Three Layer Oreo Cheesecake Recipes

OREO CHEESECAKE

OREO Cheesecake image

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

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 7

Ingredients

1 (15.5 ounce) package OREO Cookies, divided
⅓ cup butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 eggs

Steps:

Heat oven to 350 degrees F.
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.
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.
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.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g

THREE-LAYER OREO® CHEESECAKE

Three-Layer Oreo® Cheesecake image

A decadent triple-layer cheesecake with an Oreo® crust, a layer of Oreo® cheesecake, a layer of chocolate cheesecake, and a layer of plain cheesecake on top. Decorate with whipped cream and mini Oreos® or a dusting of Oreo® crumbs. Guaranteed to impress all cheesecake fans.

Provided by Emily

Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes

Time 6h15m

Yield 18

Number Of Ingredients 8

Ingredients

2 (14 ounce) packages chocolate sandwich cookies (such as Oreo®)
¼ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs
4 (1 ounce) squares semi-sweet chocolate, melted

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 48.2 g, Cholesterol 108.5 mg, Fat 34.1 g, Fiber 1.7 g, Protein 8.4 g, SaturatedFat 17.3 g, Sodium 382.8 mg, Sugar 32.3 g

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