Oreo Cheesecake
Ingredients
The crust
-
20
pieces
Oreo cookies
-
5
Tbsp
butter, melted
The filling
-
24
oz
cream cheese, softened
-
1
cup
granulated sugar
-
1
cup
sour cream or plain full-fat yogurt
-
1
Tbsp
vanilla extract
-
3
large
eggs
-
18
pieces
Oreo cookies, crumbled
-
to taste
whipped cream, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a springform pan with foil and non-stick spray.
- For the crust, crush 20 Oreos and mix with melted butter, then press into the bottom of the pan and bake for 9-10 minutes.
- For the filling, beat cream cheese and sugar until smooth, then mix in sour cream and vanilla, followed by the eggs one at a time.
- Fold in 13 crushed Oreos and pour the filling over the cooled crust.
- Place the springform pan in a roasting pan and fill with hot water halfway up the sides of the cheesecake pan.
- Bake for 50-60 minutes until the center is almost set, then turn off the oven and let it rest for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Remove the rim from the pan, top with whipped cream and remaining crushed Oreos, then serve chilled.
Nutrition Facts (estimated)
Servings
14
Calories
458
Total fat
31g
Total carbohydrates
39g
Total protein
4g
Sodium
368mg
Cholesterol
107mg
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