7:57 PMPosted by Sugar and Spice
with an Oreo Cookie Crust
Here is a recipe for a delicious Oreo cheesecake that will be sure to please everyone for a special occasion, or just for dessert any night! This cheesecake has chocolately Oreo cookies in the batter, as well as the crust.
About 32 Oreo cookies (a standard package should leave you with some left over afterward)
16 ounces of cream cheese, softened to room temperature
1 cup of granulated sugar
1/4 cup of flour
1/4 teaspoon of salt
8 ounces of sour cream
3 tablespoons of butter
2 teaspoons of vanilla extract (not imitation)
Preheat your oven to 325 degrees
Place about 18 cookies in a food processor, and add the melted butter. Pulse until the cookies are broken up, then blend until the mixture will press together along the sides of the food processor, and resembled a wet sand texture.
In a mixing bowl, use a hand mixer to beat the cream cheese until you attain a fluffy texture. (You may also use a standing mixer).
Continually mixing at a low speed, add in the sugar until thoroughly mixed.
Next, keeping the mixer going at low speed, add each egg one at a time until incorporated, then add the vanilla, flour, and salt and mix those in as well.
Add and mix in the sour cream.
Roughly chop the remaining Oreo cookies.
Place half of the chopped cookies into the batter, and fold them in.
Pour the mixture into a 9-inch springform pan, and sprinkle the remaining chopped cookies over the top.
Place the springform pan in a water bath (a larger baking dish with some water in it, to prevent cracking of the cheesecake).
Bake the cake at 325 degrees about one hour, or until golden brown and firm in texture.
Turn off the oven, open the oven door slightly, and let the cheesecake sit in the oven for another hour.
Take the cheesecake out, and let it cool before slicing.
Top with whipped cream or fruit, and enjoy!
Posted by Grely (Sugar and Spice)