jamie Beecham Recipe

OREO COOKIE CHEESECAKE

By jamie Beecham jamie4cakes


Rating:
Cook Time:
Comments:

This is another cheesecake recipe I found in my Southern Living Little Book of Cheesecakes. I as they did made it with oreo cookies so I tagged it with this name. I took this picture before I removed the icing running down the sides of the cheesecake but this cheesecake was made for a friend that had some surgery and she has shared with family and neighbors that have requested the recipe. I say it is delish and rich. Time cosunming but worth it

Ingredients

CRUST
2 c
20-oreo cookies
2 Tbsp
butter
1/4 c
brown sugar, firmly packed
CHEESECAKE FILLING
4
8 oz packes of cream cheese
1 1/4 c
sugar
1/3 c
whipping cream
2 Tbsp
flour
1 tsp
vanillia
4
large eggs
2 c
oreo cookies -14
TOP LAYER
1
16oz container of sour cream
1 tsp
vanillia
CHOCOLATE SAUCE
1/3 c
whipping cream
1 1/4 c
semi-sweet baking chocolate morsels
1 tsp
vanillia

Directions Step-By-Step

1
CRUST
Melt the butter and add the crushed oreo cookies, brown sugar mix together and press down in a lightly greased 10 in spring pan then bake in a preheated oven 12min at 325 degrees
2
Have the creamcheese at room temp and cream in the mixer add the sugar slowly while mixer is running at low speed. add the eggs one at a time beating well at med speed every time. Add the whipping cream, flour and vanilla beat well
3
Pour in 3 cups of mixture on the crust then add the crushed oreos finish off with the rest of the mixture and place in the oven at 325degrees for 1 hour and 15 min. remove from the oven
4
Combine the sour cream, sugar, and vanillia then spread over the cheesecake starting outside inward to spread evenly over the cake. Place back in the oven and bake 7 min at 325 degrees turn oven off and let stand in the oven 45 min. with the door tilted open.
5
After 45min remove the cake gently from the oven and allow to cool throughly on the wire rack.
6
Melt the morsel over low heat with the vanilla and whipping cream til smooth. Pour over the cheesecake and cover let stand 8 hrs in the refrigerator.
7
Remove after 8 hrs and uncover gently run a knife along the cheesecake inside the pan to loosen first. Then open spring pan to release the cake and using a large spanded spatula remove to a serving plate or cake board. If you like garnish with additonal oreo cookies . Cheesecake should be kept stored in the refrigerator. It may be kept frozen up to 2 months.

About this Recipe

Course/Dish: Cakes
Hashtags: #Cream, #cheese, #cokies

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17 Comments

user
Corey Powell sharq
Jan 1, 2015
The step for the "Top Layer", Step 4 says, "Combine the sour cream, sugar, and vanilla" however, the Ingredients for Top Layer do not list Sugar.

Should this step contain sugar? If so, how much?

Thanks,

Corey
user
jamie Beecham jamie4cakes
Jan 15, 2013
No this is a recipe from a book and it did not say remove the filling I crushed whole
user
Cathy Wanat ChefCathy73
Jan 15, 2013
Hi Jamie, Do you crush the cookies whole or do you scrape out the filling first as some recipes suggest to cut the sweetness? Thanks, Cathy
user
jamie Beecham jamie4cakes
Apr 25, 2012
Yep I use to take to the Bailey Jewelry Store but stopped doing it