OREO Chocolate Pecan Cheesecake

OREO Chocolate Pecan Cheesecake

Prep time15 min
Total time6hr 0min
ServingsMakes 12 servings, 1 piece (100 g) each.
  • 1¼ cups Oreo Baking Crumbs
  • ¼ cup butter, melted
  • 3 pkg. (250 g each) brick cream cheese, softened
  • ¾ cup sugar
  • 1 Tbsp. vanilla
  • 3 eggs
  • ⅓ cup chopped pecans
  • ⅓ cup chocolate syrup
  • Heat oven to 350°F.
  • Combine crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours.
  • Sprinkle nuts over cheesecake just before serving. Drizzle with chocolate syrup.
Recipe Tips
  • Make Ahead
    This delicious cheesecake can be baked up to 1 month in advance. (Do not sprinkle with nuts or drizzle with chocolate syrup.)  Cool cheesecake completely before wrapping tightly and freezing until ready to serve. Thaw in refrigerator.  Sprinkle with nuts and drizzle with syrup just before serving.
  • Size-Wise
    Enjoy a serving of this rich and indulgent treat on special occasions.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 28g 
   Saturated 15g 
   Carbohydrate 28g 
   Fibre 1g 
   Sugars 22g 
   Protein 8g 
   Fibre 1g 
   Sugars 22g 
Protein 8g 
Cholesterol120 mg
Sodium380 mg
Potassium3 %DV
Calcium6 %DV
Iron6 %DV

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