OREO® Cheesecake
52 comments » Yep, I’m completely weird and baked my own birthday cake! I love, love, love the OREO cheesecake from the Cheesecake Factory and have been craving it. Instead of driving out to buy it I decided to finally use the recipe that I got off of The Nest. It was incredibly easy to put together and came out smooth and creamy – PERFECT! I didn’t change anything from the original recipe, except I baked it for an extra 5 minutes.
OREO Cheesecake
1 cup crushed OREO cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkgs (8-oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO cookies, quartered
**NOTE: Regular OREO cookies are recommended, as cake does not set as well with Double Stuff
1. PREHEAT oven to 325 degrees if using silver springform pan (or 300 degrees if using a dark non-stick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
2. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.
Source: Nestie Lalabee0425
That looks wonderful. Tony would love it. He is a huge Oreo fan. Thanks for sharing.
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I just made this for my husband…HE LOVED IT! Thanks for posting the recipe.
I hope you have a Happy Easter!
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That looks so decadent!
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Your site is fantastic, I made this for my family and was told it tasted as good the cheese cake served at “Starbucks”, Thankyou
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Hi Judy,
I’m so glad that you enjoy the site and the cheesecake! It is my favorite and I’m glad you and your family liked it!
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Thanks for your blog.
1 question about your Oreo, do you take out the creme in the Oreos when you do the crust and the quaters you add into the batter?
Thank you & Blessed New Year!
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I just made this tonight, as I know my mom loves cheesecake, and it is her birthday tomorrow. I just took it out of the oven and it looks amazing, and smells even better. I look forward to trying it with her tomorrow when I bring it as a surprise for when we go out to lunch.
One thing I did do differently, which didn’t hurt anything and probably save a few calories, when making the crust I actually didn’t add the butter at all. The creme in the cookies made the crust completely one solid piece by itself.
Either way is probably fine, thanks again for the great recipe, I love your site.
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Hi Jeremy – Thank you for the tip on leaving out the butter and letting the cream in the cookies act as a binding agent, I would not have thought of that! I hope your mom enjoyed her birthday cake!
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OOo looks good. I usually stick with the Factory’s regular cheesecake with strawberries. This looks really good too. I’m scared of baking finicky things like custards for now… is it easy?
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Hi Hungry Huy – I wouldn’t necessarily categorize cheesecake as custard, but I think this particular cheesecake is pretty easy and straightforward to make! I hope you give it a try!
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Love your site! I just made this and it was delicious though I overcooked it. It was my first cheesecake and I was nervous. How can you tell when it is ready (so I don’t do this again!)?
Thanks!
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Hi Rachel,
So glad that you loved the cheesecake! I typically take a cheesecake out when it is set around the outside but still jiggles slightly in the middle. The cake will continue cooking even after you take it out of the oven (much like cookies on a cookie sheet) and will set up as it cools. I hope this helps!
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hello michelle, i just wonder what type of cup you used for measurement? do you have the pic? how big is the cup size?
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Hi Izzah,
I use a regular dry measure measuring cup, like these:
http://www.williams-sonoma.com/products/all-clad-stainless-steel-measuring-cups-and-spoons/?pkey=cmixing-bowls|ctlmixmes
Hope that helps!
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woow it looks amazing
i really want to do it but i am afraid from all the eggs in it, whenever i bake something with alot of eggs my dish will smell and tastes bad.
do you think i use 3 ?? or it will ruin the cheese cake
I am new to your blog but would very much like to thank you for all the good recepies.i already tried 4 and alll were amazing.
thanks
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I really like this recipe…and the cake really taste good…1 question..do I need cover the cake because the top and side of the cake turns brown when i baked it?
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Hi there,
If the cheesecake begins to brown too quickly when you’re baking it, you can cover it loosely with foil to prevent over-browning.
Enjoy the cheesecake!
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OMG!! This cheesecake looks so delicious.. I’d like to do it myself but unfortunately, in my country OREO cookies are unavailable. May I replaced them with homemade Oreos like those: http://www.browneyedbaker.com/2009/12/01/chocolate-sandwich-cookies-homemade-oreos/???
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Made this last night for my boyfriend’s birthday today and he said it was literally the best cheesecake he’s ever had, and I agree, this recipe is really good! thank you!
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i want to make this… im really craving for the starbucks cheesecake recipe.. i love it’s light, crumbly yet melts-in-your-mouth texture… but i have to try this… i tried a lot of cheesecake recipes but all seems too rich and heavy.. may i ask what’s the texture like? is it light or rich? thanks a lot…
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Michelle on July 25th, 2011 at 12:38 pm
Well, cheesecake by nature is a rich dessert, and typically not very “light” in texture. This cheesecake is creamy, but not dense.
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One of the many things your blog has made me realize is that, as much as the very thought or presence of cream cheese makes me squirm, I love cheesecake. I ended up making this one for my birthday this past weekend, and I wanted to tell you that it was absolutely fantastic! Neither my mom nor I had ever made a cheesecake before ( which sort of explains why I never knew we owned a springform pan until now ), but this was so simple to make and the results were great!
