Oreo Cheesecake Cheesecake Factory

The Oreo Cheesecake Cheesecake Factory created this Oreo Cheesecake – they know their cheesecakes. It is a particular favorite of mine. You just cannot go wrong with this one. Who can say no to a cheesecake topped with Oreo cookies?

The Cheesecake Factory is well-known for its several delectable delicacies. Their menu is extensive and is likely to suit everyone who visits. Their legendary Oreo cheesecake is one of their most popular and reliable cheesecakes. With this copycat recipe, you can make it at home. Oreo Cheesecake Cheesecake Factory!

Cheesecakes aren’t difficult to make if you’ve never made one before. To make your cheesecake successfully, like with many baking recipes, you must follow a few easy instructions. Oreo Cheesecake Cheesecake Factory!

Ingredients for Oreo Cheesecake

What you’ll need to prepare Oreo cheesecake:

  • Cookies with Oreos
  • Cream cheese with butter
  • Eggs, sour cream, sugar, vanilla essence, all-purpose flour
  • Salt, Oreo Cheesecake Cheesecake Factory!

Cheesecake Factory Recipe Cheesecake with Oreos

  1. Melt the butter, then stir in the Oreo crumbs and press into a 9-inch spring pan.
  2. In a large mixing bowl, cream cheese should be light and frothy.
  3. Gradually add the sugar and continue to beat the cream cheese until completely combined.
  4. Beat in the eggs one at a time until well combined.
  5. Mix in the vanilla, salt, and flour. Mix until smooth.
  6. Mix in the sour cream well. Oreo Cheesecake Cheesecake Factory!
  7. Turn off the mixer and use a spoon to whisk in the finely chopped Oreo cookies.
  8. Pour the batter into the springform pan and sprinkle with finely chopped Oreo cookies.
  9. Bake for one hour at 325°F on the top rack.
  10. When the pan is gently shaken, the cheesecake will jiggle slightly in the center. Cook for an extra 15 minutes if the cheesecake is very jiggly.
  11. Turn off the oven, prop the door open, and leave the cheesecake in the oven for one hour.
  12. Remove the cheesecake from the oven and allow it to cool to room temperature before placing it in the refrigerator for 24 hours.

Tips for Oreo Cheesecake

  • Here are some cheesecake-making tips from me.
  • Before you begin, make sure that all of your ingredients are at room temperature. Also, while mixing and beating, keep the mixer on a low level. Oreo Cheesecake Cheesecake Factory!
  • Do not over-mix the cheesecake; if too much air is beaten into it, it will fall. Mix only until the ingredients are combined. It is not necessary to beat a cheesecake for a further 2 or 3 minutes.
  • It is normal for cheesecakes to not be completely set when removed from the oven. When you take the cheesecake from the oven, it may have a tiny jiggle in the center. After you remove the cheesecake from the oven, it will continue to firm up. It will harden as it cools.

How to Avoid Cracking Cheesecake

Run a knife along the edge of the pan to release the cheesecake from the springform pan to prevent cracking when it cools. Remove the springform plate once the cheesecake has completely cooled; it is critical to wait until the cheesecake has completely firmed up. Oreo Cheesecake Cheesecake Factory!

Is it necessary to use a water bath for this Oreo cheesecake?

It is not required, however, it is strongly advised. For this dish, please consider using a water bath. It aids in keeping the oven temperature stable. Most ovens do not heat continuously; instead, they alternate between not heating and heating to maintain the temperature.

What pan size should I use?

Please use a 9-inch baking pan, as this is the size for which this recipe was created. Cooking times will fluctuate if you use a different-sized pan. Oreo Cheesecake Cheesecake Factory!

How many Oreo cookies do I use?

We’re utilizing three different sizes of Oreo cookies. Before measuring the cookies for the crust, smash them first. Six cookies will be used in the mixture, and eight cookies will be used on top of the cheesecake. Oreo Cheesecake Cheesecake Factory!

How should an Oreo Cheesecake be stored?

This cheesecake should be kept in the refrigerator. When serving this luscious cheesecake, lightly wrap it in plastic wrap but keep it refrigerated at all times.

Is this Oreo Cheesecake freezer friendly?

This cheesecake freezes beautifully for up to three months. You can freeze it whole or by the slice; the choice is yours. Before freezing the cheesecake, I prefer to double wrap it in plastic wrap. Oreo Cheesecake Cheesecake Factory!

How to Keep an Oreo Cheesecake Fresh

This cheesecake should be kept in the refrigerator. Cover with plastic wrap. You could even wish to cover the area where the cheesecake was sliced with plastic wrap. The cheesecake can keep in the fridge for up to a week, although the Oreo crumbs will soften after around 48 hours. Oreo Cheesecake Cheesecake Factory!

Is it possible to freeze Oreo Cheesecake?

Oreo Cheesecake freezes wonderfully. If you wish to freeze it, let it cool to room temperature before wrapping it twice in plastic wrap and storing it in the freezer. This cheesecake should be eaten within three months, Oreo Cheesecake Cheesecake Factory, Yellow Cake Mix Pound Cake

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Oreo Cheesecake Cheesecake Factory

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour Total time:1 hour 25 minutesServings:16 servingsCalories:413 kcal Best Season:Available

Description

Make the Cheesecake Factory’s renowned Oreo Cheese at home.

Ingredients

    Oreo Crust Ingredients

  • Oreo Cheesecake Ingredients

Instructions

    Oreo Crust Instructions

  1. Crust Combine melted butter and Oreo crumbs in a 9-inch spring pan, covering the bottom and 1 1/2′′ up the sides with crumbs, and set aside.
  2. It is important to note that while making crumbs from cookies, you do not remove the filling. When crushing the cookies, leave the filling in.
  3. Oreo Cheesecake Instructions

  4. Before commencing, all ingredients must be at room temperature.
  5. Cream cheese should be soft and frothy (You can add 1 cup of butter as listed as an optional ingredient).
  6. During the mixing and beating procedure, keep the mixer in a low setting.
  7. Gradually add the sugar and continue to beat the cream cheese until completely combined.
  8. Beat in the eggs one at a time until well combined. Mix the vanilla, salt, and flour into the cream cheese and egg mixture until smooth.
  9. Mix in the sour cream well. Turn off the mixer and use a spoon to whisk in the six finely chopped Oreo cookies.
  10. Pour the cream cheese onto the spring form pan and top with the 8 finely chopped Oreo Cookies.
  11. Bake for one hour at 325°F on the top rack. When the pan is gently shaken, the cheesecake will jiggle slightly in the center.
  12. Cook for an extra 15 minutes if the cheesecake is very jiggly.
  13. Turn off the oven.

Notes

  • This recipe was created to fit a 9-inch baking pan.
  • Allow the cooked cheesecake to rest for 1 day before serving for the best taste.
Nutrition Facts

Servings 16


Amount Per Serving
Calories 413
% Daily Value *
Total Fat 32g50%
Saturated Fat 17g85%
Cholesterol 139mg47%
Sodium 382mg16%
Potassium 115mg4%
Total Carbohydrate 27g9%
Sugars 20g
Protein 5g10%

Vitamin A 1055%
Calcium 57%
Iron 1.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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