Oreo Cheesecake

Ray Palenik

By
@RayPal14

Have a glass of milk or something with this it is very rich.


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Serves:

12-16

Prep:

40 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST

25-30
oreos finely chopped or rolled with rolling pin (scrape out the filling first)
1/3-1/2 c
melted butter, use more if needed

FILLING

24 oz
cream cheese at room temperature
1/2 c
butter, room temperature or melted
1 c
sugar
5
large eggs at room temperature
2 tsp
vanilla extract
1/4 tsp
salt
1/4 c
all-purpose flour
8 oz
sour cream
20-25
oreos broken into 6-8 pieces each

Directions Step-By-Step

1
In a bowl mix the melted butter into the Oreo crumbs.
2
Wrap the outside of 10 inch spring-form pan with aluminum foil, and butter the inside of the pan.
3
Press the oreo crumbs into the bottom of the pan (optional: press the crumbs up the side an inch or so). Save the remaining crumbs for filling.
4
Preheat oven to 325 degrees Fahrenheit.
5
All ingredients should be at room temperature before beginning.
6
Keep mixer on low setting throughout the mixing process
7
Beat the cream cheese with a mixer until light and fluffy.
8
Add the butter to the mixture.
9
Gradually add sugar and continue beating until mixed through.
10
Add the eggs one at a time and continue to beat until blended.
11
Add the vanilla, salt, and flour; beat until smooth.
12
Add the sour cream and beat well.
13
Turn off the mixer and stir in 10-15 of the broken Oreos with a spoon and whatever is left over from the crust. You can also add some of the Oreo filling into the mixture if you want.
14
Pour the mixture into the pan onto the previously prepared crust.
15
Take the rest of the broken apart Oreos and place on top of the cheesecake.
16
On a lower rack place a big shallow baking pan with water to keep in moisture or put the cheesecake in a water bath.
17
Place the cheesecake onto the top rack and bake for 1 hour.
18
After the hour check it by gently shaking the pan; if it jiggles slightly it is done. If it jiggles quite a bit leave it in for another 10 minutes and check again.
19
After it is done baking turn off the oven and prop open the door. Let the cheesecake stay in the opened oven until the oven reaches room temperature.
20
Take the cheesecake out and let it sit on the counter for at least another hour to cool some more.
21
Place into the refrigerator and let cool for at least 24 hours; the longer you wait the better it is.
22
Cut into 12-16 slices (I usually do 16, it is a very rich cheesecake), then serve.

About this Recipe

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