Cheesecake Factory Cookies And Cream Cheesecake

Oreo™ Cookies'n'Cream Cheesecake


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Spruce up your classic cheesecake with this recipe, which combines vanilla frosting with Oreo cookie crumbles. Crunchy and creamy, this Cheesecake Factory-inspired dessert can be made in the comfort of your own home!

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Chicago IL

Time needed

20 min preparation + 1.5 hour cooking

Serving Size / Yield

10 servings


  • Cake:
  • 1 C graham cracker crumbs
  • 2 1/2 Tbs softened butter
  • 1/2 C crumbled Oreo™ Cookies
  • 1 1/2 Tbs and 1 1/2 C sugar
  • 2 1/2 lbs cream cheese, softened
  • Zest from 1 lemon
  • Zest from 1 orange
  • 1/2 tsp vanilla extract
  • 3 Tbs flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 C sour cream
  • Frosting:
  • 2 C confection sugar
  • 2 Tbs softened butter
  • 2 Tbs milk
  • 1/2 tsp vanilla extract

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Preheat oven to 375º.

Butter the bottom of a large springform pan. To make the cake crust, mix cracker crumbs, butter, Oreo™ crumbles and one and a half tablespoons of sugar in a large bowl. Press the mixture onto the bottom of the pans and bake in the oven until golden to make crust. After pan cools, butter its sides.

Lower oven temperature to 350º.

To make cake filling, combine cream cheese, 1 and a half cups of sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy. Thicken by mixing in flour, and then mixing in eggs and additional egg yolks. Finally, mix in sour cream until filling is smooth, then pour over the crust in the pan.

Wrap the pan in foil, and place in a large roasting pan halfway full with hot water. Bake for 1 hour and 30 minutes, then remove cake and refrigerate overnight.

To make frosting, combine all the ingredients in a bowl and beat with an electric mixer until creamy and fluffy. Spread frosting over cheesecake, and Top with intact Oreo™ cookies.

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