Oreo Cheesecake

Oreo Cheesecake

Oreo Cheesecake

I don't really remember the occasion for making this - maybe I just felt like making something good in the middle of May of 2016 - Dan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 4 hours 5 minutes
Servings 12 slices
Calories 587kcal


  • 24 Oreo cookies divided
  • 3 tbsp butter melted
  • 3 packages cream cheese softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs


  • Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.


Calories: 587kcal | Carbohydrates: 32g | Protein: 11g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 182mg | Sodium: 440mg | Potassium: 188mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1700IU | Calcium: 90mg | Iron: 2.3mg