Not sure who’s idea it was to combine cheesecake and Oreo cookies but what a genius! This six-ingredient dessert can be assembled in 10 minutes and is completely homemade. Wait until your friends hear that you made a cheesecake from scratch, major bragging rights! While this dessert may seem like you’re a total magician in the kitchen, it’s actually pretty simple to assemble, bake, and enjoy!
The ingredients: The main ingredient in cheesecake is, of course, cream cheese. Feel free to use any cream cheese brand of your choice. You want to make sure that your cream cheese is room temperature before mixing with other ingredients. Allow to sit outside of the fridge for about an hour. Chilled cream cheese will result in a lumpy mixture and we want our mixture to be as smooth as possible. I have tried this recipe with original Oreo cookies, as well as double stuffed, both cheesecakes turned out great so feel free to use whichever is your favorite. It is not necessary to remove the fillings from the cookies.
Once all ingredients are mixed and the Oreo crust has been made, it’s time to pop our cheesecake in the oven for 40 minutes at 400. Bake until the center of the cheesecake is set. How will you know when the cheesecake is done? Gently shake the cheesecake and if the only the center of the cheesecake jiggles, it is done. The remainder of the center will set as the cheesecake cools. You do not want to use the toothpick or knife doneness check. The texture of cheesecake is certainly a lot different from cake so the knife check should be avoided in this case. Not only will the knife not come out “clean” but the knife check may also cause cracks in the top of your cheesecake.
This cheesecake will last in the fridge for about 5 days. To extend its shelf life, store in the freezer until the night before you plan to eat it. This is this the perfect after-dinner sweet treat or midday pick me up. Top with whipped cream and a drizzle of caramel or chocolate syrup for maximum enjoyment. Enjoy!
Ingredients
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Main Ingredients
- Spices
Instructions
- Preheat oven to 400. Spray pie pan or springform pan with nonstick cooking spray. Set aside.
- Place half of the cookies into a blender or processor. Blend into fine crumbs.
- Place butter in a microwave-safe dish and melt for 30-45 seconds or until completely melted.
- Mix Oreo crumbs and melted butter.
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Pour the butter and Oreo crumb mixture into the prepared baking dish. Using your hands or the back of a cup, press the Oreo mixture into an even layer on the bottom and sides of the pan. Set aside.
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In a large mixing bowl, mix vanilla, room temperature cream cheese, and sugar. Incrementally add eggs, mix gradually.
- Place the remainder of the untouched cookies into Ziploc bag and smash until the cookies are coarsely chopped.
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Set aside a handful of chopped cookies for topping. Pour the remainder of the cookies into the cream cheese mixture. Gently fold in using a rubber spatula.
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Spoon the cream cheese mixture onto the Oreo crust into an even layer. Top with the remaining chopped cookies.
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Bake for 40 minutes or until the center is solid (see note above). Let cool completely before cutting.
Love anything with Oreos
Yummy