• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
COOKMORPHOSIS
  • About Me
  • Recipes
  • Collections
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About Me
  • Recipes
  • Collections
  • Subscribe
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Collections
    • Subscribe
    • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Desserts

    Cheesecake Factory Cheesecake Recipe - A Perfect Replica

    Jan 28, 2021 · By Tu · Last updated: Jan 28, 2021 · 3 Comments · This post may contain affiliate links

    533
    SHARES
    FacebookPinterestTwitterSubscribePrint
    Jump to Recipe

    This classic Cheesecake Factory cheesecake recipe is rich, awesome, and decadent with a perfect mix of cream cheese and heavy cream. This homemade creamy cheesecake is made with a truly indulgent and one of a kind Oreo crust.

    homemade creamy cheesecake with oreo crust and grapes placed on the background
    Cheesecake Factory cheesecake

    Cheesecakes are always my number one favorite dessert (followed by another amazing sweet treat: Italian tiramisu). Creamy, rich, delicious are all I can say about this classic cheesecake. I love it and I know you guys are gonna love it too.

    This recipe is inspired by the famous Cheesecake Factory cheesecakes. The only thing different in the recipe is I replaced the crust with Oreo cookies instead of using the classic graham crumbs.

    In a mean time, lets replicate their cheesecakes by making this homemade creamy cheesecake recipe.

    What are cheesecakes?

    Cheesecakes are baked custards that contain a smooth cheese texture made from cream, ricotta, or cottage cheese.

    Cheesecakes may be prepared without a crust, or it may have a base or sides of cookie crumbs. In this Cheesecake factory cheesecake recipe, the crust is made of Oreo cookie crumbs.

    The filing can be dense and rich (this Greek yogurt cheesecake is an example) or light and fluffy. This recipe yields the first type with a bonus of super creamy texture.

    Some cheesecakes are unbaked and rely on gelatin for thickening and setting (Japanese unbaked tofu cheesecake).

    • half of creamiest cheesecake recipe
    • a slice of homemade creamy cheesecake

    What do you need to make this best cheesecake factory recipe?

    First thing first, you'll need an 8-in non-stick springform baking pan for this easy cheesecake recipe.

    Then you need some parchment papers to line the inside of the pan. I like to use these pre-cut parchment papers, they're convenient and easy to use in any circumstances.

    Last but not least, you need aluminum foil to wrap the outside to prevent water get into the cake batter.

    How to make this homemade creamy cheesecake

    For the Oreo crust

    1. Remove Oreo cream fillings. Put them cookies in a food processor and crust into very fine crumbs. Or put them in a zip log bag and use a rolling pin to crust them into fine crumbs.
    2. In a mixing bowl, combine the cookie crumbs with the melted butter.
    3. Press the mixture into the bottom of a baking pan. Use a measuring cup to press into an even and tight layer.
    4. Refrigerate the pan for an hour. Or bake the crust at 375F for 10 to 15 minutes. Allow the crust to cool down completely to room temperature before pour in the batter.
    • a slice of creamy homemade cheesecake

    For cream cheese batter

    • In a mixing bowl of a stand mixer fitted with paddle attachment, blend the cream cheese and sugar until completely smooth on medium slow speed, approximately 1 minute. Scrape down the sides of the bowl as needed.
    • Add the egg, one at a time. Wait for each egg to be fully incorporated before adding more to the cream cheese mixture. Scrape down the bowl and paddle between each addition.
    • Add remaining ingredients and mix to blend. Approximately under 1 minute. Don’t over beat the mixture or too much air will get into the cream cheese and make it expand excessively when baking.
    • The whole mixing process should not pass 3 minutes total.
    • Line the inside of your baking pan with parchment paper.
    • Pour the batter into prepared crust pan. Give the pan a few shakes to smooth out the top.
    • Carefully wrap the bottom and sides of the pan with several layers of aluminum foil to prevent water get into cheesecake batter.
    • Place the cheesecake pan into a hotel pan or larger pan; and set both pans in the preheated oven at 325F. Pour in enough hot water to come halfway up the sides of the pan.
    • Bake until the batter is set and no longer trembles, approximately 45 minutes (convection oven) to 55 minutes (conventional oven).
    • After done baking, let the cheesecake cool down at room temperature for an hour then continue to chill it in the fridge, at least 3 hours, before serving.
    • cheesecake batter is poured inside a springform pan that was lined with parchment paper inside
    • the whole pan of cheesecake batter was double wrapped in foil then put inside a water bath ready for baking
    Never miss a recipe. Subscribe!

