Try this Oreo Cheesecake recipe, or contribute your own.
Suggest a better descriptionSteps
. 1 -
Remove cream cheese from the refrigerator and allow softening for approximately 1 hour.
. 2 -
Use 9” (23cm) cheesecake pan to measure parchment paper for covering the bottom and sides.
. 3 -
Remove an entire row of Oreos from the bag.
. 4 -
Use a knife and remove the icing in the middle of the Oreos. Don't worry if it breaks, it will be crushed up anyway.
. 5 -
Put the outside of the Oreos in the food processor. After processing, place the crushed Oreos aside.
. 6 -
Pre-heat the oven to 280 degrees F (138 degrees C).
. 7 -
?Cut the softened cream cheese into approximately 1/2 inch (1.25 cm) slices
. 8 -
Adding the slices one by one, put 1 pound (450 grams) of the cream cheese in the mixer.
. 9 -
Add half of the sugar to the mixer and allow mixing for approximately 2 minutes.
. 10 -
Adding the slices one by one, put the last of the cream cheese in the mixer.
. 11 -
Add the rest of the sugar to the mixer and allow mixing for approximately 2 minutes.
. 12 -
?Add five whole eggs to the mixer, one at a time, and mix each until yolk is no longer visible
. 13 -
Add 1/2 cup (119 grams) of heavy whipping cream and allow mixing for approximately 1-2 minutes.
. 14 -
Add approximately 2 spoonfuls of the crushed Oreos to the mixer and allow mixing.
. 15 -
Break Oreos (half a row) into pieces and add to the mixer.
. 16 -
Make sure the previously measured parchment paper is correctly placed in the bottom and around the sides of the pan.
. 17 -
Place the previously crushed Oreo crumbs into the pan, spread as evenly as possible.
. 18 -
Pour the cheesecake filling from the mixer into the pan.
. 19 -
Fill the half-sheet cake pan 1/2 with water and place the 9” cheesecake pan in the middle.
. 20 -
Bake cheesecake at 280 degrees (138 degrees C) for 2 hours and 35 minutes (use convection oven if available).
. 21 -
Remove cheesecake and let cool for 1 hour.
. 22 -
Refrigerate cooled cheesecake for 8 hours.
Decorating
. 1 -
Remove cheesecake from pan and place on serving dish.
. 2 -
Put 1 cup (238 grams) of heavy whipping cream into the small bowl.
. 3 -
Add 3/4 cup of confection sugar to the heavy whipping cream.
. 4 -
Mix ingredients with a hand mixer until it becomes thick and fluffy (approximately 5-7 minutes).
. 5 -
Using the rubber spatula, spread the cream over the top and sides of the cheesecake.
. 6 -
Crumble Oreos onto the top of cheesecake.
. 7 -
Sprinkle mini chocolate chips onto the top of the cheesecake.
. 8 -
In a medium pot heat water (medium to high heat).
. 9 -
Place the melting pot into the heated water.
. 10 -
Put 1/2 cup of mini chocolate chips into the melting pot.
. 11 -
Cut a very small hole in the corner of the snack size zip lock bag.
. 12 -
Scoop the melted chocolate into the snack size zip lock bag.
. 13 -
Squeeze the bag and drizzle melted chocolate onto the top of the cheesecake and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (566g) | ||
Recipe Makes: 1 | ||
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Calories: 533 | ||
Calories from Fat: 217 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 591.4mg | 20 % | |
Potassium 217.3mg | 6 % | |
Total Carbohydrate 78.7g | 23 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 75.1g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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