Best Oreo Cheesecake

Best Oreo Cheesecake

prep time:

30 MINS

cook time:

45 MINS

total time:

1 HR 15 MINS

Oreo Cheesecake is the perfect dessert for any time of the year. With Oreo cookie crust, made with layers of cookies and finished with chocolate ganache.

Ingredients

Crust:

·          20 Oreo Cookies

·          6 tablespoons unsalted butter melted

Filling:                     

·          24 ounces cream cheese softened to room temperature

·          1 1/2 cups granulated sugar

·          2 tablespoons all-purpose flour

·          1/2 teaspoons salt

·          2 large eggs room temperature

·          1/2 tablespoon vanilla extract

·          1 cup sour cream room temperature

·          16 Oreo cookies whole

·          10 Oreo cookies crushed

Chocolate Ganache (optional):

·          1/3 cup heavy whipping cream

·          1 cup semi-sweet chocolate chips

Whipped Cream (optional):

·          2 cups heavy cream cold

·          2 tablespoons sugar

·          1 packet whipped cream stabilizer

Instructions

Cheesecake Crust:

1.     Lightly coat a 9-inch springform pan with nonstick spray and set aside.

2.     Add the cookies to a ziplock bag, and crush them using a rolling pin.

3.     Add the cookie crumbs and melted butter to a large bowl and stir until well combined.

4.     Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.

5.     Refrigerate for at least 20 minutes.

Cheesecake Filling:

1.     Preheat oven to 325 degrees F.

2.     In a large bowl, beat cream cheese for 1 minute. Add sugar, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.

3.     With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.

4.     Add vanilla extract and sour cream, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.

5.     Pour half of the batter into the prepared pan. Arrange the whole Oreo cookies on top and top with the remaining batter. Level the top with a spatula and add the crushed cookies on top, slightly pressing them into the batter.

6.     Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.

7.     Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.

8.     Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.

9.     Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Chocolate Ganache (optional):

1.     Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it just begins to bubble.

2.     Add chocolate chips to a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.

3.     Stir slowly until combined. Some bits of chocolate will not be fully melted yet, in that case, heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.

4.     If the mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream. The ganache should be smooth and shiny.

5.     Let the ganache slightly cool and drizzle over the cheesecake or pour on top.

Whipped Cream (optional):

1.     Add the heavy cream, stabilizer and sugar to a large bowl and whisk until stiff peaks form.

2.     Add to a piping bag fitted with the star tip and pipe around the cake edges or just serve on the side of individual cut slices.

Source https://sweetandsavorymeals.com

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