OREO Cheesecake

OREO Cheesecake


"An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake."


6 h 25 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
  4. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.


  • Kraft Kitchens Tips
  • Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream.
  • Note
  • If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325 degrees F.
  • To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.
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Your rating



  1. 7 Ratings


This did not taste very good, too many eggs and not enough sugar. Also, this recipe made way too much filling for the crust.

Used half of the recipe but same amount for crust wow yum n cooking time is off I did it n Burnt 1 time it was 54 mins exactly to perfection lol but it is a perfect cheese cake easy to make n ve...

My granddaughter requested an OREO cheesecake for her birthday and this is the recipe I used. I did bake it in a water bath and added a dash of almond extract along with the vanilla extract. I ...

Very disappointing recipe. There isn't enough sugar and there is no way this recipe fits into one pan. I had to cook it an extra 15 minutes in hopes that it cooked through, which it did for the...

I made it for my daughter's birthday. Everyone loved it. It was easy to make and delicious; I baked it for 50 minutes with a water-bath and it did not overbrown in the least.

I have made this twice, both extremely amazing! The only problem is you just cant stop peeking in the fridge to scoff more! YUMMY!!!