↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (18 ounce) package chocolate sandwich style cookies, divided
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
16 ounces sour cream
2 tablespoons flour
1 teaspoon vanilla extract
1 (11 3/4 ounce) jar hot fudge
CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
Bake crust at 325 degrees F for about 4 minutes to set it.
FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little. Add sugar and beat until creamy. Blend in eggs, sour cream, flour, and vanilla. Fold in coarsely chopped cookies by hand. Pour batter into prepared crust.
Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.). Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
Cool at room temperature for 1 hour. Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency. Spoon hot fudge over each slice of cheesecake.
view more member recipes
Hot Fudge Oreo Gourmet Cheesecake
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (18 ounce) package chocolate sandwich style cookies, divided
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
16 ounces sour cream
2 tablespoons flour
1 teaspoon vanilla extract
1 (11 3/4 ounce) jar hot fudge
CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
Bake crust at 325 degrees F for about 4 minutes to set it.
FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little. Add sugar and beat until creamy. Blend in eggs, sour cream, flour, and vanilla. Fold in coarsely chopped cookies by hand. Pour batter into prepared crust.
Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.). Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
Cool at room temperature for 1 hour. Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency. Spoon hot fudge over each slice of cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Oreo Cheesecake With Swiss Fudge Glaze
by sgre52160
Crust: 1 1/4 cup graham cracker crumbs 1/3 cup unsalted butter , melted 1/4 cup firmly packed brown sugar 1 tsp cinnamon Blend all ingredients together and press into bottom of 10 Inch spr
by sgre52160
Crust: 1 1/4 cup graham cracker crumbs 1/3 cup unsalted butter , melted 1/4 cup firmly packed brown sugar 1 tsp cinnamon Blend all ingredients together and press into bottom of 10 Inch spr
Oreo Fudge
by sgre52160
1 (12 oz) can evaporated milk 4 1/2 cups sugar 1/2 cup butter, room temperature 1 (12 oz) pkg semi sweet chocolate chips 1 (13 oz) jar marshmallow cream 4 milk chocolate bars, chopped 1 tbsp van
by sgre52160
1 (12 oz) can evaporated milk 4 1/2 cups sugar 1/2 cup butter, room temperature 1 (12 oz) pkg semi sweet chocolate chips 1 (13 oz) jar marshmallow cream 4 milk chocolate bars, chopped 1 tbsp van
Hot Fudge Oreo Cupcakes
by sgre52160
2 large pie plates, 9x13 pan, or make 12 to 16 cupcakes 1 (15 oz.) pkg. oreo cookies with the cream attached 1/4 Cup melted Butter 1/2 gallon Vanilla Ice Cream or any flavor you choose 1 medium co
by sgre52160
2 large pie plates, 9x13 pan, or make 12 to 16 cupcakes 1 (15 oz.) pkg. oreo cookies with the cream attached 1/4 Cup melted Butter 1/2 gallon Vanilla Ice Cream or any flavor you choose 1 medium co
Oreo And Fudge Ice Cream Cake
by sgre52160
1/2 cup fudge ice cream topping, warmed 1 (8 oz) tub whipped topping, thawed and divided 1 (4 serving size) pkg instant chocolate pudding 8 chocolate sandwich cookies, chopped into chunks 12 vanil
by sgre52160
1/2 cup fudge ice cream topping, warmed 1 (8 oz) tub whipped topping, thawed and divided 1 (4 serving size) pkg instant chocolate pudding 8 chocolate sandwich cookies, chopped into chunks 12 vanil
Peanut Butter Oreo Fudge Tart
by sgre52160
2 cups crushed Oreo crumbs 4 tablespoons melted butter 2 cups granulated sugar 1/2 cup milk 1 1/3 cups creamy peanut butter 1 (7 ounce) jar marshmallow fluff 1.In a medium bowl, mix togethe
by sgre52160
2 cups crushed Oreo crumbs 4 tablespoons melted butter 2 cups granulated sugar 1/2 cup milk 1 1/3 cups creamy peanut butter 1 (7 ounce) jar marshmallow fluff 1.In a medium bowl, mix togethe
view more member recipes
related CDKitchen recipes
Oreo Cheesecake
Oreo Balls
Chocolate Turtle Cheesecake
Oreo Eggnog
Oreo Cheesecake Pops
Twinkie Casserole
Frozen Ho Ho Dessert
Oreo Frozen Dessert
Excellent Oreo Ice Cream Cake
No-Bake Turtle Cheesecake