Oreo Cookies and Cream Cheesecake
350kcal
Ingredients
Crust
- 24 cookies Oreo crushed
- 1/2 cup unsalted butter melted
Filling
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 cups heavy cream cold
- 1 cup Oreo crushed
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Mix the crushed Oreo cookies and melted butter together in a mixing bowl until well combined.
- Press the cookie mixture into the bottom of the springform pan.
- Bake the crust for about 10 minutes, then let it cool completely.
- Beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- Whip the cold heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture and then fold in the crushed Oreo cookies.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove the sides of the springform pan carefully.
- Top off with additional crushed Oreos or whipped cream if desired before serving.
- Slice and serve the cheesecake chilled.
Nutrition
Serving1sliceCalories350kcalCarbohydrates30gProtein5gFat25gSaturated Fat15gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol70mgSodium250mgPotassium200mgFiber1gSugar20gVitamin A800IUCalcium100mgIron1mg
Notes
For optimal flavor, allow the cheesecake to sit at room temperature for about 15 minutes before serving.