Oreo Cheesecake
This baked cheesecake is a rich, decadent dessert that is loaded with Oreo cookies. You will impress your friends and family with this one for sure!
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Servings: 12 servings
Calories: 337kcal
Ingredients
- 1 ½ cups Oreo cookies, about 20 cookies, crushed
- 2 Tbsp butter, melted
- 3 pkgs (8 oz each) cream cheese, softened
- 1 ⅓ cups granulated sugar
- 3 Tbsp cornstarch
- 1 Tbsp vanilla extract
- 3 eggs
- ⅔ cup heavy whipping cream
- 15 Oreo Cookies, coarsely chopped
Directions
- Using food processor, crush up approx. 20 Oreo cookies. Pour into large bowl and add melted butter. Mix well and press into greased 9-inch springform pan.
- In large bowl, beat cream cheese, sugar, and cornstarch until smooth. Add in vanilla and eggs and mix well. Pour in heavy whipping cream and mix until just blended.
- Fold in 3/4 cup chopped Oreo cookies. Pour into Oreo cookie crust. Top with remaining chopped Oreo cookies.
- Wrap springform pan with foil then place into a water bath. (Place into a larger pan then pour water into outer pan until it contains approx. 1-inch of water.)
- Bake at 325 degrees for 60-65 minutes or until center is almost completely set. Remove springform pan from water bath, remove foil, and cool for 2 hours on the countertop.
- Refrigerate overnight before serving.
Notes
Use only full-fat cream cheese.
Top with fresh whipped cream (1 1/2 cups heavy cream, cold + 1/2 cup sugar + 1 tsp vanilla) and hot fudge sauce. Garnish with Oreo cookie halves.
Nutrition Facts
Serving: 1 grams | Calories: 337 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.02 g | Cholesterol: 56 mg | Sodium: 178 mg | Potassium: 113 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 341 IU | Vitamin C: 0.1 mg | Calcium: 24 mg | Iron: 4 mg
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