Cheesecake Factory Oreo Cheesecake


Oreo Crust Ingredients

  •  1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
  •  2 tablespoons butter melted, plus more for the pan

Oreo Cheesecake Ingredients

  •  24 ounces cream cheese 3 (8 ounce) packages
  •  1 cup sugar
  •  5 large eggs, at room temperature
  •  2 teaspoons vanilla extract
  •  1/4 teaspoon salt
  •  1/4 cup all-purpose flour
  • 1 (8-ounce) container sour cream, at room temperature
  • 6 Oreo cookies for the batter
  • 9 Oreo cookies for the top of the cheesecake
  • 1 cup of butter
  • Pan Needed 
  • 9 inch Spring Form Pan


Oreo Crust Instructions

  • Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them. 

Oreo Cheesecake Instructions

  • All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process. 
  • Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth. 
  • Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture. 
  • Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes. 
  • Turn the oven off.
  • When time is up prop the oven door open and let the cheesecake stay in the oven for one hour.   The oven should be turned off at this point. 
  • Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings

Cheesecake Factory Reese's Cheesecake



  • 1 3/4 cup all-purpose flour
  • 2 cup sugar
  • Heaping 3/4 cup cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs room temp
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 1 Tbs vanilla extract
  • 1 cup black coffee hot


  • 4 8oz packages full fat cream cheese, softened
  • 1 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 5 eggs
  • 12 fun sized Reese's Peanut Butter cups chopped
  • 1 14oz can of dulce de leche


  • 3/4 cup butter
  • 3/4 cup shortening
  • 3/4 cup peanut butter
  • 1 1/2 tsp vanilla
  • 4-5 cups powdered sugar


  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla


  • To make chocolate cake, preheat oven to 350.
  • Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.
  • In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
  • Add your eggs, buttermilk, butter and vanilla and mix until smooth.
  • Fold in your hot coffee until a runny batter forms.
  • Pour into your prepared baking pans and bake for about 30-35 minutes.
  • Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
  • Once fully cool, wrap in saran wrap and refrigerate.
  • To make your Cheesecake preheat your oven to 475.
  • Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.
  • In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.
  • Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.
  • Pour into your prepared pan and place pan in water dish.
  • Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.
  • Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
  • Once cooled trim off about 1/2-1" of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.
  • Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.
  • Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.
  • Add your dulce de leche to a bowl and add a few tsp of milk to thin out.


  • On a turntable or cake stand add 1 of your layers of chocolate cake and top with half of your dulce de leche.
  • Top your dulce de leche with 1 layer of your cheesecake.
  • Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cheesecake.
  • Spread the rest of your dulce de leche and top with other layer of cake.
  • Trip outside of cake if need be to make even and spread a thin layer of your peanut butter buttercream to do a crumb coating and seal any gaps or spaces in the cake.
  • Place in the freezer for about 30 minutes to harden up slightly.
  • Meanwhile to make your ganache add your chocolate chips to heat proof bowl and add your heavy cream to sauce pan and heat until it just starts to boil.
  • Pour your cream over chocolate chips and cover for about 5-7 minutes.
  • Remove cover and stir until chocolate melts into cream.
  • Let sit until it starts to thicken slightly but not too thick.
  • Remove cake from freeze and pour some of your ganache over the top and spread down the sides of your cake (ganache should slightly harden once it hits the cool cake).
  • Repeat until top and sides of cake are covered.
  • Place your 1/4 cup peanut butter in small bowl and heat until liquid and drizzle over top of your cake.
  • Decorate top and bottom of cake with remaining buttercream.


Keep cake refrigerated.

Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

One bite of this cheesecake and you'll swear it's from Cheesecake Factory!


1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.


DIY Traditional New England Clam Bake

Today, typical clambake fare includes lobster, clams, potatoes, and corn, wrapped and steamed in seaweed (a menu and preparation similar to that of ancestors). Spending a day on the beach recreating this American pastime makes the perfect top off to your beach vacation. 

Digging the Pit

Before hosting a clambake, make sure it's legal to cook on your preferred beach. Then, invite tons of friends and family and start digging. The ideal pit size for accommodating your various crustaceans and veggies should measure approximately 3-feet deep and 4 to 5 feet in diameter. Once the pit is dug, line the bottom of your pit with large stones that are 6 to 8 inches around. Tackle this preparation in the early morning, before the sun is high and the sand is hot. 

Building the Fire

Next, build a fire on top of the rocks using hardwood you brought from home, bought from a general store, or collected on the beach. Driftwood also works well in a pinch. Allow your fire to burn for several hours (and most of the afternoon), re-stoking it, as needed. In the final hour before cooking, as a hack, add charcoal to your bed of embers to ensure ample heat for cooking your food. If you choose to omit the charcoal, test your heat source by splashing water on the rocks—the water should sizzle and evaporate upon contact. When your fire dies down to just embers and charcoal, it's ready to cook on. Rake out any extra wood and ash, and then cover the hot rocks and charcoal with a 3-inch layer of wet seaweed.

Preparing the Food

The quantity of food you cook depends on the crowd size. An intimate feed for 6 to 8 people calls for at least one 1 1/4-pound lobster per person, 2 pounds new potatoes, 6 pounds littleneck or cherrystone clams, and 1 ear of corn per person (husk on). If you're expecting more, bump up the quantities to the sufficient amount of food needed—your fire pit can handle it. Purchase your lobster and clams live, and on the day of cooking, and keep them chilled until you're ready to steam them. Rinse and scrub the clams in a sink, prior to cooking, and wash and pierce the potatoes with a knife. Then, wrap the corn and potatoes individually in foil and load all the food items into a cheesecloth sack, placing it on top of the embers. Cover the food with another 2 inches of wet seaweed and watch it steam.

