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

OREO Cheesecake

Servings 8 servings
Prep 20 minutes
Cook 1 hour 10 minutes
Total 1 hour 30 minutes
Course: Dessert
Cuisine: American
Author: Michelle

This cheesecake is to die for!

Ingredients:

  • 1
    cup
    crushed OREO cookies
    (about 12 cookies)
  • 1
    Tbsp.
    butter or margarine
    (melted)
  • 32
    ounces
    cream cheese
  • 1
    cup
    sugar
  • 1
    tsp.
    vanilla
  • 4
    eggs
  • 20
    OREO cookies
    (quartered)

Directions:

  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.

Recipe Notes:

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

Nutrition:

Calories: 765kcal
Fat: 52g
Saturated fat: 26g
Cholesterol: 210mg
Sodium: 638mg
Potassium: 294mg
Carbohydrates: 65g
Fiber: 1g
Sugar: 49g
Protein: 12g
Vitamin A: 1690%
Calcium: 134%
Iron: 5.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!