Saturday, June 18, 2011

Oreo Cheesecake

I love to make Oreo Cheesecake. Over the years I have adapted my recipe until I ended up with something that is almost foolproof. I am going to share this recipe with you today!

  • 2 packages of oreos (one double stuffed, one fat free)
  • 1.5 lbs cream cheese at room temperature (I will use 1 package of regular and 2 fat free)
  • 1/2 cup granulated sugar
  • 5 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 tsp salt
  • 1/4 cup all purpose flour
  • 2 tsp vanilla extract
  • 2 T butter, melted

Instructions for the Crust
  • Separate the fat free oreos and scrape out the filling (save the filling to go inside the cheese cake.)
  • Crush the cookies until you have ~1 cup crumbs, mix with melted butter and press into the bottom of the spring form pan.
  • Take double stuffed oreos and line the outside edge of the pan (these will be the sides of the cheesecake.
Instructions for the Filling
  • Preheat oven to 325 degrees F
  • With an electric mixer, beat cream cheese until light and fluffy, and add eggs, sugar, vanilla and Oreo filling that you saved from the crust.
  • Stir in sour cream and flour.
  • Add some whole oreos when you're mixing, these will get crushed and turn the cheesecake filling the color of Oreo ice cream.
  • Chop some more cookies (5-8 depending on your preference) and carefully stir into the mixture.
  • pour into springform pan. Place some double stuffed oreos on the top of the cheesecake.
  • Bake in the top rack for 75 min (at 325 degrees F)
  • When it is done baking, crack open the oven door and allow it to cool slowly.
  • Refrigerate until ready to serve.

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