oreo cookies (without a filling!)
0.75 cup
200 g
7 oz
6.60 fl oz
melted butter
0.25 cup
80 g
2.80 oz
2.64 fl oz
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
powdered sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
2 pc
cream 33%
0.50 cup
100 ml
3.30 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
hot cream 20-30%
0.50 cup
100 ml
3.30 fl oz
to taste


We would like to share a recipe for a delicious cheesecake with the Oreo bottom, caramel and hazelnuts. Can you imagine how delicious it is? It's an explosion of taste! The cheesecake turned out to be really delicious, one of the best you’ve ever tasted.

This recipe is worth to be tried by your loved ones!

The calculation is for a 20 cm (7.9 inch) mold.


Turn the cookies into crumbs, and mix it with the butter; put the mix in a mold, and use a glass to form a base and the sides for a cheesecake. Dry the base in the oven at 180C (356F) for 5 to 8 minutes.


  1. Add all the ingredients to the cream cheese, and mix (don’t whip). Mix with a whisk so that the cheesecake doesn’t crack when baking.
  2. Pour the filling into the baked base. Wrap the bottom and the edges of the mold with foil, and put it in a water bath (take a larger mold with water, and put the mold with the cheesecake in it). Let the cheesecake simmer in the oven for 75 minutes: at 130C (266F) for the first 30 minutes, and then increase the temperature to 170C (338F) for the rest 45 minutes. Turn off the oven, and open the door; let the cheesecake cool, and take it out of the oven.


Melt the sugar well, and then add the butter; whisk, and add the cream immediately, stirring occasionally. Cook the caramel for a couple of minutes, and that's it! Let the caramel cool to the room temperature, and pour it over the cheesecake.

Decorate the finished cheesecake with toasted hazelnuts.

Bon Appetit!