    Tips for making the best Cheesecake Factory cheesecake recipe

    1. Make sure your cream cheese blocks are completely soften before mixing them in the mixer. Ideally, leave them at room temperature for at least 1 hour prior to baking time.
      • By doing so you'll achieve the most creamiest texture of cream cheese while creaming them using paddle attachment.
    2. Not only cream cheese, other ingredients: eggs and heavy cream should be at room temperature too.
    3. If you have a hard time whip cream cheese in the mixer, stop the mixer immediately and let it soften a little bit more.
      • Don't try to whip cold, chill cream cheese thus you'll end up with lumpy cheesecake instead of smooth and creamy.
    4. Don't over whip the batter or the middle of cheesecake will sink when baking in oven.
    5. Allow enough time for the cheesecake cool down completely and chill in the fridge before serving, at least 3 hours.
    6. It is best to serve cheesecake after refrigerated it overnight.
    • Super Rich Caramel Cream Cheese Flan
    • Pandan Coconut Panna Cotta - An Italian Velvety Dessert
    • Chocolate Pandan Panna Cotta
    • Steamed Coconut Taro Cake (Bánh Da Lợn) - Vegan Friendly

    How to store cheesecake

    • This Cheesecake Factory cheesecake recipe is good for 4-5 days when refrigerated.
    • Or it can last for up to 2 months when store in a freezer. In fact I'm eating a slice of this awesome cheesecake right now.
    • The best way to freeze cheesecake for ready-to-serve purpose is to individually wrap them tightly in plastic wrap; then put them in an airtight container.
    • It is important to not freeze cheesecake again if it's already been thawed.
    • creamy cheesecake is cut into 6 slices and individually wrapped in plastic wrap and put inside an airtight container
    • cheesecake factory cheesecake super creamy recipe with oreo crust

    For more cheesecake-like recipes

    • 3-ingredient caramel flan
    • Super rich caramel cream cheese flan
    • No-bake lemon chiffon pie with Oreo crust
    • 31 awesome desserts recipe that you can't miss
    cheesecake factory cheesecake super creamy recipe with oreo crust

    Cheesecake Factory Cheesecake Recipe

    This classic Cheesecake Factory cheesecake recipe is super rich, delicious, and decadent with a perfect mix of cream cheese and other heavy cream. This homemade creamy cheesecake is made with a truly indulgent and one of a kind Oreo crust.
    5 from 3 votes
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Cooling time: 4 hours
    Total Time: 5 hours 20 minutes
    Servings: 1 cake
    Author: Tu

    Equipment

    • 1  8-in non-stick springform baking pan
    • 1 hotel pan or a pan that is bigger than cake pan
    •  Parchment papers
    • Aluminum foil

    Ingredients 

    Cheesecake batter

    • 3 blocks cream cheese soften at room temperature, prefer Philadelphia cream cheese
    • 3 medium eggs room temperature
    • ½ c heavy cream room temperature
    • 1 c sugar
    • 1 tsp vanilla extract optional

    For Oreo crust

    • 20 Oreo cookies filling removed
    • 3 oz unsalted butter melted

    Instructions

    Make Oreo crust

    • Remove Oreo cream fillings. Put them cookies in a food processor and crust into very fine crumbs. Or put them in a zip log bag and use a rolling pin to crust them into fine crumbs.
    • In a mixing bowl, combine the cookie crumbs with the melted butter.
    • Press the mixture into the bottom of a baking pan. Use a measuring cup to press into an even and tight layer.
    • Refrigerate the pan for an hour. Or bake the crust at 375F for 10 to 15 minutes. Allow the crust to cool down completely to room temperature before pour in the batter.

