OREO LOVER'S CHEESECAKE
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
EASY PHILLY OREO CHEESECAKE
Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
- Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 32.7 g, Cholesterol 124.7 mg, Fat 27.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 443.3 mg, Sugar 21.7 g
OREO CHEESECAKE
An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g
OREO CHEESECAKE
Make and share this Oreo Cheesecake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheesecake
Time 1h30m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix Oreos and butter.
- Press them down in a greased 9inch spring form pan.
- In a large bowl, cream together remaining ingredients until well blended.
- Pour into spring-form pan.
- Break up 8 Oreos and drop on top of the batter.
- Bake for 45-60 minutes at 300 Deg F.
- Don't bake till it cracks.
- Cool to room temperature and chill in the refrigerator before removing pan.
Nutrition Facts : Calories 870.3, Fat 61.5, SaturatedFat 33.4, Cholesterol 260.8, Sodium 725.4, Carbohydrate 65.4, Fiber 1, Sugar 54.1, Protein 17.1
PHILADELPHIA OREO CHEESECAKE
I found this recipe on the box of Philadelphia Cream Cheese... If you love Oreos and cheesecake, then this is for you.... Preparation time doesn't include chilling.
Provided by gertc96
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
- Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
- Add butter, mix well.
- Press Oreo and butter mixture firmly onto bottom of pan.
- Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, beating until blended after each addition.
- Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
- Pour batter over cookie crust and top with remaining chopped cookies.
- Bake 45 minute or until center is almost set.
- Cool for 4 hours in refrigerator or overnight.
- Gently lift cheesecake from pan using the foil handles.
- Cut into 16 pieces and enjoy.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 471.4, Fat 33, SaturatedFat 17.7, Cholesterol 129.2, Sodium 368.6, Carbohydrate 37.8, Fiber 0.9, Sugar 25.8, Protein 8.1
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4.8/5 (24)Total Time 8 hrs 40 minsCategory DessertCalories 458 per serving
- For the crust: Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C).
- Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan*, spray inside with non-stick spray.
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