Ingredients for Philadelphia Oreo Cheesecake
- Oreo Cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
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How to Make Philadelphia Oreo Cheesecake
- Preheat oven to 350°F (175°C). Line a 13x9 inch baking pan with foil, leaving overhang on the sides for easy removal.
- Place 30 Oreo cookies in a food processor and process for 30-45 seconds, or until finely ground.
- Add 1/2 cup (1 stick) melted unsalted butter to the food processor and mix until well combined.
- Press the Oreo crumb mixture firmly into the bottom of the prepared pan to create the crust.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1 cup sour cream and mix well.
- Add 4 large eggs one at a time, beating well after each addition.
- Chop the remaining Oreo cookies (approximately 15-20) and gently fold 1 1/2 cups of the chopped cookies into the cream cheese batter.
- Pour the batter over the Oreo crust and top with the remaining chopped Oreos.
- Bake for 45-50 minutes, or until the center is almost set. The edges will be set, but the center might still have a slight jiggle.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Gently lift the cheesecake from the pan using the foil overhang.
- Cut into 16 pieces and serve chilled. Store leftover cheesecake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
103g
Fat
88g
Carbs
12g
