Oreo Cheesecake

16 Dec

Oreo Cheesecake

This was my second attempt at cheesecake. I made it for a “fancy dinner” I had with some friends, because what’s fancier than cheesecake right? If I was going to make this cheesecake again, I would bake it longer because it was a little under-baked but the deliciousness of Oreo and cream cheese made it not matter really!

Oreo Cheesecake
adapted from: Philadelphia Cream Cheese

25 Oreo Cookies
3 tablespoons of butter, melted
3 packages of 8oz cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
5-10 more Oreo Cookies for garnish, coarsely chopped

-Heat oven to 350 degrees
-For crust, place 15 Oreos in a ziplock bag and crush (or take the easy way and use a food processor like me)
-Mix in butter and press firmly into bottom of 9 in spring-form cheesecake pan
-In a bowl, beat cream cheese, sugar, and vanilla
-Add eggs one at a time (only beat until just blended do not over-mix eggs!)
-Coarsely chop 10 Oreos and gently fold into cream cheese mixture
-Pour mixture over Oreo crust
-Sprinkle remaining 5-10 Oreos over mixture
-Bake 45 minutes until center is almost set (still jiggly a little bit)
Refrigerate overnight

    Note: When baking, place a 9×13 sheet cake pan filled with about an inch of water in the rack below the cheesecake, the steam from the water will reduce cracks in the cheesecake!


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