I’m so glad you like the recipe! You should be able to remove the side of the springform pan and then it would just be sitting on the bottom round part of the pan. You can easily set it in/on any serving dish you choose then. Personally, I like to keep it in the springform pan until serving time.
I just made this for my Thanksgiving party, and it was a HUGE HIT!! It came out awesome, thank you so much for sharing!!! 🙂
Oh I am so glad, Briana! Thanks for your comment … you made my day 🙂
Could I make this using a pre-made crust?
Yes, I think you could use a pre-made chocolate graham cracker crust. I wouldn’t recommend a regular pie crust or regular graham cracker crust.
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I’ve become rather famous among my circle of friends for my cheesecakes. I do make an oreo cheesecake which is very much like this recipe. I use the sour cream instead of the yogurt and four eggs instead of five, four 8 oz packages of cream cheese rather than 1½, but the biggest difference with ALL of my cheesecakes is the finish. I always use a hot water bath for my cheesecakes and after baking 1 hour, I turn off the oven and don’t open the door for AT LEAST 3 hours!
Thanks for sharing your tips, Jeanni!
Well, I sure hope this turns out, it’s sitting in the oven right now cooling. Here’s the problem: You say to use 1 1/2 cups Oreo crumbs for the crust, or 23 cookies. So which is it, because that amount is actually around 13-14 cookies, which is what I used. Let me tell you, with that amount it was TOUGH to spread it around the entire bottom of the springform pan. And BTW, you still don’t have a place where the salt is added in the directions, so I almost forgot that.
Hello Ray,
Thanks for the comments. I have to tell you I didn’t actually crush the oreos for my recipe … they were given to me pre-crushed, but I did measure out 1 1/2 cups of crumbs. For the number of oreos that makes 1 1/2 cups, I relied on Copykat Recipes who I adapted this recipe from. I imagine the number of cups you get from your Oreos depends on how finely you crush them. I found that 1 1/2 cups of oreos worked perfectly for my 10-inch springform pan–what size was your pan? If you’re using a larger pan, yes, it might not be enough for a good crust.
Thanks so much for letting me know about the salt! I am fixing that problem right now.
Hi! Actually going to be making this later today! How should I go about freezing it? I need it for thanksgiving which is about 4 days away! Thanks
I haven’t tried freezing it, so I’m not sure, but I know from experience you can keep it in the fridge for 4 days and it’ll be fine. Let me know if you do freeze it how it works out!
Has anyone made this by taking the creams out and just using the cookie part? I decided to leave the cream out thinking it would make the cheesecake too sweet, but then after I had already finished it and put it in the oven, I realized there’s only 2/3 cups of sugar. I’m worried it won’t come out right. Fingers crossed!
Tiffany, I’m a little confused what you mean by leaving out the creams? You don’t mean the cream cheese, do you? No, I wouldn’t recommend that!
I found the batter really runny. Is t supposed to be like that?
No, it shouldn’t be runny. It should be more of a thick liquid.
I followed every step. And this cheesecake taste like chocolate eggs. I can’t even eat it. I was very disappointed. It’s expensive to make cheesecake and for it to come out crappy is very disappointing .
Oh I’m so sorry to hear that, Beth! Perhaps you measured something incorrectly or left something out? I’ve always had good results with this recipe and several others have reported good results too, so I’m pretty sure it’s right.
I love love this recipe is so gooooodd,!! The only thing Im having problems with is taking the bottom of the springform off.. Any tips.? I usually serve it with the bottom still there but I dont like it
Hi Maria! I am sooo happy you like the recipe. I don’t usually take it off the springform to serve–I just set the springform bottom right on the serving plate. However, you could cover it with parchment paper before making the cheesecake and then you would be able to remove it.
Take care and happy baking!
~ Ann
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This looks awesome!!! Going to try to make it for Valentine’s Day. Question though- do you know how I could modify it to fit a 6″ pan? My poor boyfriend can’t eat that much cheesecake, even with me to help him.
Hi Rachel,
You could surely make a 6 inch cheesecake and then another smaller one and perhaps freeze it? I haven’t tried cutting down the recipe. It’s possible if you make 1/2 the recipe it would fit a 6 inch. I’m just not sure.
Or … you could make a 10 inch and share the leftovers with friends! My friends love it when I give away my leftover treats.
Thanks for asking,
Ann
i ended up cutting it in half and it fit my 6″ pan perfectly! I used 3 eggs, since 5 is hard to divide evenly. “Seasoning” it right now. So now we know!!
That is awesome news! Thanks for reporting back, Rachel. I’m so glad it worked for you.
[…] Copycat Cheesecake Factory Oreo Cheesecake … this one has been a favorite on my blog for years! My son is super picky about cheesecakes and he absolutely loves this one. […]
Good evening Ann,
Thanks for sharing this recipe. It looks amazing . I’m baking this cake for my son’s birthday now, since he enjoys oreo so much and loves cheesecake.
I followed the whole recipe except, for the water bath. Should it bake in the oven longer then 1hr at the same temperature.
Found this recipe on pinterest. Thanks for sharing, can’t wait to try this cake tomorrow
I await ur reply, thanks!
Hi Zalina,
I highly recommend the water bath. It keeps the cheesecake moist. You don’t have to actually set the cheesecake in the water … just put it on the bottom or a separate shelf of the oven.
I hope it turns out well for your son’s birthday!
Thank you,
Ann
I’m having a weird problem, there is a bunch of oily stuff leaking out of the pan when baked. So I left the butter of the recipe and it still doing it. Any advice?
I’m not sure what would cause that, Terri … it doesn’t have much oil in it. Are you using a springform pan? Light cream cheese? Real oreos? Nonfat Greek yogurt? Did you include the chocolate chips in the crust? What kind of chips did you use?
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Can I use this recipe to make oreo cream cheese bars
Hi Ann,
I think you could … you might need to make a double batch of crust for the bottom, though. Let me know if you try it and how it works out!
Thanks for asking,
Ann
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