Ahh, cheesecake! I’m not a huge sweets person but I can’t say no to cheesecake. And Creme Brûlée but that’s another post. I had this recipe for God knows how long and just never made it. It’s one I ripped out of a magazine some time ago and for the life of me I can’t recall where it came from. IN any case, I finally decided to make this Oreo Cheesecake once and for all.

One thing I learned making this is that if you use a store bought pie crust, you’ll have extra filling. That’s not necessarily a bad thing since you can make little Oreo cheesecake bites or bars with the rest. I think it’s probably best to make your own crust for this (crushed Oreo’s + butter) and use a pie pan bigger then 9 inches, but in my case I used a store bought Oreo style cookie crust. In either case, it sure turned out good.

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Oreo Cheesecake with Caramel Sauce

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Ingredients

• 3 Packages cream cheese (8 ounces each, softened)
• 3/4 cups granulated sugar
• 1 cup sour cream
• 1 1/2 teaspoon vanilla extract
• 4 Large eggs
• 10 Oreo cookies (roughly chopped)
• 1 9" Oreo Style pie crust
• caramel sauce for drizzling

Directions

Step 1

Pre-heat oven to 350 degrees

Step 2

Add cream cheese and sugar to the bowl of a stand mixer. Mix on low until blended. Add sour cream & vanilla and mix until blended. Add eggs, one at a time until just blended. Stir in chopped Oreos and mix.

Step 3

Pour mix into the pie crust and place on a cookie sheet. Bake 55 minutes until pie is set. Chill in the fridge for 3-4 hours. To serve, cut into 8 slices and drizzle each piece with caramel sauce.

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Yum, yum, yum. If you like cheesecake, you’ll like this.  And, if you like Oreo’s which I do. Hubby devoured this one and you will too. It’s very good. I think crushed up Girl Scout Thin Mints would be good in this as well. Maybe I’ll do that next time…. What cookie would you crush up into this? Let me know and I’ll pick one and try it out.

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