Easy Oreo Cheesecake Recipe

Ingredients

• 24 OREO Cookies, divided
• 3 tablespoons butter, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 0.75 cup sugar
• 1 teaspoon vanilla
• 3 large eggs

Instructions

1. Preheat oven to 350°F (175°C). Gather all ingredients for the Oreo cheesecake.
2. Crush 16 Oreo cookies finely in a sealed plastic bag using a rolling pin.
3. Combine crushed cookies with melted butter in a bowl; mix thoroughly.
4. Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust.
5. In a large bowl, beat cream cheese, sugar, and vanilla with an electric mixer until smooth and well-combined.
6. Beat in the eggs, one at a time, until just incorporated into the mixture.
7. Chop the remaining 8 Oreo cookies and gently fold half of them into the cream cheese batter.
8. Pour the batter over the prepared crust in the pan and sprinkle the remaining chopped cookies on top.
9. Bake in the preheated oven until the center of the cheesecake is just set, approximately 45 minutes.
10. Refrigerate for a minimum of 3 hours or overnight. Cut into 12 slices and store leftover Oreo cheesecake in the refrigerator.

Nutrition

• Calories: 386 kcal
• Fat Content: 27 g
• Fiber Content: 1 g
• Sugar Content: 22 g
• Sodium Content: 443 mg
• Protein Content: 6 g
• Cholesterol Content: 125 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g