    Make batter and bake cheesecake

    • Pre-heat oven to 325F
    • In a mixing bowl of a stand mixer fitted with paddle attachment, blend the cream cheese and sugar until completely smooth on medium slow speed, approximately 1 minute. Scrape down the sides of the bowl as needed.
    • Add the egg, one at a time. Wait for each egg to be fully incorporated before adding more to the cream cheese mixture. Scrape down the bowl and paddle between each addition.
    • Add remaining ingredients and mix to blend. Approximately under 1 minute. Don’t over beat the mixture or too much air will get into the cream cheese and make it expand excessively when baking.
    • Line the inside of your prepared crust pan with parchment paper. Pour the batter into the pan. Give the pan a few shakes to smooth out the top.
    • Carefully wrap the bottom and sides of the pan with several layers of aluminum foil to prevent water get into cheesecake batter.
    • Place the cheesecake pan into a hotel pan or larger pan; and set both pans in the preheated oven at 325F. Pour in enough hot water to come halfway up the sides of the pan.
    • Bake until the batter is set and no longer trembles, approximately 45-60 minutes.
    • After done baking, let the cheesecake cool down at room temperature for an hour then continue to chill it in the fridge, at least 3 hours, before serving.

    Notes

    Tips for making the best creamy cheesecake:

    1. Make sure your cream cheese blocks are completely soften before mixing them in the mixer. Ideally, leave them at room temperature for at least 1 hour prior to baking time.
      • By doing so you’ll achieve the most creamiest texture of cream cheese while creaming them using paddle attachment.
    2. Not only cream cheese, other ingredients: eggs and heavy cream should be at room temperature too.
    3. If you have a hard time whip cream cheese in the mixer, stop the mixer immediately and let it soften a little bit more.
      • Don’t try to whip cold, chill cream cheese thus you’ll end up with lumpy cheesecake instead of smooth and creamy.
    4. Don’t over whip the batter or the middle of cheesecake will sink when baking in oven.
    5. Allow enough time for the cheesecake cool down completely and chill in the fridge before serving, at least 3 hours.
    6. It is best to serve cheesecake after refrigerated it overnight.

    How to store cheesecake

    • This Cheesecake Factory cheesecake recipe is good for 4-5 days when refrigerated.
    • Or it can last for up to 2 months when store in a freezer. In fact I’m eating a slice of this awesome cheesecake right now.
    • The best way to freeze cheesecake for ready-to-serve purpose is to individually wrap them tightly in plastic wrap; then put them in an airtight container.
    • It is important to not freeze cheesecake again if it’s already been thawed.

    Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.

    533
    SHARES
    FacebookPinterestTwitterSubscribePrint

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tu!

    Here at Cookmorphosis, you will find well-tested recipes, from everyday meals to restaurant style dishes, that are super easy-to-follow. Read more.

    New recipes

    • 33 Creative Christmas Desserts Recipes
    • Cajun Chili Garlic Shrimp (Under 30 Minutes)
    • Super Easy Cranberry Spritzer - (Non-Alcoholic)
    • Easy And Quick Butter Board (TikTok Copy-Cat)
    • 15 Easy Vegan Eggplant Recipes You Must Try
    • Pumpkin Spice French Toast (Video)

    Homemade breads

    • Butter Parker House Rolls
    • Soft Sweetened Condensed Milk Dinner Rolls
    • Raisin Bread Pudding with Sweet Coffee Sauce - The Easiest Holiday Dessert
    • Homemade Artisan Cheese Bread - Yeasted Bread Recipe
    • Homemade Caramel Monkey Bread
    • Soft Cinnamon Raisin Bread
    • Light And Airy Homemade Ciabatta Bread
    • Homemade Moist Banana Bread

    Footer

    ↑ back to top

    Policy
    • Privacy
    • Terms & Conditions
    Newsletter
    • Subscribe
    • Web stories
    Overview
    • Contact
    • About

    Cookmorphosis is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to you.

    © COPYRIGHT 2015 - 2023 COOKMORPHOSIS. ALL RIGHTS RESERVED.