Golden OREO® cheesecake treats with a golden OREO® crust, cheesecake, and white chocolate filling.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
3 hrs 40 mins
total:
4 hrs 35 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper, leaving an overhang on 2 sides.

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  • Pulse 12 cookies into fine crumbs in a food processor. Add melted butter; mix until crumbs are coated. Press crumbs into the prepared pan. Wipe out food processor bowl.

  • Bake crust in the preheated oven until set, about 5 minutes. Remove from oven and let cool. Keep oven on.

  • Place cream cheese, sour cream, sugar, egg, and vanilla extract into the food processor; pulse until creamy. Add 1/2 cup white chocolate chips to the food processor and pulse a few times to evenly distribute. Pour cheesecake filling over the cooled crust. Smooth out the top using a spatula.

  • Bake in the preheated oven until cheesecake is mostly firm when pan is gently shaken, about 35 minutes. Cool on a wire rack for 10 minutes.

  • Break up remaining 12 cookies. Press cookies and remaining 1/4 cup white chocolate chips gently into the top of the cheesecake. Let cool to room temperature, about 30 minutes. Cover with plastic wrap and chill until set, at least 3 hours. Lift out of the pan and cut into squares before serving.

Nutrition Facts

292 calories; protein 3.9g 8% DV; carbohydrates 27.1g 9% DV; fat 19.1g 29% DV; cholesterol 48.9mg 16% DV; sodium 146.6mg 6% DV. Full Nutrition
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