Delicious Oreo Cheesecake

This Oreo Cheesecake Is Cookies And Cream At Its Best!




  • 30 Oreo cookies, divided
  • 1/4 cup butter, melted
  • 3 packages (24 oz) cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs


  1. Preheat oven to 350º F.
  2. Place half (12) of Oreos in a food processor and begin pulsing until finely ground. Drizzle in melted butter and pulse. (If you don’t have a food processor, place Oreos in a plastic bag, squeeze out all air and seal. Run a rolling pin over the bag to break up the pieces. Pour in melted butter, seal and mix together to incorporate.)
  3. Transfer mixture to a 9-inch springform pan and press Oreo crust into the bottom. Refrigerate 1 hour.
  4. In a large bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs individually, making sure to blend mixture fully before adding the next egg.
  5. Place another 12 Oreos into the springform pan, over the Oreo crust. (It’s okay if they’re messy or overlap.)
  6. Pour cheesecake mixture into the springform pan and bake for 45 minutes, or until almost set.
  7. Remove from oven and refrigerate for 4 hours (or overnight).
  8. Crush remaining Oreos and sprinkle them over the top of the cheesecake, then serve and enjoy!

Recipe adapted from Snack Works

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