Easy Oreo Cheesecake
This Oreo Cheesecake is thick and creamy with delicious cookies and cream flavors!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: oreo cheesecake
Servings: 8 servings
Calories: 391kcal
Author: Cindy
- 20 Oreo cookies 14 whole + 6 coarsely chopped
- 16 ounces cream cheese softened (2 bricks)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1/2 pint raspberries optional
Preheat oven to 350°F and set aside a 9-inch springform pan.
Arrange 14 Oreo cookies so they're standing up along the inside edge of the springform pan.
In a medium bowl, beat cream cheese with a hand mixer until fluffy. Gradually add sugar and beat until combined. Then add the vanilla, eggs, sour cream, mixing well after each addition.
Using a large wooden spoon, stir the 6 chopped Oreo cookies into the cream cheese mixture. Then spoon the batter into the pan, taking care not to topple the oreos.
Bake for 25-30 min until a cake tester or toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool for at least one hour.
Arrange the optional raspberries next to the oreos to form a circle.
Chill until serving. Then carefully release the outside of the springform pan to expose the Oreos.
- For a lighter option, use light cream cheese and nonfat sour cream.
Calories: 391kcal | Carbohydrates: 35g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 113mg | Sodium: 418mg | Potassium: 69mg | Fiber: 1g | Sugar: 25g | Vitamin A: 650IU | Vitamin C: 3.3mg | Calcium: 70mg | Iron: 1.1mg | Net Carbs: 34g