Three Layer Oreo Cheesecake Recipes

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EASY PHILLY OREO CHEESECAKE



Easy PHILLY OREO Cheesecake image

Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Yield 12

Number Of Ingredients 6

24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 32.7 g, Cholesterol 124.7 mg, Fat 27.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 443.3 mg, Sugar 21.7 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

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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