CHEESECAKE OREO COOKIES RECIPE RECIPES
CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT) RECIPE …
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.
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
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, FatContent 20.8, SaturatedFatContent 11.9, CholesterolContent 117, SodiumContent 141.2, CarbohydrateContent 21.9, FiberContent 0.3, SugarContent 16.7, ProteinContent 3.9
PHILADELPHIA-OREO NO-BAKE CHEESECAKE - ALLRECIPES
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories PHILADELPHIA Cream Cheese
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, CarbohydrateContent 38.3 g, CholesterolContent 70.9 mg, FatContent 28.2 g, FiberContent 1 g, ProteinContent 4.6 g, SaturatedFatContent 14.6 g, SodiumContent 458.8 mg, SugarContent 23.5 g
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COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES
At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like.
Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).
Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
See details
NO BAKE OREO CHEESECAKE - I AM BAKER
No Bake Oreo Cheesecake is perfect for when you are craving the silky smooth delightfulness of Cheesecake but don’t want to turn on your oven! Creamy and delicious velvety cheesecake filling, with the perfect Oreo Cookie Crust.
From iambaker.net
Reviews 5
Category Dessert
Cuisine American
From iambaker.net
Reviews 5
Category Dessert
Cuisine American
- FILLING
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COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES
At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like.
Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).
Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
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OREO LOVER'S CHEESECAKE RECIPE | FOOD NETWORK KITCHE…
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.
From foodnetwork.com
Reviews 5
Total Time 12 hours 0 minutes
Category dessert
From foodnetwork.com
Reviews 5
Total Time 12 hours 0 minutes
Category dessert
- 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.
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NO BAKE OREO CHEESECAKE - I AM BAKER
No Bake Oreo Cheesecake is perfect for when you are craving the silky smooth delightfulness of Cheesecake but don’t want to turn on your oven! Creamy and delicious velvety cheesecake filling, with the perfect Oreo Cookie Crust.
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Reviews 5
Category Dessert
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RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Desserts
Calories 463 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Desserts
Calories 463 calories per serving
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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NO BAKE OREO CHEESECAKE - I AM BAKER
No Bake Oreo Cheesecake is perfect for when you are craving the silky smooth delightfulness of Cheesecake but don’t want to turn on your oven! Creamy and delicious velvety cheesecake filling, with the perfect Oreo Cookie Crust.
From iambaker.net
Reviews 5
Category Dessert
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Reviews 5
Category Dessert
Cuisine American
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RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Desserts
Calories 463 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Desserts
Calories 463 calories per serving
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
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