CHEESECAKE RECIPE WITH OREO CRUST RECIPES
NO-BAKE OREO CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 40 minutes
Cook Time 0 minutes
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, FatContent 30g fat (16g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 53g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
NEW YORK-STYLE CHEESECAKE WITH OREO COOKIE CRUST
An indulgent recipe for New York Style Cheesecake with an oreo cookie crust.
Provided by Back to the Cutting Board
Total Time 5 hours
Prep Time 30 minutes
Cook Time 3 hours
Yield 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Grind up cookies in a blender or food processor. Mix cookies, sugar, salt, and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one). Bake in a preheated 350-degree oven and bake for 10 minutes. Let crust cool completely while you make the cheesecake. Important: TURN OFF YOUR OVEN, it should not be preheated when you put your cheesecake in.
- Mix the filling: In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks, and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.) Add in the sugar, flour, and heavy cream and mix on low speed until fully incorporated about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
- Bake: Pour batter into your prepared crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter. Place your cheesecake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes. Turn the oven down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly, and let cool for 1 hour. Finally, cover the top with plastic wrap, place it in your refrigerator, and chill for a full 24 hours before removing the springform pan’s side and serving.
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- In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
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