Baked OREO Cheesecake
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  • Prep time 60 '
  • Total time 240 '
10

Ingredients

  • For the base:
  • 16 OREO cookies, divided
  • 3 tbsp butter, melted
  • For the filling:
  • 660 g of Philadelphia Original, at room temperature
  • 8 OREO cookies, divided
  • 150 g castor sugar
  • 1 tsp vanilla
  • 3 eggs

Instructions

  • Preheat the oven to 180 °C/160 °C fan/gas mark 4. Line the bottom of a 20 cm springform baking tin with parchment paper.
  • Place the OREO cookies into a resealable plastic bag. Seal the bag and smash the biscuits with a rolling pin until they are finely crushed.
  • Place the biscuits into a bowl and add the butter. Stir until combined. Press into the bottom of the baking tin.
  • Beat the cream cheese, sugar and vanilla until blended. Gradually beat in the eggs until incorporated.
  • Chop or roughly crush the remaining OREOS. Gently stir half into the batter.
  • Pour the batter over the crust and sprinkle with the remaining OREO cookies.
  • Bake for 45 minutes or until the centre is nearly set. Cool at room temperature, then refrigerate for at least three hours, or overnight if possible.

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Nutritional Information

Typical values Per Serving
Energy 1880.2 kj
Energy 449.0 kcal
Fat 32.4 g
Carb 34.1 g
Protein 8.0 g
Saturated fat 18.0 g
Salt 0.9 g
Dietary fibre 0.7 g
Sugars 25.0 g