DIY: Cheesecake Factory Oreo Cheesecake Copycat

DIY: Cheesecake Factory Oreo Cheesecake Copycat

Take a look at this really easy few ingredients recipe. Absolutely anyone can do it, you don't need to be an expert, but you will look like one and for a really affordable price. Absolutely everyone will love it! Keep reading to discover the best Cheesecake Factory Oreo Cheesecake Copycat!

Everyone loves Cheesecake Factory Oreo Cheesecake. You won't believe how easy this recipe is. The secret is mixing the perfect ingredients! You only need very few ingredients and very easy steps to achieve this incredible and delicious Cheesecake Factory Oreo Cheesecake Copycat. Keep reading to discover an amazing recipe!

We all have that relative who is mad crazy about the Cheesecake Factory Oreo Cheesecake. Let's make that person happy by doing the best Cheesecake Factory Oreo Cheesecake Copycat recipe you have ever seen. You won't regret it, plus it is super easy. You don't need to be an expert!

You only need very few ingredients and very easy steps to achieve this incredible and delicious Cheesecake Factory Oreo Cheesecake Copycat.

Ingredients:

1 1⁄2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)

2 tablespoons melted butter

1 1⁄2 lbs cream, cheese-24 ounces (3 blocks of cream cheese)

1 cup sugar

5 large eggs

1⁄4 teaspoon salt

2 teaspoons vanilla

1⁄4 cup all-purpose flour

8 ounces sour cream

5 Oreo cookies (coarsely chopped for the batter)

7 -9 coarsely chopped Oreo cookies, for the top of cheesecake

All ingredients need to be at room temperature before beginning

Procedure:

TIP: All ingredients need to be at room temperature before beginning.

1- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9-inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.

2- Beat cream cheese until light and fluffy. Keep the mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through.

3- Add eggs one at a time and continue to beat until blended. Stir vanilla, salt and flour into cream cheese and egg mixture.

4- Add the sour cream. Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.

5- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.

6- Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken. Turn off the oven, prop the door open several inches and let the cheesecake stay in the oven for one hour.

7- Cool on wire rack. When cool, refrigerate for 24 hours.

ENJOY!

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