Golden Oreo White Chocolate Cheesecake

  • 1 package Golden Oreos
  • 3 Tbsp butter, melted
  • 4  8oz packages of cream cheese, room temp
  • 1 1/4 C sugar
  • 4 eggs
  • 3 oz white chocolate


Crush 20ish Oreos into crumbs, press with 3 Tbsp butter into springform pan (try to work some up the sides).  Preheat oven to 325° then bake for 8 minutes.  Cool on wire rack.


Using mixer, beat cream cheese in large bowl until light and fluffy.  Gradually beat in sugar.  Add eggs 1 at a time, beating well after each addition.  Mix in white chocolate.  Pour filling into crust, covering completely.

Heat a saucepan of water on the stove.  Wrap the springform pan with aluminum foil, and place into another 2-3 inch deep pan in the oven.  Pour hot water into the outer pan about halfway up the sides of the springform.  (Look up cheesecake tips for “water bath”)

Bake cake until edges are set and about 2 inches of the center moves only slightly when pan is shaken, about 1 hour 20 minutes.  (Alternatively, bake for 1 hour then turn off oven and leave cake in cooling oven for another hour until edges are set as above)

Cool on wire rack with plate over the top (to slow cooling) until room temp.  Cover and refrigerate at least 24 hours.  Run plastic knife around springform side to loosen before releasing.  Crumble remaining oreos and sprinkle/press on top.


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