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
I made this cheesecake today and it's a totally flop! I've been making cheesecakes for years and I never put over 3 Tbs of butter in my crust, but I followed the recipe perfectly! I could not find wrapped caramels but one review said they used caramel topping so I used that. I wrapped the pan in foil and cooked it in a water bath like I always do. Right now the crust is oozing apart, and while it seems to taste good, looks terrible. I'm taking this dessert to my niece's Christmas dinner tomorrow and thank goodness it's family, I'd never take it otherwise! It'll give everyone a good laugh! Please...do not make the crust like it says! Too much butter. Butter was running out of the pan when I removed the foil. I tried to post a pic but couldn't and anyway, you wouldn't want to see it!
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.
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.
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.
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