OREO CHEESECAKE
An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g
OREO® CHEESECAKE COOKIES
Cookies with a cheesecake base and coated in Oreo® crumbles. Store in an airtight container.
Provided by kelster
Categories Drop Cookies
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.
- Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well-combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.
- Scoop cookie batter into 1 1/2- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.
- Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 34.2 g, Cholesterol 28.1 mg, Fat 13.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 8 g, Sodium 55.5 mg, Sugar 23.4 g
OREO COOKIE CHEESECAKE FROM THE MON AMI RESTAURANT
Found this yummy recipe from my "Best of the Best from Ohio" cookbook, which is a recipe from the Mon Ami Restuarant and Winery in Port Clinton, Ohio. Nice creamy combination of chocolate and cheesecake!!! (Time doesn't include any refrigeration time) UPDATE: Just made this and the taste is wonderful, but for me I would cook it at a higher temperature for the 50 minutes, like 300, as mine never set up very well, but I followed there directions, maybe it was my oven, but don't think that is the case, maybe an error in the cookbook!!
Provided by diner524
Categories Cheesecake
Time 2h15m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- For the crust:.
- Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
- For the filling:.
- In a large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and one teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and then pour in remaining batter. Bake 15 minutes at 425 degrees; reduce temperature to 225 degrees( I would cook it at 300 degrees as mine never set up right) and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350 degrees; blend sour cream, 1/4 cup sugar, and one teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with glaze and garnish.
- Glaze:.
- Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.
Nutrition Facts : Calories 8298.3, Fat 714, SaturatedFat 414.7, Cholesterol 2871.5, Sodium 4169.8, Carbohydrate 444.4, Fiber 38.9, Sugar 349.7, Protein 131.9
MON AMI OREO COOKIE CHEESECAKE
Number Of Ingredients 19
Steps:
- Crust: Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour. Filling: In large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and pour in remaining batter. Bake 15 minutes at 425°; reduce temperature to 225° and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350°; blend sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with Glaze and garnish. Glaze: Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.
Nutrition Facts : Nutritional Facts Serves
OREO COOKIE CHEESECAKE
This recipe comes from 'Take 3 Cooks' cookbook. I've always been meaning to make it myself, because the pic looks heavenly, but have not yet gotten around to it. I'm posting this in response to a request, so let me know what you think! It suggests to use chocolate bourbon biscuits instead of Oreo cookies if you can't find them. Don't look at the calories! ;)
Provided by -Sylvie-
Categories Cheesecake
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 190°C/375°F/Gas 5.
- For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
- For the filling, whisk the cream cheese, eggs, and sugar until smooth.
- Mix in the cream.
- Pour half of the mixture onto the cake base.
- Add the broken cookies and press down into the mixture.
- Pour the rest of the filling on top.
- Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
- Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
- Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
- Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
- Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.
MINI OREO® CHEESECAKES
Miniature Oreo® cheesecakes.
Provided by gracielou
Time 4h5m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.
- Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.
- Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 22.6 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 194.5 mg, Sugar 14.6 g
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#time-to-make #course #main-ingredient #preparation #desserts #eggs-dairy #cheesecake #cheese #number-of-servings #4-hours-or-less
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