OREO Cookie | Cheesecake with OREO @Oreo | Uploaded January 2022 | Updated October 2024, 1 hour ago.
Next time you make cheesecake, try our custom version featuring OREO!
Prep Time: 20 min Total Time: 5 hr 55 min Makes 16 servings.
Ingredients
34 OREO Cookies, divided
1/4 cup butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
3/4 cup sugar
3/4 cup sour cream
1 tsp. vanilla
3 eggs
1/3 cup heavy whipping cream, whipped
Preparation
1. Heat oven to 325°F
2. Reserve 1 cookie for later use. Coarsely chop 9 of the remaining cookies; set aside.
3. Crush remaining cookies into fine crumbs; mix with butter until blended. 4. Press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
5. 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, beating on low speed after each just until blended. Stir in chopped cookies; pour over crust.
6. Bake 55 min. to 1 hour 5 min. or until center is still soft but almost set.
7. Run knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate cheesecake 4 hours. Top with whipped cream and garnish with reserved cookie before serving.
Tips
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Substitute
Bake the cheesecake in a 13x9-inch pan, decreasing the baking time to 40 to 45 min. or until cheesecake is done.
Special Extra
Before stirring the chopped cookies into the batter, reserve 1 to 2 Tbsp. chopped cookies to sprinkle over the chilled cheesecake just before serving along with the reserved whole OREO Cookie.
Next time you make cheesecake, try our custom version featuring OREO!
Prep Time: 20 min Total Time: 5 hr 55 min Makes 16 servings.
Ingredients
34 OREO Cookies, divided
1/4 cup butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
3/4 cup sugar
3/4 cup sour cream
1 tsp. vanilla
3 eggs
1/3 cup heavy whipping cream, whipped
Preparation
1. Heat oven to 325°F
2. Reserve 1 cookie for later use. Coarsely chop 9 of the remaining cookies; set aside.
3. Crush remaining cookies into fine crumbs; mix with butter until blended. 4. Press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
5. 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, beating on low speed after each just until blended. Stir in chopped cookies; pour over crust.
6. Bake 55 min. to 1 hour 5 min. or until center is still soft but almost set.
7. Run knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate cheesecake 4 hours. Top with whipped cream and garnish with reserved cookie before serving.
Tips
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Substitute
Bake the cheesecake in a 13x9-inch pan, decreasing the baking time to 40 to 45 min. or until cheesecake is done.
Special Extra
Before stirring the chopped cookies into the batter, reserve 1 to 2 Tbsp. chopped cookies to sprinkle over the chilled cheesecake just before serving along with the reserved whole OREO Cookie.
