NEW YORK CHEESECAKE, OREO CRUST RECIPES

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NEW YORK-STYLE CHEESECAKE WITH OREO COOKIE CRUST



New York-style Cheesecake with Oreo Cookie Crust image

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

2-3 cups Oreo cookies with cream center removed, finely ground*
6 -8 tbsp. of butter*
1/3 cup of sugar
1/8 tsp. salt
5 (8 oz.) packages cream cheese, room temperature**
5 eggs, room temperature
2 egg yolks, room temperature
2 tsp. vanilla
1 3/4 cups sugar
2 tbsp. flour
1/4 cup heavy cream, room temperature

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.

EASY PHILLY OREO CHEESECAKE | ALLRECIPES



Easy PHILLY OREO Cheesecake | Allrecipes image

Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips    Cooking with Philly Canada

Yield 12 servings

Number Of Ingredients 6

24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 385.7 calories, CarbohydrateContent 32.7 g, CholesterolContent 124.7 mg, FatContent 27.1 g, FiberContent 0.7 g, ProteinContent 6.3 g, SaturatedFatContent 13.3 g, SodiumContent 443.3 mg, SugarContent 21.7 g

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