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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cup Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 tbsp melted butter
Filling
1 1/2 lb cream cheese
1 cup sugar
5 eggs
1/4 tsp salt
2 tsp vanilla extract
1/4 cup flour
1 (8 oz) container sour cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake
Crust: Mix melted butter with Oreo crumbs and press in 9 inch spring form pan and cover the bottom and 1 1/2 inch up the sides with crumbs, set aside.
Filling: All ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
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BAKERY OREO CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cup Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 tbsp melted butter
Filling
1 1/2 lb cream cheese
1 cup sugar
5 eggs
1/4 tsp salt
2 tsp vanilla extract
1/4 cup flour
1 (8 oz) container sour cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake
Crust: Mix melted butter with Oreo crumbs and press in 9 inch spring form pan and cover the bottom and 1 1/2 inch up the sides with crumbs, set aside.
Filling: All ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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