Protip for everyone, though: Definitely keep an eye on the cake and don’t depend on a timer, especially if you’re like me and have a really hot oven. I set the temp for 25 degrees lower than called for ( which we always do with our oven ) and it was still very done at about 40 minutes.
So thanks from both me and my family for sharing this recipe! I’ll definitely have to try some more!
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Michelle on July 29th, 2011 at 9:51 am
So happy to hear I could turn you on to cheesecakes! I’m thrilled that you enjoyed this! Happy birthday!
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Hi i just wanted to know how many does this recipe serve? Also, is it necessary to take out the creme before crushing or adding into the batter? Thanks!
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Michelle on December 6th, 2011 at 12:08 pm
Hi Ellyn, This serves about 12 people. And no, you don’t need to take the cream out of the cookies before crushing them – crush the whole cookie.
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Can you use this to make a mini Oreo cheesecake and if so how
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Michelle on March 6th, 2012 at 12:15 pm
Hi Magida, Sure, just use a smaller springform pan and reduce the oven temperature. You can use multiple small pans or just cut down the recipe.
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Love your blog! I was wondering, because I just have to make this today. Can you substitute regular oreos for the golden ones in this recipe? I love both but I have to say I’m more of a fan of the golden. Thanks
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Michelle on March 6th, 2012 at 11:55 pm
Hi Amber, Sure!! Enjoy!
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hi there.. the picture looks great, i want to try this recipe but i was wondering how you baked it just as is or like other recipes ask for putting the cheesecake in a shallow pan and puring hot water like a water bath? you didnt mention that in your recipe.
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izabell on March 23rd, 2012 at 10:03 am
i ment pouring hot watter.. oops
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Michelle on March 31st, 2012 at 9:48 pm
Hi Izabell, I did not use a water bath for this cheesecake, just baked it right in the oven.
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Hi! I baked this last night for the first time, for my husbands work BBQ.
This morning when I checked it in the fridge, it had deflated? Not sunk in the middle, just shrunk. Is that normal? I’m stressing now in case it didn’t turn out right and I don’t want to serve it up if it’s not going to taste right!
Any feedback would be so appreciated! Thanks
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Michelle on August 18th, 2012 at 4:43 pm
Hi Tisha, Usually a cheesecake will shrink away from the sides of the pan at least a little bit as it cools. I think you should be fine!
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Just made this last night, my cheese caKe came out with huge cracks in it. I’ve never had that happen with any of the cheesecakes I’ve made from your blog. Do you know what the reason could be?
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Michelle on October 5th, 2012 at 5:58 pm
Hi Daniella, I don’t use a water bath for this one, which is what could cause the cracks. A lot of my other cheesecake recipes call for a water bath. You could always do it that way in the future.
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Hi. I tried this recipe today and I tasted it after it has been refrigerated for 4 hours. This is my first time making a cheesecake, it turned out well but I just feel like the cheese is a bit tender and I’m just not sure if mine has completely baked. It tasted really good and my mom loved it, but I just wanted to know whether the cheesecake is supposed to be tender or firmer? Anyways, thank you so much for the recipe! It’s a combination of my absolute favorites, oreos and cheese!!
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Michelle on March 28th, 2013 at 3:10 pm
Hi Eira, Be sure that you allow the cheesecake to cool completely to room temperature THEN refrigerate it for at least 4 to 8 hours. That could definitely make a difference in the texture. A good cheesecake should be firm (able to stand on its own), but also very creamy.
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Hi Michelle
I am a big fan of ur recipe blog. They are just amazing. Sometimes i wonder how do u get so much time for all this!!! I am based in Bangalore,India. I hv been following ur recipe blog for over a year now. My kids (aged 3 and 5) are big oreo lovers that i hv made ur oreo truffles, oreo cheesecake cookies and they loved it. For Maundy Thursday i made the hot cross buns from here and came out really well…
Thanks for sharing the recipes and great photography..
-Tres
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For all the UK bakers a cup of sugar is 200g. You need about 880g crwan cheese and remember to change the cooking temp from farenheit to Celsius. So bake around 150 degrees. Was so easy to make and looks great. Just waiting for mine to cool
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Hi. is the degree given in Fahrenheit ? (-:
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Michelle on May 22nd, 2013 at 12:24 am
Yes!
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I have a graduation party coming up in 2 weeks and I’d like to make this recipe in a 9×13 pan so I can cut it into squares and control the portion sizes. I realize I have to make 1-1/2 times the recipe but I was wondering about the baking time. Should I cut it down to 45 minutes or even less? Thanks for your input!
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Michelle on May 27th, 2013 at 7:57 pm
Hi Noreen, If you’re looking for bars, I recommend these Oreo Cheesecake Bars: http://www.browneyedbaker.com/2013/01/24/oreo-cheesecake-bars/
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