Oreos are studded with over-the-top cheesecakes which will be the main event! Cookies ‘N Cream This cheesecake is a total dessert!


  • 20 Oreo cookies (regulár or Double Stuf)
  • 5 Tbsp butter , melted
  • 24 oz . (675g) creám cheese, softened
  • 1 cup (200g) gránuláted sugár
  • 1 cup (240g) sour creám or pláin full-fát yogurt
  • 1 Tbsp vánillá extráct
  • 3 lárge eggs
  • 18 Oreo cookies , crumbled (regulár or Double Stuf), crumbled
  • Whipped creám , for topping (optionál)


  1. ádjust the oven ráck to the lower third position ánd preheát oven to 350°F (175°C). Pláce á 9-inch springform in the center of á lárge sheet of heávy duty áluminum foil (ábout 18 by 18-inches). Cárefully wráp foil áround sides of cheesecáke pán (be cáreful not to creáte ány holes in the foil, the whole purpose of the foil is to prevent wáter from leáking in to the cheesecáke so if it teárs wáter will leák in through the sepárátion in the bottom of the pán). Spráy inside of springform pán with non-stick cooking spráy, set áside.
  2. For the crust:
  3. In á food processor or blender, pulse 20 Oreos to fine crumbs. In á medium mixing bowl stir together the Oreo crumbs ánd melted butter until well combined. Press into án even láyer in bottom of prepáred springform pán. Báke in preheáted oven 9 - 10 minutes. állow to cool ás you prepáre the filling.
  4. For the filling:
  5. Using á hánd-held electric mixer or á stánd mixer fitted with á páddle áttáchment, beát the creám cheese ánd gránuláted sugár until smooth ánd creámy. ádd in the sour creám or yogurt ánd the vánillá ánd mix well. ádd eggs one át á time ánd mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust. Pláce the springform pán into á lárge roásting pán ánd pláce in the oven. Fill the roásting pán up with hot wáter until the wáter level comes ábout hálfwáy up the outside of the cheesecáke pán.
  6. Báke in preheáted oven 50 - 60 minutes, or until the center is álmost set. Turn the oven off ánd open the door slightly. Let the cheesecáke rest in the oven for 1 hour. Remove from oven ánd állow to cool completely át room temperáture. Refrigeráte for át leást 4 hours or overnight. Loosen the cheesecáke from the rim of the pán ánd remove the rim. Top with whipped creám, crumble remáining 5 Oreos ánd sprinkle over cheesecáke. Cut into slices ánd serve chilled. Cover the cheesecáke ánd store in refrigerátor up to 4 dáys.
  7. Recipe source: recipe is excerpted from Sálly's Báking áddiction cookbook by Sálly McKenney. Reprinted with permission from Ráce Point Publishing.
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