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


  • 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


  • 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.


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