Drooling? Can’t say I blame you. I’m certain the name ‘Oreo Cheesecake’ alone is enough to get someone daydreaming about it. If you’re on a diet—no worries! You can use low-fat cream cheese and low-fat milk with this recipe (I did, and you won’t even be able to tell the difference). I can guarantee you that if you’re a normal, sane human being, you’ll love it.
The only thing I didn’t like was that you have to wait a painstaking whole day before taking it out of the fridge (minimum 9 hours in the fridge), but believe me, it’s WORTH THE WAIT! It tastes SO great after a whole 24 hours in my opinion.
I found this recipe at http://www.recipesecrets.net. Bon appetit!
And just as a side-note because people keep asking: All the pictures on the site are indeed mine. Miss-Anthropist is the real deal ;)
Filling (Note: all ingredients should be at room temperature before beginning—just reminding you because you don’t want your cheesecake to crack)
- 1 and 1/2 pound cream cheese (I used three 240-g cases of President reduced fat cream cheese)
- 1 cup sugar
- 5 large eggs
- 1/4 teaspoon salt
- 2 teaspoon vanilla
- 1/4 cup flour
- 8 ounces sour cream (If you don’t have sour cream, in 1 cup, use 1 tablespoon of vinegar + the rest milk OR you can use a cup of plain yogurt)
- 5 Oreo cookies (coarsely chopped for the batter—I used around 8 )
- 9 coarsely chopped Oreo cookies for the topping (If you’re going to add a topping such as Whipped Cream, like I did, don’t add the cookies for the topping until AFTER you bake)
- 1 and 1/2 cups Oreo cookie crumbs (about 30 Oreo (or Borio lmao)) cookies finely chopped)
- 2-3 tablespoons melted butter
- Spring form pan (buttered on bottom and sides)
- OR you can use a regular pan, but a springform pan is generally better because it makes removing the cheesecake from the pan MUCH easier, so I’d definitely recommend it
Topping (the amounts are up to you)
- Whipped Cream (mix with sugar if you want)
- Chocolate Sauce (personally I think you shouldn’t put chocolate sauce on the WHOLE cheesecake in case it’s too much. Just leave it out there, and whoever wants to put, can put)
- Mix melted butter with Oreo crumbs and press in the bottom of a spring pan and a little up the sides, set aside.
- All Ingredients for filling must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
- Slowly add sugar and continue beating cream cheese until mixed well.
- Add eggs one at a time and continue to beat until blended.
- Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream or yogurt and beat.
- Stir in the coarsely chopped Oreo cookies with a spoon.
- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
NOTE: After I was finished, I decorated the top with whipped cream (I added some sugar to the whipped cream) and Oreos. If you decide to do this, I wouldn’t recommend you placing these coarsely chopped Oreos on top of the cheesecake before putting in the oven. Just mix some Oreos into the cheesecake, pour into pan, and put in oven right away).
- Place pan in preheated oven at 165 degrees C (325 degrees F) and bake for one hour and 15 minutes (Note: if you see the middle of the cheesecake jiggle slightly when shaken that means it’s GOOD—if the middle doesn’t jiggle that means it’s overcooked, so be careful).
- After that time, keep oven door open and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
- After done cooling in fridge, decorate with whatever you want
- Enjoy the creaminess!