Anita Hoffman Recipe

Oreo Cheesecake

By Anita Hoffman scent4U


Recipe Rating:
 3 Ratings
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Anita's Story

Who can turn down cheesecake with Oreo cookies? I get nothing but raves when I make this cheesecake.
Photo adapted from Food.com.

Ingredients

1 1/2 c
oreo cookie crumbs (about 18 cookies, finely chopped)
2 Tbsp
melted butter
Find more recipes at goboldwithbutter.com
1 1/2 lb
cream cheese
1 c
sugar
5
eggs, large
1/4 tsp
salt
2 tsp
vanilla
1/4 c
flour
8 oz
sour cream
5
oreo cookies (coarsely chopped for the batter)
7
coarsely chopped oreo cookies, for the top of cheesecake.

Directions Step-By-Step

1
Crust:
Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan.
Cover bottom and 1/2 inch up the sides with crumbs.
Refrigerate for 15 minutes.
2
All ingredients need to be at room temperature before beginning.
3
Beat cream cheese until light and fluffy.
4
Keep mixer on a low setting during the mixing and beating process.
5
Add sugar gradually and continue beating cream cheese until mixed through.
6
Add eggs, one at a time, and continue to beat until blended.
7
Sir vanilla, salt and flour into cream cheese and egg mixture.
8
Add the sour cream.
9
Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
10
Pour the mixture into a springform pan; top with the 7 remaining coarsely chopped cookies.
11
Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 75 minutes.
12
Turn off the oven; prop the door open several inches and let the cheesecake stay in the oven for 1 hour.
13
Cool on wire rack.
14
When cool, refrigerate.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Collection: Cheesecake