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
PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST
This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It's the perfect cheesecake for chocolate lovers!
Provided by Rachel Farnsworth
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
- Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
- Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
- Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
- Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
- Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
- Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.
Nutrition Facts : ServingSize 1 slice, Calories 674 kcal, Carbohydrate 63 g, Protein 11 g, Fat 46 g, SaturatedFat 25 g, Cholesterol 174 mg, Sodium 481 mg, Fiber 4 g, Sugar 46 g
OREO CHOCOLATE CHEESECAKE
This is very rich, if you like chocolate. I found this recipe as a chocolate truffle cheesecake in Taste of Home, however I've changed it into an Oreo cheesecake. I hope you enjoy. You will use a whole package of Oreos, so no snacking : )
Provided by jamiej
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, combine Oreo crumbs and butter. Press onto the bottom of a greased (only bottom) 9-inch springform pan. Take your 16 cookies and line the sides (cookies should be standing up; you may need to trim the 16th cookie)(also may need more or less if have bigger or smaller pan).
- Heat oven to 325°F.
- For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Breakup the remaining cookies from the package, should be larger pieces (I break the cookie twice). Pour over crust.
- Bake for 45-50 minutes or until center is almost set (mine is done at 35 min, just make sure to keep an eye on it).
- For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla, Kahlua and Irish cream; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. cool 1 hour longer. Refrigerate overnight.
- Remove sides of pan. Just before serving, garnish with whipped creme, optional. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts : Calories 871.9, Fat 52.6, SaturatedFat 26.1, Cholesterol 135.7, Sodium 646.9, Carbohydrate 96.5, Fiber 4.6, Sugar 67.3, Protein 11.4
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