Servings: 8 servings
Calories: 68kcal
Equipment
- 1 KitchenAid Mixer with whisk attachment
Ingredients
- 2 8 oz. pkgs Cream Cheese Blocks Softened
- ½ cup granulated sugar
- ½ tsp Madagascar vanilla bean extract
- 2 large Eggs
- 1 6 oz. OREO Pie Crust
- mini OREO Cookies divided; some crushed and some whole
Instructions
- Preheat your oven to 325°F.
- Beat cream cheese, sugar, and vanilla with the mixer until blended. Add eggs; mix just until blended.
- Fold the crushed Oreos into the batter, pour the batter into the crust, and place in the oven to bake for 10 - 15 minutes; just enough to set and allow for firm placement of whole mini cookies.
- Remove from the oven and place as many mini cookies atop of the cheesecake and then bake for the remaining 20 - 25 minutes, or until the center is almost set.
- Remove from the oven and cool for about half an hour before putting it in the refrigerator for at least 3 hours.
Video
Notes
Only have Graham Cracker crust? No worries, try the Cookies N Cream Cheesecake!
Storage Tips
Once fully cooled, you have two options. You can either:- Refrigerate: For best quality, wrap the cheesecake using plastic wrap or foil and store up to 5 days. If you don't plan to eat within that timeframe, then it's best to freeze to avoid food waste.
Freeze: To extend the shelf life cut the remaining cheesecake into slices. Wrap tightly in plastic wrap or foil, place in an airtight container or resealable freezer bag, and freeze for up to 3 months.
Defrosting
- Allow the cheesecake to thaw at room temperature for 30 minutes or overnight in the refrigerator. DO NOT leave cheesecake at room temperature for more than 2 hours.
Nutrition
Calories: 68kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 20mg | Potassium: 19mg | Fiber: 0.003g | Sugar: 13g | Vitamin A: 68IU | Calcium: 8mg | Iron: 0.2mg
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