26 Mar

OREO® Cheesecake

Yep, I’m completely weird and baked my own birthday cake! I love, love, love the OREO cheesecake from the Cheesecake Factory and have been craving it. Instead of driving out to buy it I decided to finally use the recipe that I got off of The Nest. It was incredibly easy to put together and came out smooth and creamy – PERFECT! I didn’t change anything from the original recipe, except I baked it for an extra 5 minutes.

OREO Cheesecake

1 cup crushed OREO cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkgs (8-oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO cookies, quartered

**NOTE: Regular OREO cookies are recommended, as cake does not set as well with Double Stuff

1. PREHEAT oven to 325 degrees if using silver springform pan (or 300 degrees if using a dark non-stick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

2. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.

3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.

Source: Nestie Lalabee0425

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18 Comments

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That looks wonderful. Tony would love it. He is a huge Oreo fan. Thanks for sharing.

Comment by Amber — March 27th, 2007
I just made this for my husband…HE LOVED IT! Thanks for posting the recipe. I hope you have a Happy Easter!

Comment by Ashleigh — April 7th, 2007
That looks so decadent!

Comment by Joelen — April 22nd, 2007
Your site is fantastic, I made this for my family and was told it tasted as good the cheese cake served at “Starbucks”, Thankyou

Comment by Judy — June 8th, 2008
Hi Judy,

I’m so glad that you enjoy the site and the cheesecake! It is my favorite and I’m glad you and your family liked it!

Comment by Chelle — June 10th, 2008
Thanks for your blog.
1 question about your Oreo, do you take out the creme in the Oreos when you do the crust and the quaters you add into the batter?

Thank you & Blessed New Year!

Comment by Jacqui — January 2nd, 2009
I just made this tonight, as I know my mom loves cheesecake, and it is her birthday tomorrow. I just took it out of the oven and it looks amazing, and smells even better. I look forward to trying it with her tomorrow when I bring it as a surprise for when we go out to lunch.

One thing I did do differently, which didn’t hurt anything and probably save a few calories, when making the crust I actually didn’t add the butter at all. The creme in the cookies made the crust completely one solid piece by itself.

Either way is probably fine, thanks again for the great recipe, I love your site.

Comment by Jeremy — August 25th, 2009
Hi Jeremy – Thank you for the tip on leaving out the butter and letting the cream in the cookies act as a binding agent, I would not have thought of that! I hope your mom enjoyed her birthday cake!

Comment by Michelle — August 26th, 2009
OOo looks good. I usually stick with the Factory’s regular cheesecake with strawberries. This looks really good too. I’m scared of baking finicky things like custards for now… is it easy?

Comment by Hungry Huy — October 22nd, 2009
Hi Hungry Huy – I wouldn’t necessarily categorize cheesecake as custard, but I think this particular cheesecake is pretty easy and straightforward to make! I hope you give it a try!

Comment by Michelle — October 22nd, 2009
Love your site! I just made this and it was delicious though I overcooked it. It was my first cheesecake and I was nervous. How can you tell when it is ready (so I don’t do this again!)?

Thanks!

Comment by Rachel — November 23rd, 2009
Hi Rachel,

So glad that you loved the cheesecake! I typically take a cheesecake out when it is set around the outside but still jiggles slightly in the middle. The cake will continue cooking even after you take it out of the oven (much like cookies on a cookie sheet) and will set up as it cools. I hope this helps!

Comment by Michelle — November 23rd, 2009
hello michelle, i just wonder what type of cup you used for measurement? do you have the pic? how big is the cup size?

Comment by Izzah — February 17th, 2010
Hi Izzah,

I use a regular dry measure measuring cup, like these:

http://www.williams-sonoma.com/products/all-clad-stainless-steel-measuring-cups-and-spoons/?pkey=cmixing-bowls|ctlmixmes

Hope that helps!

Comment by Michelle — February 19th, 2010