OREO® CHEESECAKE WITH KIT KAT® AND M&M'S®
Oreo® - Kit Kat® - M&M's® - Nutella® in a cheesecake! Great combination! I did this with my sister who is a first time baker and she really enjoyed doing this recipe. It will be fun bonding with kids as well.
Provided by Mara Daphne Cruz
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 2h45m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Mix crushed cookies, melted butter, and 2 tablespoons white sugar together in a bowl; press into the bottom of the prepared springform pan forming a crust.
- Beat the four 8-ounce packages cream cheese and 1 1/2 cups white sugar together in a large bowl until smooth; gradually beat in 3/4 cup milk until smooth. Beat eggs, 1 at a time, into cream cheese mixture, beating well after each addition. Mix sour cream, flour, and 1 tablespoon vanilla extract into cream cheese mixture until smooth.
- Pour 1/3 of the cream cheese mixture over the crust; top with chopped cookies. Pour remaining cream cheese mixture over cookies.
- Bake in the preheated oven for 1 hour. Turn off oven and let cake cool in oven with the door closed for 15 minutes. Refrigerate cheesecake until completely chilled, at least 1 hour.
- Beat confectioners' sugar, half 8-ounce package cream cheese, and chocolate-hazelnut spread together in a bowl. Add 1 1/2 teaspoons milk, 1 teaspoon vanilla extract, and salt to cream cheese mixture until frosting is smooth.
- Remove the ring of the springform pan from cheesecake. Spread frosting over entire cheesecake. Place wafer candy bars around the sides of cheesecake. Sprinkle chocolate pieces over top of cheesecake.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 72 g, Cholesterol 134.8 mg, Fat 40.1 g, Fiber 0.9 g, Protein 10 g, SaturatedFat 23.8 g, Sodium 325.7 mg, Sugar 60.7 g
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.
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
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® CHEESECAKE WITH KIT KAT® AND M&M'S®
Oreo® - Kit Kat® - M&M's® - Nutella® in a cheesecake! Great combination! I did this with my sister who is a first time baker and she really enjoyed doing this recipe. It will be fun bonding with kids as well.
Provided by Mara Daphne Cruz
Categories Chocolate Cheesecake
Time 2h45m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Mix crushed cookies, melted butter, and 2 tablespoons white sugar together in a bowl; press into the bottom of the prepared springform pan forming a crust.
- Beat the four 8-ounce packages cream cheese and 1 1/2 cups white sugar together in a large bowl until smooth; gradually beat in 3/4 cup milk until smooth. Beat eggs, 1 at a time, into cream cheese mixture, beating well after each addition. Mix sour cream, flour, and 1 tablespoon vanilla extract into cream cheese mixture until smooth.
- Pour 1/3 of the cream cheese mixture over the crust; top with chopped cookies. Pour remaining cream cheese mixture over cookies.
- Bake in the preheated oven for 1 hour. Turn off oven and let cake cool in oven with the door closed for 15 minutes. Refrigerate cheesecake until completely chilled, at least 1 hour.
- Beat confectioners' sugar, half 8-ounce package cream cheese, and chocolate-hazelnut spread together in a bowl. Add 1 1/2 teaspoons milk, 1 teaspoon vanilla extract, and salt to cream cheese mixture until frosting is smooth.
- Remove the ring of the springform pan from cheesecake. Spread frosting over entire cheesecake. Place wafer candy bars around the sides of cheesecake. Sprinkle chocolate pieces over top of cheesecake.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 72 g, Cholesterol 134.8 mg, Fat 40.1 g, Fiber 0.9 g, Protein 10 g, SaturatedFat 23.8 g, Sodium 325.7 mg, Sugar 60.7 g
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