Recipe by OREO®
"When we say 'ultimate,' we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style."
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OREO Cookies, finely crushed
butter or margarine, melted
1 (14 ounce) package
3 (8 ounce) packages
cream cheese, softened
semi-sweet baking chocolate
Soooo Good. Used Oreo pie crust from the store but kept to the directions and the best cheese cake I have ever had..... Will do again. Thanks
REMEMBER!!! Put a cookie sheet under the spingform pan. I forgot to do this and the carmel dripped out onto the bottom of the stove. It smelt like it was burning. Otherwise, It was great. I used carmel dip that you would use for apples and it worked fine, plus I used melted kisses for the chocolate part and that worked fine too. I will make this again:)
This is the best cheesecake EVER! I love cheesecake and since I got pregnant it's all I ever crave. This is by far the best recipe I've ever used. It turned out perfectly and, even though it's horrible, I ate pretty much the entire thing in a week. With the exception of two slices. Lol.
I found this recipe on the Philadelphia Cream Cheese website. I have made this cheesecake oh, 12 times for various reasons and it is ALWAYS a hit!
Hint: The caramel mixture always drips out of the spring form pan, so a cookie sheet underneath is a must, otherwise your oven will smoke and your smoke alarm will go off and it's all a big mess.
Also, I always let the cream cheese soften, along with the eggs to room temperature, before I make this. From crushing oreos to peeling caramels and chopping pecans to letting it sit overnight is a bit of a hassle but it is well worth the work, I promise.
I loved this recipe. Will use over and over again. Next time I think I will omit the caramel layer on the crust. Everything else I will keep to the recipe.
i made this for Mother's Day and it was such a hit, I've made it several times since. I have not altered the recipe one bit but I do note that the crust requires some upper body strength to cut through when cutting the cake into slices. The recommendation to line a cookie sheet with foil and place the spring form pan on that for baking was a great idea. This was a very heavy cheesecake and I worried about transporting it, and decided to leave the bottom of the spring form pan attached and it transported without incident. A word of caution: this cake takes me much more than 30 min. prep. time.
Rich and delicious. I was concerned it didn't call for a water bath, but my cheesecake did not crack. Next time I will use less butter, as I believe that is what makes the crust hard and it had melted into the foil I had lined on the outside. Will also reduce the baking time and temperature as it was fairly brown on top. Althought it didn't affect the consistency.
Everyone loved this cheesecake! I used the exact ingredients listed, and made only a few minor changes in technique for this recipe. I needed two cheesecakes in a hurry, so I baked a 8" and a 9" at the same time. I lined my pans with parchment paper so I could easily move the finished cheesecakes from the pans to bakery boxes. I wrapped the bottom of my pans with foil to avoid spills. I used a modified water bath, reduced the cook time to 50 minutes, and left the cheesecakes in the oven with the door closed until they cooled. I received numerous compliments like "better than Cheesecake Factory" and "the best cheesecake I have ever eaten". This recipe is a keeper - I will probably make it again this weekend!
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