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.
EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
Steps:
- Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
OREO CHEESECAKE TRUFFLES
Make and share this Oreo Cheesecake Truffles recipe from Food.com.
Provided by debiasio1089
Categories Cheesecake
Time 15m
Yield 20 truffles
Number Of Ingredients 3
Steps:
- Crush Oreos in a food processor until smooth.
- Blend in cream cheese.
- Make balls out of about 1 tablespoon of the mixture.
- Dip into melted chocolate and let harden.
- Keep refrigerated.
Nutrition Facts : Calories 225.5, Fat 15.9, SaturatedFat 8.1, Cholesterol 12.8, Sodium 168.7, Carbohydrate 22.4, Fiber 2.9, Sugar 11, Protein 3.8
OREO® CHEESECAKE TRUFFLES
These decadent, no-bake treats are perfect for Valentine's Day, holiday cookie exchanges, host or hostess gifts, or anytime you want to celebrate with a little something sweet.
Provided by fabeveryday
Categories Truffles
Time 2h30m
Yield 48
Number Of Ingredients 5
Steps:
- Place 36 sandwich cookies in a food processor.
- If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
- Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper.
- Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
- Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
- Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
- Place truffles in the refrigerator until coating is set, about 15 minutes.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 12.5 g, Cholesterol 7.1 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 62.2 mg
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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5/5 (3)Total Time 1 hrCategory DessertCalories 136 per serving
- Line two baking trays with baking paper and set aside. Grab your food processor and add all the Oreo cookies (cream filling and all). Whiz for a minute or two until they resemble fine crumbs.
- Add cream cheese and whizz again. Roll the mixture into small balls using your hands and place onto one of your prepared trays. Pop in the fridge for 30 minutes.
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- Place oreos in a food processor and blitz until they are fine cookie crumbs. Alternatively place oreos in a zip-lock bag and crush with a rolling pin.
- Pour oreo crumbs into a bowl along with the cream cheese and use your hands to mix both together until well combined. Roll the mixture into small even-sized balls and place onto a baking tray covered with parchment paper. Refrigerate until firm (approx. 30 minutes).
- Break chocolate up into chunks and place in a microwave-safe bowl. Microwave in short bursts of 20 seconds, stirring after each burst, until completely melted.
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