Easy OREO Cheesecake – a delicious recipe with OREO Cookies, butter, PHILADELPHIA Cream Cheese, sugar, vanilla, 'S. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Place 28 cookies in resealable plastic bag.
3
Flatten bag to remove excess air, then seal bag.
4
Finely crush cookies by rolling a rolling pin across the bag.
5
Place crumbs in bowl.
6
Add butter; mix well.
7
Press onto bottom of 9-inch springform pan.
8
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
9
Add sour cream; mix well.
10
Add eggs, 1 at a time, beating after each just until blended.
11
Chop or crush remaining cookies.
12
Gently stir 1-1/2 cups of the chopped cookies into batter.
13
Pour over crust; sprinkle with remaining chopped cookies.
14
Bake 1 hour 10 min.
15
or until center is almost set.
16
Run knife around rim of pan to loosen cake; cool before removing rim.
17
Refrigerate 4 hours.
1242
kcal
Calories
101
g
Fat
62
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 36 OREO Cookies, divided, 1/4 cup butter, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1 cup sugar, and more.
Yes, Easy OREO Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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