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!
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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