(Note: Have a few buckets of seawater on hand to drizzle over the pit for a good steam. Having water available also serves as a safety precaution, in the event of a fire gone out of control.) 

Steaming and Serving the Meal

Cover the entire pit with a burlap sack or large piece of canvas that has been soaked in seawater. Secure the sides of the sack with heavy rocks or sand to seal in the steam. Let the entire ensemble cook for about 1 1/2 to 2 hours. And don't forget to melt 1 pound of butter for dipping. This can be done in a pot at the edge of your pit or at home on the stove, prior to serving. 

When done, lobsters will turn red, clamshells will open, and potatoes should be easily pierced with a fork. Use oven mitts or leather fire gloves to remove the food from the pit. Place the food sack on a tarp in the sand or on a picnic table and serve it buffet style, with individual cups of melted butter. Accompany your meal with cold beer, white wine, or Prosecco.


DIY Hot Dog Bar

What a fun idea! Set up a DIY hot dog bar for your next bbq or party! 
This theme is super easy to pull together. 
Target and Walmart are great sources for BBQ supplies. Be sure to check the dollar section first.
  • hot dogs (we like Ballpark and Sugardale)
  • buns
  • chili
  • corn chips 
  • shredded cheddar cheese
  • guacamole
  • diced onions
  • pickle spears
  • tomato slices
  • mustard
  • hot peppers
  • sweet peppers
  • coleslaw
  • deli mustard
  • ketchup

This was more than enough and offered guests a range of combinations to choose from.


(click on a link to download the high-res pdfs. ENJOY!)

– Blank Food Labels (can also be used as Place Cards)
– Water Bottle Labels
– “Drink Up” Sign
– Hot Dog Recipe Signs
– “Make Your Own Hot Dog” Sign


DIY Burger Bar


The possibilities for toppings are almost endless! How big or small you want your options to be is totally up to you. Have your buns, hamburger patties, and toppings spread out on a big buffet table so your guests can choose what they like. Have the table placed next to the grill if you’d like to serve the patties as they’re done cooking. 

Here are some topping ideas!


  • Cheddar
  • Swiss
  • Pepper Jack
  • Blue


  • Lettuce
  • Tomatoes
  • Avocado
  • Red onions
  • Caramelized onions
  • Sauteed mushrooms
  • Bacon
  • Pickles
  • Jalapeño peppers


  • Mayonnaise
  • Yellow mustard
  • Dijon mustard
  • Ketchup
  • Ranch
  • BBQ sauce

DIY Southern Fish Fry

For a southern fish fry, traditionally, catfish is the ideal choice for a fish fry. Other great choices are flounder, bass or bream. A good rule of thumb is 1/2 to one pound of fish per person.  


Invest in a deep fryer


With a large amount of fish to fry, you'll want to invest in a quality deep fryer. Since half the fun is enjoying the warm weather, opt for an outdoor fryer. At the end of the day, you'll be glad your house doesn't smell like deep-fried fish.


Sides, Sauces and Sips For Your Fry


  • French fries
  • onion rings
  • hush puppies
  • cole slaw
  • tartar sauce
  • vinegar
  • ketchup
  • lemon wedges
  • pickles
  • cocktail sauce
  • beer
  • sweet tea
  • lemonade


Stock Up On Picnic Supplies

Part of the beauty of a fish fry is the limited cleanup. Ditch the fancy tableware and break out the paper plates, napkins, and plastic utensils. While you're at it, lay some old newspapers or brown paper bags out on top of some picnic tables.





    • 3/4 cup mayonnaise
    • 2 tablespoons chopped sweet gherkin pickles
    • 2 tablespoons minced fresh dill
    • 1 tablespoon thinly sliced scallions (white and light green parts only)
    • 2 teaspoons chopped capers (rinsed and drained)
    • 2 teaspoons freshly squeezed lemon juice
    • 2 teaspoons Dijon mustard
    • Salt and pepper to taste

    • Vegetable oil, for frying
    • 3 russet potatoes, cut into 1/4-inch sticks
    • 3/4 cup fine cornmeal
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup milk
    • 2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
    • Tartar sauce (recipe above)
    • Lemon wedges, for serving


For the tartar sauce:

In a medium bowl, mix together mayonnaise, gherkins, dill, scallions, capers, lemon juice, mustard, salt and pepper. Set aside in the fridge until ready to use.

For the fish and fries:

1. Fill a Dutch oven or heavy deep saucepan with 3 inches of oil and heat the oil to 350°F over medium-high heat. Preheat oven to 250°F.

2. Place a cooling rack onto a rimmed baking sheet. Lower the potatoes into the oil (don't overcrowd; you may need to cook in batches). Fry for 3 minutes. Remove to prepared baking sheet.

3. Increase the heat of the fryer to 375°F.

4. Place fries in the hot oil for a second fry and cook until golden brown and tender, about 6 minutes. Remove to prepared baking sheet and sprinkle with salt. Keep warm in oven while the fish fries.

5. In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.

6. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.



Starbucks Tie Dye Frap Copycat Recipe