Oreo Cheesecake Recipe

Cheesecake is one of those foods that is so simple to make yet puts a smile on your face with every bite. This Oreo Cheesecake is no different. I got the inspiration for this recipe while grocery shopping. I look at everything in the grocery store as a recipe and as soon as I saw Oreo’s sitting on the shelf the first thing that popped in my head was cheesecake. Naturally!

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Whipping up the Oreo Cheesecake was so easy and yes I did snack on a few cookies during the process – don’t judge me! I did have to keep reassuring myself the destruction of the Oreo’s was for a good cause – my belly! By the way, smashing Oreo cookies into itty bitty crumbs is surprisingly therapeutic. Sure you can use a food processor but I prefer my handy dandy meat tenderizer.

Oreo-Cheesecake

Since this was my first time making an Oreo Cheesecake I decided to play it safe and Google it. I found a recipe here and decided to play off of that. It was hard to wait an entire day to try the finished product, but let me tell ya – it was well worth it! You’ll never look at Oreo’s the same after tasting the Oreo Cheesecake. I know I’m crushing Oreo’s and freezing the crumbs from here on out!

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Okay, okay – I’ll shut up and give you the recipe 🙂

Oreo Cheesecake

Amber
5 from 2 votes

Ingredients
  

  • Crust
  • 22 Oreo cookies crushed into crumbs
  • 2 tablespoons butter melted
  • Filling
  • 12 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 3 eggs room temperature
  • 1/3 cup Greek Yogurt
  • 1 teaspoons vanilla extract
  • 15 Oreo cookies chopped - not crushed

Instructions
 

  • Preheat oven to 325°F;
  • Combine the melted butter and Oreo Cookie crumbs in a large bowl. I use a spatula to mix mine. Press into the bottom of a 9" Springform pan.
  • Bake the crust for 10 minutes.
  • While the crust is baking, prepare the cheesecake filling. Use the paddle attachment with your stand mixer to whip the cream cheese on medium speed.
  • Add the sugar and mix to thoroughly combine.
  • Add the eggs one at a time, continuing to mix, then add the yogurt and vanilla.
  • Turn the speed up one notch and allow to mix for 2 more minutes. Carefully pour in the chopped Oreo's and pour the batter in the baked crust. Make sure the filling is even and bake for 40 minutes.
  • Allow the cake to cool at room temp for 2 hours then cover with plastic wrap and refrigerate overnight.

 

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