If you love Oreos and cheesecake on their own, you’re going to flip over this dessert!
Did anyone else besides us crave Oreo cookies at lunch or snack time growing up? These cookies were gold on the playground, used as bartering chips or guarded carefully so as to not draw attention to their yummy presence. It’s a been a while since those playground days, but our love for Oreos has not faded and we thought it would be cool to find a way to elevate their consumption– not that it’s even necessary! This cheesecake is the perfect way to do it. A classic cake with a classic cookie and it’s easy to make – could it get any better?!
4 hours - overnight
- 48 oreo cookies, divided, plus extra for garnish
- 1/4 cup butter, melted
- 3 packages (24 oz) cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- Preheat oven to 350º F.
- Place 36 cookies in a food processor and begin pulsing until they're finely ground. Drizzle in melted butter and pulse until combined. (If you don’t have a food processor, place Oreos in a plastic bag, squeeze out all air and seal. Run a rolling pin over the bag to break up the pieces. Pour in melted butter, seal and mix together to incorporate.)
- Transfer mixture to a 9-inch springform pan and press Oreo crust into the bottom.
- In a large bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs individually, making sure to blend mixture fully before adding the next egg.
- Lightly chop remaining 12 Oreos, then spread them out evenly over the crust in springform pan. (It's okay if they're messy or overlapping.)
- Pour cheesecake mixture into the springform pan and bake for 35-40 minutes, or until center is almost set.
- Remove from oven and refrigerate for 4 hours (or overnight).
- Optional: crush remaining Oreos and sprinkle them over the top of the cheesecake, then serve and enjoy!
Recipe adapted from Snack Works