This Oreo Cheesecake recipe is creamy perfection and it's one of the easiest cheesecakes you'll ever make! Check out that Oreo cookie crust hiding out under the creamy goodness, too!
Servings 12 squares
- 1 package Oreo cookies divided
- 4 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 large eggs
Pre-heat oven to 350 degrees.
Using a food processor, blender, or rolling pin, crush 28 Oreo cookies into crumbs. Pour into parchment paper lined 9 x 13 pan and pour melted butter on top of cookie crumbs.
Stir to coat all the cookie crumbs with butter and press into the pan to form the crust.
Bake the crust for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Beat in the eggs one at a time, mixing just until blended.
Crumble remaining Oreos with your fingers and add to cheesecake mixture. Stir together to combine and pour over cookie crust.
Smooth the batter and place in the oven for 30-40 minutes, until the edges are set but the center is still slightly jiggly.
Cool on a wire rack and then refrigerate for 3 hours or overnight.
Calories: 471kcal | Carbohydrates: 41g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 406mg | Potassium: 176mg | Fiber: 1g | Sugar: 29g | Vitamin A: 945IU | Calcium: 72mg | Iron: 3.7mg