Copycat Cheesecake Factory Oreo Cheesecake
This Copycat Cheesecake Factory Oreo Cheesecake is an easy-to-make dessert that will have you salivating. Perfect for a special occasion or just as a special treat!
Ingredients
Crust:
- 24 oreos
- ⅓ cup butter
Cheesecake:
- 3 8 oz. bricks cream cheese softened
- ¾ cup sugar
- ¾ cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- ½ teaspoon salt
- 4 large eggs room temperature
- 15 oreo cookies chopped, divided
Whipped Cream Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- Oreo crumbs optional
Instructions
- Preheat the oven to 325 F
- In a high speed food processor, add the oreo cookies
- Pulse until fine crumbs form.
- Pour in the butter, then pulse again to mix until the crumbs look like wet sand.
- Press the crumb mixture into the bottom of a 9” spring form pan; set aside
- In a large bowl, beat the cream cheese and granulated sugar until light and fluffy.
- Mix in the sour cream, cornstarch, vanilla extract and salt. Beat the eggs in one at a time, mixing well after each addition.
- Fold in about half of the chopped oreos
- Then transfer the mixture to the prepared crust.
- Sprinkle remaining oreo cookie crumbs in the center of the cheesecake, leaving about a 1” border for the whipped cream topping.
- Bake in the preheated oven for 45-60 minutes, or until the center is set and only slightly jiggly.
- Remove from oven and allow to cool at room temperature for one hour before chilling in the fridge for at least 3 hours.
- Before serving, prepare the whipped cream by whipping the heavy cream and powdered sugar on high with an electric mixer until fluffy.
- Pipe the whipped cream around the outside of the cheesecake, slice and enjoy
Nutrition
Calories: 686kcalCarbohydrates: 67gProtein: 9gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 171mgSodium: 598mgPotassium: 263mgFiber: 2gSugar: 47gVitamin A: 1233IUVitamin C: 0.3mgCalcium: 97mgIron: 8mg
Nutrition details are an estimate, per serving.
