Oreo cheesecake are two words that can make a dessert believer out of almost anyone.
I’m re-posting this awesome recipe. Because it is SO worth it guys, it bears repeating. And like most recipes from years ago, it got lost along the way.
Is it the cheese or the cake part that is so appealing? Probably both. You can’t go wrong with cheese followed by cake. Especially oreo cheesecake.
There is always a new recipe, flavor combination, enticing picture capturing the creamiest cheesecake possible. Just like my other lifelong quests when it comes to certain recipes (killer brownies anyone?), I’m never quite done. I have not one, not two but many great cheesecake recipes.
Still, I keep on looking. Why? I don’t really know and probably never will. But hey, it’s cheesecake, it’s always good. And Oreos seem to have taken over the world, and I mean it, it’s probably our number one supermarket cookie too, we even have a version filled with dulce de leche!
Still, I keep on looking. Why? I don’t really know and probably never will. But hey, it’s cheesecake, it’s always good. And Oreos seem to have taken over the world, and I mean it, it’s probably our number one supermarket cookie too, we even have a version filled with dulce de leche!
When it comes to cheesecake I have no willpower. Give me a good recipe and I will try it. Oreo cheesecake is most certainly one of them.
But, yes there is a but, no flour or cornstarch, please. The first cheesecake I ever made was so simple and pure, eggs+cream cheese+sugar+vanilla+sour cream, that I cannot see the point of adding anything to firm it up. Not that I haven’t tried. I have and still don’t think it needs any kind of starchy ingredient.
But, yes a second but, that is my only request. Other additions are very welcome. Nuts, liqueurs, chocolate, fruit, vegetables (pumpkin maple cheesecake is one of my faves), cream. Oreo cookies.
I like to have a distinct cheesecake layer flanked by the base and a cookie layer on top, that’s why I don’t mix it all together, but I carefully sink the cookie pieces on top until they are barely covered with the cheese mixture.
Oreo followed by cheese followed by cake. You get the idea. And it’s a good idea.
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Oreo Cheesecake
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 8 slices 1x
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Pin RecipeDescription
This cheesecake, and most cheesecakes really according to me, is much better after 1 or 2 days in the fridge. It gets creamier.
It can be frozen for a month.
Scale
Ingredients
For the cookie base:
- 1 ½ cups 150g crushed oreo cookies
- 3 Tbs 45g butter, melted
For the cheesecake:
- 2 pounds+2 oz. (1kg cream cheese, at room tº (or use 2 pounds cream cheese and ¼ cup sour cream))
- 1 ¼ cups 250g sugar
- 4 large eggs (room tº)
- 1 teaspoon vanilla extract
- ¼ cup cream
- 6 or 7 Oreo cookies (cut into small pieces)
For the ganache:
- ¼ cup cream
- 2 oz 60g semisweet chocolate
Instructions
For the base:
- Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan. This makes it a snap to unmold.
- Melt butter. Addcrushed cookies and mix with spoon.
- Put mixture in prepared pan and press firmly onto bottom. Refrigerate while making filling.
For the cheesecake:
- Preheat oven to 350º.
- Beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves.
- Add eggs, one at a time, beating until just incorporated and scraping down sides of bowl after each addition. Remove bowl from mixer, add vanilla and cream, stirring to incorporate.
- Put butter into prepared pan.
- With a sharp knife cut cookies in small pieces. You will have some pieces and some crumbs.
- Put the cheese mixture into pan.
- Scatter oreo pieces and crumbs on top. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top. You can also mix crumbs into batter and pour into pan.
- Bake for 30 minutes, turn the oven down to 150º and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should jiggle only in the center). Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
- Refrigerate for at least 12 hours (2-3 days makes it creamier) before unmolding.
- To do that, open springform pan, lift foil to remove from bottom and, holding the cake in one hand, push foil down and lift the cake with your other hand.
For the ganache:
- Chop chocolate and place in small bowl.
- Bring cream to boil, pour over chocolate and stir until very smooth.
- With a spoon or fork pour ganache over cheesecake.
- Category: Dessert
- Cuisine: American
adapted from The Best Recipe
Deb|EastofEdenCooking says
October 6, 2017 at 20:58My son’s favorite dessert is cheesecake. (His birthday cakes were always cheesecake!) This would be the perfect make-ahead dessert recipe for his next visit. A most scrumptious post!
Paula Montenegro says
October 7, 2017 at 07:20Yes, cheesecake is THE perfect make-ahead dessert! Good weekend Deb!
The Ninja Baker says
October 7, 2017 at 03:10duly noted =) no flour or cornstarch ! pinning and hopefully making soon
Paula Montenegro says
October 7, 2017 at 07:19haha, good weekend Kim!