Oreo Cheesecake

Oreo Cheesecake

  • 36 Oreo Cookies, divided (1 package)
  • 1/3 Cup Butter/Margarine, melted
  • 3 Packages (8 oz. each) Cream Cheese, softened
  • 1/4 Cup Sugarr
  • 1 Cup Sour Cream
  • 1 Tsp Vanilla
  • 4 Eggs

HEAT oven to 350°F. (I heated to 325°F)

CRUSH 26 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.


I didn’t use a springform pan; instead, I used a regular baking pan. I put the oreos into a freezer ziplock bag and used a rolling pin to crush the cookies – most efficient method I’ve found. The majority of the time is spent crushing the cookies. Otherwise, it’s a simple recipe to follow. FYI, “divided” means that the specified ingredient will not be used all at once in one step. I used Berry Oreos, adding a pinkish coloring to the cheesecake. Didn’t seem to affect the taste much, but I wouldn’t know since I haven’t made this recipe with regular oreos…

The cheesecake looks great (like a cookies and cream cake) but the texture is much too thick. It’s not awful, but I’ll be trying a new recipe if I decide to make oreo cheesecake again. 


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