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Diecast Oreo Cheesecake

  Bag of oreo cookies 1 Large
  Butter/Margarine 1⁄4 Cup (4 tbs) (melted)
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Tablespoon (Leveled)
  Sour cream 3⁄4 Cup (12 tbs)
  Eggs 4 Medium

Heat oven to 325ºF. Place 30 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 13x9-inch pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies. Bake 45 min. or until center is almost set. Let it cool down slowly by first turning the oven off (wait 15 min), then slightly open the oven (wait 15 min), remove from oven and let it cool completely. Refrigerate 4 hours. This process will help prevent cracking.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1953 Calories from Fat 934

% Daily Value*

Total Fat 106 g162.7%

Saturated Fat 57.1 g285.3%

Trans Fat 0 g

Cholesterol 955.1 mg318.4%

Sodium 501.3 mg20.9%

Total Carbohydrates 232 g77.2%

Dietary Fiber 0.96 g3.8%

Sugars 223.8 g

Protein 27 g54.3%

Vitamin A 65.1% Vitamin C 2.6%

Calcium 30% Iron 25.1%

*Based on a 2000 Calorie diet


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Diecast Oreo Cheesecake Recipe Video