Cookies and Cream Cheesecake with OREO Pieces



48 servings or 4 (9-inch) cheesecakes, 12 servings each

  • Crust

  • 1¼ lb. OREO Small Cookie Pieces
  • 8 oz. unsalted butter, melted

  • Filling

  • 8 lb. cream cheese, softened
  • 1 lb. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 16 eggs
  • 2 lb. OREO Medium Cookie Pieces, divided

Nutrition per serving

Calories540 Total fat41 gSaturated fat21 gTrans fat1.5 gCholesterol165 mgSodium410 mgCarbohydrate34 gDietary fiber0 gProtein8 gVitamin A25 %DVVitamin C0 %DVCalcium10 %DVIron8 %DV

Mix ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans. Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.


Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 4 cups of the OREO Pieces.

Pour 1-3/4 qt. of the batter over each crust; sprinkle with 1 cup of the remaining OREO Pieces. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.

Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.



For optimum creaminess and appearance, this cheesecake is baked in a water bath.

If baking without the water bath, assemble as directed, omitting hot water and hotel pan. Bake at 325°F for 1 hour or until cheesecake is almost set in center.

Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. Wipe knife with damp cloth after each cut.

© Mondelēz International group