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
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.
OREO CHEESECAKE COOKIES
Make and share this Oreo Cheesecake Cookies recipe from Food.com.
Provided by jenbuko
Categories Drop Cookies
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- 1.Preheat oven to 375.
- 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
- 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
- 4.Add in sugar and vanilla and mix well.
- 5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
- 6.Stir in 1 cup of Oreo crumbles into the cookie mix.
- 7.Pour remaining Oreo crumbles into a bowl.
- 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks).
- 9.Place cookies 1-2" apart on baking sheet.
- 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
- 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.
Nutrition Facts : Calories 101.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 15.4, Sodium 49.2, Carbohydrate 12.5, Fiber 0.1, Sugar 8.5, Protein 0.9
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
CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)
Who can turn down cheesecake with oreo cookies? I get nothing but raves when I make this cheesecake. This is the exact recipe from the Cheesecake Factory, as I got it from a copycat recipe website.
Provided by LizCl
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
- All ingredients need to be at room temperature before beginning.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
- Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
- Cool on wire rack.
- When cool, refrigerate for 24 hours.
Nutrition Facts : Calories 285.6, Fat 20.8, SaturatedFat 11.9, Cholesterol 117, Sodium 141.2, Carbohydrate 21.9, Fiber 0.3, Sugar 16.7, Protein 3.9
NO-BAKE OREO CHEESECAKE
Oreo cookies and cheesecake - how can you go wrong? I made 20 of these crowd-pleasing desserts in all different sizes for my wedding, and they were a big hit.-Leanne Stinson, Camduff, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust. , Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped cookies.
Nutrition Facts : Calories 499 calories, Fat 30g fat (16g saturated fat), Cholesterol 53mg cholesterol, Sodium 374mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
OREO CHEESECAKE COOKIES
These Oreo Cheesecake Cookies are the ultimate Oreo lover's cookie. With only six ingredients, you can make the best 'cookies & cream' cookies ever!
Provided by Cookies & Cups
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.
- Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.
- Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.
- Cover the dough and chill for at least an hour.
- When you're ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.
- Bake the cookies for 10 minutes until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 263 calories, Sugar 21.2 g, Sodium 202 mg, Fat 12.3 g, SaturatedFat 3.3 g, TransFat 0.2 g, Carbohydrate 36.3 g, Fiber 0.5 g, Protein 2.7 g, Cholesterol 15.3 mg
OREO® CHEESECAKE CUPS
These cheesecake cups are perfectly sized individual treats!
Provided by Christina Salinas
Categories Desserts Cakes Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
- Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
- Spoon batter into the prepared tin, filling each cup almost to the top.
- Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 20.6 g, Cholesterol 76.3 mg, Fat 18.7 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 199.7 mg, Sugar 14.6 g
OREO COOKIE CHEESECAKE
This recipe comes from 'Take 3 Cooks' cookbook. I've always been meaning to make it myself, because the pic looks heavenly, but have not yet gotten around to it. I'm posting this in response to a request, so let me know what you think! It suggests to use chocolate bourbon biscuits instead of Oreo cookies if you can't find them. Don't look at the calories! ;)
Provided by -Sylvie-
Categories Cheesecake
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 190°C/375°F/Gas 5.
- For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
- For the filling, whisk the cream cheese, eggs, and sugar until smooth.
- Mix in the cream.
- Pour half of the mixture onto the cake base.
- Add the broken cookies and press down into the mixture.
- Pour the rest of the filling on top.
- Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
- Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
- Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
- Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
- Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.
OREO® CHEESECAKE BITES
These Oreo® cheesecake bites came out awesome, now making for my daughter's wedding. They are not difficult and came out of the pan easily. Great recipe. Can also be frozen in an airtight container for up to a month. Let them defrost in the fridge and serve chilled.
Provided by BettyCrocker
Categories Desserts Chocolate Dessert Recipes
Time 4h15m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking pan with foil, with ends extending over the sides.
- Finely crush 24 cookies and mix with melted butter. Press onto the bottom of the prepared pan. Chop remaining cookies and set aside.
- Beat cream cheese and sugar in a large bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each until just blended. Gently stir chopped cookies into batter. Pour over crust.
- Bake in the preheated oven until sides are set and center is almost set, 35 to 40 minutes. Remove from the oven and set pan on a wire rack until completely cool, about 1 hour.
- Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the refrigerator and use the foil overhand to remove cheesecake from the pan. Cut into 36 squares and transfer to a waxed or parchment paper-lined baking tray.
- Place semisweet chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring frequently, until melted. Repeat with dark chocolate. Pour melted chocolates into separate zip-top bags. Snip a corner off each bag and drizzle over the cheesecake bites. Chill until ready to serve.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 18.1 g, Cholesterol 54.4 mg, Fat 16 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 8.4 g, Sodium 138.4 mg, Sugar 13.2 g
OREO COOKIE CHEESECAKE WITH CHOCOLATE GLAZE
Make and share this Oreo Cookie Cheesecake With Chocolate Glaze recipe from Food.com.
Provided by Juenessa
Categories Cheesecake
Time 1h25m
Yield 12-14 serving(s)
Number Of Ingredients 18
Steps:
- Crust:
- Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
- Bake at 350º F. for 5 minutes; set aside.
- Filling:
- In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
- Gradually add 1 1/4 cups sugar, beating well.
- Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
- Add eggs, one at a time, beating after each addition.
- Pour 1/3 of batter into prepared pan.
- Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
- Bake at 350º F. for 45 minutes.
- Sour Cream Layer:
- Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
- Bake at 350º F. for 7 minutes.
- Turn oven off and leave in oven 30 minutes.
- Remove cheesecake and let cool completely on a wire rack.
- Chocolate Glaze:
- Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
- Pour mixture over cheesecake while still warm.
- Refrigerate at least 8 hours before serving.
- Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
- Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
- Serve chilled.
- Cook time does not include chill time.
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