Oreo Cheesecake at Cheesecake Factory! The Cheesecake Shoppe The Oreo Cheesecake recipe combines a classic sandwich cookie and a sophisticated cheesecake into one decadent treat!
If you’ve ever tasted a Cheesecake Factory cheesecake, you know how delicious they are. If you haven’t already, I highly recommend trying a slice the next time you’re there. Unfortunately, there is no Cheesecake Factory in the town where I reside. As a result, I resorted to testing, retesting, and replicating their sweets so that I could eat them whenever I wanted. Oreo Cheesecake at Cheesecake Factory!
The cheesecakes at the Cheesecake Factory are delicious, creamy, and almost perfect. I’m going to show you how to do it! The first and most crucial step in producing the perfect cheesecake is to avoid overcooking it. As a result, I strongly advise you to calibrate your oven.
Next, if you’ve never made cheesecake before, read this post “How to Bake the Perfect Cheesecake” before you begin. Oreo Cheesecake at Cheesecake Factory!
Oreo cheesecake from the cheesecake factory
This is the creamiest, most luscious Oreo cheesecake you’ve ever had. Make this cheesecake if you truly want to impress someone or treat someone special! Oreo Cheesecake at Cheesecake Factory!
Do you understand how to eat cheesecake? The key to fully savoring cheesecake is, to begin with, the exterior (not the point). The creamiest part is, of course, the tip or point. In my perspective, the point of a slice of pie is the softest, nicest bite, just as the point of a pizza is the gooiest and cheesiest. It is the creamy point. Begin at the rear, and the final bite will be the finest!
How to make an oreo cheesecake
- Before you begin, make sure that all of your ingredients are at room temperature.
- Using an electric mixer on low speed, combine the ingredients. Depending on your electric mixer, use the lowest or next-lowest setting. You want everything to be blended, but if you whisk in too much air, the cheesecake will break apart. Oreo Cheesecake at Cheesecake Factory!
- When you take the cheesecake from the oven, it may not be totally set in the center. It’s fine if the midsection jiggles a little. This is typical, and it will continue to ‘cook’ and firm up when you take it out of the oven and allow it to cool. The best indicator of completion is when the top transitions from a shine to a matte appearance. It’s subtle, but you can sense the difference.
- Slowly chill the cheesecake to avoid breaking. In addition, after taking the cheesecake out of the oven, run a knife along the edge of the pan to release it from the pan. This keeps it from sticking to the pan. However, do not remove it from the pan until it has completely cooled.
- Oreos — Use standard Oreos, not double or Mega-filled ones. If desired, use specialized flavors.
- Instead of margarine, use genuine unsalted butter. Oreo Cheesecake at Cheesecake Factory!
- Sugar – Naturally provides sweetness. Oreo Cheesecake at Cheesecake Factory!
- Cream cheese — Use ordinary, full-fat cream cheese. For my Traditional Cheesecake, I use Philadelphia cream cheese. It’s more creamy. However, because this cheesecake is so full of cookies, I used store brand and it worked perfectly!
- Salt – Adding salt to sweets is usually a nice idea. It helps to counteract the sweetness.
- All-purpose flour — This is my secret ingredient for preventing cracking in the cheesecake. I’m not certain this is the element that prevents it from breaking. However, I’ve never eaten a cracking cheesecake. Oreo Cheesecake at Cheesecake Factory!
- Greek yogurt – When a recipe asks for sour cream, I nearly always substitute Greek yogurt. Greek yogurt contains higher protein and the same taste profile as regular yogurt. If you like, you may substitute sour cream.
- Eggs* – Large eggs are the norm when it comes to utilizing eggs in recipes. If you have a different size, there is a substitute table below. Eggs provide structure, leavening, texture, and taste to dishes. They also naturally hold the batter together by combining the fats and water. Oreo Cheesecake at Cheesecake Factory!
Conversion of egg size
- 1 cup Equals 4 extra large or jumbo eggs
- 1 cup Equals 6 extra large egg whites
- 1 cup Equals 12 Extra Large Egg Yolks
- 1 large egg white equals 2 large egg yolks (in volume)
- 2 tablespoons = 1 large egg white
- 1 cup Equals 8 to 10 large egg whites
- 1 tablespoon = 1 large egg yolk
- 1 cup Equals 12 to 16 large egg yolks
- 1 large egg equals 4 tbsp liquid egg product
- 2 tablespoons liquid egg product = 1 large egg white
When creating scrambled eggs, quiche, or a frittata, the size of the eggs is unimportant. It also makes no difference if you’re coating a cutlet to cook. Simply utilize the eggs you have on hand in those circumstances. Oreo Cheesecake at Cheesecake Factory!
Do I require a water bath?
When baking the cheesecake, I recommend using a ‘water bath’ to keep it from breaking. Simply fill a casserole dish or baking pan with about 2 inches of water and set it on the bottom shelf of the oven. Place the cheesecake on the center rack above the cheesecake. Bake according to package guidelines, Oreo Cheesecake at Cheesecake Factory, Pecan Pumpkin Cobbler
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Oreo Cheesecake at Cheesecake Factory
Crushed Oreos in the crust and cheesecake make this a luscious and rich dessert. When I share it with others, it’s usually a hit.
- Allow all of the chilled ingredients to come to room temperature.
- Nonstick cooking sprays an 8-inch or 9-inch springform pan.
- Wrap the bottom of the pan with foil or place it on a cookie sheet (or any pan with an edge) to collect any drips.
- Close a big ziptop bag and pound 23 Oreos with a meat mallet until they’re broken up.
- Alternatively, you may use a food processor to make crumbs.
- 14 cup butter, melted in the microwave Press the Oreo crumbs onto the bottom of the pan after mixing them with the melted butter.
- You don’t have to bake it; simply set it aside to cool while you prepare the cheesecake.
- Preheat the oven to 325 degrees Fahrenheit.
- Fill a 9×13-inch baking pan with 1 inch of water and place it on the bottom rack of the oven. Place another rack in the center of the oven and place the cheesecake on it.
- In a stand mixer fitted with the paddle attachment, combine 3 (8 ounces) packages of room temperature cream cheese and 23 cups of granulated sugar.
- For around 5 minutes, beat the cream cheese and sugar together. Stop the mixer every minute or so and scrape down the sides to ensure the mixture is creamy and lump-free.
- When the timer goes off, turn off the oven, open the oven door approximately 10 inches (prop it if required), and leave it in the oven for an hour.
- After an hour, take the cheesecake from the oven and carefully slide a knife between the cheesecake and the pan. Allow cooling fully on a wire rack.
- There are 51 cookies in a 12-ounce bag of Oreos. You’ll use 23 crushed finely in the crust, 15 coarsely chopped in the cheesecake, and the rest for the top (or eating).
- Amount Per Serving
- Calories 428
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 19g95%
- Trans Fat 1g
- Cholesterol 163mg55%
- Sodium 442mg19%
- Potassium 185mg6%
- Total Carbohydrate 26g9%
- Sugars 23g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.